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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed bottle of water on prep table sink by triple sink. **Corrected On-Site**
Basic - Soiled dry wiping cloth in use.
Observed soiled dry cloth on surface in front of grill area. Operator removed and stored properly. **Corrected On-Site**
High Priority - Employee handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Observed employee with gloves grabbed soiled dishes in kitchen, then proceed to grab a bag of cooked noodles without washing hands or changing gloves.
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
At reach in cooler in kitchen observed two cracked eggs. Operator discarded the items.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed at prep area in front of grill, cooked chicken (45-50F - Cold Holding). Operator discarded item. As per operator item not prepped or portioned today. Left in reach in cooler over night.
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 and the time removed from temperature control cannot be determined. See stop sale.
Observed cut romaine lettuce without timestamping and using time as a public health control. Operator place time stamp for 10:00am, items were discarded at 2:00pm. **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.
