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.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reachin cooler, rice (48-51°F - Cooling). Rice prepared yesterday. Item discarded. See Stop Sale
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. Operator primed the line. 100ppm chlorine **Corrected On-Site**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At cookline, cook handles a pan of fried wanton strips with bare hands. Cook washed hands and put on gloves. **Corrective Action Taken**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At double door reach in cooler, raw tuna over fresh basil. Tuna moved **Corrected On-Site**
High Priority - Roach activity present as evidenced by live roaches found.
2 live roaches at triple sink next to grease trap
1 live roach at triple sink on dirty dishes cart
1 live roach on wall at cookline hand sink
1 live roach in clean bowl above cookline flip top cooler
Approximately 10 live roaches on floor at 2 door reach in freezer in kitchen
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at cookline flip top cooler cracked raw egg then proceeded to plate food without washing hands and changing gloves. Employee washed hands and changed gloves **Corrected On-Site**
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. At reachin cooler, rice (48-51°F - Cooling). Rice prepared yesterday. Item discarded. See Stop Sale
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline flip top cutting board, garlic oil (73°F - Cold Holding). Item placed in refrigeration to chill and cold hold **Corrective Action Taken**
High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is greater than 4 hours.See stop sale. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice at front counter. Rice discarded. See stop sale.
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice at front counter. Rice discarded. See stop sale.
Intermediate - Spray bottle containing toxic substance not labeled. At triple sink, two spray bottles of liquid not labeled. Operator labeled **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.
