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.
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter at stove- observed bean chuckney and garlic herb oil at 56-61 degrees F. ( cold holding)Operator moved items to cooler. Operator stated that items was removed from cooler 8 minutes ago. Not prepared or portioned today.
Observed raw chicken breast 68F. Operator stated chicken was grilled and been on speed rack for 3-4 hours. **Corrective Action Taken** - From follow-up inspection 2023-03-29: Not observed. Next unannounced **Time Extended**
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter steam table-breaded chicken (112F - Hot Holding); picadillo (120F - Hot Holding). cooked salmon (112F hot holding)s Operator stated items was cooked and placed on steam table 16 minutes ago. Operator moved items to oven for reheat to 165F + **Corrective Action Taken** - From follow-up inspection 2023-03-29: Not observed. Next unannounced **Time Extended**
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Big deep covered containers with rice at 1:15pm (51F cooling),noodles at 1:15pm (50F cooling) both cooling since 11am, rechecked at 1:30 pm same temperature.
At this current cooling rate product will not reach 41F within 6 hours.
Operator moved product to sheet pans. **Corrective Action Taken** - From follow-up inspection 2023-03-29: Not observed. Next unannounced **Time Extended**
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.
