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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
All employees with opened water bottles at their respective station. Manager discarded all. **Corrective Action Taken**
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
For towel at sushi station and in kitchen. Operator placed in solution. **Corrected On-Site**
High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
1)Employee took dirty plates to kitchen and then proceeded to plate ice cream to a customer. Employee washed hands when instructed.
2) employee began shift by putting gloved on without washing hands first. Employee washed hands when instructed.
3) employee washed hand under cold water. Employee rewashed hands with hot water.
. **Corrected On-Site**
High Priority - 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.
Sushi rice prepared at 11am at prep table. Operator time marked 11-3pm **Corrected On-Site** **Repeat Violation**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. For foods prepared on Monday.
Glass cooler at wait station: salad
Walk in in cooler in kitchen : fish sauce , ginger sauce
Operator date marked **Corrected On-Site**
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.
