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 - Observed: Dead roaches on premises.
2 dead roaches on floor under utility ink next to walk in cooler in kitchen
3 dead roaches on floor in dry storage hallway next to the kitchen next to rear door.
2 dead roaches on floor in dry storage hallway next to the kitchen by door leading into dining room
Priority: Basic
High Priority - Observed: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up
manual sanitization until dishmachine is repaired and sanitizing properly. Triple sink se up **Corrected On-Site**
Priority: High Priority
Intermediate - Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice
pudding stored on large bowl at 51-53°F at 1:40pm then temperature at 2:30 was 53-56°F. Item moved to shallow pan and placed in walk in cooler
to quick chill **Corrective Action Taken**
Priority: Intermediate
Basic - Observed: Opened employee beverage container in a cold holding unit with food to be served to customers. At three door refrigerator.
Drinks removed **Corrected On-Site**
Priority: Basic
High Priority - Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking
temperature. At walk in cooler, raw chicken stored over cooked onion sauce. Chicken removed **Corrected On-Site**
Priority: High Priority
High Priority - Observed: Roach activity present as evidenced by live roaches found.
1 live roach on floor at utility sink in kitchen next to walk in cooler
3 live roaches on floor in dry storage hallway next to kitchen
1 live roach on bus tub lid on storage rack in hallway next to kitchen
2 live roach on wall behind a case of coconut milk on a storage a storage rack in dry storage hallway next to kitchen
Approximately 20 live roaches in a dry bin of bay leaves under storage rack in dry storage hallway next to kitchen
Priority: High Priority
High Priority - Observed: Stop Sale issued due to food not being in a wholesome, sound condition. Cockroaches found in bay leaves at storage area.
Bay leaves discarded
Priority: High Priority
High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety
food cold held at greater than 41 degrees Fahrenheit. At cookline cooler #1, yogurt sauce (47-50°F - Cold Holding); cream cheese (47-50°F - Cold
Holding); raw chicken (47-50°F - Cold Holding); shredded cheese (47-50°F - Cold Holding). Items stored in cooler overnight. Items discarded.
See Stop Sale.
Priority: High Priority
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline cooler #1, yogurt
sauce (47-50°F - Cold Holding); cream cheese (47-50°F - Cold Holding); raw chicken (47-50°F - Cold Holding); shredded cheese (47-50°F - Cold
Holding). Items stored in cooler overnight. Items discarded. See Stop Sale.
Priority: High Priority
High Priority - Observed: Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At cookline 200+ppm chlorine. Solution
discarded **Corrected On-Site**
Priority: High Priority
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.
