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 ceiling vents soiled with black substance at cook line.
Basic - Food stored on floor.
Observed raw shrimp stored on floor at walk in cooler.
Observed raw duck stored on floor at walk in freezer.
Observed plastic containers of cooking oil stored on floor at cook line.
Basic - Time/temperature control for safety food thawed in an improper manner.
Observed raw shrimp thawing at room temperature near walk in freezer. Manager placed item inside walk in cooler. **Corrective Action Taken**
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall soiled with old food debris near hand sink located near ice machine and near hand sink at preparation area.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
Observed turnip cake at 90F Cooling at reach in cooler at storage area. As per manager, item was prepared 2 hours prior. Employee took item to reheat to 165F. **Corrective Action Taken**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken stored over cut ginger at walk in cooler.
Observed raw fish stored over cooked duck at reach in cooler at front line. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed raw shrimp (52F - Cold Holding) at room temperature at preparation area. As per manager, less than 1 hour. Employee took item to walk in cooler.
Observed pooled eggs (67F - Cold Holding) at room temperature at cook line. As per manager, less than 30 minutes. Manager placed item inside reach in cooler. **Corrective Action Taken**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed duck not date marked at walk in cooler. As per manager, items were prepared on the previous day.
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
Observed no hot water available when valve is open at server's station and ware washing area. Manager repaired hot water. **Corrected On-Site**
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.
