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 - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Observed hibachi utensils stored in bucket of water stored on the floor next to hibachi grill temping at 115°F. Suggested operator to get a metal pan and fill it with water and to hold it on the stove so the temperature is maintained at 135°F or above. Operator replaced water temping at 140°F. **Corrected On-Site** **Repeat Violation**
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Chlorine 0ppm)
Chef added more chlorine and retested at 50ppm. **Corrected On-Site**
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed raw beef and raw chicken in metal pans wrapped in plastic wrap stored above ready-to-eat ice cream in freezer. Chef removed raw products and moved them to another freezer where they were not placed above other RTE products. **Corrected On-Site**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
fried rice at 12:00pm (62-64°F - Cooling) 63-64°F at 12:45pm
Observed in reach-in cooler across from wok station large container or rice being covered by plastic wrap. Operator stated fried rice was finished cooking at 10:30am. Temperature did not go down upon 2nd temperature check 45 minutes later. Operator moved container of rice to walk-in cooler and uncovered for rapid cooling. **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.
