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 - Equipment in poor repair. Rice cooker's hinger is broken, and the insert is in poor condition, not smooth and easily cleanable - From follow-up inspection 2018-10-23: **Time Extended**
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. At cook line's oven door handle - From follow-up inspection 2018-10-23: **Time Extended**
Basic - - From initial inspection : Basic - Soil residue build-up on nonfood-contact surface. On the exterior of white rice cooker - From follow-up inspection 2018-10-23: **Time Extended**
Basic - - From initial inspection : Basic - Soiled reach-in cooler gaskets.
At reach in cooler of Hibachi station
At sushi station - From follow-up inspection 2018-10-23: **Time Extended**
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2018-10-23: **Time Extended**
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses.
At Sushi station - From follow-up inspection 2018-10-23: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Sushi and sashimi under the bento box and raw items in the specialty rolls section of menu do not have an asterisk. - From follow-up inspection 2018-10-23: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
Brown sauce, rice, sushi fish in walk in cooker not date marked - From follow-up inspection 2018-10-23: No date mark on sushi fish items in walk in cooler. **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.
