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
03/27/2026
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
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4
1
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.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler at the sushi bar, observed raw salmon directly placed over cooked eel. Raw tuna placed above ready to eat sauces and ready to eat imitation Krab. Operator rearranged for proper storage. **Corrected On-Site** **Warning**
High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach in the handwashing sink by the server station area. **Warning**
Intermediate - Handwash sink used for purposes other than handwashing. At the bar area, observed bar mats placed on the handwashing sink. Discussed with operator handwashing sink are to be used only for handwashing. Operator removed bar mats from handwashing sink. **Warning**
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In the reach in cooler across from the cook line observed imitation Krab Rangoon without a date mark. Operator stated foods are made in house and was prepared 7 days prior to inspection. Discussed with operator on how to properly date foods. **Warning**
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at the handwashing sink located near the three compartment sink. Operator was able to make the paperwork towel dispenser work at time of inspection. **Corrected On-Site** **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.
