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 - Time/temperature control for safety food thawed in an improper manner.
Observed raw beef left at room temperature to thawed out still at 40f.
Operator move it back to the walk-in cooler . **Corrected On-Site**
High Priority - Live, small flying insects found
Observed one live flying insects by the dishwasher area not touching any food .
Observed one live flying insects at the sushi bar station not touching any food stored. **Repeat Violation**
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw chicken stored on top of dumpling fish at the walk-in freezer.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shrimp stored on top of lettuce at the walk-in cooler and.
Raw beef stored on top of soy sauce bottom of make table . **Repeat Violation**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Raw chicken stored on top of raw salmon at the walk-in freezer.
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.
