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 - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee at kitchen wearing wrist watches.
Employee removed jewelry from wrist. **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation.
Observed cook preparing food no hair restraint.
Cook out hair net on. **Corrected On-Site**
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Observed employee washing utensils in incorrect order.
Employee set up 3 com sink correct and re washed utensils properly. **Corrected On-Site**
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed scoop buried inside dry rice.
Manager stored scoop with handle upwards. **Corrected On-Site**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed at front counter steam table Moro rice (128F - Hot Holding);according to manager placed 1 hour ago.
Employee took Moro rice to kitchen to reheat.
Second temperature 30 minutes after, Moro rice (168F - Hot Reheating ) **Corrected On-Site**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Observed can opener soiled.
Employee cleaned can opener at time of inspection. **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing.
Observed containers stored inside hand wash sink at pizza preparation area.
Employee removed containers from inside hand wash sink. **Corrected On-Site**
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.
