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 drinking from an unenclosed beverage container in a food preparation/ and beside clean dishes and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Basic - Employee personal items cellular phone, cups stored in or above a food preparation area, food, clean equipment and utensils, or single-service items at dish ware area.
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed containers, handle touching salt and sugar.
High Priority - Non-food grade paper/paper towel used as liner for food container.
Observed non food grade paper towel use to absorb grease from egg roll in container.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken stored over cooked noodles in walk in cooler.
High Priority - Rodent activity present as evidenced by rodent droppings found.
Observed 10 or more rodent droppings on top of dish machine in dish ware area with meat being sliced in this area
Observed 1 rodent dropping on sink directly above chopped raw beef
Observed 1 rodent dropping on prep table by tea machine at assembly line in kitchen.
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Intermediate - Observed Ready-to-eat, time/temperature control for safety food pork dumplings , tofu , cooked chicken
prepared onsite and held more than 24 hours not properly date marked . Prepped 12pm ,3/21
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.
