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 - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl in dry rice. **Corrected On-Site** **Warning** - From follow-up inspection 2022-02-11: **Time Extended**
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cook. **Warning** - From follow-up inspection 2022-02-11: **Time Extended**
Basic - - From initial inspection : Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. No separate tongs for different raw items. **Corrected On-Site** **Warning** - From follow-up inspection 2022-02-11: **Time Extended**
Basic - - From initial inspection : Basic - Trash receptacles not provided where needed in establishment. By hand wash sink. **Warning** - From follow-up inspection 2022-02-11: **Time Extended**
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil 75 found out at room temperature marked pulled out at 2 pm. Added to Time as a Public Health Control. If temperatures found out of parameters at next inspection, may result in Administrative complaint. **Warning** - From follow-up inspection 2022-02-11: Garlic with temperature of 72F.
Customer decided to throw away. **Time Extended** **Corrected On-Site**
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 92 at hand wash sink by triple sink. **Repeat Violation** **Warning** - From follow-up inspection 2022-02-11:
Per owner hand sink temperature has not been fixed. **Time Extended**
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.