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 beverage container on a food preparation table or over/next to clean equipment/utensils. At the sushi bar, employee beverage on counter of the prep line, corrected
Basic - Food stored in undrained ice. Ice machine at the sushi station, food and beverage items stored in ice, no sigh stating non consumable product, corrected , sign added. **Corrected On-Site**
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk tempura batter, handle touching dry product, corrected **Corrected On-Site**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salad station reach in cooler unit with out ambient air thermometer.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towels used on sushi line not placed in sanit solution between uses, item added to time plan **Corrected On-Site**
High Priority - Pesticide-emitting strip present in food prep area.
Yellow pest omitting strips open in location while employees present. Need to be removed while people in building. **Repeat Violation**
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Rehydrated noodles pulled at 1030 today, not time marked, corrected
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Monkey brain on dinner menu not marked as raw item, corrected by manager while inspection was taking place **Corrected On-Site**
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee agreement not being utilized by operator for new employees recently hired within last 3 weeks,currently without food safety training. Resent by inspector to GEneral .manager.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared on site and repackaged cooked rice, not date marked in reach in cooler unit. Cooked whole shell eggs not dated, both corrected.
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.
