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 - Equipment in poor repair.
Main sushi rice warmer at sushi station with pitting, holes observed in bottom of interior where in contact with food. Person in charge replaced during inspection.
Also, green cutting board with grooving. **Corrective Action Taken**
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed handle of tongs in direct contact with noodles in drawer under cook line.
Also, observed handle in direct contact with dry breading mix in bulk storage container. Person in charge began removing. **Corrective Action Taken**
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
Observed bubbles in sanitizer at cook line. Person in charge states mixes soap with chlorine. Person in charge began switching out.
Also, wet wiping cloth stored under cutting board on prep table. **Corrective Action Taken**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Cut lettuce proportioned in back double door reach in cooler at 44F. Per person in charge has had door open, temperature of unit dropping during inspection. Person in charge moved all cut lettuce to walk in cooler. **Corrective Action Taken**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Chicken cooked stored on far left side of griddle at 121-126F. Person in charge reheated to 180F. **Corrected On-Site**
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.
