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 small foam cup with no handle using to as scooper. **Corrected On-Site**
Basic - Food not stored at least 6 inches off of the floor. Observed milks stored on the floor inside the walk in cooler. The operator removed all milks. **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water. **Corrected On-Site** **Repeat Violation**
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef(frozen)thawing in room temperature. Advised, the operator removed the beef to the cooler. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cooked beans inside the refrigerator. The operator removed the eggs. Also in the walk in cooler, raw beef stored above vegetables. The operator removed the beef.**Corrected On-Site** **Corrected On-Site**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at the front counter under the warmer table, cooked white rice (107 - Hot Holding). Also at the warmer table, cooked chicken (98 - Hot Holding). As per operator, both items held less than 1 hour, the operator moved the rice to the oven to reheat and also moved the chicken to reheat. **Corrective Action Taken** **Repeat Violation**
Intermediate - Handwash sink used for purposes other than handwashing. Observed water hose connected with kitchen hand sink faucet. **Corrected On-Site** **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.
