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 foam cup stored inside salt and seasoning container under prep table inside kitchen. Operator removed cup. **Corrected On-Site** **Repeat Violation**
Basic - Food not stored at least 6 inches off of the floor. Observed belly fat containers stored on dry storage floor. Employee removed them from floor. **Corrected On-Site** **Repeat Violation**
Basic - Working containers of food removed from original container not identified by common name. Observed salt and seasoning container not labeled under prep table inside kitchen. Operator labeled it. **Corrected On-Site**
High Priority - Nonfood-grade bags used in direct contact with food. Observed tortillas stored inside thank you bags inside reach in cooler at front counter.
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef inside walk in cooler. Operator stored them correctly. **Corrected On-Site**
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed beef and chicken tacos inside reach in cooler. As per Operator both tacos have been cooked December 7th, 2021.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed beef and chicken tacos inside reach in cooler. As per Operator both tacos have been cooked December 7th, 2021.
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Crab soup containers not date marked inside reach in cooler inside kitchen. As per Operator soup was cooked last Tuesday December 14th, 2021. Operator date marked soups. **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.
