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 - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Front line at sushi bar.
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Several entrance access points for vermin to enter inside from exterior building 4 holes in ceiling 1 above AC unit, 1 hole in fascia on the south side of building and 2 on the west side of building.
High Priority - Rodent activity present as evidenced by rodent droppings found.
1 on the floor in front of the dry storage rack in prep area.
1 on floor along wall behind dry storage rack.
2 on the floor under bulk sugar container in the dry storage/prep area.
3 droppings on floor in kitchen next to upright freezer.
50 droppings on top of dish machine located in kitchen.
15 droppings on floor under dish machine.
1 dropping on shelf next to clean dishes above 3 bay sink and 2 droppings on floor under 3 bay sink.
**Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken on counter 76F cold holding. Placed in cooler. **Corrective Action Taken**
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Hand roll spicy tuna with eel and Krab. Spicy tuna in roll is served raw.
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.
