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 - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Wait station shelf- observed plates being stored not inverted. **Warning**
Basic - Cleaned and sanitized equipment or utensils not properly stored.
Main kitchen at walk in cooler- observed pots being stored on the floor. **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Main kitchen prep table-observed approximately 20 live flying insects flying around and landing on clean wooden bowls on prep table shelf.
Main kitchen food dry storage room-observed approximately 20 live flying insects flying around and landing on soda syrup cases and containers of sauces.
Main kitchen at exit door- observed approximately 20 live flying insects flying over trash can and dirty linen basket.
Dining area bar- observed 7 live flying insects flying around bottles of liquor. Wait station- observed 3 live flying insects flying around single service cups at coffee machine.
Sushi bar- observed 5 live flying insects flying over trash can and fresh kale at prep sink. **Warning**
High Priority - Raw animal food stored over or with unwashed produce. Walk in cooler- observed raw beef being stored over unwashed carrots. **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler- observed raw shell eggs being stored over Ready to Eat carrots. **Warning**
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. Provided operator with procedures. **Warning**
Intermediate - Handwash sink used for purposes other than handwashing. Main kitchen hand washing sink at exit door- observed crate of utensils on hand washing sink. **Warning**
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. Provided operator with employee health form. **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.
