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.
High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
High Priority - Employee washed hands with no soap. Male employee washed hand's without soap at hand sink by front counter grill.explained. Employee bought the soap dispenser bottle. He washed hands with soap. **Corrected On-Site**
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Knife not sanitized.Employee washed and rinsed knife and put on magnet holder in the kitchen . Explained showed the signs at three compartment sink.
She sanitized the knife. **Corrected On-Site**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. yuca 127, chicken breast 103 in steam table display . Both less than 2 hours. second temperature of chicken breast 168, yuca 164 at 12:45 pm **Corrected On-Site**
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose Bibb under hand sink by grill at front counter.
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ manager Julie Leon certificate by national registry date of training 08/15/2017 expired on 08/15/2022.
Intermediate - Handwash sink not accessible for employee use at all times. Washcloth bucket stored in hand sink by grill at front counter. Employee removed the bucket. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in the kitchen by prep table. Employee put roll of paper towel. **Corrected On-Site**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.after printing the inspection report one of the employee found her certificate from premier food safety ( The New Habit )employee Gloria Velasquez certificate dated 11/06/2019. **Corrected On-Site** **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.
