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 with no hair restraint while engaging in food preparation.
No hair net of hat for female employee directly involved with food **Warning**
Basic - Food stored on floor.
Upon arrival observed raw meat being placed inside 2 blue food containers, in direct contact with floor. Operator removed from floor. **Corrected On-Site** **Repeat Violation** **Warning**
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Handwash sink in kitchen, water draining slowly **Warning**
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.
In back chest freezer next to triple sink area, raw chicken over raw beef. Explained to operator the proper order of frozen foods **Corrective Action Taken** **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Kitchen flip top; bean sprouts (51F - Cold Holding). Per operator foods not portioned or prepared today, in unit less than 3hrs. Observed flip top kept open in front of, in use, stove. Operator placed ice bag on top and closed flip top for quick chill. **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Kitchen cart; fried chicken (81F - Hot Holding). Per operator food intended to stay out until needed, out of temperature control for 3 hours. Operator made to reheat to 165F **Corrective Action Taken** **Warning**
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.
