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 - Employee personal food not properly identified and segregated from food to be served to the public.
Employee milk stored either food for the public at second walk in cooler
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee book bag stored on flat pan on top of glass fridge
Basic - Time/temperature control for safety food thawed in an improper manner.
Raw beef stored on prep table,per operator it was thawing. Advised operator to move beef to walk in cooler **Corrective Action Taken**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken stored over sesame sauce
Raw shrimp stored over corn at walk in cooler
Raw shell eggs stored over general Tsos chicken at glass fridge on cooks line **Repeat Violation**
Intermediate - Handwash sink not accessible for employee use at all times.
Black cart stored in front of hand washing sink at dish wash area **Corrected On-Site**
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
For buffet line and sushi rice. Emailed operator time plan **Corrective Action Taken**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Volcano mix in glass fridge at sushi station made yesterday with no date mark **Repeat Violation**
Intermediate - Spray bottle containing toxic substance not labeled.
Chemical in spray bottle stored at triple sink no labels
Chemical in spray bottle stored at hibachi station in storage drawer with no label **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.
