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 - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found.
Observed approximately 20 roaches hiding on the door hinges of reach in cooler on cooks line, 2 under sheet pan shelf next to sushi bar swinging door, 2 on wheel well of large reach in freezer in prep area, and 3 on wheel well of another reach in freezer in prep, 1 crawling on the front of ice machine. **Warning** - From follow-up inspection 2024-12-19: Observed approximately 15 on metal pole between steam table and reach in cooler on cooks line, 3 on the metal tables on the front line, 10 on electrical outlet on Cooks line next to reach in cooler and steam table, 10 on back wheel well of reach in freezer next to sushi door, 4 under bulk seasoning bin.
Also observed approximately 10 dead roaches under wheel well of middle reach in freezer in prep area. **Time Extended**
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
dumplings (48,50F - Cold Holding); egg wash (51F - Cold Holding); shrimp (50F - Cold Holding); eggroll (49F - Cold Holding); chicken (49F - Cold Holding) items in small reach in cooler on cooks line, no ambient thermometer in unit, establishment just opened for the day and items sitting in cooler overnight, also the interior back wall is completely frozen/covered in ice blocking any air flow in unit. See stop sale.
lobster (47F - Cold Holding) item in sushi display case next to hot cooling items, operator moved cooling items and lobster to a larger cooler to finish cooling rather than in smaller display reach in cooler. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-12-19: **Time Extended**
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.
