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 - Sushi chef and prep cook water container on a food preparation table at sushi bar and on cook line.
All drinks were removed **Corrected On-Site**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
2 out of three sushi chefs preparing sushi with bare hands.
Reviewed when to wear gloves , both washed hands and put gloves on. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Tuna 45°F, salmon 46°F, at sushi bar left display cooler. Sushi chef stated for less than one hour had busy lunch and left display door open. He placed ice on the fish to help keep it cold. **Corrective Action Taken**
High Priority - Potentially hazardous (time/temperature control for safety) sushi rice identified in the written procedure as a food held using time as a public health control has no time marking .
Cook stated rice was less than 2 hours out of temperature and placed a time mark on rice. **Corrected On-Site**
High Priority - Raw chicken not properly separated from Beef based upon minimum required cooking temperature in walk-in cooler. Chicken and beef were loosely wrapped and stored inside same container.See stop sale
High Priority - Stop Sale issued due to Beef not being in a wholesome, sound condition.
Chicken wrapped loosely inside a plastic bag stored in the same container as loosely bagged beef.
High Priority - Sushi Chef failed to wash hands before putting on gloves to work with food.
Reviewed handwashing procedure with sushi chef he went to wash hands. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use due to dishes stored in the sink at sushi bar.
Sushi chef removed items. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
Manager placed paper towel on 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.
