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 black/green mold-like substance in the interior of the ice machine/bin at the bar. Employee turned off machine, emptied ice, and cleaned and sanitized interior of ice machine. **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 cold held at greater than 41 degrees Fahrenheit.
1. Flip top cooler; tofu (46°F - Cold Holding); cooked pasta (50°F - Cold Holding); chicken dumplings (50°F - Cold Holding); ribeye steak (47°F - Cold Holding); pork bellies (47°F - Cold Holding). Per the manager the items were held in the cooler overnight.
2. In the rear reach in cooler, salmon (46°F - Cold Holding); yellowtail (46°F - Cold Holding); Cooked lobster (50°F - Cold Holding); cooked shrimp (50°F- Cold Holding). Per the manager the items were placed in the cooler last night to defrost.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
1. Sushi case; tuna (50°F - Cold Holding); escolar (50°F - Cold Holding); yellow tail (50°F - Cold Holding); misago (51°F - Cold Holding). Per the manager the items were placed in the cooler 45 minutes prior when case was turned on and doors ahead been open. Manager lowered cooler temperature and closed doors. **Corrective action taken**
2. Flip top cooler; tofu (46°F - Cold Holding); cooked pasta (50°F - Cold Holding); chicken dumplings (50°F - Cold Holding); ribeye steak (47°F - Cold Holding); pork bellies (47°F - Cold Holding). Per the manager the items were held in the cooler overnight. See stop sale.
3. In the rear reach in cooler, salmon (46°F - Cold Holding); yellowtail (46°F - Cold Holding); Cooked lobster (50°F - Cold Holding); cooked shrimp (50°F- Cold Holding). Per the manager the items were placed in the cooler last night to defrost. See stop sale.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta not date marked. Per the employee the item was prepared yesterday.
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.
