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 - Food stored on floor.
Noodles stored on floor in prep area, multiple items stored on floor in walk in cooler/freezer. Operator started to move items to shelves **Corrective Action Taken** **Warning**
Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water at prep sink. Operator turned on cold running water **Corrected On-Site** **Warning**
High Priority - Nonfood-grade bags used in direct contact with food. Multiple food items stored in direct contact in plastic handle to go bags in walk in freezer **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored in top of ready to eat mushrooms in cook line flip top. Raw salmon stored above brussel sprouts in walk in cooler. Operator reorganized **Corrected On-Site** **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
Observed 1 live roach on ground in front of far left hand wash sink on cook line in kitchen.
Observed approximately 6 live roaches on underside/wall of far left cook line 3 door flip top in kitchen. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts (64F); cooked egg (81F) being held at room temperature for approximately 1.5 hours. Operator discarded **Corrected On-Site** **Warning**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/CFM arrived at time of inspection **Corrected On-Site** **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at left corner cook line hand wash sink. Operator provided **Corrected On-Site** **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.
