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 - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Large buildup of grease on side of fryer and on floor where fryer is located on cook line **Warning**
Basic - Time/temperature control for safety food thawed in an improper manner. Krab sticks thawing at room temperature in triple sink at sushi line **Warning**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. door glass on cook line: cooked chicken (48°F - Cooling) operator states chicken was cooked yesterday and has been cooling overnight. See Stop Sale **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Observed approximately 30 live small flying insects at sushi line. Observed landing and staying on empty bucket that is labeled pickled ginger located under counter next to hand wash sink.(Did not observe live small flying insects landing on food items or food equipment)Observed same small flying insects flying around hand wash sink drain. (Located directly next to bucket)Operator is working on cleaning up area at time of inspection
Observed approximately 5 live small flying insects in wait station not landing
Observed approximately 3 live small flying insects at triple sink not landing. **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. door glass on cook line: cooked chicken (48°F - Cooling) operator states chicken was cooked yesterday and has been cooling overnight. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi line display cooler:; cream cheese (48°F); krab stick (49°F); raw salmon (49°F); raw tuna (48°F); raw tilapia (47°F). Unit has an ambient temperature of 48°F. Operator states items have been in unit for 2 hours. Operator removed and placed in working unit **Warning**
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. Sushi rice located at sushi line has no time mark. Operator states item was prepared 2 hours ago. Operator placed time stamp on item. **Corrected On-Site** **Warning**
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink located on cook line has pan over hand wash sink, operator removed **Corrected On-Site** **Warning**
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No water provided at hand wash sink at sushi line **Warning**
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.
