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 - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
In chest freezer in back prep area - From follow-up inspection 2023-07-26: **Time Extended**
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Fan cover in walk in cooler - From follow-up inspection 2023-07-26: **Time Extended**
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle.
Pipe under hand sink in back prep area leaking . - From follow-up inspection 2023-07-26: **Time Extended**
High Priority - - From initial inspection : High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
Utensils in container of water 83F. Operator discarded - From follow-up inspection 2023-07-26: **Time Extended**
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
shrimp, snapper, Calamari, chicken all temperature range of 46F-52F less than 4hours per operator. Advised operator to put on ice and in freezer for immediate temperature recovery **Warning** - From follow-up inspection 2023-07-26: Chicken, salmon, crab, calamari
All temperature range 40F-52F
Operator had items in insufficient ice bath.product was in cooler for two hours. Operator re-iced product. **Time Extended**
High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored.
Sterno over bags of flour in liquor storage room - From follow-up inspection 2023-07-26: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants.
Sushi rice - From follow-up inspection 2023-07-26: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing.
Hand sink on main cook line had food debri in it - From follow-up inspection 2023-07-26: **Time Extended**
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.
