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 - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. **Repeat Violation** **Warning**
High Priority - Roach activity present as evidenced by live roaches found. Observed 10+ live roaches at hand wash sink next to triple sink. Roaches located behind hand wash sign and in between sink and wall.
Observed 2 live roaches on shelving above triple sink holding wares and dry storage items.
Observed 20+ live roaches inside of bag of single service containers stored on top shelf above triple sink
Observed 20+ live roaches inside of cook like cooler **Warning**
High Priority - Roach excrement and/or droppings present. Observed high accumulation on roach droppings on wall at hand wash sink and on shelving above hand wash sink and triple sink **Warning**
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Operator states out less than 2 hours.**Warning** **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (50°F); sprouts (48°F); raw shrimp (50°F); raw beef (47°F); cooked rice (51°F); egg roll (46°F) stored in walk in cooler. Monitored unit for 20 minutes with no changes in temperature. Unknown time out of temperature. Items not prepared or portioned today. See Stop Sale
cooked pork (70°F); sprouts (56°F) in cook line flip top cooler. Unknown time out of temperature. See Stop Sale **Repeat Violation** **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (50°F); sprouts (48°F); raw shrimp (50°F); raw beef (47°F); cooked rice (51°F); egg roll (46°F) stored in walk in cooler. Monitored unit for 20 minutes with no changes in temperature. Unknown time out of temperature. Items not prepared or portioned today. See Stop Sale
cooked pork (70°F); sprouts (56°F) in cook line flip top cooler. Unknown time out of temperature. See Stop Sale **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.
