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 - 1) In-use knife/knives stored in cracks between pieces of equipment.
- Observed knives between coolers at ceviche station, and between handwash sink and wall at kitchen entrance. Operator removed.
2) In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
- observed bowl inside rice containers er at dry storage area. Operator removed.
3) In-use tongs stored on equipment door handle between uses at cookline. Operator removed. **Corrected On-Site**
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Observed employee drinks inside tall cooler at wait station with wines and desserts. Operator removed. **Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
- Observed purse in dry storage rack next to canned foods. Operator removed. **Corrected On-Site**
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Observed three compartment sink set up to wash with soap and chlorine in the middle compartment. Operator set up three compartment sink: wash, rinse, sanitize. **Corrected On-Site**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- Observed Dishwasher (Chlorine 0ppm) corrected at 100ppm. **Corrected On-Site**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Observed employee at wok station wearing gloves handling container of raw lobster grabbed seasoning condiments with soiled gloves. Employee changed gloves.
**Corrected On-Site** **Corrected On-Site**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
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.
- Observed fish soup (44°F - Cooling overnight) in walk-in cooler. Per operator soup was cooked yesterday at 2pm and placed inside walk-in cooler to cool. Observed soup in deep container and covered. See stop sale
High Priority - 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.
- Observed fish soup (44°F - Cooling overnight) in walk-in cooler. Per operator soup was cooked yesterday at 2pm and placed inside walk-in cooler to cool. Observed soup in deep container and covered. See stop sale
High Priority - Toxic substance/chemical stored by or with food.
- Observed spray bottle of bleach between bulk containers of flour and sugar at prep table in kitchen. Operator removed. **Corrected On-Site**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Observed Sanitizer Bucket (Chlorine 300ppm) corrected at 100ppm at bar counter. **Corrected On-Site**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
- Observed chicha prepared on Wednesday not date marked in walk-in cooler. Operator placed date mark. **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.
