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 - 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.
Tuna, amber jack and white fish not removed from vacuum package in walk in cooler.
Operator removed package. **Corrected On-Site**
Basic - Time/temperature control for safety food thawed in an improper manner.
Chicken thawing in standing water in prep sink.
Operator turned water on. **Corrected On-Site**
High Priority - Non-food grade paper towel used as liner for food container, for fried shrimp and dumplings.
Operator removed paper. **Corrected On-Site** **Repeat Violation**
High Priority - Single-use gloves not changed as needed after changing tasks placing raw chicken on grill and then touching clean utensils.
Cook washed her hands and changed gloves. **Corrected On-Site**
High Priority - Time/temperature control for safety Sushi rice, in sushi station, identified in the written procedure as a food held using time as a public health control has no time marking and the time cooked was 3 hours ago.
Sushi chef time marked.
**Corrected On-Site**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
200+ppm chlorine in sushi station.
Operator set up fresh solution at 100ppm. **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.
