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 - Cutting board has cut marks and is no longer cleanable.
Observed grooved cutting board at front counter prep table near display cases. **Warning**
Basic - Dead roaches on premises.
Observed 1 dead roach in hot holdIng case in party room in empty well. Case is not in use at time of inspection. Observed 2 additional dead roaches on floor by same unit. Observed at least 1 dead roach stuck to tape used to hand manager certifications in kitchen. Observed 1 dead roach on floor between lowboy with rice cookers on top and make table in kitchen. Observed 1 dead roach under mixer by warewash station in kitchen. **Warning**
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed walk-in freezer and cooler shelves rust pitted. **Repeat Violation** **Warning**
High Priority - A) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Observed yellow rice (46°F - Cooling Overnight)in walk in cooler stored overnight and not moved after cooking last evening per operator statement.
B) Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
Observed cut tomatoes (62°F - Cooling Overnight), per operator item was cut yesterday and stored in unit overnight and not moved.
See Stop Sale. **Warning**
High Priority - Displayed food not properly protected from contamination.
Observed nonTCS nut based pastries stored on counter above display case uncovered. **Repeat Violation** **Warning**
High Priority - Presence of insects, rodents, or other pests.
Observed ants crawling along wall trim from overhead support where restroom sign is following along to front entrance. At least 40 ants observed. **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken stored above sauce in walk-in cooler. **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
Observed 1 live roach in dining area by wait station under buffet hot hold unit. Observed 3 live roaches under manager certifications posted on drink cooler in kitchen. Observed 1 live roach crawling in container of utensils stored on counter at warewashing station in kitchen. Utensils were sent through dishwasher. Observed 1 additional roach crawling on floor in dining room area. **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
Observed at least 8 rodent droppings along wall trim through out party room dining area. **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
A) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Observed yellow rice (46°F - Cooling Overnight)in walk in cooler stored overnight and not moved after cooking last evening per operator statement.
B) Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
Observed cut tomatoes (62°F - Cooling Overnight), per operator item was cut yesterday and stored in unit overnight and not moved.
See Stop Sale. **Warning**
Intermediate - A) Handwash sink not accessible for employee use at all times.
Observed handwash sink in rear warewashing area blocked by rolling cart.
B) Handwash sink used for purposes other than handwashing.
Observed handwash sink at pastry area used to discard food products or clean utensils as evidenced by pastry debris in sink. **Repeat Violation** **Warning**
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Observed men's handicap stall paper towel dispenser unable to dispense paper towels. **Warning**
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.
