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 personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen prep- observed employee cellphone on prep table.
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Main kitchen reach in cooler- observed employee water bottles being stored next to dumplings inside reach in cooler.
Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen 3 compartment sink- observed raw whole chicken being thawed at room temperature.
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. front counter- observed approximately 15 live flying insects flying around hand washing sink and landing on limes,and cilantro sauce. Cilantro sauce was protected with lid and limes was with zest intact. Main kitchen container at exit door- observed approximately 25 live flying insects landing on raw onions with skin and not peeled. Main kitchen 3 compartment sink area- observed 5 live Flying insects flying around hand washing sink. **Warning**
High Priority - Stop Sale issued due to adulteration of food product.
Toxic substance/chemical on premise that is not required for the operation of establishment. Front counter- observed employee with spray bottle of OFF insect repellent over cilantro sauce. Repellent warning label says harmful if swallowed. Do to public receiving Togo containers and opening container lids and then touching ready to eat foods without correctly hand washing can be harmful to public health. See Stop Sale.
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Front counter- observed employee with spray bottle of OFF insect repellent spraying over cilantro sauce to discard live flying insects. Repellent warning label says harmful if swallowed. Do to public receiving Togo containers and opening container lids and then touching ready to eat foods without correctly hand washing can be harmful to public health. See Stop Sale. **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.
