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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: BONITO GRILL & SUSHI License Number: SEA5500342
Rank: Seating License Expiration Date: 06/01/2014
Primary Status: Closed Secondary Status: Change Owner Pending
Location Address: 614 CENTRE ST
FERNANDINA BCH, FL 32034-3939

Inspection Information
Inspection Type Inspection Date Result Critical Violations Non-Critical Violations
Routine - Food 03/02/2012 Met Inspection Standards
During This Visit
More information about inspections.
16 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. In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although we use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while an establishment may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety. 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.
Violation    Observation
04-01-1    Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glass door reach-in by ice machine. **Do not use this cooler for potentially hazardous foods**
31-09-1    Critical - Handwash sink not accessible for employee use at all times. tools in sink
10-04-1    In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ntongs on oven handle, low
10-01-1    In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. bulk flour
53B-08-1    Critical - Incomplete proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. photocopies Repeat Violation.
53A-01-2    Critical - Manager lacking proof of Food Manager Certification.
05-09-1    Critical - No conspicuously located thermometer in holding unit. reach-in on cookline Repeat Violation.
05-04-1    Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. glass door reach-in
12B-07-1    Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
22-20-1    Critical - Observed buildup of slime in the interior of ice machine.
12A-16-1    Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves Corrected On Site.
22-22-1    Critical - Observed encrusted material on can opener. Repeat Violation.
22-23-1    Critical - Observed encrusted, soiled material on slicer.
31-12-1    Critical - Observed handwash sink used for purposes other than handwashing. draining hose, bar area
09-05-1    Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. rice Repeat Violation.
15-31-1    Observed nonfood-contact equipment in poor repair. reach-in handle on cookline, duct taped door on glass door reach-in
03A-07-1    Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. half and half 52'F in glass door reach-in Corrected On Site. discarded
02-24-1    Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. tempura batter, rice cakes
03B-03-1    Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken tenders 95'F, fish 119'F in kitchen. Corrected On Site. added to time in lieu paper
21-12-1    Wet wiping cloth not stored in sanitizing solution between uses.
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1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395