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.
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
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Violations:
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 - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Operator touched nose with bare hands then continued to prepare foods without washing hands in between tasks.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Fried tofu sitting out on rack at 71F, per operator tofu has been there since the previous day.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
fried tofu (71F - Cold Holding) sitting out on rack in kitchen, per operator tofu was cooked the previous day and left to sit out.
chopped chicken (53F - Cold Holding) in standing reach in cooler in kitchen, per manager door was left open earlier in the day, approximately 2 hours ago. **Repeat Violation** **Admin Complaint**
Intermediate - Handwash sink used for purposes other than handwashing.
Employee at front counter rinsed off cup in hand wash station by pass through window.
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
Hot water shut off in women's bathroom because of leak under sink.
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.
