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 no handle bowl stored in flour and sugar container in kitchen. Operator removed. **Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee bags and clothes stored on shelf above cooking oil above flip top cooler next to steamtable in kitchen. Operator removed. **Corrected On-Site**
Basic - Floors not maintained smooth and durable.
Observed floor not smooth and easily cleanable throughout kitchen.
Observed mold like substance on wall by three compartment sink and ware wash area.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw swai stored above honey sauce in walk in cooler. Operator rotated. **Corrected On-Site** **Repeat Violation**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed rice on prep table in kitchen at 53°F. Per operator rice was on table for less than 30 minutes. Operator placed in walk in cooler for quick chill.
**Corrective Action Taken**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed ripe plantain (124 - Hot Holding); yuca 120°F on steamtable on cookline. Operator turned up heat. **Corrective Action Taken**
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.
Observed dish machine chlorine sanitizer too strong. Operator was advised to set up three compartment 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.
