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 items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at dishwasher area - Personal bag store on drying rack with clean equipment. Additionally observed at front sushi bar/ take out area - purse and drink stored next to single use utensils and containers. Operator removed and stored properly. **Corrected On-Site**
Basic - Food stored on floor. Buckets of ginger stored directly on floor at front sushi bar and at storage room at back additionally Japanese seasoning stored on floor at storage room at back. Operator stored properly. **Corrected On-Site**
High Priority - Raw animal food stored over or with unwashed produce. Observed at walk in cooler - salmon and tuna fish stored above avocados. Educated operator n proper storing standards. Employee removed and stored properly. **Corrected On-Site**
High Priority - Roach activity present as evidenced by live roaches found. Observed at cookline under flip top cooler- 4 live roaches. Additionally 2 live roaches in oven at cook line.
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed at rear near reach in freezer. Pot of rice with 11:30 time label. Not discarded after 4 hours.
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. Observed at sushi bar pot of rice with no time label. As per operator item held for approximately 2 hours, operator applied time label for remaining 2 hours. **Corrected On-Site**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at sushi bar grilled eel (89F - Hot Holding). Operator put in oven to warm back up to 165F. **Corrective Action Taken**
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink - No vacuum breaker after splitter.
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.
