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.
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
3
4
Violations:
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 - Carbon dioxide/helium tanks not adequately secured.
In use CO2 tank connected to soda machines not secured. Operator secured with rope attached to wall. **Corrected On-Site** **Repeat Violation**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Rice scoops in standing water 110°F held in small croc pot. Operator turned pot from warm to low. **Corrective Action Taken** **Repeat Violation**
Basic - Plumbing system in disrepair.
Hand wash sink next to cook line near server station has slow drain.
Hand wash sink next to cook line near rear door missing drainage pipes under basin.
High Priority - Nonfood-grade bags used in direct contact with food.
Multiple use of non food grade recycled Togo bags in direct contact with food products. Including but not limited to cooked chicken in walk in cooler, raw beef in walk in cooler, multiple bags of raw beef in walk in freezer. **Repeat Violation** **Admin Complaint**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken, raw beef, and raw shrimp in sealed plastic bags in same metal container thawing in walk-in cooler with water accumulation in bottom of metal container that surrounds all three meats. No cross contamination observed but discussed with operator potential problems. Operator properly separated **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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.
Raw chicken stored repackaged on speed type rack over raw beef repackaged on speed rack. Operator corrected **Corrected On-Site** **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Shell eggs on flat 54°F and shell eggs in small metal container next to flat 54°F. Operator stating he was restocking the eggs for the top of the cooler and got pulled away. Operator finished stocking and put metal container in flip top portion of cooler and flat of eggs to bottom of cooler. **Corrective Action Taken**
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale.
Tempura chicken and tempura shrimp held on Time as a Public Health Control not discarded at 3 pm as marked on time sheet on side of cooler. Operator stated the shrimp and chicken were not prepared till 12pm that day instead of 11am when they opened. Suggested to change the time marking on side of cooler to reflect times or use individual time markings. Upon rechecking at 4:20 Operator did not discard tempura chicken or tempura shrimp at 4pm.
Intermediate - Handwash sink not accessible for employee use at all times.
Hand wash sink next end of cook line closest to rear door inaccessible due to drain completely disconnected with the floor visible when looking down into the hand wash sink basin. Operator directed inspector to use adjacent preparation sink. Discussed which sink they use when preparing food in preparation sink. **Warning**
Intermediate - No soap provided at handwash sink.
No soap at hand wash sink on end of cook line closest to server station.
Operator supplied soap. **Corrected On-Site**
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.
