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 - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Observed spoons stored in 105°F water at front counter. Advised operator to move spoons to steam table to maintain water at 135°F or above, or to store utensils in empty container. Operator moved utensils to steam table. **Corrective Action Taken**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Observed cooked oxtail (49°F - Cooling), inside reach in cooler in kitchen. Per operator, food was prepared last night and cooled overnight; Food did not reach proper temperature in allotted time. Stop sale.
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
1)Observed approximately 20 live, small flying insects throughout kitchen, not landing.
2) Observed approximately 20 live, small flying insects landing on onions stored on dry storage shelf in kitchen. Stop sale. Operator discarded onions.
3) Observed approximately 20 live, small flying insects landing on plantains stored on dry storage shelf in kitchen. Stop sale. Operator discarded plantains.
High Priority - Nonfood-grade bags used in direct contact with food.
Observed dough stored in to go bag inside low boy cooler in kitchen. Operator properly stored. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
1) Observed raw shell eggs stored on top shelf over over cut lettuce and cooked oxtail, inside reach in cooler in kitchen. Operator properly stored.
2)Observed raw chicken stored over cooked pork inside reach in cooler in kitchen. Operator properly stored. **Corrected On-Site**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
1)Observed approximately 20 live, small flying insects landing on onions stored on dry storage shelf in kitchen. Stop sale. Operator discarded onions.
2)Observed approximately 20 live, small flying insects landing on plantains stored on dry storage shelf in kitchen. Stop sale. Operator discarded plantains.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Observed cooked oxtail (49°F - Cooling), inside reach in cooler in kitchen. Per operator, food was prepared last night and cooled overnight; Food did not reach proper temperature in allotted time. Stop sale.
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.
Observed Sanitizer Bucket (Chlorine 200ppm). Operator remade and corrected to 50ppm. **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.
