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 - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- inside dry rice in storage area
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
- soiled gaskets on cooler at cook line
- soiled shelves in walk in cooler
High Priority - Employee touched soiled surface( cell phone ) and then engaged in food preparation ( cutting raw chicken ) , handled clean equipment or utensils, or touched unwrapped single-service items without washing hands - reviewed with person in charge - employee then washed his hands properly **Corrective Action Taken**
High Priority - In-use utensil ( scoop) stored in unclean water at or above 135 degrees Fahrenheit near rice cooker - container of utensils moved to triple sink to clean **Corrective Action Taken** **Repeat Violation**
High Priority - Nonfood-grade bags used in direct contact with food - pork in thank you bag in reach in cooler - manager removed from bag **Corrected On-Site**
High Priority - Raw animal food ( raw chicken )stored over or with ready-to-eat food ( vegetables ) in a freezer - not all products commercially packaged in back kitchen
Intermediate - Handwash sink not accessible for employee use at all times - blocked by containers and boxes of food and bucket inside hand wash sink in back kitchen - items relocated - discussed proper hand washing , accessibility of hand wash sinks at all times **Corrective Action Taken**
Intermediate - No soap provided at handwash sink in dish washing area - reviewed stocking of hand wash sinks at all times - manager placed soap at hand wash sink **Corrected On-Site**
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.
