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.
Clean utensils not inverted on shelf for storage above dishmachine.
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Three packets of minced tuna not thawed per package recommendations.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Rice scoop in water temping at 68F. Changed water, water temping at 140. **Corrected On-Site**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
3 packets of minced tuna not thawed per package recommendation.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
At handwash sink next to dish machine, sink next to exit door and in the bar. **Corrected On-Site**
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Five servers not informed of their employee health reporting responsibility. Filled form during inspection.
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Five servers hired more than 60 days without employee training.
Intermediate - Spray bottle containing toxic substance not labeled.
Spray bottle containing blue chemical without label at sushi station. Per operator the item is a glass cleaner. **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.
