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.
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee entered kitchen from dining room, put on gloves and began preparing food for customers without washing hands.
Operator discussed with employee who then washed hands.
**Corrected On-Site** **Warning**
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched face and then handled clean equipment and utensils and dishes to prepare and serve food to customers without washing hands.
Operator discussed with employee who then washed hands.
**Corrected On-Site** **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.
At reach in freezer; portioned plastic container of raw chicken stored over portioned plastic wrapped raw pork.
Operator moved raw chicken below raw pork.
**Corrected On-Site** **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
Approximately 8 live roaches in kitchen crawling on/under expo line.
Advised Operator to eliminate live roaches, clean and sanitize areas. **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
At rice warmer; cooked rice (108F - Hot Holding).
Operator stated rice cooked prior to being held in warmer less than 2 hours, reheated to 185F.
**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.
