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.
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. 0 ppm.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic in oil mix at 52°f in reach in cooler was out during service.
Fish, chicken, sprouts, cream, cooked potatoes in walk in cooler at 46°f. **Repeat Violation**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw fish in walk in cooler.
High Priority - Rodent activity present as evidenced by rodent droppings found.
18 dry rodent droppings under dish machine
3 dry rodent droppings on top of dish machine
3 dry is on black box
Approximately 50+ under and around water heater
6 dry near chest freezer
7 dry behind ice machine
7 on floor under beverage area unable to reach
Approximately 20+ on floor behind cooking equipment
16 on shelf under sushi cooler in sushi bar
4 on Shelf under beer storage in sushi bar
6 near drain on floor in sushi bar area
Approximately 10 dry in employee restroom
2 dry on top of bulk bin
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Food in hand wash sink on cooks line. **Repeat Violation**
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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.