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 - #1: Stored flour not covered on cook-line next to fryers. Operator covered.
#2: container of pork uncovered in walk-in freezer. Operator covered. **Corrected On-Site**
Basic - In-use utensil in non-time/temperature control for safety cornstarch not stored with handle above top of food within a closed container. Operator moved handle. **Corrected On-Site** **Repeat Violation**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Utensil water is 73°F on sushi cookline. Operator replaced. **Corrected On-Site**
Basic - Working containers of flour removed from original container not identified by common name near fryer station. Operator labeled. **Corrected On-Site**
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing.
Triple Sink (Chlorine 0ppm)
Operator added bleach to sanitizer and retested at 50ppm. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
#1: Raw shell eggs stored behind ready to eat sauce in flip top cooler on cook-line. Operator covered.
#2: Raw tuna stored above ready to eat cream cheese in reach-in cooler at sushi station. **Corrected On-Site**
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.
