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 plastic cup stored inside containers of flour and bread crumbs. Employee removed items.
Basic - Food stored on floor.
Observed containers of soy sauce stored on the floor near hand sink at cook line.
Observed containers of ginger stored on the floor at dry storage area. Employee placed item on shelf. **Corrected On-Site**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Located at preparation area near walk in cooler and at ware washing area. **Repeat Violation**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
Observed sticky rice (78 F - Cold Holding) at reach in cooler at cook line. As per chef, since 2 hours prior. Chef took item to reheat to 165 F. **Corrective Action Taken**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs stored over sauces at reach in cooler at cook line. Employee rearranged items. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw beef stored over noodles at walk in cooler. Employee rearranged items. **Corrected On-Site**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Observed 6 soda cans stored inside ice machine at kitchen area. Employee removed cans and discarded ice.
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Observed rice held under time no time marking. Chef placed time in container. **Corrected On-Site**
High Priority - Toxic substance/chemical improperly stored.
Observed can of insect spray stored on shelf near sugar. Employee removed item. **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.
