- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Clean the food splash,from the surfaces of the hand-washing sink, in the kitchen.
- Basic - Hood soiled with accumulated grease. Clean the hood filters above the cook line.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Do not store serving utensils in standing water. Water must be hot ( at least 135°F) for storage of utensils. **Corrected On-Site**
- Basic - Open dumpster lid. Keep the dumpster lids closed.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths in the kitchen.
- Basic - Wiping cloth sanitizing solution stored on the floor. Store sanitizing buckets off floor, but not on counter tops
- 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. Wash hands, and wear disposable-plastic gloves, when chopping vegetables. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Do not re-use cardboard boxes for the storage of cut vegetables; use a clean, plastic tub. **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. Label the meats, at the Mongolian Grill, with four-hour-time labels. Discard any unserved meats at the end of four hours.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Label oyster and seafood tags with the date the last item was removed from the case. Write the date on the tag, then hang it on the nail.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provide paper towels at hand-washing sinks. **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. Complete the time plan, for meats at the Mongolian Grill.
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08/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Do not scoop dry goods with plastic bowls; provide scoops with handles in the bulk-storage bins.
- Basic - Food-contact surface not smooth and easily cleanable. Remove the accumulated ice dams from the inside surfaces of the walk-in freezer.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Do not store utensils, at the Mongolian Grill in standing water at room temperature; store them on a clean, dry surface, or in heated water.
- Basic - Outer openings not protected during operation. Keep rear kitchen door closed during hours of operation. **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer. Keep frozen meats wrapped or covered in the walk-in freezer.
- Basic - Walk-in cooler/walk-in freezer floor soiled. Sweep the food crumbs from the floor in the walk-in freezer.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Replace the missing wall tiles in the ladies' restroom.
- Basic - Water leaking from faucet/faucet handle. Repair the leaking hot-water faucets, at the hand-washing sink, in the kitchen; and the three-compartment sink in the dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Label the bulk-storage bins with the common names of their contents.
- 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. Label the items, at the Mongolian Grill, with four-hour-time labels. Discard the food items at the end of Four hours.
- Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Post the Consumer Advisory (provided), at the oyster station, on the buffet line. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Provide hot water to the hand-washing sink at the waitress station. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Post the Consumer Advisory (provided) at the Mongolian Grill and Sushi Bar stations. **Corrected On-Site**
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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Clean the flour build-up from the exterior surfaces of the bulk-storage bins.
- Basic - Clean knives/utensils stored in crevices between equipment. Do not store clever in the crack between equipment. Store it on a clean, dry surface. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Install a door sweep, on the bottom of the rear-kitchen-exit door, to prevent the entrance of vermin.
- Basic - Food stored on floor. Store the bag of carrots, off the floor, in the walk-in cooler.
- Basic - Hood soiled with accumulated grease. Clean the grease from the hood and the hood filters.
- Basic - Open dumpster lid. Keep dumpster lid closed.
- Basic - Outer openings not protected with self-closing doors. Install a self-closing apparatus on the rear-kitchen fire-exit door, so as to keep the door closed at all times.
- Basic - Packaged food has no English labeling. Label the bulk-storage containers with the common-English names of their contents.
- Basic - Water leaking from faucet/faucet handle. Repair the leaking hot-water faucet at the kitchen hand-washing sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses.
- 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. Label items on the salad bar, sushi bar, and Mongolian grill with four-hour-time labels. Discard any unserved portions at the end of four hours.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Write the date, on each oyster tag, that the last oyster (from each case) is served. Keep the tags on the premises for at least ninety days.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provide paper towels, at the hand-washing sink, in the waitress station. **Corrected On-Site**
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10/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Do not use plastic bowls to scoop dry goods; provide scoops with handles.
- Basic - Hood soiled with accumulated grease. Clean the grease from the hood filters.
- Basic - Outer openings not protected with self-closing doors. Install a self-closing apparatus on the rear kitchen door.
- Basic - Screen in door torn/in poor repair. Repair the torn screens on the rear-kitchen door.
- Basic - Stored food not covered in walk-in freezer. Keep food covered in the walk-in freezer.
- Basic - Water leaking from faucet/faucet handle. Repair the leaking hot water faucet at the handwashing sink in the waitress station, and the leaking cold water faucet at the handwashing sink in the kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops. Store them in sanitizing solution between uses.
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4/19/2013 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Do not use plastic bowls to scoop dry goods; provide scoops with handles.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Do not stor food on the floor in the walk-in freezer.
