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 - Floor soiled/has accumulation of debris. Throughout the entire perimeter walls and floors on entire kitchen area and front counter area **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
Observed approximately 20 live roaches crawling on the floor and walls under and behind clean utensils and dry goods shelf by back door and both reach in coolers on cook line.
Observed approximately 10 live roaches crawling on the floor and on top of the dishwasher machine on kitchen area.
Observed approximately 10 live roaches crawling on the floor by prep table window to front counter .
Observed approximately 20 live roaches crawling behind ice machine and floors on front counter area.
Operator sent staff to clean areas with bleach. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed seating on top of a table on front counter area two containers with Tapioca bubble 86°F cold Holding .
Per operator product stored for approximately 2 hours.
Operator decided to use time control and time marked for the remaining time of 2 hours.
Observed seating on top of a table on cook line Cooked corn 78°F cold Holding, cooked bamboo shoot 78°F cold Holding .
Per operator products stored for approximately 10 minutes.
Operator moved products to reach in cooler.
Observed inside reach in cooler double door on cook line .raw chicken 46°F cold Holding, hard boil eggs 46°F cold Holding
Per operator reach in cooler door left opened for approximately 45 minutes.
Operator closed door
Per operator all products not prepared or portioned today. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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.
