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 - Dead roaches on premises. Observed approximately 3 dead roaches on a preparation table in the front sushi counter that has sushi rice, 30+ dead roaches on the floor behind the reach in cooler at the front counter, 10+ dead roaches on shelves that hold cook white rice at the front counter. 4+ dead roaches on the floor at the front dining area, and 3 dead roaches under the table at the dining area.
Basic - Hole in or other damage to wall. Observed a hole in the wall behind the reach in cooler in the kitchen, and behind the front sushi counter **Repeat Violation**
Basic - Time/temperature control for safety food thawed at room temperature. Observed a plastic container of frozen tuna, octopus, salmon, and shrimp being thawed out on a shelf by the kitchen hand wash sink. Employee placed container in reach in cooler. **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves and handled raw shrimp. No hand wash Employee washed hands. **Corrected On-Site**
High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 100+ live roaches crawling on the floor behind the front counter reach in cooler, 1 live roach on the ceiling above the sushi station at the front counter, 5 live roaches on a preparation table with cooked sushi rice and the front counter, 20+ live roaches crawling on the bottom shelves at the sushi station at the front counter, 5 live roaches crawling on clean plates at the front counter sushi water station, and 4 live roaches crawling on the floor of the front dining area.
High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Observed raw shell eggs sitting on the preparation table located next to a shelf that hold dishes. Per chef raw shell eggs was sitting out for over 1 hr. Room temperature at 88°F. Employee discarded eggs. **Corrected On-Site**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw shell eggs sitting on the preparation table located next to a shelf that hold dishes. Per chef raw shell eggs was sitting out for over 1 hr.
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.
