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 - Bowl or other container with no handle used to dispense food.
Plastic cups in bag of,flour and soy sauce containers. Operator removed. **Corrected On-Site** **Repeat Violation**
Basic - Cardboard used to line nonfood-contact shelves.
On shelf over soup station, cardboard used to line shelf under plastic cups. Operator removed. **Corrected On-Site**
Basic - Single-service articles not stored inverted or protected from contamination.
At sushi counter, aluminum pans not inverted on countertop. Operator inverted. **Corrected On-Site**
Basic - Time/temperature control for safety food thawed in an improper manner.
In triple sink, raw shrimp thawing in standing water, operator placed under running water. **Corrected On-Site**
High Priority - Pesticide/insecticide labeled for household use only present in establishment.
Observed jug of home defense bug spray. Operator removed from establishment. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
In bottom of cook line reach-in cooler, raw steak stored over cooked rice. Operator moved steak to bottom shelf. **Corrected On-Site** **Repeat Violation**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In under counter reach-in cooler , spicy tuna (48F - Cold Holding). Operator stated spicy tuna was made yesterday. Ambient temperature 48f.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At Sushi bar; top cooler tuna (51F - Cold Holding); krab (51F - Cold Holding). Operator stated unit just turned on and items placed in cooler. Recheck temperatures below 43f.In under counter reach-in cooler , spicy tuna (48F - Cold Holding). Operator stated spicy tuna was made yesterday. Ambient temperature 48f. **Corrective Action Taken**
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Emailed operator DBPR form 5030-104.
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.
