- Basic - Accumulation of food debris/soil residue on handwash sink. In kitchen.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Plastic lids on frontline.
- Basic - Current Hotel and Restaurant license not displayed. Operator had to look a long period of time for it and then found it. **Corrected On-Site**
- Basic - Employee food items stored on top rack of kitchen reach in cooler over customer items. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment. Under fryer and stove in kitchen.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cooler underneath handsink.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Imitation crab on frontline.
- Basic - Wall soiled with accumulated food debris. Behind fryer and stove in kitchen.
- Basic - Wet cloth stored on top of sushi rice, in container on frontline. **Corrected On-Site**
- 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. Prepared sushi rice at front counter, operator stated product was prepared more than 30 mins ago and had no time marking.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs stored over ready to eat foods in main kitchen reach in cooler. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification. Operator had to look a long period of time for it and then found it. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Inspector provided form.
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07/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. /. To go trays at front counter
- Basic - Employee personal items stored in or above a food preparation area. /. A hat
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Floor three-compartment sink area soiled.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. / in front line reach in cooler
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wood food-contact surface not properly sealed. /. Shelfs at sushi bar area
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. / in l reach in cooler
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. /. Above 3 bay sink
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. /. A sharping stone, at front line
- Marked exit/path to marked exit blocked. For reporting purposes only.
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3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. /. The establishment was licensed as 20 sets. Observed 40 seats in the dining room during inspection.
- Basic - Floor soiled/has accumulation of debris. /. THROUGH OUT KITCHEN
- Basic - Food stored on floor. /. AT FRONT COUNTER
- 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. See stop sale. **Corrected On-Site**
- High Priority - Raw animal food / shell eggs stored over ready-to-eat food. /. IN REACH IN COOLER
- High Priority - Toxic substance/chemical stored by or with food.
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on hood filters **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. / OIL CONTAINERS ON FLOOR BY REAR EXIT
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. /. AT FRONTLINE **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soil residue build-up on underside of soda dispensing heads, at dining room drink station
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. / SUSHI RICE WAS NOT TIME MARKED, DISCARDED BY OPERATOR
- 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. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / SUSHI RICE 82F,
- 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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6/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in kitchen./ oil at hallway, vinegar in back kitchen
- Basic - Clean linens stored on floor. / under frontline counter
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers./ ceiling light at sushi bar
- Basic - Single-service items stored on floor in front sushi bar / to-go bags, chopsticks
- Basic - Soil residue build-up on exterior of bulk food containers in back kitchen
- Intermediate - Bottles of bleach not labeled.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. / raw sushi items were not identified on menus
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ in back kitchen **Corrected On-Site**
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1/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/17/2013 | Routine - Food | Call Back - Complied |
- Food-contact surface not smooth and easily cleanable. / Wiping cloth was used to cover lobsters, in RIC
- Critical - Identity of food or food product misrepresented. / OBSERVED MENU OFFERED WHITE TUNA. WHEN ASKED, OPERATOR CHUNG STATED THAT ESCOLAR WAS ACTUALLY USED
- Observed build-up of grease on hood filters
- Observed employee with no hair restraint. / working with exposed food, /cook was cutting raw chicken during time of inspection
- Observed exhaust hood soiled with accumulated grease.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. / tray of raw shell eggs stored over ready-to-eat food in back kitchen RIC
- Critical - Observed packaged food that does not comply with Federal Standards of Identity. / OBSERVED A BOX OF SCALLOP-LIKE PRODUCT IN THE REACH-IN FREEZER WITHOUT LABELING IN ENGLISH. JAPANESE LABELING ON THE BOX ONLY Repeat Violation.
- Critical - Observed potentially hazardous raw shrimp thawed at room temperature. / in back kitchen
- Observed reach-in cooler gasket torn/in disrepair. / at cookline
- Critical - Observed soil buildup inside ice machine bin.
- Critical - Raw sushi under Daily Lunch Special on menu was not marked or indicated that they are raw.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
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9/11/2012 | Routine - Food | Administrative complaint recommended |
- Ice scoop stored on a dirty surface / on top of ice machine
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. / in bulk rice container in kitchen
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Observed food debris accumulated on kitchen floor. / behind ice machine
- Observed gaskets with slimy/mold-like build-up. / at sushi bar
- Observed gaskets with slimy/mold-like build-up. / sushi bar
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. / at sushi bar
- Critical - Observed non-commercially packaged raw animal food stored over ready-to-eat food. / in kitchen RIF
- Critical - Observed non-commercially packaged raw animal food stored over ready-to-eat rice/ice cream. / in frontline RIF / Corrected On Site.
