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 - Clean utensils stored between equipment and wall. Observed spatula stored between wall and 3 compartment sink. Manager removed utensils and took to wash, rinse and sanitize.
Basic - Floor area(s) covered with standing water. Observed standing water on floor near ice machine and at ware washing area. Also observed walk in cooler floor soiled. **Repeat Violation**
Basic - Observed Silverware stored upright with the food-contact surface up at server's station. Employee began inverting utensils. **Corrective Action Taken**
Basic - Reuse of single-service or single-use articles. Observed pineapple and condensed milk stored inside single service aluminum can at reach in cooler across at storage area.
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing metal container at 3 compartment sink, no sanitation step.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed scoop stored inside sugar container soiled with old food debris. Also observed interior of sugar container soiled with old food debris. Observed preparation table across from cook line soiled. Manager removed debris and sanitized area.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink near ice machine. Manager replenished paper towels. **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. Observed containers of cooked whole duck and cooked ribs not date marked at walk in cooler. As per manager, products were prepared on the previous day.
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.