- Basic - Food stored in dry storage area not covered. Transfer bread crumbs, from the open bag, to a clean, covered container.
- Basic - Hood soiled with accumulated grease. Clean the grease from the hood filters.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Do not store cutting knives in standing water at room temperature. Store them in hot water - 135?F or hotter- or on a clean dry surface.
- Basic - Interior of microwave soiled with encrusted food debris. Clean food splash, from the inside of the microwave oven, behind the sushi bar.
- Basic - Open dumpster lid. Keep dumpster lids closed.
- Basic - Outer openings not protected with self-closing doors. Install a self-closing apparatus on the rear kitchen door.
- Basic - Packaged food has no English labeling. Label bulk-storage bins with the common names of their contents.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Do not thaw shrimp in standing water. Thaw it under cold, running water.
- Basic - Screen in door torn/in poor repair. Repair the torn screens on the rear-kitchen door.
- Basic - Stored food not covered in walk-in freezer. Keep food covered in the walk-in freezer.
- Basic - Water leaking from faucet/faucet handle. Repair the leaking hot water faucet at the handwashing sink in the waitress station, and the leaking cold water faucet at the handwashing sink in the kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops. Store them in sanitizing solution between uses.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Do not mix soap and sanitizer - bleach only in sanitizing buckets.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. During an hour visit, no one washed their hands, that I was able to observe. Remind employees to wash hands, and change disposable-plastic gloves, every time they change food-preparation activities. This should reduce the possible spread of shigella, e-coli, norovirus, salmonella, and hepatitis A. **Warning** **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Do not store battered shrimp in cardboard box; us plastic tubs.
- High Priority - Potentially hazardous (time/temperature control for safety) food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. All cut fruits need to be labeled with four-hour time labels, and discarded at the end of four hours. **Repeat Violation**
- 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. Label all foods, at the sushi bar and on the buffet lines - both hot and cold - with four-hour time labels. Discard any unserved portions at the end of four hours. **Warning** **Repeat Violation**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Store oyster tags in chronological order, according to the date you write on the tag.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Label each oyster tag with the date the last oyster wears served from the case.
- Intermediate - Combined ready-to-eat, potentially hazardous(time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared. Label all mixed foods with the dates they are originally prepared.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Provide hot water at the handwashing sink in the waitress station.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Label thawed foods with the dates they are originally thawed.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label all repackaged, refrigerated foods with the dates they are originally repackaged.
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4/18/2013 | Complaint Full | Warning Issued |
- Basic - Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. Bamboo mats are not allowed - replace them with plastic mats, designed for use in rolling sushi, and easily cleaned in dishwasher. Bamboo is known to absorb bacteria.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Designate the top plate, on each stack of clean plates behind the sushi bar, as a cover plate. Do not use cover plates to serve customers.
- Basic - Food stored in dry storage area not covered. Transfer flour, from the open bag, to a clean covered container. Replace the missing lids on bulk-storage bins.
- Basic - In-use rice knives stored in standing water less than 135 degrees Fahrenheit. Do not store knives in standing water, at the sushi counter; store them on a clean, dry surface.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint the bare-wood shelves in the freezer room.
- Basic - Open dumpster lid. Keep dumpster lid closed.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not eave wiping cloths lying on counter tops; store them in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, behind the sushi counter.
- 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. Label foods, at the Mongolian grill, with four-hour-time labels. Discard any unused portions at the end of four hours.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Clean the brown substance from the ceiling baffle of the ice bin.
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3/18/2013 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing solution, behind the sushi bar, for the storage of wiping cloths between uses. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Provide soap, at the handwashing sink, in the dishwashing area.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint the bare-wood shelving in the freezer alcove.
- Observed a nonfood-grade basting brush used in food. Do not use metal-banded paint brushes to baste foods; provide plastic-banded basting brushes.
- Critical - Observed dented/rusted cans. Segregate dented cans; and return them, to their respective vendors, for exchange. Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employees must wash hands, and wear disposable-plastic gloves, when chopping vegetables and preparing sushi rolls. 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. Do not scoop dry rice with plastic containers; provide scoops with handles.
- Observed non-bagged garbage in dumpster. Securely bag all garbage, before placing it into dumpster.
- Observed open dumpster lid. Keep dumpster lids closed.
- Critical - Observed uncovered food in holding unit/dry storage area. Keep bulk-storage containers of food covered.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. Secure the screening in place on the rear-kitchen door.