- Observed residue build-up on shelf at cookline
- Observed single-service spoons stored directly under hand towel dispenser by frontline handsink / possible cross contamination from water dripping from wet hands
- Critical - Observed toxic spray bottle stored by clean utensils. / on bottom shelf of worktable at frontline Repeat Violation.
- Critical - Observed unlabeled spray bottle. / on bottom shelf of worktable at frontline
- Critical - Water spray bottle not mark labeled / on top of frontline counter
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4/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-05-1 Observed residue build-up on exterior of bulk food containers in back kitchen .
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11/16/2011 | Routine - Food | Call Back - Complied |
- Critical - Alternative Operating Procedure does not include provision requiring thorough washing of the hands and use of a chemical hand sanitizing solution.
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. / expired 3-16-10 / Repeat Violation./ observed 2-10-11, 9-2-11
- Critical - Equipment food-contact surfaces and utensils not sanitized. / observed workers cleaning knife and food tray without sanitizing procedure
- Critical - Food in squeeze bottle not mark labeled / in back kitchen
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. / in bulk food containers, in back kitchen
- 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 / 2 food employees present during inspection, none of them has any proof of food employee training
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / at sushi kitchen
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect./ observed male worker handling washed carrot with barehands in back kitchen Corrected On Site with gloves
- Observed build-up of grease on hood filters.
- Critical - Observed cloth used to cover sushi rice, inside rice warmer at sushi kitchen
- Observed cutting board grooved/pitted and no longer cleanable. / sushi bar and back kitchen
- Critical - Observed handwash sink used for purposes other than handwashing. / observed worker washing knife at a handsink, at sushi bar
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / tuna, salmon, at 47 F, 50 F, inside sushi RIC, less than 4 hours
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. / sushi rice
- Observed residue build-up on exterior of bulk food containers in back kitchen .
- Observed single-service items stored on floor. / inside dining room drink cabinet
- Critical - Observed tin container for seaweed encrusted r residue and soil deposits. / at sushi bar
- Critical - Observed toxic item stored by utensils. / handsoap next to single-use foam cups, inside dining room drink cabinet
- Unwrapped single-service utensils not presented so that only the handles are touched. / plastic spoons at sushi bar Repeat Violation. / observed 2-10-11, 9-2-11
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. / Repeat Violation./observed 2-10-11, 9-2-11
- Wet wiping cloth not stored in sanitizing solution between uses. / at sushi kitchen Repeat Violation. / observed 2-10-11, 9-2-11
- Critical - Working containers of food removed from original container not identified by common name. / in kitchen Repeat Violation. /observed 2-10-11, 9-2-11
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9/2/2011 | Routine - Food | Warning Issued |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. [LAST REVIEW DATE WAS 3/16/09, EXPIRED 3/16/10]
- Food-contact surface not smooth and easily cleanable. [ BAMBOO MAT USED TO MAKE SUSHI ] Repeat Violation. Observed 10-27-10, 2-10-11.
- Non-prewrapped spoons not properly presented. {AT BACK COUNTER OF SUSHI]
- Observed cutting board grooved/pitted and no longer cleanable. / at sushi bar
- Critical - Observed food stored on floor. [ IN BACK KITCHEN ]
- Critical - Observed interior of toaster soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. [ USED ON SUSHI RICE]
- Critical - Observed uncovered food in holding unit/dry storage area. [OPEN BAG OF BREADING, IN BACK KITCHEN ]
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. [ sushi rice was 106 F]
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. / UNDER COUNTER AT SUSHI BAR
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. {FLOUR CONTAINERS AT SUSHI BAR COUNTER}
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2/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held / sushi rice under time as a public health control without time marking indicating 4-hour limit.
- Critical. Working containers of food removed from original container not identified by common name. / squeeze oil bottle in kitchen / Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. / raw salmon next to precooked mussels , in reach-in freezer / Corrected On Site.
- Food-contact surface not smooth and easily cleanable. / bamboo sushi mat in use to make sushi
- Wet wiping cloth not stored in sanitizing solution between uses. / sushi bar & kitchen area
- Observed single-service items stored on floor. / inside cabinets in kitchen and dining room
- Critical. Hand wash sink lacking proper hand drying provisions. / in back kitchen
- Observed residue accumulated on floor. / under 3 baysink
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10/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Observed on prep table in main kitchen
- Critical. License expired within 30 days after expiration date. 4/1/2010
- 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 New employee working in restaurant
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4/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored next to seafood in large kitchen reachin cooler. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Nonfood-contact equipment not designed and constructed in a durable manner. Cardboard used under cooking equipment to absorb oil not changed frequently.
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8/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/16/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/13/2009 | Routine - Food | Warning Issued |
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