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 beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle on top of reach in cooler.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone above reach in cooler across cook line.
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with none at sushi bar; employee placed on hat during inspection. **Corrected On-Site**
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed papaya in plastic bags from grocery store. Operator removed and wrapped on food grade plastic. **Corrected On-Site**
High Priority - Observed employee blow into glove to put on. Inspector went over handwashing with operator during inspection. **Corrective Action Taken**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and beef skewers behind cooked sauces and cooked shrimp. Operator changed order. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken in reach in prep top behind canned biscuit dough. Operator changed order. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in steam table : tofu (55F - Cold Holding). As per operator, less than 4 hours. Operator placed more ice on product for rapid chill. **Corrective Action Taken** **Repeat Violation**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at time of inspection. Operator placed into dish washer and was properly washed, rinsed and sanitized. **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink outside of walk in being used to clean. Operator spoke to employee on site about hand sinks. **Corrected On-Site**
Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks. Observed under prep table where dry food is stored.
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.
