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. Kitchen: Observed cups with no handles inside storage containers with rice and beans. **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen: observed a rice scoop stored inside a cup with standing water on a shelf above the reach in freezer. Water temperature 76F. Discussed proper method with the operator. **Corrected On-Site**
Basic - Single-service articles improperly stored. Observed inspection the employee bathroom by the office: cases of styrofoam cups and a case of to-go containers. **Corrected On-Site**
Basic - Stored food not covered. Walk in cooler: container with cut sweet plantains. Operator placed a lid on the container during the inspection. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: raw chicken stored above cut onions. Discussed with the operator proper storage of food, operator rearranged the raw chicken to the bottom shelf of the walk in cooler. Observed inside the stand up reach in cooler in the kitchen: raw beef and raw fish stored above shredded lettuce. Operator placed the raw beef and raw fish on the bottom shelf of the reach in cooler. **Corrected On-Site**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in the kitchen by the back door: onion slicer soiled. Observed all food storage containers with rice, flour, and beans soiled with old food debris. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use at all times. Ware wash area: containers stored inside the hand washing sink. **Corrected On-Site**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flan inside walk in cooler not date marked. As per operator, prepared 2 days ago. Observed operator place date on the flan, 10/17. **Corrected On-Site**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees Consuelo Fernandez expired 2/16/19 and David Padilla expired 7/26/19 FRLA.
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.
