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 - Bowl or other container with no handle used to dispense food. There are handleless cups inside containers of garlic powder, Thai tea and coffee in the kitchen. Operator removed the handleless cups. **Corrected On-Site**
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice inside the walk in freezer on the shelving and cases of food by the walk in door.
Basic - In-use tongs stored on equipment door handle between uses. There are multiple sets of tongs on an oven door handle in the kitchen. Operator removed the tongs. **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 79F standing water on the cook line. Operator emptied the water. **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. There is a wet wiping towel not stored in sanitizer solution in the sushi station.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the bottom of the make table cooler by the only hand washing sink in the kitchen, raw chicken is stored over spring rolls. Operator moved items to proper storage. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use at all times. The only hand washing sink in the kitchen is blocked by a hand cart and multiple items that are stored around the sink restricting access. Operator cleared access to the handwashing sink. **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.
