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 - - From initial inspection : Basic - Dead roaches on premises. Observed,
-1 dead by east door entrance in dining room.
-1 dead by flower pot by front counter in dining room.
-Approximately 10 dead between flip top reachin cooler doors next to rice cooker.
-Over 50 dead on floor throughout establishment( to include but not limited to dining room, dishwashing area, cookline, hallways).
- From follow-up inspection 2022-08-19: Observed
-1 dead roach on floor under hand wash sink in dishwashing area.
-1 dead roach on floor in dining room.
**Time Extended**
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2022-08-19: Wet mop observed in use at this time. **Time Extended**
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed,
-1 live roach crawling on said dining table while completing inspection report.
-1 live roach crawling on dining room floor, customer present.
-2 live on floor in hallway towards rear door.
-1 live crawling above steam table with soups.
-3 live crawling on side and top of flip top reachin cooler door by cookline.
-approximately 15 live on floor under mat by cook line.
-1 live on prep table by Boba smoothie station.
-approximately 12 live in crevice of wooden table/shelf with rice cooker by cookline.
- From follow-up inspection 2022-08-19: Observed
-1 live roach crawling on cutting board on flip top reachin cooler by cookline.
-2 live roaches on floor crawling under flip top reachin cooler.
-3 live roaches crawling on floor next to flip poop reachin cooler.
-1 live roach crawling on handwash sink next between reachin cooler by cookline.
-2 live roaches crawling on floor in dining room.
-1 egg casing on floor in front of cookline. **Time Extended**
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
-Observed person in charge Janet Henry with no proof of food manager certification. - From follow-up inspection 2022-08-19: No proof of food manger certification observed at this time. **Time Extended**
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.
