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 - Food stored on floor. Observed case of eggs, and cans of tomatoe sauce stored on the floor at the walk in cooler. Operator removed. **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 spoon inside the pico de gallo container. Operator removed. **Corrected On-Site** **Repeat Violation**
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing in standing water at the 3 compartment sink. Advised operator the different ways of thawing properly. **Corrected On-Site**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed white rice (52F - Cooling) stored in the walk in cooler, as per operator cooked from the night before.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed white rice (52F - Cooling) stored in the walk in cooler, as per operator cooked from the night before.
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed operator has pool ph level strips.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at the hand washing sink in the kitchen, operator placed new roll. **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.
