- Basic - Bowl or other container with no handle used to dispense food......ice tea in glass door reach in cooler. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.....walk in freezer floor.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean knives stored in crevices between equipment in kitchen. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.....between 2 rice cooker in server station.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit........sauces, green pease 50° in reach in cooler by the stove . Food being held less than 4 hours . Food moved to another acceptable cooler. Corrective action taken.
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour limit, not discarded at the time specified in the written procedure....rice in sushi bar. **Corrected On-Site**
- High Priority - Raw animal food not separated from ready-to-eat food during preparation.......raw shrimp with cooked duck in reach in cooler Cook line. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food......raw chicken above ready to eat sauce in reach in cooler in cook line. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked......sauces in walk in cooler. **Repeat Violation**
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07/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with opclean equipment and utensils, or single-service items. ....bag . **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sauce 45°, tofu, noodles, shrimp 44° in walk in cooler. Operator stated door was not properly closed during lunch. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking .......rice in sushi bar . **Corrected On-Site**
- High Priority - Raw animal food stored in same container as ready-to-eat food.....raw crack eggs with ready to eat eggplant in reach in cooler. Operator discarded . **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing......store container in handwashing sink at sushi bar. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches and with covered .....curry sauce in walk in cooler. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked....tofu , soup ,sauce reach in cooler and walk in cooler.
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - tiles along wall broken or in disrepair......between walk in cooler and walk in freezer.
- Basic - Bowl or other container with no handle used to dispense food.......in tea in glass door reach in cooler. **Corrected On-Site**
- Basic - Build-up of grease on nonfood-contact surface.......underneath cooking equipment , shelves in kitchen.
- Basic - Wall soiled with accumulated black debris by the walk in freezer.
- High Priority - Employee touched with gloves soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items with same gloves without changing gloves and not washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit........,rice, sauce , cooked fish head 45° in glass door reach in cooler . Operator stated that reason for lunch hour door was kept opening . Advised to operator closed door properly. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking .... Sushi rice . **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.......raw shell eggs, raw chicken, raw shrimp above sauce , vegetable . **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink........sushi bar. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked........different kind of sauces in reach in cooler and walk in cooler.
- Intermediate - Walk -in cooler shelves soiled with food debris.
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8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - High Priority - Accumulation of dead insects, or other pests, in control devices. ... In kitchen ceiling light fixtures.
- Intermediate - Handwash sink not accessible for employee use at all times. ... Sushi bar HWS used to store plastic wrap. **Corrected On-Site**
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1/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - NOTE DATE MARKING AND LABELING OF SUSHI HELD AT SUSHI BAR.
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10/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. --- License Indicates 32 Seats. Actual is 86 Seats. This was corrected by Velma at the District Office on January 20, 2012.
- Critical - Hot water not provided/shut off at employee hand wash sink. --- at server station handsink
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. --- in kitchen on cook line
- 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. ---FIRST PRINCIPLE EXPIRED 5/18/2012
- Critical - Observed buildup of slime in the interior of ice machine. --- inside, behind and above baffle.
- Critical - Observed food stored on floor. --- in rear of walk in freezer
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. ---in server station.near rice warmers
- Critical - Observed uncovered food in holding unit/dry storage area. --- in walk in freezer, skewered lobster tails.
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7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. --- current license indicates 32 seats. a seat count on this date was 86 seats.
- Critical - No conspicuously located thermometer in holding units. Repeat Violation.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. --- raw shell eggs, piled in and high above pan in cold table immediately next to readt to eat foods. (cooked chicken, tofu, and pork).
- Critical - Observed the accumulation of dead insects, or other pests, in control devices. --- in kitchen and dishmachine area ceiling light fixtures.
- Obseved hood filters in disrepair.
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1/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. --- rear kitchen.
- Critical - No conspicuously located thermometer in holding units.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. --- ice scoop for ice-machine stored on soiled machine shelf.
- Critical - Observed cloth used as a food-contact surface. --- cloth covering foods on cook line.
- Critical - Observed cloth used as a food-contact surface. --- in walk-in-cooler, on sliced vegetables.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed processed potentially hazardous food held more than 24 hours not properly date marked after opening. --- in walk-in-freezer, kebobs and otheer prepared items.
- Critical - Observed uncovered food in holding unit/dry storage area. --- in walk-in-freezer.
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7/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. ICE SCOOP ON TOP OF ICE MACHINE
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. SPATULA/STRAINER ON TOP OF EGGS CARTON._COOK LINE SHELF ABOVE WOK Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. WOOD_UNDER THE MICROWAVE and DIPPERWELL CABINET
- Observed ceiling in disrepair. WATER DAMAGED, BY DISHROOM AREA
- Critical - Observed cloth used as a food-contact surface. WIDE WHITE NOODLES_CONTAINER _COOK LINE COUNTER Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. COOKED POTATOES _COVERED PLASTIC CONTAINER _WALK IN COOLER Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. RAW CHICKEN and BEEF STORED ON SHELF ABOVE OPENED TOFU CONTAINER _COOK LINE COOLER NORTH SIDE Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. RICE SCOOPS_ 58f Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN and RAW BEEF SKEWERS STORED IN THE SAME CONTAINER_COOK LINE COOLER NORTH SIDE Corrected On Site.
- Observed residue build-up on nonfood-contact surface.TOP OF DISHMACHINE
- Observed reuse of single-service articles. EGG CARTON
- Critical - Observed unlabeled spray bottle. DISHROOM SHELF Corrected On Site.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. RUSTED
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. METAL BOWL STORED ON TOP OF BLANCHED CABBAGE and BROCCOLI_COOK LINE COUNTER Corrected On Site.
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5/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed potentially hazardous food opened and frozen, not properly date marked. --- repackaged potentially hazardous raw foods in walk-in-freezer.
- Critical. Working containers of food removed from original container not identified by common name. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in an improper manner. --- raw shrimp in sink with barely dripping water. shrimp is 56 degrees + F.
- Critical. Observed food stored on floor. --- in walk-in-cooler, bag of onions
- Critical. Observed uncovered food in holding unit/dry storage area. --- in walk-in-cooler, sliced fresh vegetables
- Nonfood-contact surfaces not free of unnecessary ledges, projections and crevices. --- shelving beneath kitchen stainless prep-tables is chipped, pitted, heavily oxidized and not easily cleanable.
- Lights missing the proper shield, sleeve coatings or covers. --- in rear kitchen area
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11/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature. chicken by cookline
- Wet wiping cloth not stored in sanitizing solution between uses. rear prep table Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets. cookline
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed residue build-up on nonfood-contact surface. top of dishmachine
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2/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food container not properly labeled. portioned fish and meat in walkin freezer
- Observed equipment in poor repair. rusted shelves in walkin cooler
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9/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/1/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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