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
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Front counter - sushi display - left unit - krab (50°F); right unit - fish (48-51°F). Per operator items have been in unit less than 2 hours. Advised operator to refrain from using unit until such time all TCS foods are maintained at 41F or below. Operator moved items to reach in to quick chill.
Walk in cooler - cream cheese (43-44°F); tofu (43-44°F); cooked rice (43-44°F). Per operator door may have been ajar. Advised operator to refrain from using unit until such time all TCS foods are maintained at 41F or below. Operator moved all TCS items to cookline reach in.
Cookline - grill - garlic in oil (70°F). Per operator item was placed out less than an hour ago. Reviewed the options of time and temperature control. Operator moved item to reach in to quick chill.
**Corrective Action Taken** **Warning** - From follow-up inspection 2021-09-09: Front counter - sushi display - no TCS items. Per operator part is on order. Advised operator to refrain from using unit until such time all TCS foods are maintained at 41F or below.
Walk in cooler - pork 42F - thawing from last night. Advised operator to refrain from using unit until such time all TCS foods are maintained at 41F or below. **Time Extended**
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.