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.
Licensee
Name:
License Number:
Rank:
License Expiration Date:
Primary Status:
Secondary Status:
Location Address:
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
07/22/2025
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
6
2
4
Violations:
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 - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler not keeping food cold. Ambient temperature of walk in cooler is 58 F. **Warning**
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Two 1 pound packages of Yellowfin Tune still in sealed reduced oxygen packaging fully thawed inside walk in cooler **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisk stored in 80 F water on cooks line. Operator removed from water. **Warning**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm) instructed operator to use three compartment sink for sanitizing until dishwasher machine is repaired. **Corrective Action Taken** **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and chicken stored over ready to eat edamame in reach in cooler. Operator move foods to proper storage. **Corrected On-Site** **Warning**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored directly raw fish and shrimp inside walk in cooler food was discarded per stop sale order. **Corrected On-Site** **Warning**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Two 1 pound packages of Yellowfin Tune still in sealed reduced oxygen packaging fully thawed inside walk in cooler **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside walk in cooler: 2 lbs shrimp (51 F - Cold Holding); 1 lb swordfish (52 F - Cold Holding); chicken 4 lbs (52 F - Cold Holding); 12 dozen shelled eggs (ambient) (58 F - Cold Holding); 1 lb fish (51 F - Cold Holding); 5.5 lbs crab flakes (53 F - Cold Holding); 2 lbs prepared rice (55 F - Cold Holding); 2 lbs tilapia (58 F - Cold Holding); 7 quarts spring roll sauce (56 F - Cold Holding) per operator all food was stored in walk in cooler overnight. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk in cooler: 2 lbs shrimp (51 F - Cold Holding); 1 lb swordfish (52 F - Cold Holding); chicken 4 lbs (52 F - Cold Holding); 12 dozen shelled eggs (ambient) (58 F - Cold Holding); 1 lb fish (51 F - Cold Holding); 5.5 lbs crab flakes (53 F - Cold Holding); 2 lbs prepared rice (55 F - Cold Holding); 2 lbs tilapia (58 F - Cold Holding); 7 quarts spring roll sauce (56 F - Cold Holding) per operator all food was stored in walk in cooler overnight. **Warning**
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. Commercially processed fish served on sushi menu not date marked after opening **Warning**
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw sushi not identified on electronic menu (iPad) that is given to guests. **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.
