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.
Use of bowls in rice containers and soy sauce containers. Bowls removed. **Corrected On-Site**
Basic - Equipment or utensils not designed or constructed in a durable manner.
Use of homemade plastic scoop made out of a plastic bottle. Discarded. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Over stacked Krab 52F at grill station in sushi bar area. Food stocked above rim level of container in cold table. Over stack removed and placed inside cooler to quick chill. **Corrective Action Taken** **Repeat Violation**
High Priority - Raw animal food stored over ready-to-eat food.
Raw shelled eggs over veggies at glass door cooler in sushi bar area.
Foods moved and properly stored.
High Priority - Raw animal foods not properly separated from each other in holding unit.
Raw chicken stored above raw pork at walkin cooler.
Foods moved and properly stored. **Corrected On-Site** **Repeat Violation**
High Priority - Rodent activity present as evidenced by rodent droppings found.
Observed approximately:
1 fresh and 4 dry rodent droppings under prep sink at cookline.
1 fresh rodent dropping on floor at cookline.
3 fresh rodent droppings by wire shelving unit near meat grinder.
9 fresh rodent droppings by walkin freezer.
10 fresh rodent droppings behind ice machine
10 fresh rodent droppings behind racks in dry storage shelving area.
2 dry rodent droppings in sushi bar area.
Observed gnaw marks on corn on the floor near back door area.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sushi bar and employee restroom. Paper towels provided. **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.
