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. In walk-in cooler small bowl used to scoop rice and quart container to scoop white sauce. Items removed. **Corrected On-Site** **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Observed 19 flies at dry storage area, did not land on food contact surfaces.
Observed 4 flies at cookline landing on food contact surfaces, cutting board and prep table. Cutting board and prep table cleaned and sanitized.
Observed 2 flies at prep sink, landed on raw chicken chicken discarded.**Warning** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. rice (65°F - Cooling)cooked last night and stored in walk-in cooler overnight. Rice discarded. **Warning**
High Priority - Raw animal food stored over ready-to-eat food. In reachin cooler next to walk-in cooler, raw steak and fish over garlic butter and lemons.cookline raw beef over water chestnuts. items moved **Corrected On-Site** **Warning**
High Priority - Stop Sale issued due to adulteration of food product. Raw cut chicken at prep table next to dishwasher, 2 live flies found landing in side the bin on to the chicken. Chicken discarded. **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. rice (65°F - Cooling)cooked last night and stored in walk-in cooler overnight. Rice discarded. **Warning**
Intermediate - Equipment drain line draining into handwash sink. Drain line from sushi display draining into hand wash sink at sushi station. At bar hand wash sink, sushi display drain hose into hand wash sink. Drain lines moved **Corrected On-Site** **Repeat Violation** **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Metal mixing owl stored in hand washing sink at end of cookline. Bowl moved **Corrected On-Site** **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sinks across from dishwasher and at end of cookline. Paper towels replaced **Corrected On-Site** **Repeat Violation** **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.rice 65°F cooked last night and cooled overnight in deep bus tub. Reviewed proper cooling procedures. Rice discarded **Warning**
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.