- Wall not smooth and easily cleanable. Paint the bare drywall in the freezer alcove.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing solution between uses. Corrected On Site.
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10/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/10/2012 | Complaint Full | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing solution, of 2 capfuls bleach per gallon of water, for storing wiping cloths in the kitchen.
- Critical - Establishment not maintaining shellstock tags for 90 days. Keep oyster tags on the premises for at least 90 days (3 months), before discarding. This violation must be corrected by : 7/05/2012.
- Critical - Hand wash sink lacking proper hand drying provisions. Provide paper towels at kitchen handwashing sinks. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Provide soap at kitchen-handwashing sinks. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Use chlorine-test strips to verify proper sanitizing concentration in the dishmachine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. A Certified Food Manager must be on duty during all hours of operation. Call 866 372 7233 to schedule Food Manager Tests. This violation must be corrected by : 7/05/2012.
- 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. This violation must be corrected by : 7/05/2012.
- Critical - Observed cloth used as a food-contact surface. Do not cover sushimi rice with cloth towel.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees must wash hands every time they change activities.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employees must wash hands, and wear disposable-plastic gloves, when chopping vegetables, and when making egg/spring rolls. 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. Do not use plastic bowls to scoop dry goods; provide scoops with handles.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Clean the inside surfaces of the cookline refrigerators.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Foods on the dessert/salad buffet registered 48 -62 F.
- Observed reuse of single-service articles. Do not store cut-raw brocolli in cardboard box; use a clean-plastic tub.
- Critical - Observed uncovered food in holding unit/dry storage area. Keep bulk-storage bins covered. Corrected On Site.
- Plumbing system in disrepair. Repair the frozen hot-water feeder valve, beneath the handwashing sink, in the dishwashing area.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Label puddings, cut melons, and krab salad, on the buffet, with 4-hour-time labels. Discard any unserved portions at the end of 4 hours. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Label raw meats, at the Mongolian grill with 4-hour-time labels. Discard any unserved portion at the end of four hours. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Label sushimi rice with 4-hour-time label. Discard any unserved portion at the end of 4 hours. Corrected On Site.
- Critical - Probe-type thermometer not used to ensure proper food temperatures. Use metal-stem thermometers to verify proper food temperatures.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label plastic wrap, on repackaged foods in the walk-in cooler, with the date they are repackaged.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on countertops; store them in sanitizing buckets between uses.
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5/4/2012 | Complaint Full | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Store the plates, at the buffet, up-side down.
- Critical - No oyster warning sign with required language provided. Poat the Consumer Advisory on Oysters, provided, at the buffet. Corrected On Site.
- Critical - No tag on fresh shellfish. Maintain the tags from the oyster boxes, on the premises for at least 90 days.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wash hands, and wear disposable-plastic gloves, when chopping vegetables. Corrected On Site.
- Critical - Observed food stored on floor. Store cases of chicken in the walk-in cooler. Bring out only one case at a time for preparation. 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. Do not scoop dry goods with plastic containers; provide scoops, with handles, in the bulk-storage bins.
- Observed inside/outside of dumpster not clean. Have the food residue cleaned from the inside of the dumpster.
- Observed non-bagged garbage in dumpster. Securely bag all garbage, before placing it into the dumpster.
- Observed open dumpster lid. Keep dumpster lids closed.
- Critical - Observed operator unable to verify source of shellfish stock. Discard all oysters, from an unverifiable source, which also appear on the Stop Sale Order provided.
- Critical - Observed the presence of insects, rodents, or other pests. Eradicate live flies from the inside of the dumpster.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Transfer flour, from the open bag, to a clean, covered container.
- Plumbing system in disrepair. Repair the leaking hot-water faucet, at the handwashing sink, in the waitress station.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Label ALL FOODS, on the Mongolian Buffet, with 4-hour-date labels. Discard all unserved foods at the end of 4 hours. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Label rice rolls, on the Sushi Bar, with 4-hour-date labels. Discard any unsrved rice rolls at the end of four hours. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Post Consumer Advisory, provided, at the buffet lines. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on countertops; store them in sanitizing buckets between uses.
- Critical - Working containers of food removed from original container not identified by common name. Label bulk-storage bins with the common names of their contents.
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12/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical - Employee training validation
- Critical - Fire extinguishers - proper and sufficient
- Critical - Fire extinguishers - proper and sufficient
- Critical - Fire extinguishers - proper and sufficient
- Critical - Original container: properly labeled, date marking
- Critical - Original container: properly labeled, date marking
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10/26/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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