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 - Cutting board has cut marks and is no longer cleanable
Observed deep cut marks in the cutting board used for sushi.
Operator discarded cutting board **Corrected On-Site**
Basic - Exterior door has a gap at the threshold that opens to the outside.
Observed light showing through the back door on the side. **Repeat Violation**
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed drink stored inside the cooler with egg rolls.
Basic - Shelf under preparation table soiled with food debris.
Observed food debris on the shelve underneath, employee cleaned located back prep kitchen . **Corrected On-Site**
Basic - Single-service articles not stored inverted or protected from contamination.
Plastic styrofoam plates not stored protected on the storage shelve in the back kitchen. **Corrected On-Site**
High Priority - Container of medicine improperly stored.
Observed medicine stored with white pepper stored on the shelve located in the back prep kitchen. **Corrected On-Site**
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee working in the back kitchen touch utensils and plastic styrofoam plates change task left the prep cook line when returned to cook line, did not wash his hands, explained to operator importance of handwashing.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Pork egg rolls 47/48°f stored inside walk in cooler per Operator less than 4 hours.
Recommend quick chill product in the freezer. **Corrective Action Taken** **Repeat Violation**
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 and the time removed from temperature control cannot be determined. See stop sale.
Observed sushi rice has no time mark per operator prepared at 12:30pm time was placed on the rice
High Priority - Raw animal food stored over ready-to-eat food.
Observed raw chicken stored over raw shell eggs inside reach in cooler located on the cook line. **Corrected On-Site**
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Food Manager cannot answer basic questions on Big 5
**Repeat Violation**
Intermediate - Cutting board(s) stained/soiled.
Observed two cutting boards soiled has yellow stains left on the surface located in the back prep kitchen. **Repeat Violation**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
Observed blood spilled on the bottom of the freezer located in the back prep kitchen. **Corrected On-Site**
Intermediate - Probe thermometer not readily accessible for use.
Observed probe thermometer stored in cooler only thermometer used for checking temperatures.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
Noddles, sauces made in the restaurant not date marked.
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.
