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 - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed ice bucket stored upright on top of ice machine.
Basic - Food stored in a location that is exposed to splash/dust.
Observed sacks of onions stored in splash area. Onions stored next to handwashing sink near dishwasher machine
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed at reach in freezer in front of dishwasher machine - Raw beef (not commercially packaged) stored over lobster tails (commercially packaged). Operator stored correctly. **Corrected On-Site**
High Priority - Raw animal food stored over or with unwashed produce.
Observed at walk in cooler - Raw chicken over portioned scallions. Operator stored correctly. **Corrected On-Site**
High Priority - Roach activity present as evidenced by live roaches found.
Observed at preparation/ dishwasher room - 3 roaches crawling behind arctic air refrigerator.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed at flip top cooler in cook line - pork dumplings (58F - Cold Holding); tofu (59F - Cold Holding) as per employee items held out of temperature for approximately 30 minutes, employee placed items in reach in freezer. Items not portioned or prepared today.
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/
Observed 5 employees engaged in food preparation without accredited manager present.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Observed at handwashing sink next to dishwasher machine. Operator provided item **Corrected On-Site**
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.
