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 - Establishment advertised no MSG used in the food, but a large quantity of MSG was present in establishment. No MSG sign on the menu . As per manager MSG is used in making teriyaki chicken. Explained. He will discontinue the use of MSG.
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 contact with flour. Manager stored scoop handle above flour. **Corrected On-Site**
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
washcloth bucket chlorine over 200 ppm at the front counter. Manager changed the solution. Chlorine 100 ppm. **Corrected On-Site**
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to answer big 6 and major food allergens. Emailed both
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. Emailed one
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Using time for cut cabbage . No written plan. Emailed temperature controlled for safety form and explained.
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.