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 - Floors, walls, and/or ceilings soiled/has accumulation of debris.
Floor under racks in kitchen and storage areas.
Floor by hot water heater.
Floor behind reach in coolers/reach in freezers in kitchen.
Wall by triple sink.
Hood area above cooking equipment.
Basic - Food stored in a prohibited area.
Two pans of pork stored on floor under triple sink in kitchen. Pork moved and stored correctly. **Corrected On-Site**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Lights in ceiling in kitchen area.
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Multiple freezers in kitchen are rusted at bottom.
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Cook on cook line cracked eggs and immediately grabbed clean utensils without washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
In large white chest freezer, raw beef stored on top of raw shrimp.
In silver standup freezer, raw chicken stored over raw beef. **Repeat Violation** **Admin Complaint**
High Priority - Rodent activity present as evidenced by rodent droppings found.
Observed approximately 134 rodent droppings in establishment: 47 on floor in front dry storage area where to go items are kept, 62 in corner of food staging area and behind reach in cooler where drinks are kept, and 35 in kitchen area behind cook line. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
In flip top cooler on cook line, chicken, beef, shrimp, pork and cut cabbage 51°F. Operator states cooler lids opened during lunch rush. Items placed on line approximately one hour prior. Lids kept closed during inspection. At end of inspection items 46°F. **Corrective Action Taken** **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Two containers of fried rice in rice warmers by cook line 107°F. Warmer turned up to reheat. **Corrective Action Taken** **Warning**
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.
