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 food not properly identified and segregated from food to be served to the public.
Personal cake in sliding door reach-in cooler of server's station **Warning**
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
Employee drink in sliding door reach-in cooler of server's station **Warning**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
cooked rice 46 degrees F left cooling over night. Per operator no temperatures were taken throughout the cooling process **Repeat Violation** **Warning**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
cooked rice 46 degrees F left cooling over night. Per operator no temperatures were taken throughout the cooling process **Repeat Violation** **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken over bean sprouts in walk-in cooler. Discussed proper food storage.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw salmon over spring roll shell and cooked rice in tall double door reach-in freezer near maintenance storage room. Discussed proper food storage **Repeat Violation** **Warning**
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.
Raw chicken over raw beef in tall double door reach-in freezer in back storage area. Operator rearranged **Corrected On-Site** **Warning**
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Cooked rice in chest freezer of server's station. **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
2 rodent droppings in corner of floor and wall at end of cook line.
6 rodent droppings on top of dish machine.
1 rodent dropping behind chest freezer in dry storage room.
1 rodent dropping on floor of storage room with old plate ware behind bathrooms.
8 rodent droppings in maintenance storage room
Operator began discarding droppings **Corrective Action Taken** **Repeat Violation** **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Double door reach-in cooler next to rear exit: curry 42 degrees F, cooked rice 44-58 degrees F,
Sliding door reach-in cooler near rear exit with reach-in freezer across: pork dumplings 47 degrees F, water chestnuts 47 degrees F, baby corn 47 degrees F,
Walk-in cooler: coleslaw 45 degrees F, cream cheese 45 degrees F, bean sprouts 47 degrees F, raw chicken 47 degrees F, cooked duck 43-49 degrees F, raw beef loin 46 degrees F . Per operator they have been in and out of cooler today. Discussed with operator to place ice bags in walk-in cooler until ambient air temperature comes down and call out technician if it stays elevated
Sliding door reach-in cooler of server's station: Oat milk 46-50 degrees F, pork dumpling 44 degrees F, egg custard 47 degrees F. Per operator they have been in and out of cooler. Discussed with operator to place foods on ice. **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.
