- Basic - Case/container/bag of food stored on floor in walking freezer crab meat . **Repeat Violation**
- Basic - Cloth used as a food-contact surface./ to cover sushi rice **Repeat Violation**
- Basic - Employee with ineffective hair restraint while engaging in food preparation./ chef at sushi place **Repeat Violation**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. / scoop for rice dry area . **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ reaching at cook line **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. / at sushi area **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. / sushi area .
- Basic - Wiping cloth sanitizing solution stored on the floor./ cook line
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. / cooked rice from yesterday has a temperature of 50°,manager discard the product . **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./ sushi rice temp 104° less then 4 hours , advised .
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07/31/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. At cook line
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cloth used as a food-contact surface. To cover sushi rice
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. At Sushi area
- Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Scoop for rice in reach in cooler
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons at Sushi bar
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above dry foods storage shelves
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in sushi display case, and all reach in cooler at cook line
- Basic - Reach-in cooler gasket torn/in disrepair. At Sushi area
- Basic - Soil residue build-up on nonfood-contact surface. On surface of faucet at dish area hand sink
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Seafood for Sushi
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice from yesterday has a temperature of 49°, manager voluntarily discard product
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Repeat Violation**
- High Priority - Employee washed hands with single serve gloves on. Sushi chef
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter temp at 46°, less than 4 hours, advised
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sushi rice temp at 109°, less than 4 hours. Advised
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. At cook line reach in cooler, raw chicken next to raw beef, raw beef next to seafood
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. At cook line, x2 under lid, food debris build up
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Soil residue in food storage containers. Seasonings containers
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3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair. Cookline
- Basic - Wiping cloth not air-dried in a manner to prevent contamination of food equipment, utensils, linens, single-service and single-use articles. Above the utensils - cookline **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. First aid above the ice machine . **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Wait station **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Wait station **Corrected On-Site**
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10/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in-freezer.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Food-contact surface not smooth and easily cleanable- cloth over sushi rice. **Corrected On-Site** **Repeat Violation**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength- 10 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit- raw chicken at 47? in cook line make table, ice bagged for rapid chilling; california rolls at 77?, rolled 1.75 hours prior and added to Time as a Public Health Control.
- High Priority - Sushi rice identified in the written procedure as a food held using time as a public health control has no time marking but the time removed from temperature control cannot was determined to be 2 hours prior. **Corrected On-Site** **Repeat Violation**
- Intermediate - pH meter used to test sushi rice not calibrated according to manufacturer's instructions/no buffer solution available.
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2/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils- sushi line. **Corrected On-Site** **Warning**
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2/12/2013 | Routine - Food | Call Back - Complied |
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils- sushi line. **Corrected On-Site** **Warning**
- Critical - Observed cloth used as a food-contact surface- in sushi rice. **Corrected On-Site** **Repeat Violation** **Warning**
- Critical - Observed handwash sink used for purposes other than handwashing- food debris in sushi line hand wash sink. **Corrected On-Site** **Repeat Violation** **Warning**
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit- sushi rice made 1.5 hours prior. **Corrected On-Site** **Repeat Violation** **Warning**
- Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
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12/6/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.by bar Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- No suitable facilities provided to store employee clothing and other possessions.hat stored with cutting board
- Critical - Observed buildup of soiled material on racks in the walk-in cooler.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.ice scoop. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface.for sushi rice
- Critical - Observed handwash sink used for purposes other than handwashing.sushi hand sink
- Critical - Observed moderate buildup of slime on soda dispensing nozzle and ice shoot Repeat Violation.
- Observed wooden rice bowl in use to make sushi rice
- Observedhood filers moderately soiled with accumulated grease.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.sushi rice made at 12:30 Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical - proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. copies of certification
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5/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured, next to beer station .
- Critical - Observed buildup of slime on ice dispensing nozzles.
- Observed, some cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Front counter
- Critical - Handwashing cleanser lacking at handwashing lavatory. Front counter
- Critical - Hotel and Restaurant license not properly displayed.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs touching the oven door. Corrected On Site.
- No copy of latest inspection report.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Locally packed cooked pork stored beside locally packed raw calamari- walk-in freezer Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw eggs stored above salad dressing and raw beef stored above cooked corn- walk in cooler
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 29-06-1 Plumbing improperly installed. Stripped handle on hot water faucet for handwash sink located in cook line.
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12/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi rice at 88 Degree F. Out of temperature 1.5 hours. At sushi bar. Provided Time As A Public Health information to operator.
- Critical. Observed tubs of pickles and boxes of seafood stored on floor. In walk in cooler and walk in freezer.
- Critical. Observed cloth used as a food-contact surface. At cook line make table and in sushi rice.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. At sushi bar and server touching ready to eat vegetable with bare hands. Corrected On Site. Repeat Violation.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing a watch while in preparation of a salad.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. At sush bar,server salad station and dishwasher.
- Food-contact surface not smooth and easily cleanable. Bamboo sushi roller in use not cleanable. Repeat Violation.
- Critical. No proper quatenary chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Several wet towels on preparation tables. At back kitchen and front kitchen. Repeat Violation.
- Critical. Observed interior of microwave soiled. Microwave in cook line with moderate food debris. Inside microwave. Repeat Violation.
- Observed moderate build-up of grease on hood filters located over grill.
- Observed floor drain located under three compartment sink with mold-like build-up.
- Plumbing improperly installed. Stripped handle on hot water faucet for handwash sink located in cook line.
- Critical. No handwashing sign provided at a handsink used by food employees. At sushi bar handwash sink.
- Critical. Handwashing cleanser lacking at handwashing lavatory. At sushi bar handwash sink. Corrected On Site.
- Observed heavy debris accumulated on floor. In cook line around drop freezer.
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10/13/2010 | Routine - Food | Warning Issued |
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw chicken stored by vegetable, at cook line. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Sushi chef touching sushi rice wit bare hands. Corrected On Site. Provided AOP procedures to operator.
- Food-contact surface not smooth and easily cleanable. Bamboo sushi roller.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. In need of quaternary test paper.
- Wet wiping cloth not stored in sanitizing solution between uses. Wet towels on sushi preparation table and back preparation table.
- Critical. Observed interior of microwave with heavy soil. At cook line.
- Observed build-up of grease hood filters.
- Observed dusty ceiling tiles and/or air conditioning vent covers. In back kitchen preparation area.
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4/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Several unlabeled spices food containers/bottles at cook line. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line salad station. Corrected On Site.
- Critical. Observed employee engage in food preparation, without washing hands. Server put on gloves without first washing hands. Corrected On Site.
- Observed cutting board grooved and no longer cleanable. Cutting boards located inside walkin cooler are grooved and not cleanable.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
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11/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/9/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/8/2008 | Routine - Food | Warning Issued |
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