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 personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen dry storage shelf- observed employee bags being stored with produce and dry storage foods.
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Mail kitchen reach in cooler- observed employee water bottle inside reach in cooler.
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Dining area- observed reach in cooler with 2 containers of cooked pork, chicken soup and slaw accessible to the public.
Basic - Working containers of food removed from original container not identified by common name. Main kitchen prep table- observed containers of rice, floor and sugar with no labeling.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Dining area reach in cooler- observed container of pork 50-52°F. Operator stated items was placed inside cooler 11:00p.m. Yesterday. See Stop Sale.
High Priority - Food prepared in a private home. See stop sale. Front counter- observed container of cashews, peanuts, bread, fried chips, sesame pies being made from home.
High Priority - Roach activity present as evidenced by live roaches found. Main kitchen at 3 compartment sink- observed 1 live roach crawling on the floor.
Front counter cabinet and reach in cooler- observed 2 live roach crawling inside cabinets.
Front counter- observed 1 live roach crawling on the floor at counter.
Dining area- observed 2 live roaches crawling on dining room floor.
High Priority - Stop Sale issued due to food originating from an unapproved source. Front counter-Observed bottles of kremas juice with no warning label and from unapproved source.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Main kitchen reach in cooler- observed container of cooked chicken, pork and raw whole snapper temperature ranges 49-52°F. See stop sale.
Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen HWS- observed container and wet wiping cloths inside hand washing sink.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Main kitchen HWS- observed no paper towel at hand washing sink.
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.
