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.
Inside rice storage container in dry storage.
Inside crispy strips on front line.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Glass of employee drink on shelf above reach in cooler on cooks line.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters on cooks line.
Reach in cooler door jams on both coolers on cooks line.
Walk in cooler food racks.
The back of cooking equipment.
The side of smoker.
Basic - Time/temperature control for safety food thawed in an improper manner.
Large piece of pork/beef in container thawing at room temperature near the prep area.
High Priority - Rodent activity present as evidenced by rodent droppings found.
Approximately 6 on floor in dry storage closet, 4 on dried goods lid, 10 under prep table, 2 on floor in dish area, and 1 under Handwash sink on cooks line. **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
butter white sauce (61F - Cold Holding); cooked sauces (57,59,62F - Cold Holding); raw shell eggs (60F - Cold Holding) on cooks line at room temperature for 2 hours, spoke to owner about either keeping in cooler/ice baths or placing items on the time as a public health control. **Warning**
High Priority - Toxic substance/chemical improperly stored.
Rodent bait device on shelf next too and above clean utensils/containers.
2 chemical spray bottles hanging on condiment/seasoning cart between reach in freezer and cook line.
Intermediate - Handwash sink not accessible for employee use at all times.
Orange towel inside Handwash sink on cooks line.
Metal container inside Handwash sink next to prep sink.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
General tso chicken in reach in cooler/walk in cooler and cooked duck in walk in cooler made 2 days ago.
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.
