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. Observed 1 dead roach on drain pipe coming from hand wash sink in ware washing area located in left corner of kitchen area
Observed 2 dead roaches inside of tool box stored under low top shelving holding water heater in right corner of kitchen next to cook line. **Warning**
Basic - Food-contact surface not smooth and easily cleanable. Cut off container used as rice scoop. Operator discarded **Corrected On-Site** **Warning**
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooked egg rolls stored in direct contact with cardboard box in 2 door low cooler on cook line **Warning**
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not in original packaging stored above noodles in reach in chest freezer **Repeat Violation** **Warning**
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored above unwashed onions in walk in cooler. Operator reorganized **Corrected On-Site** **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
Observed 1 live roach on ground under water heater in right corner of kitchen next to cook line
Observed 10+ live roaches inside of broken cove molding under hand wash sink next to water heater in right corner of kitchen next to cook line
Observed 1 live roach low top shelving holding water heater in right corner of kitchen next to cook line.
Observed 4 live roaches on under side of low top shelving holding water heater in right corner of kitchen next to cook line.
Observed 3 live roaches inside of gasket at 3 door cook line flip top cooler in kitchen
Observed approximately 15 live roaches on wheels and area surrounding wheels of cook line flip top cooler in kitchen **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door low top under hood: cooked pork (47°F). Operator states item has been in unit for 2 hours. Not prepared or portioned today. Operator moved to working reach in cooler
cut cabbage (80°F - Cold Holding); sprouts (79°F - Cold Holding)being held at room temperature on cook line. Operator states cabbage was cut 3 hours ago, and sprouts have been out for 2 hours. Instructed operator to move to reach in cooler
flip top: tofu (49°F); cooked noodles (51F). Operator states items have been in unit for 2 hours. Operator moved to working unit
**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.
