Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Cutting board has cut marks and is no longer cleanable.
Cutting board on cooks line and also tan small cutting board has deep grooves and is no longer cleanable.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Cup no lid stored on shelf above prep table in cooks line. **Corrected On-Site**
Basic - Nonfood-contact surface soiled with grease, food debris. Bottom shelf of prep table on cooks line, ingredient bins in the rear of the kitchen with build up of soil on exterior of the containers.
Basic - Stored food not covered.
Walk in cooler-
Pork, chicken, prepped broccoli and cut onion not covered. Operator covered items in walk I. Cooler **Corrected On-Site** **Repeat Violation**
Basic - Time/temperature control for safety food thawed in an improper manner.
Shrimp thawed in standing water operator placed under cool running water **Corrective Action Taken** **Repeat Violation**
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Several wiping cloths on cooks line stored wet on cooks line. Discussed the need to store wiping cloths in sanitizer solution between uses **Repeat Violation**
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator was able to determine the time fried chicken was placed on time at opening of restaurant and time stamped it accordingly **Corrected On-Site** **Repeat Violation**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.