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 - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed in the Middle flip top cooler; raw chicken (49 - Cold Holding); raw beef (45 - Hot Holding); cooked chicken (46 - Cold Holding); chicken wings (50 - Cold Holding); beef (46 - Cold Holding); cooked chicken (46 - Cold Holding). Per the manager all items were stocked 2 hours prior. Observed the gasket on the left door missing and all tcs food out of temperature. **Warning**
Basic - Cove molding at floor/wall juncture broken/missing. Observed on the wall between the dishwasher and the walk-in cooler and on the wall between the walk-in cooler and hand sink next to the three compartment. **Repeat Violation** **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. Observed a food handler on the line with no hair restraint. The employee acquired a hair restraint. **Corrected On-Site** **Warning**
Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing in standing water in the three compartment sink. The chicken had been thawing for approximately 1 1/2. Chicken was divided and half placed under running water and half placed in the walk-in cooler to properly thaw. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
1. Observed over 40 small flies flying around and at rest in the dry storage area adjacent to the kitchen. Small flies observed on a small fly trap, on the exterior of an open bag or brown sugar, bags of potato starch, flour, and sugar, on boxes of single service items, and on the walls and shelving in the area.
2. Observed over 10 small flies on the threshold walls leading to the dry storage area.
3. Observed 5 small flies on dry foods including canned vegetables and boxes of single service items on a shelf in the kitchen.
4. Observed 5 flies on the wall above the three compartment sink where chicken is being thawed.
5. Observed 3 small flies on a box of single service portion cups on a shelf above the three compartment sink.
6. Observed 7 flies on boxes of bulk soy sauce on a shelf in the kitchen. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Middle flip top cooler; raw chicken (49 - Cold Holding); raw beef (45 - Hot Holding); cooked chicken (46 - Cold Holding); chicken wings (50 - Cold Holding); beef (46 - Cold Holding); cooked chicken (46 - Cold Holding). Per the manager all items stocked 2 hours prior. All TCS food moved to the walk-in cooler to quick chill. **Corrective Action Taken** **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed chicken in a pan next to the charbroiler at 110°F. Per the employee the item was cooked 30 minutes prior. Item returned to the grill to reheat. **Corrective Action Taken** **Warning**
Intermediate - Handwash sink used for purposes other than handwashing. Observed a bus tub with a food storage container inside in the hand wash sink near the three compartment sink. A manager removed the items. **Corrected On-Site** **Warning**
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed the main menu has raw items properly identified. The Poke menu does not. The menus were removed from circulation. **Corrective Action Taken** **Repeat Violation** **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the right side restroom or at the sushi station Hand wash sink. **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.
