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 - Floor area(s) covered with standing water. Standing water on floor by back door.
B. Ceiling dripping water over back door .
C. Ceiling tiles missing over back door.
Basic - Food stored on floor. Box of Corvina , fish, stored on floor by walk in cooler, corrected, operator removed fish from floor at time of inspection. **Corrected On-Site**
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink set up with 0 ppm of chlorine sanitizer, corrected to 100 ppm . **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed operator placing gloves on with no prior hand washing , corrected action taken, inspector discussed with operator proper hand washing procedures when placing gloves on. **Corrective Action Taken**
Intermediate - Handwash sink used for purposes other than handwashing. Strainer stored in employee hand wash sink in kitchen, corrected, operator removed strainer during inspection. **Corrected On-Site**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles opened container of milk all held over 24 hrs nor date marked .
Portable fire extinguisher missing from its designated location. For reporting purposes only. K-class fire extinguisher stored on shelf under prep sink .
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.
