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 a cup with no handle stored inside of beans.
Manager removed the cup. **Corrected On-Site**
Basic - Food stored on floor. Observed three boxes with vinegar stored on floor next to shelf at storage area. And bottles of water at dining room.
Manager moved the products to a shelf. **Corrected On-Site**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked beef (11:45 am) (100 F - Cooling) and cooked beef (12:20 pm) (91 F - Cooling) and beans (11:35 am) (130 F - Cooling) and beans (12:20 pm) (114 F - Cooling) at preparation table.
Operator moved the products to the reach in cooler for rapid cooling. **Corrective Action Taken** **Repeat Violation**
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 at reach in cooler with glass doors. **Repeat Violation**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice with beans (as per operator for less than 30 minutes) (60 F - Cold Holding); white rice (as per manager was outside of the refrigerator for less than 30 min) (60 F - Cold Holding); coleslaw (56 F - Cold Holding) at preparation table.
Operator moved the products to the reach in cooler for rapid cooling. **Corrective Action Taken**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed oxtail (125 F - Hot Holding) at stove. As per operator for one hour.
Operator turn on the stove and reheating the product to 175° F. **Corrected On-Site**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef, cooked goats, cooked pork held at reach in cooler for two days not properly date marked.
Manager started to date marked. **Corrective Action Taken** **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.
