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.
Two plastic to go bowls used for scoops for crunchy topping on cook line. Bowls removed. **Corrected On-Site**
Basic - Food stored on floor.
Sauce and bag of onions on floor in walk in cooler. Items moved and stored properly. **Corrected On-Site** **Repeat Violation**
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
Employee water bottle stored in cold make line across from cooking equipment. Water bottle removed. **Corrected On-Site**
Basic - Single-service articles not stored inverted or protected from contamination.
Sushi to go containers at sushi bar. Cook inverted. **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Wet towels on cook line and server station. Towels removed. **Corrected On-Site**
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
Observed 102 live flies in establishment: 8 in sushi bar area, 50 in kitchen area by door between kitchen and sushi bar area, 11 in dry storage food area near kitchen, 23 in dish area across from food prep area, 7 in dining area and 3 in server station. **Admin Complaint**
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.
Sushi rice at sushi bar. Cook stated rice was placed out at noon and marked rice. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged.
Raw fish over ready to eat edamame in reach in freezer near cook line. Items moved and stored correctly. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
At hand washing sink by cook line and by hand washing sink near prep area. Towels provided. **Corrected On-Site**
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
No written plan on site. Inspector provided paperwork to operator. **Corrective Action Taken**
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.