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 - Employee beverage container in ice machine/ice bin.
Gallon container of water and personal bottle of juice in ice. Employee removed both items. See stop sale.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
On counter at cook line, rice noodles (98-107F) @ 2:15pm. Per employee cooked at 11:00am. See stop sale. Recommended using Time As Public Health Control. Form provided and discussed. **Corrective Action Taken**
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee went to start new order without removing old gloves and washing hands. Reviewed with manager proper procedures and employee washed hands. **Corrected On-Site**
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale.
Gallon container of water and personal bottle of juice in ice used for public. Employee removed both items.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
1) In walk in cooler flats of eggs above containers of sauces and cases of vegetables.
2) In glassfront pepsi cooler containers of raw beef and chicken above containers of cut vegetables. Employee moved both to bottom of cooler for proper separation.
3) In lower cooler opposite cookline container of raw tendon above containers of noodles and boiled eggs. Employee moved tendon to bottom of cooler. **Corrective Action Taken**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
In reach in freezer containers of frozen chicken above frozen beef and container with frozen beef above bags of scallops. Employee began to move items. **Corrective Action Taken**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
On counter at cook line, rice noodles (98-107F) @ 2:15pm. Per employee cooked at 11:00am.
Intermediate - Handwash sink not accessible for employee use at all times.
Sanitizer bucket in hand wash sink at front counter. Employee removed bucket. **Corrected On-Site**
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer.
Dish machine showing 0ppm chlorine after multiple runs. Pump appears to be functioning. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. **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.
