- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of grease on nonfood-contact surface. BUILD-UP OF GREASE INSIDE FRYER CABINET **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in kitchen. /. Food bucket
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. / CLEAN POTS NEXT TO KITCHEN HAND WASH SINK
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. /. ON KITCHEN REACH IN COOLER **Repeat Violation**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. /. At dry storage area/room
- Basic - Employee with no hair restraint while engaging in food preparation. / sushi chef making sushi **Repeat Violation**
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / at sushi bar
- Basic - Outer openings not protected with self-closing doors. /. At rear exit
- Basic - Soil residue build-up on nonfood-contact surface. (1). On work table/shelf, in kitchen/sushi bar. (2) stove top. (3). Buscart in kitchen **Repeat Violation**
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. / in kitchen
- High Priority - Toxic substance/chemical stored by or with food. /. Next to a container of onion, under drain board in kitchen
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense rice in dry storage area. **Repeat Violation**
- Basic - Build-up of grease on nonfood-contact surface.Filters in kitchen.
- Basic - Build-up of mold-like substance on nonfood-contact surface.Inside hand washing sink at cooks line and inside three comp sink.
- Basic - Buildup of residue on all equipment in the kitchen.
- Basic - Cutting board has cut marks and is no longer cleanable.Cooks line.
- Basic - Employee beverage container on top of reach in cooler.
- Basic - Employee with no hair restraint while engaging in food preparation.Sushi line.
- Basic - Floor soiled/has accumulation of debris throughout the establishment.
- Basic - In-use ice scoop stored on top of machine in between uses.
- Basic - Interior of microwaves soiled with encrusted food debris.Cooks line and sushi area. **Repeat Violation**
- Basic - Light not functioning.Ladies bathroom.
- Basic - Soil residue build-up on nonfood-contact surface.Stove in kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure.Employee is cutting an orange to place for garnish.
- High Priority - In-use utensil stored in unclean water below 135 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Panko batter in kitchen.
- High Priority - Raw animal food stored over ready-to-eat food.Raw scallops stored under miso soup in reach in cooler.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.Chlorine is over 200 ppm.
- Intermediate - Handwash sink used for purposes other than handwashing.Spoon is inside hand washing sink. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of cold food products.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.Sushi rice at sushi line.
- Intermediate - Soil residue in food storage containers.
- Intermediate - Spray bottle containing toxic substance not labeled.Bleach in kitchen.
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12/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - (1) Soil residue build-up on table shelf at sushi bar (2) inside unused dishmachine (3) exterior of food containers
- Basic - (1). Clean knives/utensils stored in cabinet with personal belonging AT SUSHI BAR (2) clean knives stored at gap between reach in cooler and dishmachine in kitchen
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Ceiling tile missing. BY REAR AREA
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Outer openings not protected with self-closing doors.AT BACK
- Basic - Raw animal food not properly separated from unwashed produce.
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/22/2013 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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10/3/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Identity of food or food product misrepresented. [ Observed dinner and take-out menus advertised "white tuna-albacore", operator stated that escolar fish was actually used instead of albocore]
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in holding unit. / at sushi bar
- No copy of latest inspection report.
- 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.
- Critical - Non-commercially packaged raw animal food not properly separated from ready-to-eat food. / in chest freezers at back hallway
- Critical - Non-commercially packaged raw animal food not properly separated from ready-to-eat food. / in sushi bar freezer
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. / establishment using farm-raised tilapia and there is no information/documentation available for the product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bleach stored by utensils. / at sushi bar Corrected On Site.
- Critical - Observed food buckets stored on floor. / at sushi bar
- Critical - Observed food buckets stored on kitchen floor.
- Observed gaskets with slimy/mold-like build-up. / RIC at sushi bar and kitchen
- Critical - Observed handwash sink used for purposes other than handwashing. / observed utensil /dish inside handsinks in kitchen and sushi bar
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. / by rice cooker
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. / observed employee drink cups on food prep table at wait station and kitchen
- Observed personal care item stored with food/utensils . / inside cabinets at sushi bar
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / batter waas 70 F in kitchen, operator stated that batter was made 1 hour ago
- Observed reach-in cooler gasket torn/in disrepair. / sushi bar
- Observed residue build-up on worktable shelf. / at sushi bar
- Critical - Observed toxic item stored by utensils and single-use items / on shelf by back exit.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. / sushi rice was 84 F at sushi bar
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Unwrapped single-service tooth picksnot presented so that only the handles are touched. / at sushi bar counter
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7/27/2012 | Routine - Food | Administrative complaint recommended |
- Ceiling lights missing the proper shield, sleeve coatings or covers./ above sushi bar food prep line
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Manager lacking proof of Food Manager Certification.
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. / chlorine type
- Critical - No handwashing sign provided at a handsink used by food employees. / at sushi bar
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - No thermometer provided to measure temperature of food product. / range o -220 F
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. / at sushi bar
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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1/3/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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