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 eating in a food preparation or other restricted area. Observed two employees eating and drinking of food prep table at kitchen prep area . COS , both employees went to dinning room to finish eating. **Corrective Action Taken** **Repeat Violation**
Basic - Employee with no hair restraint while engaging in food preparation. Both employees at sushi bar with no hair restraint, COS , employees placed caps on at time of inspection. **Corrected On-Site** **Repeat Violation**
Basic - Hole in or other damage to wall. Wall tiles missing from under employee hand wash sink on end of cooks line as well as by walk in freezer . **Repeat Violation**
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Servers bags of chicken thawing out on counter , CAT, inspector went over proper thawing method with manager. **Corrective Action Taken** **Repeat Violation**
Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Garbage can blocking employee hand wash at sushi bar , COS , employee moved garbage can during inspection. **Corrected On-Site** **Repeat Violation**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles , cooked egg rolls, cooked duck held over 24 hrs not date marked . **Repeat Violation**
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.