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 - Bowl or other container with no handle used to dispense food. Observed plastic cups used to dispense tea leaves and rice. Manager brought scoops for the items. **Corrective Action Taken** **Repeat Violation**
Basic - Dead roaches on premises. Observed 2 dead roaches under shelving in the kitchen. Employee cleaned the area immediately. **Corrected On-Site** **Repeat Violation**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed clean knives inside standing water at 83°f . Employee threw the water immediately. **Corrected On-Site**
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towels under cutting board in the kitchen. Manager removed it. **Corrected On-Site** **Repeat Violation**
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Observed wet towels inside detergent and sanitizer mixed together in a bucket in the server station area. Employee change the solution with chlorine sanitizer only 50 ppm. **Corrected On-Site**
High Priority - Displayed food not properly protected from contamination. Observed fried noodles stored outside the sneezeguard in buffet area. Manager placed the container with the fried noodles in between 2 soup containers to avoid cross contamination. **Corrected On-Site**
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. According with the person in charge the sushi rice has been u dear time control since 11 am, so 1 hr and 15 minutes without marking. Sushi rice was marked immediately. **Corrected On-Site** **Repeat Violation**
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Observed raw chicken above cooked chicken wings. Manager inverted the food storage order. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. observed raw chicken above raw beef. Manager changed the storage order. **Corrected On-Site** **Repeat Violation**
Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Observed cooked chicken left at room temperature to cool down. Chicken at 131°f. Employee moved it to the walking cooler ( approximately 30 minutes outside according employee) **Corrective Action Taken**
Intermediate - Serving utensil not provided for each food item at self-service salad bar/buffet. Observed 5 missing tongs in the sushi trays area self-service buffet. Employee brought the tongs for each one. **Corrected On-Site**
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.
