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 - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2018-04-19: **Time Extended**
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2018-04-19: **Time Extended**
High Priority - - From initial inspection : High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spatula, knives in 77 degree water **Warning** - From follow-up inspection 2018-04-19: Knife in dirty water 92 degrees at cook line in back kitchen **Time Extended**
High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi chef advised he made it recently (one pm) , and will add time stamp **Warning** - From follow-up inspection 2018-04-19: Rice time stamp excess 4 hours- stamped 10:30, it is now 3 pm, 4 1/2 hours **Time Extended** **Corrected On-Site**
High Priority - - From initial inspection : High Priority - Raw animal food stored over ready-to-eat food.
Raw chicken over cream cheese in walkin cooler
Raw shell eggs over raw tuna for sushi
Reviewed proper storage chart with cook-the chart was already posted on cooler door **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2018-04-19: Raw shell eggs over tuna in walk in
Repeat 10/11/17 and 4/16/18 **Time Extended** **Corrected On-Site**
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At sushi bar **Warning** - From follow-up inspection 2018-04-19: No soap provided **Time Extended**
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.