- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On fan covers of fan next to deep fryer and fan on top of microwave.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured. By rear exit door. Manager secured chain. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Buckets of meat in walk in freezer. Bag of unwashed carrots in walk in cooler. **Repeat Violation**
- 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. Bottle water, sushi bar. Manager removed. **Corrected On-Site**
- Basic - Gaskets with slimy/mold-like build-up. Walk in cooler, walk in freezer, make table unit and reach in cooler at sushi bar. **Repeat Violation**
- Basic - Gaskets/seals on holding unit in poor repair. Make table unit, reach in cooler at sushi bar, and walk in freezer. **Repeat Violation**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Sushi bar. Employee removed.
- Basic - In-use tongs stored on oven door handle. Cook line. Employee removed. **Corrected On-Site** **Repeat Violation**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Intermediate - Employee rinsed utensil in handwash sink. Chop sticks and spatula in hand wash sink, cook line. Employee removed. **Corrected On-Site** **Repeat Violation**
- 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. Manager left for lunch and returned 5 minutes after I started inspection.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 9/2014.
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09/23/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In container of rice on dry storage shelf. **Corrected On-Site**
- Basic - Build-up of grease on nonfood-contact surface. On pipes by hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Multiple buckets of fish and meats in walk in freezer.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Both cook line and sushi bar.
- Basic - Soiled reach-in cooler gaskets. Both cook line and sushi bar. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken and fish stored on top of soy sauce buckets.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Sushi bar salmon, cream cheese, shrimp, krab all 44°-45° ambient air temperature 49° at sushi bar station, unit is opened and closed a lot. Corrective action had operator turn settings down.
- Intermediate - Employee rinsed utensil in handwash sink. Chip sticks in hand wash sink, Cook line.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some of certificates and cards have been reused. **Repeat Violation**
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6/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In container of sugar with blue lid on dry storage shelf in kitchen. **Corrected On-Site** **Repeat Violation**
- Basic - Build-up of grease/dust/debris on hood filters. Also stove top.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Also walls soiled. Throughout establishment.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of unwashed carrots in walk in cooler. **Corrected On-Site**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wooden bowls used for salads.
- Basic - Gaskets with slimy/mold-like build-up. Walk in cooler and both reach in coolers in kitchen and sushi bar area.
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris. On prep table in kitchen. **Corrected On-Site** **Repeat Violation**
- Basic - Old food stuck to clean dishware/utensils. Utensils stored in knife rack in kitchen over prep table.
- Basic - Working containers of food removed from original container not identified by common name. Container of sugar with blue lids on dry storage shelf in kitchen. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw fish over buckets of soy sauce and mayonnaise.
- Intermediate - Handwash sink used for purposes other than handwashing. Chop sticks in hand wash sink, cook line. **Corrected On-Site**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some of the certificates/booklets have been reused.
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1/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Salt and shrimp sauce.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Kimchi, walk in cooler. Note: kimchi not on menu.
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door kept opened, flies in kitchen.
- Basic - Soiled reach-in cooler gaskets. Throughout. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Multiple, throughout.
- 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. Sushi chef cutting cream cheese with no gloves on. Explain bare hand options. He discarded the cream cheese, washed hand and put on gloves. **Corrected On-Site**
- High Priority - Live flies in kitchen.
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7/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In shrimp sauce, walk in cooler, also in bulk container of rice. **Repeat Violation**
- Basic - Gaskets with slimy/mold-like build-up. Reach in cooler in kitchen and sushi bar. **Repeat Violation**
- Basic - In-use tongs stored on oven door handle between uses. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. Kitchen.
- Basic - Soil residue build-up on nonfood-contact surface. Small fan on prep table. Kitchen.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Top, around food containers and behind lid.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Procedure used with sushi rice. Form was provided.
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3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Ladles hanging on rusty walls, also to go container not inverted, kitchen shelves.
- Equipment or utensils not designed or constructed in a durable manner. Bowl in bulk rice container. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on stove handle. Kitchen
- No copy of latest inspection report.
- Critical - Observed employees food no restricted from restaurant's food. Walk in cooler
- Observed residue build-up on nonfood-contact surface. Back splash of soda dispenser and walk in cooler door.
- Critical - Observed soil buildup inside ice bin. Sushi bar and kitchen.
- Critical - Observed soiled/black build-up reach-in cooler gaskets. Sushi bar and kitchen.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Flour batter. Kitchen.
- Wall not smooth and easily cleanable. Rusty, throughout kitchen.
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/12/2012 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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7/27/2011 | Food-Licensing Inspection | Call Back - Admin. complaint recommended |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing, LESS THAN 50 ppm..
- Critical - Manager lacking proof of Food Manager Certification, MUST OBTAINED IN 30 DAYS) .
- No Heimlich maneuver sign posted.
- Critical - Observed establishment utilizing time as a public health control without having written procedures.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, IMITATION CRAB Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. EGG OVET BROCCOLI : Corrected On Site.
- Critical - Observed unlabeled spray bottle.
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7/13/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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