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 - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed accumulation of insects in control device located next to exit door.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a purse next to rice cooker at preparation table located next to hand wash sink cook line.
Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees engaged in food preparation without hair restraint. One at sushi station and one at cook line.
Operators put the hair restraint. **Corrected On-Site** **Repeat Violation**
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in use utensils with handle on the food, (corn starch and sugar).
Manager removed the utensils.
**Corrected On-Site**
Basic - Insect control device installed over food preparation area. Observed insects control device above of preparation table at the back of kitchen area.
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet of hand wash sink located next to preparation table at cook line.
Intermediate - Handwash sink used for purposes other than handwashing. Observed ham was sink with residual food, located at the back of the kitchen.
Manager cleaned up the hand wash sink. **Corrected On-Site**
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water was turned off at hand wash sink located at the entry of kitchen.
Manager turned on the hot water. **Corrected On-Site** **Repeat Violation**
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.
