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.
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.
Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. DUCK COOKED LAST NIGHT FOUND AT 51'F IN WALK-IN COOLER (APPROXIMATELY 30lbs. IN BUS TUB).
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. OPEN DRINK ABOVE CHEST FREEZER Repeat Violation.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. WAITRESS PREPARED SALAD WITHOUT THE USE OF GLOVES.
Critical - Observed dead roaches on premises. 2 BEHIND CHEST FREEZER AT SUSHI BAR. 2 SHELVING AT SUSHI BAR. 16 ON FLOOR UNDER COOKING EQUIPMENT. 42 ON FLOOR UNDER PREP TABLES/PREP COOLER IN CENTER OF KITCHEN. 3 ON FLOOR NEAR BACK DOOR. 1 IN CLEAN BOWL ON SHELF (UNDER PREP TABLE IN KITCHEN). 11 ON FLOOR NEAR CHEST FREEZER IN CENTER OF KITCHEN. 4 ON FLOOR UNDER SHELVING IN CENTER OF KITCHEN. 3 ON SHELVING NEAR COOKLINE (WHERE CLEAN PLATES ARE STORED). 2 ON FLOOR AT SERVER STATION (ALONG BASEBOARDS). Repeat Violation.
Observed grease accumulated under cooking equipment. HEAVY BUILD-UP UNDER FRYERS. ALSO FOOD DEBRIS BUILD-UP UNDER PREP TABLES/COOLERS THROUGHOUT KITCHEN
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. CUP USED AS A SCOOP (UNCOOKED RICE)
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. OBSERVED WAITRESS SCOOP ICE WITH CUSTOMER'S GLASS. Repeat Violation.
Critical - Observed roach activity as evidenced by live roaches found. 3 ON SHELF ABOVE PREP COOLER AT COOKLINE (UNDER CARDBOARD). 4 ON FLOOR AND LEGS OF PREP TABLES AT COOKLINE. 2 ON FLOOR UNDER WOKS. 3 ON FLOOR UNDER RICE COOKER. 2 IN MECHANICAL COMPONENTS OF PREP COOLER. 3 ON FLOOR UNDER STEAMTABLE. 1 ON FLOOR UNDER DISH MACHINE. 1 ON FLOOR UNDER CHEST FREEZER. 2 ON FLOOR NEAR BACK DOOR. 2 ON BACK OF MENU BOARDS (PROPPED AGAINST WALL AT SERVER STATION). Repeat Violation.
Critical - Observed toxic item on premise that is not required for the operation of establishment. "RAID" BRAND ROACH SPRAY ON FLOOR AT SERVER STATION.
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.
