Mar 2, 2022
Routine - Food
Call Back - Extension given, pending
50-08-7
High Priority - - From initial inspection : Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Priority: High Priority - From follow-up inspection 2022-03-02: Time Extended
01D-01-5
High Priority - - From initial inspection : Observed: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Per chef, mahi mahi and salmon can be requested undercooked. Reference: 3-402.11 FC: (A) Before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be: (1) Frozen and stored at a temperature of -4 degrees Fahrenheit or below for a minimum of 168 hours in a freezer; (2) Frozen at -31 degrees Fahrenheit or below until solid and stored at -31 degrees Fahrenheit or below for a minimum of 15 hours; or (3) Frozen at -31 degrees Fahrenheit or below until solid and stored at -4 degrees Fahrenheit or below for a minimum of 24 hours. (B) Paragraph (A) of this section does not apply to: (1) Molluscan shellfish; (2) A scallop product consisting only of the shucked adductor muscle; (3) Tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin funa, Northern); or (4) Aquacultured fish, such as salmon, that: (a) If raised in open water, are raised in net-pens, or (b) Are raised in land-based operations such as ponds or tanks, and (c) Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacultured FISH. (5) Fish eggs that have been removed from the skein and rinsed. Priority: High Priority - From follow-up inspection 2022-03-02: Per chef, fish will be fully cooked until parasite destruction document is received by food vendor. Time Extended
36-34-5
Basic - - From initial inspection : Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed fan cover in walk-in cooler soiled. Priority: Basic - From follow-up inspection 2022-03-02: Time Extended
Feb 25, 2022
Routine - Food
Warning Issued
50-08-7
High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Priority: High Priority
01D-01-5
High Priority - Observed: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Per chef, mahi mahi and salmon can be requested undercooked. Reference: 3-402.11 FC: (A) Before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be: (1) Frozen and stored at a temperature of -4 degrees Fahrenheit or below for a minimum of 168 hours in a freezer; (2) Frozen at -31 degrees Fahrenheit or below until solid and stored at -31 degrees Fahrenheit or below for a minimum of 15 hours; or (3) Frozen at -31 degrees Fahrenheit or below until solid and stored at -4 degrees Fahrenheit or below for a minimum of 24 hours. (B) Paragraph (A) of this section does not apply to: (1) Molluscan shellfish; (2) A scallop product consisting only of the shucked adductor muscle; (3) Tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin funa, Northern); or (4) Aquacultured fish, such as salmon, that: (a) If raised in open water, are raised in net-pens, or (b) Are raised in land-based operations such as ponds or tanks, and (c) Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacultured FISH. (5) Fish eggs that have been removed from the skein and rinsed. Priority: High Priority
35A-04-4
High Priority - Observed: Rodent activity present as evidenced by rodent droppings found. Observed three rodent droppings by mop sink in dry storage. Priority: High Priority
36-34-5
Basic - Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed fan cover in walk-in cooler soiled. Priority: Basic
23-03-4
Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket and door on reach-in freezer at cook line. Priority: Basic