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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed hoods at cook line above wok station with grease build up.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee beverage on shelf with condiments at cook line.
Basic - Employee with no hair restraint while engaging in food preparation.
Observed employee on cook line not wearing hair restraint in food preparation
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed interior of microwave and interior of rice cooker and lid with built up grease and food debris.
Basic - Unclean building components, attachments or fixtures.
Observed plastic splash guard of hand washing sink with old food debris and grease build up.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth at cook line not stored in chlorine sanitizing solution.
High Priority - Food preparation sink has soil/old food residue.
Observed food preparation sink located in kitchen soiled with grease debris and old food residue.
High Priority - Non-food grade paper/paper towel used as liner for food container.
Observed bag from sugar bag used to line pan with sweet and sour chicken.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Observed hand washing sink soiled at front counter.
Observed hand washing sink in kitchen area soiled with grease build up.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed cooked pork made more than 24 hours per operator not labeled.
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.
