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 - Cleaned and sanitized equipment or utensils not properly stored. Storage rack of cleaning utensils located in room with mop sink and cleaning , operator removed storage rack. **Corrected On-Site** **Warning**
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Bar area- two Knives and two forks inside dirty container, Employee removed to be clean and sanitized **Corrected On-Site** **Warning**
Basic - Raw fruits/vegetables not washed prior to preparation. Employee working on cook line cutting avocados without washing hands. After instructed employees removed avocados and started washing it. **Corrective Action Taken** **Warning**
High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Dishwasher- bar area (Chlorine 00ppm), observed sanitizer container empty. Employee placed new sanitizer, chlorine at 100 ppm. **Corrected On-Site** **Warning**
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server brought dirty dishes to dishwasher area, then grabbed a clean bowl to serve soup for a customer, manager instructed, employee washed hands. **Corrected On-Site** **Warning**
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used personal cell phone, then grab a clean tea cup to make hot tea for a customer. After manager instructed, employees wash hands. **Corrected On-Site** **Warning**
High Priority - Food placed in soiled container/equipment. Employee grabbed dirty container to placed cut chicken breast, manager instructed , employee placed container on dishwasher area and used a clean and sanitized container **Corrected On-Site** **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
- 5 flying insects around dishwasher area, outside of kitchen..
-2 flying insects, flying around prep table, employee is portioning raw chicken breast. Inside kitchen
-2 flying insects flying around steam table in kitchen area.
-7 flying insects, flying around steamed rice covered pots, in kitchen area. Two landing on wooden spoons.
-2 flying insects flying around sushi bar in kitchen.
-12 flying insects flying around soda nozzles, 5 of them landing on soda nozzles, next to ice machine, and storage shelf of condiments, and uncover pot of hot make tea. Entrance of kitchen area
- observed approximately 30 flying insects behind soda nozzles and ice machine, entrance of kitchen area.
-observed 7 flying insects inside large container of onions, dry goods .storage area, outside of kitchen.
Manager discarded container of onions. **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tempura sauce (112F - Hot Holding), per employee food hot holding less than two hours, employee reheated on the stove (172F) **Corrected On-Site**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Soda nozzle by bar area, build up of black like substance. Employee cleaned and sanitized **Corrected On-Site** **Warning**
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.
