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. Bowl with no handle stored in container of sauce in kitchen by hands washing sink. Manager removed. **Corrected On-Site** **Warning**
Basic - Food stored on floor. Bucket of sauce stored on floor in kitchen next to hand washing sink. Manager elevated. **Corrected On-Site** **Warning**
Basic - Time/temperature control for safety food thawed in an improper manner. Bag of meat and shrimp thawing on prep table across from triple sink. **Warning**
Basic - Working containers of food removed from original container not identified by common name.
Container of salt not labeled. Manager labeled. **Corrected On-Site** **Warning**
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched phone and proceeded to roll dough without washing hands. Reviewed proper hand washing procedures. Employee washed hands. **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Bag of raw beef stored above box of wonton in Artic air freezer. Manager inverted. **Corrected On-Site** **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
Approximately 30 droppings in tray with cans of beans on storage shelf. Next to Valpro freezer behind prep table by entrance door.
Approximately 50 droppings in foil tray under storage shelf behind prep table..
Approximately 35 droppings under storage shell behind prep table. Management cleaned and sanitized area. **Warning**
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Reviewed proper hand washing procedures. Employee washed hands correctly. **Corrected On-Site** **Warning**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **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.
