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 - Stored food not covered.
At reach in freezer, raw fish completely unpackaged, no container, no covering.
Advised Operator to store properly.
**Warning**
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee washing pots, stopped to prepare/package food without washing hands.
Advised Operator on proper hand washing.
**Warning**
High Priority - Pesticide/insecticide labeled for household use only present in establishment.
Household pesticide stored under cook prep table.
Advised Operator pesticide unapproved for use in establishment.
**Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
At walk in cooler, raw eggs stored over cooked oxtails.
Advised Operator to store raw under ready to eat.
**Warning**
High Priority - Roach activity present as evidenced by live roaches found.
5 live roaches in kitchen crawling on shelves over prep table
1 live roach in kitchen crawling on cutting board on prep table.
1 live roach in kitchen crawling from soap dispenser at hand wash sink
1 live roach in kitchen crawling on floor near steam table
1 live roach in kitchen crawling on shelf under cooking equipment
1 live roach in kitchen crawling under triple sink **Warning**
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
At walk in cooler raw shell eggs (56F -Ambient Air Cold Holding) .
Operator stated held in cooler overnight.
See stop sale **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
At walk in cooler, rice and peas (54F - Cold Holding); curry chicken (54F - Cold Holding); brown stew chicken (54F - Cold Holding); raw eggs (56F -Ambient Air Temperature Cold Holding).
Operator stated items not prepared or portioned today, held in cooler overnight.
See stop sale.
**Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At walk in cooler rice and peas (54F - Cold Holding); curry chicken (54F - Cold Holding); brown stew chicken (54F - Cold Holding);
Operator stated not prepared or portioned today, held in cooler overnight.
See stop sale. **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
At cook line fried plantains (93F - Hot Holding); cooked rice (120F - Hot Holding); fried chicken (110F - Hot Holding).
Operator stated food prepared today 3 hours prior held on stove/in steam table until served.
Advised Operator to reheat items to 165F.
**Warning**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
At cook line, cutting boards visibly soiled with food debris, mold-like substance or slime.
Advised Operator to wash, rinse and sanitize.
**Warning**
Intermediate - Handwash sink not accessible for employee use at all times.
Hand wash sink blocked with pan. Employee moved pan. **Corrected On-Site** **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
At handwashing sink by steam table, no paper towels.
Operator provided paper towels.
**Corrected On-Site** **Warning**
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/.
Establishment has removed walls, added walls, removed 3 hand wash sinks, removed employee bathroom, not on plans on file for this location license. **Warning**
Intermediate - Spray bottle containing toxic substance not labeled.
At triple sink, spray bottle with cleaning chemical unlabeled.
Advised Operator to label.
**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.
