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 - Dead roaches on premises.
Approximately 20 dead roaches throughout the kitchen floor under flat top grill, back door , behind refrigerator.
Advised operator to clean and sanitize areas. **Warning**
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Inside both reach in freezers,
Raw pork over cooked noodles and wontons
Advised operator to stored properly **Warning**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken over raw pork inside cooler inside walk in cooler.
Advised operator to stored properly. **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
Approximately 3 rodent droppings under flat top grill.
Advised operator to clean and sanitize areas **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Inside walk in cooler cooked rice (49F - Cold Holding); cooked chicken (48F); butter (49F - Cold Holding); cooked pepper (49F - Cold Holding); chicken soup (50F - Cold Holding); rehydrated noodles (48F - Cold Holding).
Per operator products stored for longer than 4 hours.
Per operator products not prepared or portioned today.
See stop sale **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Inside walk in cooler rice (49F - Cold Holding); cooked chicken (48F); butter (49F - Cold Holding); cooked pepper (49F - Cold Holding); soup (50F - Cold Holding); rehydrated (48F - Cold Holding).
Per operator products stored for longer than 4 hours.
Per operator products not prepared or portioned today.
See stop sale **Warning**
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.at 200 ppm+ chlorine.
Operator dumped water **Corrective Action Taken** **Warning**
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Printed poster to operator **Corrected On-Site** **Warning**
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Printed procedures to operator **Corrected On-Site** **Warning**
Intermediate - Handwash sink not accessible for employee use at all times. To go containers stored in hand washing sink on cook line
Operator removed **Corrected On-Site** **Warning**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For person handling food working for longer than 60 days **Warning**
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.
