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 - Bowl or other container with no handle used to dispense food. Observed container used to dispense chicken in the reach in cooler . Operator removed
Basic - Clean utensils stored between equipment and wall. Observed knifes between prep table and reach in cooler. Operator removed **Corrective Action Taken**
Basic - Food not stored at least 6 inches off of the floor. Observed bag of onions on the floor next to the walk in cooler. Operator removed **Corrective Action Taken**
Basic - Stored food not covered. Observed numerous food not covered in the walk in cooler. Containers of ribs/ chicken/ noodles etc **Repeat Violation**
Basic - Working containers of food removed from original container not identified by common name. Observed container I'd salt and msg on shelving not labeled
High Priority - Nonfood-grade bags used in direct contact with food. Observed noodles stored in thank you bags in direct contact with bag in the reach in freezer
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of shrimp / chicken/ egg rolls / ribs etc in the reach in cooler made yesterday per operator without date marking **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.