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.
Observed a metal mixing bowl stored in a container of beans at dry storage area of kitchen. Employee removed bowl. **Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employees personal food stored in reach in cooler used for establishment. Employee removed and placed into personal items bin. **Corrected On-Site**
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Observed hand sink located in kitchen slow draining water.
Basic - Working containers of food removed from original container not identified by common name.
Observed squeeze bottles of cooking oil and soy sauce not labeled. Operator labeled them. **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 employee touch cooked rice and beans with bare hands, to test temperature of rice when asked for reason it was left out on prep table unattended. Employee discarded container of rice and beans during inspection. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in walk in cooler a container of raw chicken stored over a container of coleslaw. Employee removed and placed in correct storage order. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed in walk in cooler, a container of raw chicken stored over packages of raw beef. Employee removed and placed in correct storage order. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed at standing reach in cooler across from cook line, raw steak (48F - Cold Holding), as per operator was prepped less than 4 hours. Employee removed and placed into walk in cooler for rapid cooling. **Corrective Action Taken**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed at prep table across from fryer, rices and beans (121F - Hot Holding), as per employee it was prepped the day before and reheated for use less than an hour ago. Employee discarded item after bare hand contact.
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
Person in charge had no knowledge of proper methods to calibrate thermometer. Provided operator with handouts on thermometer calibration. **Corrective Action Taken**
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.
