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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Multiple beverages on top of reach in cooler at the end of cooks line.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Jacket and bag on top of canned foods in dry storage area.
Basic - Equipment in poor repair.
Bulk container with a cracked lid.
Reach in cooler gasket torn on large cooler on cooks line.
Cutting board on cooks line with deep cut marks.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters above wok area.
Bulk container soiled.
Can opener holder.
Multiple reach in cooler gaskets soiled.
Fan guard covers in walk in cooler soiled.
Interior reach in freezer in lobby.
Basic - Time/temperature control for safety food thawed in an improper manner.
Raw chicken thawing at room temperature in Handwash sink in back kitchen.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade.
Reach in cooler racks soiled in cooler on cooks line.
Stained cutting board on cooks line. **Repeat Violation**
Intermediate - Handwash sink not accessible for employee use at all times.
Chicken thawing in sink and 2 container lids inside Handwash sink in kitchen.
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector provided copy, operator filled out during inspection. **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.
