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 - Food stored on floor.
Watermelon and a box of oranges on front wait station floor.
Oil carton on kitchen floor next to ice machine. **Corrected On-Site**
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./sugar container, dry staircase area/ **Corrected On-Site**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Deep fryer station hand sink soiled.
Single stove soiled/deep fryer station.
Hood filters soiled.
Ice machine air filters soiled.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw fish over cut lettuce and prepared mushrooms, kitchen reach in cooler.
Raw chicken and raw fish over sauces in walk in cooler.
Raw shell eggs over egg rolls/kitchen reach in cooler/ **Corrected On-Site** **Repeat Violation**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./flan 44F, cream cheese 45F, less than 4 hours/wait station reach in cooler/adjusted to a lower temperature/rechecked 41F and 42F. **Corrected On-Site** **Repeat Violation**
High Priority - Toxic substance/chemical improperly stored.
Sanitizing bottle, bandages stored in between food on cook line shelves/ **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use at all times./blocked by food cart/deep fryers station hand sink/ **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.