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 - Bowl or other container with no handle used to dispense food.
To go soup bowl used as scooper for rice on dry storage rack in kitchen. Operator removed. **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloth sitting on cutting board on cook line in kitchen. Operator removed wet cloth. **Corrected On-Site** **Repeat Violation**
Basic - Working containers of food removed from original container not identified by common name.
Container of salt in clear container on cook line was not labeled. Operator labeled. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shrimp placed over ready to eat edamame in reach in freezer. Operator removed raw shrimp from above. **Corrected On-Site**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In walk in cooler, rice (50F - Cold Holding) was in cooler since night before according to manager. Manager discarded.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
In walk in cooler, rice (50F - Cold Holding) was in cooler since night before according to manager. Manager discarded. Stop sale issued.
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Tempura batter sitting next to fryer did not have time marking. Operator added time marking. **Corrected On-Site**
High Priority - Toxic substance/chemical improperly stored.
Spray paint can over soy sauce on storage rack next to back door. Operator removed spray paint. **Corrected On-Site**
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.