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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine with visual mold like substance inside. Advised operator to clean and sanitize. **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverages in food prep area, over food storage areas in kitchen and expo line.
Operator removed beverages. **Corrected On-Site** **Warning**
Basic - Food stored in a location that is exposed to splash/dust.
At expo line, shelf above prepared uncovered salsa visually soiled with heavy dust buildup. Advised operator to cover salsa and clean shelf.
**Warning**
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee handled raw fish and proceeded to prepare plates of cooked food without washing hands and changing gloves.
Advised operator to educate employee on proper handwashing protocol. Employee washed hands and changed gloves. **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
At Reach in freezer, raw bacon in portioned wrapped paper, stored over portioned cooked pork.
Advised operator to move raw below ready to eat food in freezer.
At chest freezer raw fish not commercially packaged, stored over tortillas. **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
Approximately 30 rodent droppings in kitchen dry storage area on top of bags of rice, boxes of corn starch, containers of sugar and boxes of single service articles.
Approximately 50 rodent droppings in kitchen dry storage area on floor under shelves.
Approximately 10 rodent droppings in kitchen on top of bag in box soda dispensing system.
5 rodent droppings in kitchen on prep table.
3 rodent droppings in kitchen prep area on top of boxes of rice.
Approximately 20 rodent droppings in kitchen on floor under dish machine.
10 rodent droppings in kitchen on floor behind reach in freezer.
10 rodent droppings in kitchen on window sill behind clean dish storage shelves.
Approximately 10 rodent droppings in kitchen under triple sink.
Approximately 10 rodent droppings in kitchen under/behind ice machine.
Approximately 10 rodent droppings on shelves under expo window.
Approximately 100 rodent droppings behind bar on shelves with clean glasses/liquor bottles.
**Warning**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
At dry storage area; 50lb bag of rice chewed through with rodent droppings on and around bag.
See Stop Sale.
**Repeat Violation** **Admin Complaint**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
At cookline,#1 flip top cooler cooked yuca (57F - Cold Holding); cooked spinach (55F - Cold Holding); cooked shrimp (55F - Cold Holding); cooked pork (57F - Cold Holding) See stop sale. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At flip top cooler #1, cooked yuca (57F - Cold Holding); cooked spinach (55F - Cold Holding); cooked shrimp (55F - Cold Holding); cooked pork (57F - Cold Holding). Operator stated food been held overnight. See stop sale. **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Inside oven at cookline, cooked rice (126F - Hot Holding); cooked beef (115F - Hot Holding); cooked chicken (117F - Hot Holding); cooked onions and peppers (77F - Hot Holding) Per operator, food prepared today 2 hours prior, held until served. Advised operator to reheat food to 165F for hot holding. **Warning**
High Priority - Toxic substance/chemical improperly stored.
At expo line, glass cleaner stored on shelf with single service articles and over bottled water. Operator removed. **Corrected On-Site** **Warning**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
At walk in cooler, cooked chicken, cooked beef, cooked beans no date mark, made 2 days prior. Advised operator to date mark food. **Warning**
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.
