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 - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. produce reach in cooler also shrimp and batter; 60F ambient air thermometer
Don't use this reach in cooler for potentially hazardous food until thermometer reads 41F or below
Critical - Food not properly protected from contamination. sliced onion bare on shelf in reach in cooler, no plate or deli paper; wraped with plastic Corrected On Site.
Critical - No conspicuously located thermometer in holding unit. walk in cooler, exterior thermometer not properly working ; also 1 door reach in cooler
Repeat Violation.
Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. some are copies, must get original certificates by next unannounced inspection
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. making sushi, got gloves on Corrected On Site.
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 Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 56F shrimp, iced down to 41-43F Corrected on site, and 50F flour batter, moved to another cooler
Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice Corrected On Site.
Repeat Violation.
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