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 - Bowl or other container with no handle used to dispense food.
Observed bowl other container with no handle used to dispense sugar
Observed bowl other container with no handle used to dispense diced onions in walk-in cooler.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 88F at rice cooker.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Top of amana reach in freezer surface soiled with grease, food debris, dirt, slime or dust.
Gasket on amana reach in freezer
Gasket and front top of Frigidaire reach in freezer.
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed amana reach in freezer interior/shelves have accumulation of soil residues
Basic - Reuse of single-service or single-use articles. Observed in reach in freezer chest chicken stored in a members mark long grain rice bag.
Observed egg rolls and breaded shrimp stored in readi ice bags **Repeat Violation**
Basic - Stored food not covered.
Observed quarter chicken and beef kababs not covered in reach in freezer chest.
Observed in walk-in cooler sliced onion,snow peas,carrots o diced onions,shredded cabbage
Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken wings out at room temperature sitting in standing water
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Back kitchen below hand washing sink by three compartment sink.behind rice cooker
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching face then engaged in preparing to go orders.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fresh garlic and oil (88F - Cold Holding) on cook line at room temperature per employee held out of temperature more than 4 hours. Item was taken from walk-in cooler and placed on line.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic and oil (88F - Cold Holding) on cook line at room temperature per employee held out of temperature more than 4 hours. Item was taken from walk-in cooler and placed on line. See stop sale
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. egg drop soup (118F - cooling)@ 3:30 cooling since 2:45 rechecked 108F @4:00 At current rate of cooling food will not reach 70F within 2 hours.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter.
Observed paper towel dispenser jammed located by three compartment sink. **Repeat Violation**
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Observed front counter hand washing sink hot water turned off
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.
