- Basic - Carbon dioxide/helium tanks not adequately secured. In soda storage. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Dish area. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. In soda bin. **Corrected On-Site**
- Basic - Single-service items stored on floor. Cups in dry storage. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. 3 in kitchen. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu 66°, iced to 40° **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Both in restaurant.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Repeat Violation**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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10/23/2014 | Complaint Full | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Open dumpster lid. **Corrected On-Site** **Repeat Violation**
- Basic - Single-service items stored on floor. (Case of cups on floor) **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- Intermediate - Food manager certification expired. (Cam thus ale expired 8/12/2013)
- Intermediate - Handwash sink used for purposes other than handwashing. (Sauce bottles and container for towels sitting in hand wash sink in bar area) **Corrected On-Site**
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6/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. (Employee restroom)
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Dead roaches on premises. (2 dead roaches in drink station)
- Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
- Basic - Open dumpster lid.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. (In sushi bar area)
- High Priority - Presence of insects, rodents, or other pests. (Live spiders in webs in employee restroom and in dry storage areas) **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. (Salmon 47°f, tuna 46°f)
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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2/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on prep table in kitchen. Moved by manager.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Silverware/utensils stored upright with the food-contact surface up. In kitchen by serving area.
- Basic - Wiping cloth sanitizing solution stored on the floor. Kitchen.
- 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 and the time removed from temperature control cannot be determined. Sprouts in kitchen.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw shrimp. Moved by manager. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. Egg voluntarily discarded by manager.
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7/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door left open other than during cleaning or maintenance. Employee bathroom
- Basic - Bathroom door not self-closing. Employee bathroom
- Basic - Carbon dioxide/helium tanks not adequately secured. Multiple in dry storage.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dish area.
- Basic - Hood filters in disrepair. Broken panel.
- Basic - Ice scoop handle in contact with ice.
- Basic - No handwashing sign provided at a hand sink used by food employees. Employee bathroom and by dish machine.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Squid, multiple bags in bucket in dish area.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Operator explained hand washing procedure, employee washed hands correctly. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tempura batter 67?. Corrective action taken, voluntarily discarded by manager. Also, rehydrating noodles in 74-77? water on prep table. Flan, soy milk 45-46?. Reach in cooler in server area. Stop sale issued on flans. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Curry sauces made with coconut milk. 87-91?. Sitting on table across fryers. These items were placed on table right after cooking. Corrective action taken, fill out a time as public health control form. Items will be control with time for now on.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw container and container of raw beef over container of gator meat and raw shrimp. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Flan, 13 portions. Voluntarily discarded by operator.
- Intermediate - Accumulation of black build up substance in the interior of the ice machine.
- Intermediate - Cold holding equipment incapable of 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. Unit in server area. Ambient temperature 44?F.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Establishment has form but is not fill out. Curry coconut milk sauce. **Corrected On-Site**
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2/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-21-1 Observed soil buildup on cutting board.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. Top shelving in walkin cooler.
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11/1/2012 | Routine - Food | Call Back - Complied |
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Reachin coolers: chicken 49,51 degrees F, sprouts 54 degrees , tofu 53 degrees F
- Observed residue build-up on nonfood-contact surface. Top shelving in walkin cooler.
- Critical - Observed soil buildup on cutting board.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/29/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm Corrected On Site.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days. Fresh Salmon
- Critical - Fish in sushi bar is not labeled.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Fresh Salmon
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken 57 and 48 degrees F Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. Salmon
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken
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3/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food stored on floor. dry storage area, walkin cooler and freezer Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Waiter scooping ice with beverage cup. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cornstarch with water 82 degrees f Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. roach spray Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and processed and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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7/27/2011 | Complaint Full | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.MIXING BOWLS need to be inverted water nesting present .
- Observed attached equipment soiled with accumulated grease.HOOD FILTERS.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.BEETWEEN CHANGING TASK AND BEFORE CHANGING GLOVES. Corrected On Site.
- Observed floor area(s) covered with standing water.KITCHEN need to MOP DRY FLOORS.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed gaskets with slimy/mold-like build-up.WALKIN COOLER.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.51 cooked chicken /88 corn starch in water/59 bean sprout / FOUND IN KITCHEN COOKS LINE. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.WALKIN FREEZER .
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.COOKED CHICKEN and other foods in waLKIN cooler. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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6/20/2011 | 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 sliced melons.
- Critical. Sushi fish at sushi station, removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit reachin in back.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance sushi mat.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner spoons.
- Critical. Vacuum breaker mising at hose bibb by wok. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees at white berry side.
- Observed wall in disrepair at sushi bsr.
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12/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Game animal not commercially raised for food and raised, slaughtered and processed in a proper manner, deer in freezer must be removed and can not be served. PIC Took home immediately. Corrected On Site.
- Critical. Observed dented/rusted cans sweetened condensed milk. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit sushi fish 46 - 52. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures sushi coolers.
- Critical. Observed food stored on floor in freezer. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area in freezer.
- Critical. Observed cloth used as a food-contact surface under Cutting board.
- Nonfood-contact equipment not designed and constructed in a durable manner sushi mat woodewith plastic wrap.
- Critical. Hot water not provided/shut off at employee hand wash sink ladies restroom. Corrected On Site.
- Plumbing system in disrepair sink in kitchen.
- Critical. Vacuum breaker mising at hose bibb by sushi bar.
- Critical. Outer openings not protected with self-closing doors back door.
- Critical. Observed unlabeled sanitizer bucket.
- Critical. Exit signs not properly illuminated. For reporting purposes only.
- No plan review submitted and renovations in progress.
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6/21/2010 | Routine - Food | Warning Issued |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. tongs in chicken upside down.Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit fot knives at sushi bar. Repeat Violation. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair gasket on left door by wok.
- Observed build-up of grease on nonfood-contact surface hood filters.
- Critical. Vacuum breaker mising at hose bibb at both hose bibbs by prep sink.
- Critical. Observed toxic item stored by food Cleaner on prep table at sushi area. Corrected On Site. Repeat Violation.
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9/25/2009 | Complaint Full | 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 ribs.
- Critical. No conspicuously located thermometer in holding unit in cooler by bar. Repeat Violation.
- Critical. Observed food stored on floor.BOXES OF CRAB Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area in freezer.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.in sesameseed Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area cup on counter. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled. Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. In ladies restroom. Corrected On Site.
- Observed personal care item stored with food purse Corrected On Site.
- Critical. Observed toxic item improperly stored spray bottoe on counter. Corrected On Site. Repeat Violation.
- Critical. Hotel and Restaurant license not properly displayed.
- Critical. Identity of food or food product misrepresented menu at bottom states using imitation crab. This is no longer accepted must be corrected by next routine.
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8/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/29/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/26/2008 | Routine - Food | Warning Issued |
| No report available. | 7/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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