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.
High Priority - Raw animal food stored over or with unwashed produce.
At double glass door reach in; raw shell eggs stored over unwashed limes and cilantro.
Operator moved eggs to bottom shelf.
**Corrected On-Site** **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
At double glass door reach in; raw fish stored above ready-to-eat sauce.
Operator moved fish to bottom shelf.
**Corrected On-Site** **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At Flip top cooler; noodles (50°F - Cold Holding); rice (50°F - Cold Holding).
Operator stated not cooked today, held under four hours moved to reach in cooler.
**Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
At Flip top cutting board; fried plantains (86°F - Hot Holding).
Operator stated being held intentionally in a pan on cutting board less than 2 hours, moved to reach in cooler to cool for cold holding.
At front counter Countertop display warmer; chicken patty (112°F - Hot Holding).
Operator stated being held less than 2 hours and will discard at 4 hours, applied appropriate time mark. Discussed TPHC.
**Corrective Action Taken** **Warning**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
At stainless stacked combo reach in; cooked mixed vegetables and cooked collard greens prepared onsite and held more than 24 hours not date marked.
Operator applied appropriate date mark.
**Corrected On-Site** **Warning**
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.
