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
High Priority - 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 0ppm.
High Priority - Roach activity present as evidenced by live roaches found.
1 live roach on lid of flip top cooler at cook line prep area.
3 live roaches on the floor under flip top cooler in prep area at cook line.
4 live roaches on the floor to the left of cook line hand washing sink.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Chicken 57°F, calamari 48°F, shrimp 48°F, beef 52°F,in walk in cooler. Ambient temperature in walk in cooler 49°F.
Operator stated that all items were prepped less than 4 hours ago. All items were stored over night in walk in freezer.Operator opened the door to walk in freezer,to cool walk in cooler.
Chicken (52°F - Cold Holding); calamari (50°F cold -holding); fish (63°F - Cold Holding); cut tomatoes (67°F - Cold Holding) at cook line.
Operator stated all foods were cut and prepped less than 4 hours ago and nothing was stored in cooler over night. Items came from walk in freezer.
Swai 60°F, shrimp 50°F, calamari 59°F, yucca cooked 57°F, in flip top cooler in prep area across cook line .
Operator stated all foods came out of the walk in freezer 3 hours ago and were placed in flip top cooler.
Operator placed ice bags on all food.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Sweet potatoes (88°F - Hot Holding); corn (89°F - Hot Holding)in prep area. Steam table not on.
Operator stated for less than 3 hours.
Cook reheated sweet potatoes to 168 and corn to 170°F. **Corrected On-Site**
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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.