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 - Live, small flying insects found
Observed at sushi bar - observed approximately 6 small flying insects. **Repeat Violation** **Admin Complaint**
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed at reach in freezer (duckers) in kitchen - raw chicken (not commercially packaged) stored over ice cream. Operator stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed at chest freezer in kitchen across from main grill - raw chicken (not commercially packaged) stored over raw beef (not commercially packaged) operator stored correctly. **Corrected On-Site** **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed at flip top cooler across from fryer - shrimp (52F - Cold Holding) as per operator item not portioned or prepared today. Item held out of temperature for approximately 1 hour. **Repeat Violation** **Admin Complaint**
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 at sushi bar - sushi rice without time mark, as per operator, item held for approximately 1 hour. Operator place proper time mark. **Corrected On-Site** **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 on counter at sushi bar - tempura shrimp (75F - Hot Holding) as per operator item held out of temperature for approximately 1 hour. Operator discharged at will.
Observed container of white rice (111F - Hot Holding) next to grill, as per operator item held out of temperature for next order of fried rice. Held out for approximately 1 hour. Operator placed item under time control. **Corrected On-Site** **Warning**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Observed at flip top cooler across from fryer - boiled eggs (68F - Cooling at 13:55pm, cooling since 11:30am - 63F at 14:15am) **Warning**
Intermediate - Handwash sink used for purposes other than handwashing.
Observed utensils stored in sink at sushi bar. Operator stored correctly. **Corrected On-Site** **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towel at handwashing sink at sushi bar. **Warning**
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.
