- Basic - Clean cups/glasses not properly air dried - wet nesting. Servers station **Warning**
- Basic - Duct tape used to repair nonfood-contact surface. Reach in cooler cooks line and knife at sushi bar **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Above prep line **Warning**
- Basic - Equipment in poor repair. Reach in cooler sushi line **Warning**
- Basic - In-use knife/knives stored in crack between equipment and wall. Cooks line **Warning**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Multiple times on cooks line **Warning**
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3/31/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in kitchen. Salmon at sushi bar **Corrected On-Site** **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Box of Mahi **Corrected On-Site** **Warning**
- Basic - Clean cups/glasses not properly air dried - wet nesting. Servers station **Warning**
- Basic - Cloth used as a food-contact surface. Cooks line reach in cooler **Warning**
- Basic - Duct tape used to repair nonfood-contact surface. Reach in cooler cooks line and knife at sushi bar **Warning**
- 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. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Employee personal items stored in or above a food preparation area. In room above slicer **Warning**
- Basic - Employee smoking in a food preparation, storage or warewashing area. E cigarettes **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Above prep line **Warning**
- Basic - Equipment in poor repair. Reach in cooler sushi line **Warning**
- Basic - Floor under dishmachine or three-compartment sink area soiled. **Warning**
- Basic - Food stored in a location that is exposed to splash/dust. Tortilla shells in prep room **Corrected On-Site** **Warning**
- Basic - Food stored in a prohibited area. On top of garbage **Corrected On-Site** **Warning**
- Basic - In-use knife/knives stored in crack between equipment and wall. Cooks line **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Open dumpster lid. **Corrected On-Site** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Salmon **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Cooks line **Warning**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Corrected On-Site** **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit.Rice 122°F **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Multiple times on cooks line **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.lasagna 54°F moved to reach in cooler, **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.chicken 119°F, burger 124°F, **Warning**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Cooks line next to RTE vegetables **Warning**
- 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. **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cup at servers station **Corrected On-Site** **Warning**
- 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. **Warning**
- Intermediate - No soap provided at handwash sink. Prep line **Corrected On-Site** **Warning**
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3/28/2014 | Routine - Food | Warning Issued |
- Basic - Clean cups/glasses not properly air dried - wet nesting. **Warning**
|
12/20/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Flour, sugar, salt **Corrected On-Site** **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site** **Warning**
- Basic - Clean cups/glasses not properly air dried - wet nesting. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Corrected On-Site** **Warning**
- Basic - Spray bottle containing a food product not labeled. Oil grill area. **Corrected On-Site** **Warning**
- Basic - Waste line missing at soda gun holster. Window bar and main bar. **Corrected On-Site** **Warning**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Cooked pasta 46°, Walk in cooler **Warning**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Cooked onions, mushrooms **Corrected On-Site** **Warning**
- 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. Hamburger buns **Corrected On-Site** **Warning**
- High Priority - Food stored in a container that previously held a toxic substance. See stop sale. **Corrected On-Site** **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Tuna 45°, Walk in cooler **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Marinating chicken wings 45°, Walk in cooler **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pulled pork. 51° prepped on 12/19/13 **Corrected On-Site** **Warning**
- Intermediate - Walk-in cooler 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. **Warning**
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12/19/2013 | Routine - Food | Warning Issued |
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.(cooks line)
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.(mop/chemical area)
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3/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.(in cooked pasta in drawer cooler on cooks line)
- Basic - Condensation or other drainage not disposed of according to law.(walk in cooler fan unit leaking)
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in a location that is exposed to splash/dust.(food on shelving under leaking fan unit in walk in cooler)
- Basic - Ice scoop stored with handle in contact with ice in ice bin.(in server area)
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.(on cooks line)
- Basic - Waste line missing at soda gun holster.main bar area)
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.(cooks line)
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.(license expired 2-1-13) **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.(onion soup cooked 3-17-13 at 52?f-59?f in buckets in walk in cooler)
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit.(sushi rice in sushi bar at 72?f, held over night)
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above.(cooked onions, peppers and mushrooms on cooks line next to flat top grill)
- High Priority - Employee failed to wash hands before putting on gloves to work with food. (Sushi chef)
- 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.(employee garnishing beverage with lemon) **Corrected On-Site**
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. (Drinking own cooks line, wearing gloves, no glove change or hand wash)
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.(mop/chemical area)
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 133 degrees Fahrenheit more than four hours. See stop sale. (Sushi rice in sushi bar area at 72?f over night)
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.(cooked shrimp at 111?f on counter in sushi area)
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.(raw chicken over raw beef and raw chicken overraw fish)
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.(onion soup at 52?-59?f cooked 3-17-13)
- Intermediate - Cold water not provided/shut off at employee handwash sink.(dish area)
- Intermediate - Hot water not provided/shut off at employee handwash sink.(at hand sink near walk in cooler and near ice machine, dish area )
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.(server area)
- Intermediate - No soap provided at handwash sink.(server area)
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.(soup in walk in 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.
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3/18/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/28/2012 | Routine - Food | Call Back - Complied |
- Violation: 51-16-1 No plan review submitted and renovations in progress.(adding a sushi bar in dining room area no plans in system)
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11/13/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Hand wash sink lacking proper hand drying provisions.(dish area)
- Critical - Hand wash sink lacking proper hand drying provisions.(server area)
- Critical - Handwashing cleanser lacking at handwashing lavatory.(server area)
- No plan review submitted and renovations in progress.(adding a sushi bar in dining room area no plans in system)
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.( throughout )
- Critical - Observed hand wash sink used for purpose other than washing hands.(used to store plastic portion cups in server area)
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.(bulk food bins in storage room)
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Observed personal care item stored with food.(purse stored on prep table)
- Critical - Observed potentially hazardous food thawed in standing water.(shrimp) Corrected On Site.
