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 - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed bowl inside chicken stock powder on shelve under preparation table. Employee removed the bowl. **Corrected On-Site**
Basic - In-use wet wiping cloth/towel used under cutting board.
Observed on preparation table next to prep sink. Employee removed the towel. **Corrected On-Site**
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed interior of microwave soiled. Employee started to clean. **Corrective Action Taken**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed hood filters soiled.
Also observed reach in cooler door gaskets soiled across cook line. **Repeat Violation**
Basic - Time/temperature control for safety food thawed in an improper manner.
Observed chicharron (37F) thawing at room temperature. As per employee for 3 hours. Employee started food preparation. **Corrective Action Taken**
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Observed on prep table across cook line. **Repeat Violation**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken over raw beef inside walk in cooler. Employee rearranged food products by cooking temperatures. **Corrected On-Site**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed boiled yuca (109F - Hot Holding)on shelve under steam table, as per employee for 2 hrs. Employee placed on stove for reheat. **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.
