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 in roach trap next to hot water heater - operator removed. 2 dead under the front counter Bain Marie - operator removed. **Corrected On-Site** **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage at soda station - operator removed. **Corrected On-Site** **Warning**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Operator removed cell phone from soda station. **Corrected On-Site** **Warning**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hot line station build up of grease and food debris. **Repeat Violation** **Warning**
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator handled dead roaches and then handled clean kitchen utensils. Employee returned from bathroom proceeded to kitchen touched clean containers- operator instructed employees to rewash hands after returning from the bathroom - employee washed hands. **Corrected On-Site** **Warning**
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator removed handled pot from bucket of water on hot line. **Corrected On-Site** **Warning**
High Priority - Roach activity present as evidenced by live roaches found in the kitchen. One live on wall in mop sink. Three live under rice cooker prep table. Three live under grill station. One live behind fry station fryers. 5 live under wok station. 5 live inside electrical outlets above prep table. **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. Walk in cooler - cooked noodles (44F-45 - Cold Holding) not prepared today held overnight and more than 4 hours - see stop sale. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked noodles (44F-45 - Cold Holding) not prepared today held overnight and more than 4 hours - see stop sale. .
Hot line make table station -:cut cabbage (57F-62F);sitting out at room temperature- operator stated held under 4 hours - operator moved cabbage to walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Convection oven - cooked chicken (115F-118 - Hot Holding) held under 1 hour - operator added heat to reach 165F.
hot Bain Marie - French fries (118F-137 - Hot Holding); egg rolls (113F-140F) operator states held under 2 hours - both overfilled containers- operator split and moved to oven for reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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. Reviewed and Emailed copy to operator to operator. **Corrective Action Taken** **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.
