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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys above prep table.
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach under dish washing machine.
4 live roaches under two compartment sink in back of kitchen.
High Priority - Rodent activity present as evidenced by rodent droppings found. 1 Rodent dropping under dry storage shelf. 3 rodent droppings under the three compartment sink.
3 rodent droppings under dish machine.
19 rodent droppings inside a box on clean equipment dry shelf.
3 droppings inside bowl container on dry shelf storage.
5 droppings inside silver pan on dry storage shelf. 6 droppings inside silver pan container on dry shelf.
1 rodent droppings by oven on cooks line
3 rodent droppings under steam table on cooks line.
High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Sanitizer bucket had a chlorine that is not for food contact surfaces. Employee switched out chemical with Quaternary ammonia tablets. **Corrected On-Site**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Plastic wrap on noodles during cooling process. Employee removed the plastic wrap **Corrected On-Site**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles in walk in cooler an
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.
