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
Basic - Dead roaches on premises.
Observed 2 dead roaches inside small fridge under sushi bar. There was not food stored inside cooler.
1 dead roach behind front counter .
Operator removed, clean and sanitized areas. **Corrective Action Taken**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shrimp over wontons inside walk-in cooler.
Raw chicken over wontons inside reach in freezer.
Operator stored properly **Corrected On-Site** **Repeat Violation**
High Priority - Rodent activity present as evidenced by rodent droppings found.
Approximately 40 Rodent droppings on storage area on the floor and top shelf above reach in freezer.
Approximately 15 rodent droppings on spice shelf on kitchen area.
Approximately 30 rodents droppings under both microwaves on kitchen area.
Approximately 3 rodent droppings on top of bread crumb plastic container.
Approximately 20 rodent droppings on top shelf dishwasher area.
Approximately 6 rodent droppings on front counter shelf
Advised operator to remove, clean and sanitized areas.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed seating on cook line Raw shell eggs 68°F cold Holding, bean sprouts 68°F cold Holding,
Observed inside walk-in cooler Wontons 49°F cold Holding, cooked duck 49°F cold Holding, raw pork 48°F cold Holding, cream cheese 47°F cold Holding, .
Per operator products stored for approximately 2 hours.
Per operator products not prepared or portioned today.
Operator moved eggs and bean sprouts to inside of reach in cooler and moved items from walk-in cooler to reach in freezer **Corrective Action Taken** **Repeat Violation**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed seating on stovetop with no flame a container with curry sauce 110°F hot Holding .
Per operator product stored for approximately 2 hours.
Operator turned on flame to reheat product. **Corrective Action Taken**
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.