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.
Observed personal employee food stored inside reach in cooler next to cook line, not identified. Employee removed food. **Corrected On-Site** **Warning**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee cellphones and personal food items stored on shelf above prep table at cook line. Employee removed. **Corrected On-Site** **Warning**
Basic - In-use wet wiping cloth/towel used under cutting board.
Observed wet wiping cloth under cutting board on prep table near to dishwasher machine. Employee removed. **Corrected On-Site** **Warning**
Basic - No handwashing sign provided at a hand sink used by food employees.
Observed no sign at handwashing sink located in server station in front of kitchen. **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloths not stored in sanitizing solution, throughout kitchen. **Warning**
High Priority - Dented/rusted cans present. See stop sale.
Observed can of cheddar cheese dented on can storage rack in kitchen. See Stop Sale. **Warning**
High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
Observed no proof of parasite destruction for raw salmon. **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Observed Raw chicken stored on shelf above soy sauce inside walk in cooler. Operator properly stored. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
High Priority - Roach activity present as evidenced by live roaches found.
Observed one live roach on wall above two compartment prep sink, in kitchen. **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
1) Observed approximately 30 rodent droppings on food cans stored on can rack and can rack shelves, in kitchen.
2) Observed approximately 10 rodent droppings on window ledge of kitchen office, in back area of kitchen. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
1) Observed in Flip Top # 1 - Bean sprouts (54F - Cold Holding); Raw Shrimp (51F - Cold Holding). Per operator, food not prepped or portioned today; food stored in cooler for approximately 3 hours. Manager placed food in walk in freezer to quick chill.
2) PREP TABLE /// Raw Mussels in cold water (67F - Cold Holding). Per operator, food not prepped or portioned today; food stored out of temperature for approximately 1 hour. Manager placed in walk in freezer to quick chill. **Corrective Action Taken** **Warning**
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.
Observed no time marking on sushi bar. Per operator, time started approximately 3 hours prior to inspection. Establishment closed prior to end time. **Repeat Violation** **Admin Complaint**
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Provided poster to manager. **Warning**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Observed can opener soiled with grease on expo line, in kitchen. **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.
