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 - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On dishwasher area.
Operator stored properly **Corrected On-Site** **Warning**
Basic - Food stored on floor.
Bucket of sauces on floor front counter area.
Bucket of sauces stored on flooring walk-in cooler.
Operator stored properly. **Corrected On-Site** **Warning**
Basic - No handwashing sign provided at a hand sink used by food employees at front counter area.
Sign emailed to operator. **Corrective Action Taken** **Warning**
Basic - Time/temperature control for safety food thawed in an improper manner.
Raw fish and chicken on separate compartment thawing in standing water at triple sink. Employee turned water onfaucet. **Corrected On-Site** **Warning**
High Priority - Approximately 50 Live, small flying insects landing in-food storage area with cans, cups, to go containers and on dishwasher area landing on clean utensils.
Areas are separate by a wall from cook line. **Warning**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Big deep covered container with Cooked pork at 10 AM (50°F - Cooling).
Per operator product cooling since yesterday .
Product did not cooled to 41°Or below within 6 hours.
Operator discarded.See Stop Sale. **Warning**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At 0ppm.
Operator corrected to 100ppm chlorine. **Corrected On-Site** **Warning**
High Priority - Pesticide/insecticide labeled for household use only present in establishment stored next to clean pans on dishwasher area. Operator removed. **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
1) Raw shrimp over cooked chicken on cook line.
2) Raw fish over cooked pork in walk-in cooler.
3) Raw fish over bread in reach in freezer.
Manager stored properly all products. **Corrected On-Site** **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Big deep covered container with Cooked pork at 10 AM (50°F - Cooling).
Per operator product cooling since yesterday .
Product did not cooled to 41°Or below within 6 hours.
Operator discarded.See Stop Sale. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Cooked pork,sausage, (78°F - Cold Holding) sitting on prep table at cook line. Per employee product stored for approximately 20 minutes. Employee moved products to walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
House sauce as per manager was prepared 48 hours ago not date marked. Manager date marked. **Corrected On-Site** **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.
