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 personal food not properly identified and segregated from food to be served to the public. Containers of beef and fish in the stand alone fridges in the main kitchen and containers of frozen beef and frozen chicken in the walk in freezer not properly identified and segregated from food to be served to the public.
Basic - Food stored on floor.
Containers of frozen meat and fish on the floor of walk in freezer
Ginger buckets stored on the floor in sushi bar area.
Soy buckets on the floor in storage area near main kitchen.
Bags of corn meal stored on floor in the back storage area. Operator began moving all foods up off the floor. **Corrective Action Taken**
Basic - Old labels stuck to food containers after cleaning. Observed several clean containers with the old labels still attached in the dish machine are and sushi bar area.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat cooked noodles and lettuce in the reach in cooler across from cook area. Operator properly stored. **Corrected On-Site**
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half container not date marked, operator stated container was opened three days ago.
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at the dump sink in the sushi bar area.
Intermediate - Handwash sink not accessible for employee use at all times. In the Handwashing sink near the dish machine there was a cheese cloth and a container lid. Operator removed items to allow access to handwashing sink. **Corrected On-Site**
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment is engaging in time as a public health control with Sushi rice, it is time marked but no form available upon request.
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.
