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.
Observed cup in bag of rice near handwash sink in kitchen. Manager removed cup. **Corrected On-Site**
Basic - Employee eating in a food preparation or other restricted area.
Employee food on shelf at prep table in kitchen. Employee moved food to proper storage. **Corrected On-Site**
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
Carton of almond milk in front reach in cooler by register. Per manager, the milk belongs to employees. Manager moved milk to dedicated employee food area. **Corrected On-Site** **Repeat Violation**
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop handle touching sugar in sugar bin near 3 compartment sink. Manager moved to proper storage. **Corrected On-Site**
Basic - In-use wet wiping cloth/towel used under cutting board.
Wet cloth under cutting board on prep table in kitchen. Employee removed towel. **Corrected On-Site**
Basic - Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed tomatoes and cucumber stored above cooked noodles in walk in cooler. Manager moved to proper storage **Corrected On-Site**
High Priority - Chlorine sanitizer in sanitizer bucket not at proper minimum strength.
Sanitizer bucket at front counter at 0 ppm. Manager remade to 100ppm. **Corrected On-Site**
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed employee arrive to work and put on gloves with no handwash. Employee removed gloves and washed hands. **Corrective Action Taken**
High Priority - Nonfood-grade containers used for food storage - direct contact with food.
In outside storage area, in reach in cooler, multiple grocery bags used to store food.
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Cut cabbage on prep shelf in kitchen being held on time with no time marked.Manager marked proper time. **Corrective Action Taken**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Observed walk in cooler door gasket soiled. **Repeat Violation**
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.
