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
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
Observed: Cases of food stored on floor in walk in cooler and walk in freezer. Operator properly stored **Corrected On-Site**
Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
Utensil handle touching macaroni and cheese. Operator properly stored. **Corrected On-Site**
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
Observed chicken in three compartment sink at back area in standing water. Operator turn on faucet. **Corrected On-Site**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine 0ppm
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Observed Fresh Garlic and Oil 83°F at Sushi Bar under no temperature control. Per Operator Garlic and Oil as out less than one hour. Operator placed on time as a public health. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.
Observed Fried Dumpling 109°F at buffet. Operator removed dumpling and put in oven to reheat to 165°F **Corrective Action Taken**
High Priority - Raw animal food stored over ready-to-eat food.
1. Observed Raw Beef over Cooked Macaroni and Cheese at reach in cooler on cookline.
2. Observed Shell Eggs over Soy Sauce in Walk in Cooler.
Operator properly stored. **Corrected On-Site** **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.