- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Ceiling tile grid/support structure in warewashing area rusted.
- Basic - Ceiling tile in disrepair. At dry storage area located on second floor
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Equipment in poor repair. Inside of microwave
- Basic - Floors not maintained smooth and durable. Floor by server station.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Food stored in undrained ice.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. **Repeat Violation**
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed Raw beef at 49 f inside cold drawers. , observed spring roll 46 f, cooked shrimp 53 f at reach in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.cooked ribs 109 f (operator trZnsfer product to reheat
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs over cut onions.
- High Priority - Vacuum breaker missing at hose bibb.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Hot holding unit to store cooked rice and ribs.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- 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. At the time of callback inspection, observed only two certificates that were not expired.
- Intermediate - Soil residue in food storage containers.
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10/06/2014 | Routine - Food | Warning Issued |
- Basic - Grease accumulated under cooking equipment.
- Basic - Soil residue build-up on nonfood-contact surface.dishwashing racks
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
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2/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Cardboard used to line food-contact shelves. **Repeat Violation**
- Basic - Ceiling tile in disrepair. Several -second floor
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on shelf of prep table **Repeat Violation**
- Basic - Equipment in poor repair. Microwave inside interior rusty, walk in freezer located on 2 floor does not close properly
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.inside reach in cooler, prep area
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Repeat Violation**
- Basic - Floor area(s) covered with standing water.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food not stored at least 6 inches off of the floor. Plastic Buckets with spices
- Basic - Food storage container/container lid cracked or broken.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice buildup in walk-in freezer.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar **Repeat Violation**
- Basic - Plumbing system in disrepair. Plumbing in hand sink not connected . Operator connected handsink. **Corrected On-Site**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Repeat Violation**
- Basic - Single-service articles not stored at least 6 inches above the floor. Storage boxes , lids, to go containers
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. Soap at a 2 compartment sink
- Basic - Soil residue build-up on nonfood-contact surface.dishwashing racks
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Storage area not maintained clean and organized. 2 nd floor
- Basic - Stored food not covered in walk-in cooler. Cut onions, washed lettuce **Repeat Violation**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By sushi bar -handwashing sink area
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris.
- Basic - Waste line missing at soda gun holster. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 ppm
- High Priority - Food container stored in ice used for drinks. See stop sale.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Used to store honey sauce
- High Priority - Operator unable to provide invoice to verify the source of the food. See stop sale. 30 units of flan
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.noodles at 50 f, cooked pork 53-55 f cooked about 2 hours ago as per manager
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice at 106 f (cooked an hour ago), cooked ribs 118 f
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Vacuum breaker missing at hose bibb. At warewashing area
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Ride warmer on prep table
- Intermediate - Handwash sink missing in food preparation room or area. By cook line
- Intermediate - Handwash sink not accessible for employee use at all times. Warewashing area
- Intermediate - Handwash sink used for purposes other than handwashing. Utensil stored inside
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Multiuse food-contact surface with welds/joints that are not smooth. Pipes used to pump honey sauce .
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Soil residue in food storage containers.
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2/17/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine. Also racks for washing
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cardboard used to line food-contact shelves.
- Basic - Ceiling fan had accumulation of dust/debris.
- Basic - Ceiling in disrepair.
- Basic - Ceiling soiled with accumulated food debris.
- Basic - Ceiling tile missing.
- 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. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Equipment in poor repair. Microwave rusty inside, walk in freezer door
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored on floor.inside walk in freezer
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use tongs stored on equipment handle between uses.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In hot holding unit
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No handwashing sign provided at a hand sink used by food employees.sushi bar
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Plumbing system in disrepair. Hand sink at ware washing area
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Single-service items stored on floor. Boxes, to go containers on second floor
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink.
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. **Repeat Violation**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Walk-in cooler gasket torn/in disrepair. Walk in Freezer on second floor
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall in disrepair. Frame falling apart on side of the door entering ware wash area
- Basic - Wall soiled with accumulated food debris.
- Basic - Waste line missing at soda gun holster.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name.
- 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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham54°, and cooked pork at 54°at reach in cooler(prepped one hour ago)
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried chicken at 127° at fryer, (prepared 15minutes ago)
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.
- 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.
- Intermediate - Soda gun soiled. **Repeat Violation**
- Intermediate - Soil residue in food storage containers.
- Intermediate - Spray bottle containing toxic substance not labeled.with cleaner inside
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10/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lime scale build-up inside ice machine.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.(rusty)
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another.
- Intermediate - Soda gun soiled.
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3/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface.[bottom of walkin cooler]
- Observed floor area(s) covered with standing water.
- Observed grease on the ground and/or pad around grease receptacle.[clean around rear alley ]
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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9/24/2012 | Complaint Full | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.-cookline -needs end caps
- Critical - Observed buildup of slime on soda dispensing nozzles.[bar area ]-needs drainage line
- Observed ceiling in disrepair.-ceiling tile dampened by moisture in dishwash area
- Observed employee with no hair restraint.-kitchen personnel
- Critical - Observed frayed/spliced electrical wires. For reporting purposes only.-under dishwash machine]
- Observed grease accumulated on kitchen floor.-behind cookline equipment
- Critical - Vacuum breaker mising at hose bibb.-cookline hose
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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 floor area(s) covered with standing water.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. by spray hose.
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4/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. By the exit.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed food stored in ice used for drinks. Corrected On Site.
- Critical - Observed food stored on floor. WALK IN FREEZER UPSTAIRS
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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12/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.OVEN
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dead shellfish and/or shellfish with broken shells. May not be served.
- Critical - Observed food stored on floor.
- Critical - Observed interior of microwave soiled.
- Observed residue build-up on nonfood-contact surface. WALK IN COOLER.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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5/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SUSHI RICE
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment.
- Critical. Hand sink missing at dishwashing machine or area.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed food debris accumulated on kitchen floor.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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10/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed utensils stored in crevices between equipment.
- Observed single-service items stored on floor.dishracks
- Wall not smooth and easily cleanable.area in hall to rear doors
- Observed ceiling in disrepair.in rrear hall
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2/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hot water not provided/shut off at employee hand wash sink.at preparation area
- Critical. Observed handwash sink used for purposes other than handwashing.preparation area Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
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12/18/2009 | Complaint Full | Inspection Completed - No Further Action |
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed cutting board grooved/pitted and no longer cleanable.
- Food-contact surface not smooth and easily cleanable.
- Ventilation hood not designed to prevent grease or condensation from causing cross-contamination.For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed residue build-up on nonfood-contact surface.
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7/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/3/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 9/25/2008 | Complaint Full | Inspection Completed - No Further Action |
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