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 - Bowl or other container with no handle used to dispense food.
Cup used to scoop hot rice, dry rice. Person in charge removed cups. **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.
Scoop handles touching rice and flour.
Basic - In-use wet wiping cloth/towel used under cutting board.
Wet rag under chicken cutting board. Person in charge removed rag. **Corrected On-Site**
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Several soiled wet rags on counters. Person in charge removed all rags. **Corrected On-Site**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Observed cook touching cooked noodles with bare hands. **Warning**
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale.
Observed cook touching cooked noodles with bare hands. **Warning**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Observed raw chicken over raw beef. Raw chicken of ready to eat wontons in walk in cooler. Person in charge moved chicken to bottom shelf. **Corrective Action Taken** **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
Observed 14 rodent dropping under mop sink, 12 under flour bins, 9 under soy sauce and 19 under 3 compartment sink. **Warning**
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Missing on pork, rice and garlic in oil. **Repeat Violation** **Admin Complaint**
Intermediate - Employee washed hands in a sink other than an approved handwash sink.
Observed employee wash hand in 3 compartment sink. Addressed immediately and person washed hands in hand washing 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.
