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 - Clean utensils stored between equipment and wall. Main kitchen 3 compartment sink- observed clean spatulas being stored in between wall and sink.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Front counter prep table- observed employee water bottle on prep table.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Front counter- observed employee cellphone and earbuds on prep table.
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Front counter prep table- observed soiled wiping cloth on prep table.
Basic - Working containers of food removed from original container not identified by common name. Front counter at stove- observed spray bottle of oil with labeling.
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at 0 PPM. Operator corrected to 100PPM chlorine. **Corrective Action Taken**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 live flying insects flying over linen basket. Operator moved linen basket outside.
Main kitchen walk in cooler prep area wall .observed 21 live flying insects flying around and landing on can opener blade, mixer and robocop.
Main kitchen chemical storage shelf- observed 3 live flying insects flying around chemical shelf.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Main kitchen walk in cooler- observed raw shrimp being stored over ready to eat tofu and cooked corn. Operator properly stored food items. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter at stove- observed bean chuckney and garlic herb oil at 56-61 degrees F. ( cold holding)Operator moved items to cooler. Operator stated that items was removed from cooler 8 minutes ago. Not prepared or portioned today.
Observed raw chicken breast 68°F. Operator stated chicken was grilled and been on speed rack for 3-4 hours. **Corrective Action Taken**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter steam table-breaded chicken (112F - Hot Holding); picadillo (120F - Hot Holding). cooked salmon (112F hot holding)s Operator stated items was cooked and placed on steam table 16 minutes ago. Operator moved items to oven for reheat to 165°F + **Corrective Action Taken**
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Emailed poster to operator. **Corrective Action Taken**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Big deep covered containers with rice at 1:15pm (51F cooling),noodles at 1:15pm (50F cooling) both cooling since 11am, rechecked at 1:30 pm same temperature.
At this current cooling rate product will not reach 41°F within 6 hours.
Operator moved product to sheet pans. **Corrective Action Taken**
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.
