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 beverage container on a food preparation table or over/next to clean equipment/utensils. Dish washing area.
Observed employee beverage container stored next to clean service item. Employee removed.
**Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Kitchen
Observed employee cell phone and car keys stored under counter next to ingredients and utensils across from stove.
Employee removed.
**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. Back of house across from walk-in freezer #2.
Observed in-use utensil handle not stored above cornstarch within closed container. Manager removed.. **Corrected On-Site** **Repeat Violation**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen across across from stove next to reach-in cooler.
Observed in use utensil stored in water at 81F. Employee discarded water from utensils. **Corrected On-Site**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler.
Observed Walk in cooler with accumulation of
black mold like build up in walk in cooler next to walk-in cooler door.
Reach in cooler gasket across from cooking/steaming unit with accumulation of black mold like debris.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler.
Observed raw chicken stored over cooked rice noodles.
Manager removed and stored appropriately.
**Corrected On-Site**
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 stored on top of pork.
Manager removed and stored appropriately. **Corrected On-Site**
High Priority - Rodent activity present as evidenced by rodent droppings found. Front counter across from reach in freezer.
Observed Approximately 15 rodents dropping on metal table shelves at front counter
Approximately 9 rodent droppings on pipe next to hand wash sink at front counter
Approximately 13 rodent droppings in deep fryer drawer at front counter.
-Rear of building throughout kitchen area
Observed 2 rat droppings behind dough mixer
1 rat dropping under oven next to walk in freezer
4 rat dropping on floor next to food preparation sink
Approximately 15 rat droppings next to and below triple sink
3 rat dropping in storage area behind kitchen
Two rat dropping below stand holding storage containers across from stove next to walk in cooler.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler next to hand wash sink.
Observed sprouts (70F - Cold Holding); beef strips (47F - Cold Holding); picking duck (45F - cold holding); imitation krab (47F - Cold Holding); shrimp (45F - Cold Holding); roast pork (47F - Cold Holding); ham (47F - Cold Holding).
Per operator, items were placed in reach in cooler this morning at approximately 11am. Items have been out of temperature for approximately 30 minutes prior to inspection. Manager placed items in walk-in cooler to rapid cool. **Corrective Action Taken** **Repeat Violation**
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Procedure sent to manager. Manager printed and posted procedure. **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.
