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 - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee bag and phone stored on top of food in dry storage area. **Warning**
Basic - Food stored in a location that is exposed to splash/dust. Pots of rice on a table next to hand wash sink at cook line. **Repeat Violation** **Warning**
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Variety of fishes at sushi bar. **Corrected On-Site** **Warning**
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Noodles and raw whole snappers. **Corrected On-Site** **Warning**
High Priority - Roach activity present as evidenced by live roaches found. Observed 4 crawling on the wall at the three compartment sink, and about 4 in a box on a shelf above three compartment sink. **Warning**
Intermediate - Employee filled water pitcher/cup at handwash sink. Water poured into pot with rice on the stove. Operator poured water from the pot and catch water at three compartment sink to cook the rice. **Corrected On-Site** **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Container of cooked rice in hand wash sink. **Corrected On-Site** **Warning**
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.
