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 - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Cooked rice from 2-20-24
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
Cooked rice from 2-20-24 .
High Priority - Roach activity present as evidenced by live roaches found.
4 live roaches under the employee hand sink the one behind the storage room.
5 live roaches in the box of plastic utensils at the storage rack
3 live roaches on the storage rack by cook line next to the stove .
2 live roaches at the walk-in cooler door
2 live at the front of the walk-in cooler
1 live roach inside walk in cooler
2 live roaches crawling on wall behind three bay sink
1 live roach on green lid of plastic container located in front of walk in cooler
Total= 20 live roaches
2 egg sacks under three compartment sink
1 egg sack on floor under hand sink located close to back door. **Admin Complaint**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Shell eggs kept in speed rack located in kitchen for 4 hrs with temperature of 85F.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Eggs kept in speed rack for 4 hrs with temperatures of 85F.
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk open Monday no date marked.
Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink located at kitchen entrance.
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.
