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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machines, at the front counter and by the fish area.
Basic - Bowl or other container with no handle used to dispense food. Steam table in the kitchen: bowls with no handles stored inside pans with cooked rice. **Corrected On-Site**
Basic - Soiled dry wiping cloth in use. Observed in the kitchen, employee wiping prep table with a soiled wiping cloth. Operator coached employee and discarded the soiled wet wiping cloth.
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed in the kitchen, employee wiping prep table with a soiled wiping cloth. Operator coached employee and discarded the soiled wet wiping cloth. Observed operator wipe the prep table with a wet sanitized cloth during the inspection. **Corrected On-Site**
High Priority - Raw animal food stored over or with unwashed produce. Walk in cooler: raw shell eggs stored above cases with heads of lettuce. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Four door reach in cooler by the dishwasher: raw fish fillets stored above cooked pork **Corrected On-Site**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Stand up reach in in the kitchen: cooked spaghetti and cooked pork not date marked. As per operator, cooked 2 days ago. Operator placed the the date on the containers. **Corrected On-Site** **Repeat Violation**
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.
