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 - Build-up of food debris, dust or dirt on nonfood-contact surface.
-Drying shelf above clean end of dish machine.
-shelf under food grinder
- shelves along walls in prep area
- wood frame from rice pot
- wood plank at knife sharpener
- FRP shelf coverings
**Warning** - From follow-up inspection 2019-08-20: **Time Extended**
Basic - - From initial inspection : Basic - Fan cover in walk-in cooler has accumulation of dust or debris. Cooler 1 **Warning** - From follow-up inspection 2019-08-20: **Time Extended**
Basic - - From initial inspection : Basic - Hole in or other damage to wall.
- exterior of walk in cooler
- Broken cove base under prep sink by ice machine **Warning** - From follow-up inspection 2019-08-20: **Time Extended**
Basic - - From initial inspection : Basic - Interior of prep cooler in center of cookline in disrepair/has exposed insulation.
- gasket torn on same cooler **Warning** - From follow-up inspection 2019-08-20: **Time Extended**
Basic - - From initial inspection : Basic - Light not functioning.
-missing bulbs, burned out bulbs. More than half kitchen lights. **Warning** - From follow-up inspection 2019-08-20: **Time Extended**
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- sushi display cooler
- center prep cooler at cookline **Warning** - From follow-up inspection 2019-08-20: **Time Extended**
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2019-08-20: **Time Extended**
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle.
-pipe under rinse sink at dish machine.
-pipe under prep sink where shrimp is thawing. **Warning** - From follow-up inspection 2019-08-20: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Corrected On-Site** **Warning** - From follow-up inspection 2019-08-20: **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.
