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 wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee engaged in food preparation with silver bracelet on wrist. Employee removed item. **Corrected On-Site**
High Priority - Live, small flying insects found
Observed at coffee station/ sushi bar - approximately 15 small flying insects landing on clean cups, clean plates and shelves.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Observed at reach in cooler at sushi bar - raw corvina stored right above spice mayo and other sauces. Operator stored correctly.
Observed at reach in cooler across from triple sink - raw shell eggs stored on top of cooked rice. Operator stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed at flip top cooler at sushi station - grilled eel (47F - Cold Holding); cooked shrimp (46F - Cold Holding) s per operator items not portioned or prepared today. As per operator items held out of temperature for approximately 3 hours. Operator placed item in another cooler.
Observed on cart in ice bath - tofu (56F - Cold Holding); seasoned salmon (57F - Cold Holding); fried plantains (53F - Cold Holding) as per operator items held out of temperature for approximately 2 hours. Items not portioned or prepared today. **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed at sushi bar - fried plantain (123F - Hot Holding) as per operator item held out of temperature for approximately 20 minutes. Held at room temperature for next order. Operator placed item in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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.
