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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents at dish area and cook line soiled with black substance.
Basic - Food stored on floor. Observed case of raw fish stored on floor at walk in freezer and several plastic containers of sauce at walk in cooler. Manger began removing products from floor. **Corrective Action Taken**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers at preparation coolers at cook line. **Repeat Violation**
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed cook dry hands on wiping cloth. Coached employee and employee rewashed hands and dried with paper towel. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bamboo chutes (57F - Cold Holding); cut cabbage (51F - Cold Holding) at walk in cooler. As per manger, products were at non functioning reach in cooler at cook line for approximately 2 hours. Manager took products to freezer to rapidly chill. **Corrective Action Taken** **Repeat Violation**
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Employee placed time mark on product container. **Corrected On-Site**
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the sanitizer buckets. Observed no chlorine test kit available for chlorine solution.
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.
