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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine bin soiled interior wall and corner of deflector. **Repeat Violation**
Basic - Bowl or other container with no handle used to dispense food. Multiple bulk dry food bins with quart bowls without handles used as scoops **Corrected On-Site**
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at sushi station, sign added by operator. **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths on stored tables between uses. **Repeat Violation**
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle on cooks line with mixture of sugar and vinegar not labeled.
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.
Observed dishwasher go from handling soiled dishes returned from dining room, then move to the clean side of dish aching and touch handles of unit and clean dish rack without removing soiled gloves and hand washing, thru an interpreter (Spanish) she was re-educated and corrected action was taken **Corrective Action Taken**
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at back prep area blocked by plastic wrap box, hand wash sink at the dish washing station blocked by plastic boxes, both corrected **Corrected On-Site**
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. New employee in kitchen not given employee agreement, working on site over 7 days, operator printed agreement and had it signed while inspection was taken place. **Corrected On-Site** **Repeat Violation**
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.