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 - Bowl or other container with no handle used to dispense food. Back of house- below table holding cooking equipment next to door.
No handle bowl used to portion sugar.
Basic - Dead roaches on premises. Throughout establishment
Observed 1 dead roach in hand wash sink across from reach in cooler in back of house.
1 dead roach in walk way at front counter.
2 dead roaches on prep table containing cooking equipment next to door.
Approximately 4 dead roaches between reach in cooler and green low boy with micro wave at front counter.
2 dead roaches on floor between tables across from walk-in cooler.
4 dead roaches on floor in office area.
1 dead roach on avantco cooking equipment in back of house.
Approximately 5 dead roaches under three compartment sink.
1 dead roach in walk way at front counter.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Prep table containing cooking equipment next to door.
Observed employee cell phone on prep table. Employee removed. **Corrected On-Site** **Repeat Violation**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front counter
Observed low boy cooler gasket soiled with an accumulation of debris.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter next to flip to cooler.
Employee removed. **Corrected On-Site** **Repeat Violation**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Throughout establishment.
Observed 1 flying insect landing on hand towel at handwash sink at front counter.
2 flying insects flying around mop area next to office.
One flying insect flying around and landing on dirty utensils in three compartment sink
High Priority - Non-food grade paper/paper towel used as liner for food container. Walk-in cooler
Observed paper towel used to cover containers of tuna. Manager removed. **Corrected On-Site**
High Priority - Nonfood-grade bags used in direct contact with food.
Walk-in cooler
Observed non food grade bag used to hold cuts of meat. Manager removed and placed in food grade bags. **Corrected On-Site**
High Priority - Roach activity present as evidenced by live roaches found. Through establishment
Observed One live roach crawling between reach in cooler and green low boy with micro wave
One live roach under salad preparation table cooler
Approximately 3 live roaches under counter across from flip top cooler at front counter.
1 live roach crawling in wall in office area
1 live roach crawling on floor in front of three compartment sink.
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. Flip top cooler at front counter.
Observed: Imitation crab (47F - cold holding); Shrimp (46F - cold holding) ; Eel (45F - cold holding); Eggs (46F - cold holding); Pork strips (46F - cold holding); Fish eggs ( 46F - cold holding); Cooked mushrooms (46F - cold holding)
Low boy cooler next to flip top cooler
Observed chicken (46F - Cold Holding)
Per operator, items were not prepared or packaged today. Items have been out of temperature for over four hours.
See stop sale **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler at front counter.
Observed: tuna (46F - Cold Holding); salmon (47F - Cold Holding)
Per operator, items were taken from walk-in cooler today. Items were out of temp for approximately 2.5 hours prior to inspection. Items were placed in walk in cooler to cool.
Observed: Imitation crab (47F - cold holding); Shrimp (46F - cold holding) ; Eel (45F - cold holding); Eggs (46F - cold holding); Pork strips (46F - cold holding); Fish eggs ( 46F - cold holding); Cooked mushrooms (46F - cold holding);
Low boy cooler next to flip top cooler
Observed chicken (46F - Cold Holding)
Per operator, items were not prepared or packaged today. Items have been out of temperature for over four hours.
See stop sale. **Corrected On-Site**
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.
Procedure sent to manager to be printed and posted. **Corrective Action Taken**
Intermediate - Handwash sink used for purposes other than handwashing. Back of house across from reach in freezer.
Observed hand wash sink used to hold strainer. Employee removed. **Corrected On-Site**
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Form sent to manager to be printed and signed by employees. **Corrective Action Taken**
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.
