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.
High Priority - Roach activity present as evidenced by live roaches found in the following locations:
Approximately 8 live roaches in the back of kitchen, near dry storage rack next to cook line. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Raw chicken held on cook line at 60F for less than 30 min. Operator put chicken in ice to cool off quickly.
Out of temp for approximately 2 hours: Ambient Shell eggs 49f (temperature taken at 2pm), raw chicken on top shelf (taken at 2pm) 46f/48f/49f.(Taken at 3pm): 47/48/47F. Chicken at bottom right shelf
48/48/48f.
Cooler ambient temperature at 2pm 49F, door was maintained shut for 1 hour, ambient temperature dropped 5 degrees to 44F.
Noodles 49f.
**Corrective Action Taken** **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Cooked chicken held at 66f for 10 minutes.
Operator moved chicken to walk in cooler to cool for reheat. **Corrective Action Taken**
Intermediate - No soap provided at handwash sink.
No soap at hand wash station in kitchen at time of inspection.
Operator supplied soap at station during inspection. **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.