- Critical - Raw fruits/vegetables not washed prior to preparation.(lemons)
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.(mashed potatoes at 124 degrees f after one hour and 50 mins, reheated in bag in boiling water) Corrected On Site.
- Waste line missing at soda gun holster.( bar area) Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name.(bulk bins in storage room) Repeat Violation.
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9/11/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.( throughout ) Corrected On Site.
- Critical - Observed an employee beverage container on a food preparation table or over/next to clean equipment/utensils.( throughout )
- Critical - Observed buildup of slime in the interior of ice machine.(large ice machine )
- Critical - Observed food being cooled by nonapproved method.(cowder base at approximately 100 degrees f covered with plastic wrap during cooling) Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.(on coler freezer combo on cooks line)
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed uncovered food in holding unit/dry storage area.(beef and crab in walk freezer) Corrected On Site.
- Observed utensils stored in crevices between equipment.(knife on cooks line)
- Waste line missing at soda gun holster.(bar area)
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.(water filters near ice macine dated 2-1-11)
- Critical - Working containers of food removed from original container not identified by common name.(bulk food bin next to ice machines )
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4/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/15/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.(drawer style cooler on cooks line, drawer unable to stay closed)
- Violation: 29-17-1 Waste line missing at soda gun holster.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
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9/15/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.(drawer style cooler on cooks line, drawer unable to stay closed)
- Critical - Hand wash sink lacking proper hand drying provisions.(near ice machine ) Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.(outside bar area)
- Critical - Handwash sink not accessible for employee use at all times.(blocked by portion cups)
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees.(outside bar area)
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.(employee chopping tomatoes, employee cutting lemons, employee cutting peppers) Corrected On Site.
- Critical - Observed employee eating in a food preparation or other restricted area.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.(raw chicken to produce with no handwash or glove change)
- Critical - Observed food being cooled by nonapproved method.(large plastic buckets of food placed into walk in cooler and covered)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(raw fish and raw hamburgers at 48-75 degrees f in drawer style reach in cooler on cooks line)
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Raw fruits/vegetables not washed prior to preparation.
- Waste line missing at soda gun holster.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/14/2011 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in employee bathroom.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppms. Three compartment sink set up for sanitizing Corrected On Site.
- Equipment and utensils not properly air-dried. containers above dishmachine
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour
- Non-prewrapped utensils not properly presented. Soup spoons not stored in same direction in bin.
- Observed build-up of mold-like substance on surface of the walkin cooler gaskets
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles.bar area
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor in walkin freezer.
- Observed gaskets with food debris build-up. reachin freeze on cookline
- Observed gaskets/seals on cold holding unit in poor repair. cookline
- Critical - Observed hand sink in disrepair in dishmachine area.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Working containers of food removed from original container not identified by common name. flour Corrected On Site.
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3/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk
- Critical. Observed potentially hazardous food thawed at room temperature. fish & shrimp Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. shell eggs stored over fish in walkin cooler 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.plastic container in dresiing at reachin cooler on cookne
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. bad crumbs in dry storage
- Observed walk-in cooler gasket torn/in disrepair.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. straws @bars
- Critical. Handwash sink not accessible for employee use at all times. prep area near walkin cooler.
- Critical. Hand wash sink lacking proper hand drying provisions back prep & dish machine area. Corrected On Site.
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10/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working container of flour removed from original container not identified by common name.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed uncovered raw chicken in walk in cooler between use.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed ripped/worn tin foil used as grill line equipment cover.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Equipment and utensils not properly air-dried.
- Observed utensils stored in crevices between equipment.
- Observed leaking pipe beneath kitchen handwash sink.
- Critical. Observed employee bathroom facility not clean.
- Observed open dumpster lid.
- Observed garbage on the ground and/or pad around dumpster.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on storeroom floor.
- Observed personal care item stored with food.
- Critical. Observed toxic item improperly stored.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
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5/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed uncovered food in kitchen coolers between use.
- Critical. Observed interiors of reach-in coolers soiled with accumulation of food residue.
- Critical. Observed interior of bar reach-in cooler soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Equipment and utensils not properly air-dried.
- Critical. Dishmachine area handwash sink not accessible for employee use at all times.
- Critical. No handwashing sign provided at employee restroom handsink used by food employees.
- Critical. Dishmachine area hand wash sink lacking proper hand drying provisions.
- Observed garbage on the ground and/or pad around dumpster.
- Observed grease accumulated under cooking equipment.
- Dressing and/or locker areas not clean and orderly or used as needed.
- Critical. Observed toxic item stored by food.
- Clean clothes and linen not properly stored in clean dry place until used.
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2/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of oil removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in grill line salad cooler.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed uncovered food in kitchen coolers between use.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed interiors of reach-in coolers soiled with accumulation of food residue.
- Equipment and utensils not properly air-dried.
- Critical. Dishmachine room handwash sink not accessible for employee use at all times.
- Critical. No handwashing sign provided at a handsink used by bar employees.
- Critical. Dishmachine room hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at dishmachine room handwashing lavatory.
- Observed garbage on the ground and/or pad around dumpster.
- Observed grease accumulated under cooking equipment.
- Observed dusty ceiling tiles and/or air conditioning vent covers in hallway beside walk in cooler.
- Observed personal clothing items stored with food.
- Critical. Observed toxic item stored by food in storeroom.
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11/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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