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 - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets for reach-in cooler across from stove.
Handles for front counter hand washing sink.
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
Drill stored above container of flour on shelf next to back door. **Repeat Violation**
Basic - Time/temperature control for safety food thawed in an improper manner.
Shrimp being thawed in standing water in prep sink. Employee added running water to shrimp. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name.
Containers on shelf above reach-in cooler across from stove.
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employee handled raw chicken then handled clean containers . Manager had employee wash hands and change gloves, bring containers to dish area. **Corrective Action Taken**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Item in reach-in cooler across from stove: pork (45F - Cold Holding); beef (44F - Cold Holding); chicken (44F - Cold Holding); bean sprouts (44F - Cold Holding); pork (45F - Cold Holding); chicken (45F - Cold Holding); shrimp (45F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Item on top of steam table across from stove: broccoli (92F - Hot Holding). Manager stated item placed on top of warmer 30 minutes prior to temperature being taken. Manager reheated item to serve. **Corrective Action Taken** **Warning**
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine test kit available.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Fried pork in reach-in cooler across from fryer.
Manager stated item prepared on 1/19. Manager placed proper date mark on item. **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.
