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 in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Handle in bulk container of sugar in contact with food.
Manager removed scoop from container to wash. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name.
Three small bulk buckets in back storage area not labeled for contents. Manager labeled containers. **Corrected On-Site**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
On prep table by cook line, egg drop soup 129F @ 2:45pm (cooked cooling 30 minutes) to 117F @ 3:15pm.
Will not reach 70F within 2 hrs. Employee separated into multiple metal containers and moved away from cook line to begin cooling faster. **Corrective Action Taken**
Intermediate - Handwash sink not accessible for employee use at all times.
Empty bucket in back kitchen sink. Employee removed bucket. **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.
Bulk bus pans of egg rolls and tempura chicken in walk in cooler not date marked. **Repeat Violation**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
Hot water valve turned off at back kitchen hand sink, Employee turned water back on. **Corrected On-Site** **Repeat Violation**
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.
