- No Violations Were Observed
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3/27/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table by the cook line. **Corrected On-Site** Priority: Basic
- Intermediate - Observed: Handwash sink used for purposes other than handwashing. Sushi bar hand sink-blue bucket and a reach in cooler drain line inside the sink. **Corrected On-Site** Priority: Intermediate
- Intermediate - Observed: No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provided form to the operator. **Corrected On-Site** Priority: Intermediate
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. One container lobster 44° less than 4 hours corrective action taken ice down. Ambient temperature 40. Priority: High Priority
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sushi rice 81°f inside the rice cooker located at the sushi bar. Less than 4 hours. Rice discarded by the operator and replaced with a new batch of sushi rice. **Corrected On-Site** Priority: High Priority
- Intermediate - Observed: Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Insufficient verbiage. Consumer advisory provided to the operator. **Corrected On-Site** Priority: Intermediate
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3/27/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.FRONT SUSHI CASE
- Basic - No handwashing sign provided at a hand sink used by food employees.kitchen
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. CORNER OF BAR
- Basic - Working containers of food removed from original container not identified by common name.FLOUR. SUGAR ... SUGAR AT CALL BACK NOT MARKED
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Repeat Violation**EMPLOYEE ROLLING SUSHI WITH BARE HAND and at call back
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.sushi bar
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10/15/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.REACHIN GASKETS
- Basic - Ice scoop handle in contact with ice.
- Basic - No handwashing sign provided at a hand sink used by food employees.front prep hand sink
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.CHEF MAKING SUSHI HAS HAND SANITIZER DIP. NO AOP. PROVIDED FORM AT THIS TIME TO OWNER/MANAGER **Corrected On-Site**
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab.ON MENU AS CRAB FOR SVERAL ROLLS
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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7/29/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.FRONT SUSHI CASE
- Basic - No handwashing sign provided at a hand sink used by food employees.kitchen
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Working containers of food removed from original container not identified by common name.FLOUR. SUGAR ...
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Repeat Violation**
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times.TRAY ON TOP OF HANDWASH SINK WHILE DISHWASHING BEING DONE
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.sushi bar
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7/29/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.REACHIN GASKETS
- Basic - Ice scoop handle in contact with ice.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.freezer
- Basic - No handwashing sign provided at a hand sink used by food employees.front prep hand sink
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.CHEF MAKING SUSHI HAS HAND SANITIZER DIP. NO AOP. PROVIDED FORM AT THIS TIME TO OWNER/MANAGER **Corrected On-Site**
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab.ON MENU AS CRAB FOR SVERAL ROLLS
- Intermediate - Handwash sink not accessible for employee use at all times.SHEET PAN WITH FOODS ON TOP OF HANDSINK
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.front prep hand sink
- Intermediate - No soap provided at handwash sink.front prep handsink
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3/19/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/8/2013 | Routine - Food | Call Back - Complied |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine strips for dishmachine
- Critical - No handwashing sign provided at a handsink used by food employees. Kitchen hand wash sink
- Critical - No 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. Expired
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles. At bar Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. All gaskets Broken and no longer cleanable
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops, spoons
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10/8/2012 | Routine - Food | Warning Issued |
- Observed employee with no hair restraint.
- Observed ice scoop with handle in contact with ice. ice machine . Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. rice bin.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. advised to adjust sanitizer dispenser at 3 compartment sink .
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11/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. service call advised . use 3 compartment sink until repaired .
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. handling sushi fish. Corrected On Site.
- Observed employee with no hair restraint.
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7/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
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4/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spoons next to rice steamer .
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. utinsils on preping unit.
- Observed ice scoop with handle in contact with ice. ice machine . Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. mens restroom .
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12/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. multiple cambro containers - walkin cooler .
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. less than 100 ppm.
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7/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. chopping vegetables. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
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3/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. packets of cooked chicken - WIC.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Carbon dioxide/helium tanks not adequately secured.
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10/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/15/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/9/2009 | Routine - Food | Warning Issued |
| No report available. | 10/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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