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 - Bowl or other container with no handle used to dispense food. Observed stainless steel bowl or other container with no handle used to dispense chicken in flip top cooler. Operator removed **Corrected On-Site** **Repeat Violation**
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed three compartment sink rinse compartment was chlorinated 200+ ppm chlorine. Operator drained and filled with plain water. **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. Observed handle in contact with flour. Operator removed
Observed handle in contact with rice. Operator removed. **Corrective Action Taken**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature of 105F. Operator removed to dishwasher. **Corrected On-Site**
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 meat in reach in at hibachi station. Operator inverted items. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice noodles (45F - Cold Holding) in water. Per operator held less than two hours. Not portioned or prepared today Operator added ice to noodles
Observed ribs (45F - Cold Holding) in two door glass cooler. Per operator removed from walk-in cooler less and placed into reach in than two hours. Not portioned or prepared today. Operator moved ribs to walk in cooler for quick chill. **Corrective Action Taken**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed orange chicken 122F @ 2:00 cooling since 1:30 rechecked 116 @ 2:30 , orange chicken 119F @ 2:00 cooling since 1:30 rechecked 100F @ 2:30 orange chicken 90F @2:00 cooling since 1:30 rechecked 83F @ 2:30 all stored in deep plastic containers. Operator split chicken into shallow containers. **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.
