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. Quart size to go container used as scoop, Corrected by manager **Corrected On-Site**
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Containers of food in ice cream buckets stored on floor of walk in freezer
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed raw salmon being thaw at room temp near rice cooking pot on cooks line, product was still solid and was placed in walk in cooler by sushi chef. **Corrective Action Taken**
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over ready to eat balanced and prepped vegetables in walk in cooler, corrected **Corrected On-Site** **Repeat Violation**
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. One (1) small fly in dry stock area, disposed of by manager. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut fresh kale at 78°/ rapid chilled with ice, at 43° within 20 mins **Corrective Action Taken**
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. Cut fresh kale and sushi rice not time marked, corrected by sushi chef **Repeat Violation**
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.
