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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
At kitchen; ice machine has accumulation of black/green mold-like substance in the interior. **Warning**
Basic - Bowl or other container with no handle used to dispense food.
At walk-in cooler; bowl used to dispense black beans.
Operator removed bowl.
**Corrected On-Site** **Warning**
Basic - Dead roaches on premises.
Approximately 10 dead roaches in kitchen under hand washing sink next to ice machine.
Approximately 20 dead roaches on floor under steam table.
2 dead roaches on floor under hand wash sink by triple sink.
1 dead roach on floor in kitchen under shelves next to cook line. **Warning**
Basic - Standing water in bottom of reach-in-cooler.
At kitchen double flip top; standing water in bottom.
At kitchen single flip top cooler; standing water in bottom. **Warning**
Basic - Wiping cloth sanitizing solution stored on the floor.
At front counter; wiping cloth solution stored on the floor.
Operator moved off floor.
**Corrected On-Site** **Warning**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
At kitchen double flip top cooler; salsa raja (57°F - Cooling), stored in deep 1/2 pans covered.
Operator stated cooling overnight.
See Stop Sale. **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
At kitchen single flip top cooler; raw shell eggs stored behind ready-to-eat cheese in make top.
Operator moved eggs to front.
At kitchen sliding glass door reach in; raw beef stored above ready-to-eat chicken and mole sauce.
**Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
Approximately 5 live roaches in kitchen on shelf above steam table crawling around clean dishes and take out containers. (Observed 1 live roach fall into salsa verde; See Stop Sale).
1 live roach crawling on cutting board at steam table in Kitchen.
1 live roach crawling on wall under triple sink.
1 live roach crawling on floor in kitchen under storage shelves next to cook line.
1 live roach crawling on floor in kitchen under flat top grill.
Approximately 10 live roaches in kitchen crawling on floor under double door stainless reach in freezer.
**Warning**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
At steam table; 1 live roach fell into 1/6 pan of salsa verde.
See Stop Sale.
**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.
At kitchen double flip top cooler; salsa raja (57°F - Cooling), stored in deep 1/2 pans covered.
Operator stated cooling overnight.
See Stop Sale. **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
At steam table; steak (125°F - Hot Holding); cooked jalapeño (109°F - Hot Holding); cooked onions (108°F - Hot Holding).
Items being held on top of pan out of temperature control.
Operator stated being held less than 2 hours, moved to flat top to reheat.
**Corrective Action Taken** **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.
