- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. In diary area.
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Raw animal food stored over ready-to-eat food. Raw Shelled eggs over rte products.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pots and pans.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For the sushi rice.
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09/22/2014 | Routine - Food | Warning Issued |
- Basic - Fan cover in RIC-in cooler has accumulation of dust/debris.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. RIC GASKETS
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Soil residue build-up on nonfood-contact surface. Can opener base
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
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10/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Food stored on floor. Rice cooking
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pastries at counter
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. pastries at front counter
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6/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment stored on floor.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above stove and fryer
- Basic - Wall soiled with accumulated dust. Above fryer and stove
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.rice , pastries
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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1/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.
- No copy of latest inspection report.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. Corrected On Site.
- Critical - Observed food stored on floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. HUMMUS PREPARED 1 HOUR EARLIER
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10/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed food debris accumulated on kitchen floor.
- Critical - Working containers of food removed from original container not identified by common name. sushi removed from original package, not dared.
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3/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink.dishroom Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions.in dishroom area
- Critical - Handwashing cleanser lacking at handwashing lavatory.in dishroom area
- Critical - No handwashing sign provided at a handsink used by food employees.by sushi prep area
- 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 This violation must be corrected by : 01-21-2012.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. This violation must be corrected by : 01-21-2012.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Repeat Violation. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed manual warewashing wash temperature at less than 110 degrees Fahrenheit. Corrected On Site.
- Observed old food debri stuck to clean dishware/utensils.
- Critical - Observed raw animal food stored over ready-to-eat food.eggs
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Observed soiled dry wiping cloth in use.
- Critical - Observed toxic item stored by food.
- Plumbing system in disrepair.faucet at handsink in dishroom area
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11/21/2011 | Complaint Full | Administrative complaint recommended |
- Critical - Cold water not provided/shut off at employee handwash sink.kitchen .
- Critical - Hand wash sink lacking proper hand drying provisions. sushi bar.
- Critical - Handwashing cleanser lacking at handwashing lavatory. sushi bar.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Plumbing system in disrepair. handwashing sink in kitchen . faucet not working.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach in units.
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7/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
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6/14/2011 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cooked vegetables not held at 135 degrees Fahrenheit or above. PIZZA AT FRONT DISPLAY
- Critical - Manager lacking proof of Food Manager Certification.
- 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 This violation must be corrected by : 6/6/2011 .
- Critical - No thermometer provided to measure temperature of food product.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. INSIDE REACH IN COOLER
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food stored on floor. SALT CONTAINER
- Observed residue build-up on nonfood-contact surface. (CONTAINER FOR FLOUR)
- Observed single-service articles improperly stored. STORED WITH PERSONAL ITEMS
- Observed single-service items stored on floor. BOXES
- Critical - Required consumer advisory for raw/undercooked animal food not provided. EGGS
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/6/2011 | Routine - Food | Warning Issued |
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