- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Soy sauce bucket with spicy beef in it on floor of walk-in cooler.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Marine hat on top of boxes of plates in hall. Removed. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. Removed. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. At server station. Preparing to paint.
- Basic - Working containers of food removed from original container not identified by common name. Squirt bottles on line with unknown liquids. Added labels. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 47°. Soy milk 48° in home style reach-in cooler, adjusted thermostat(brand new unit). Cut melon 44° in far right reach-in cooler on sushi line. Melon moved to better working cooler.
- 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. One one card on site.
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Far reach-in cooler on sushi line. Non time temperature control for safety foods indicate 44° inside. Also leaking with pooling water. No time temperature control for safety food currently stored in unit. (Melon removed.)
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09/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dead roaches on premises. 3 dead roaches on floor of dry storage area. Cleaned up. **Corrected On-Site**
- Basic - Equipment or utensils not designed or constructed in a durable manner. Stainless steel scrubbers used to clean woks.
- Basic - Floors not maintained smooth and durable. Walk-in cooler floor sagging. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Fish at sushi bar should have labels.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Coconut milk 53°. Corrective action moved to ice bath. Rehydrated noodles 58°, 60°, 60°. Cooked egg 61°.
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish in reach-in cooler at sushi bar above orange juice.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 expired certificate.
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Chicken and beef in make table on cook line.
- Basic - Employee with no hair restraint while engaging in food preparation. Line cook.
- Basic - Floors not maintained durable. Walk in cooler floor sagging.
- Basic - Open dumpster lid. Closed. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep tables. **Repeat Violation**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 parts per million. Adjusted then 200 parts per million. **Corrected On-Site**
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Small children in food storage area. Moved to lobby. For their safety please keep out of kitchen area. **Corrected On-Site**
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9/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Cutting board
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Nonfood-contact equipment in poor repair. Metal scrubber
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish and shrimp **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Tin can use for sea weed storage
- High Priority - Vacuum breaker missing at hose bibb. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
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5/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Scoop without a handle in panko.
- Forks not stored inverted in waitress area. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hanging over prep sink Corrected On Site.
- Critical - Multiple Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked throughout kitchen.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils throughout kitchen. Corrected On Site.
- Critical - Observed container of burn cream improperly stored by food. Corrected On Site.
- Critical - Observed employee drinks stored next to customer food in reach in cooler. Corrected On Site.
- Critical - Observed employee put on gloves without washing hands.
- Observed employee sweater stored with food. Corrected On Site.
- Critical - Observed multiple ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked throughout kitchen.
- Critical - Observed noodles stored on floor by walk in cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp 48 F in reach in cooler. Operator discarded.
- Wet wiping cloth not stored in sanitizing solution between uses throughout kitchen.
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8/13/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Observed employee food not kept separate from customer food
- Critical - Observed food being cooled by nonapproved method. noodles on counter at 109. Corrected On Site.
- Critical - Observed paper used as a food-contact surface. tofu wrapped in brown paper Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. batter at 57.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef ovver fish Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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12/30/2011 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/19/2011 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. sushi ca e Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salad reachin at 58.
- Equipment and utensils not properly air-dried.
- Critical - Equipment food-contact surfaces and utensils not sanitized. at triple sink
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Repeat Violation.
- Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. handsink used for food prep
- Critical - Observed food stored on floor. oil jugs
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spoons Repeat Violation. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi fish 44 sushi case
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. pork chicken
- Critical - Observed raw animal food stored over cooked food. seafood over pork, reachin freezer Repeat Violation. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. over open container of coconut milk
- Critical - Observed toxic item stored by utensils. windex with dishes
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. noodles, chicken Repeat Violation.
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. prepping food in triple sink at same time soiled dishes were in sink
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. less than 10ppm
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9/16/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. noodles
- Critical. Observed raw animal food stored over ready-to-eat food. Raw fish over sauces in the front counter freezer.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 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. [preparing eggroll] Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils and in reachin freezer. Corrected On Site.
- Observed knife block in use to store knives. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed single-service items stored on floor. To go cups in wine room.
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1/19/2011 | 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. chicken, pa ta
- Critical. Observed raw animal food stored over ready-to-eat food. seafood
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Some lights not functioning in kitchen
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1/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name flour.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. flour-water, cornstarch-water 72, potatos 72. squid 48, shrimp 50. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sushi rice at 91. letter from lab says ph is 4.8-must be 4.6 or below.
- Critical. Observed food stored on floor in walkin.
- Critical. Observed uncovered food in holding unit/dry storage area duck in cooler.
- Critical. Observed uncovered food on customer side of bar-beverage pitchers.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. tongs hanging on stove
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit for rice. Repeat Violation.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area in kitchen.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage using cardboard box on prep shelf.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.none Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned properly. using wet,soiled cloth repeatedly on wok.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of grease on nonfood-contact surface by wok.
- Critical. Handwash sink not accessible for employee use at all times. scubbie in sink.
- Critical. Portable fire extinguisher(s) obstructed from view aprons on top.For reporting purposes only.
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10/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/5/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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