- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop handle inside flour **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles
- High Priority - Cooked rice hot held at less than 135 degrees Fahrenheit. Rice111°f
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler lid left open- krab stick56°f, RIC-shrimp45°f, chicken49°f
- Intermediate - Accumulation of food debris/grease on food-contact surface. Rice cooker **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Inside kitchen **Corrected On-Site**
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08/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop inside flour **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Escolar 48°f, tuna 48°f, talapia48°f, salmon 46°f
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Handwash sink not accessible for employee use at all times. Inside dry storage room
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/4/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Accumulation of dead or trapped insects in kitchen area light covers.
- Basic - Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food.
- Basic - Bathroom door not self-closing.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Floor area(s) covered with standing water.
- Basic - Floor-mounted equipment that is not easily movable is not sealed to the floor and has legs that provide less than a 6-inch clearance between the floor and equipment.
- Basic - Grease accumulated on kitchen floor.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw fish
- Basic - Reuse of single-service articles.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - Employee washed hands with no soap.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sushi rice 110°
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.
- Intermediate - Accumulation of food debris/grease on food-contact surface. 2compartment sink used for food prepartion
- 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 - Establishment advertised white tuna on the menu/menu board but served another type of fish. Escolar fish being served as per operator. Escolar fish being served when customers order white tuna. **Admin Complaint**
- Intermediate - Handwash sink not accessible for employee use at all times. Container stored inside.
- Intermediate - Handwash sink used for purposes other than handwashing. Defrosting food inside
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice
- Intermediate - Spray bottle containing toxic substance not labeled.
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12/5/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Bathroom door not self-closing.
- Basic - Drain cover(s) missing.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food stored in a location that is exposed to splash/dust. Standing water in reach in cooler.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Shrimp and fish. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.by front counter
- 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.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Sushi rice.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Produce with mold-like growth. Two onions. Discarded. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over vegetables.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. In hand wash sink. **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Rice. **Corrected On-Site**
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1/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. kitchen handwashing sink.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - No conspicuously located thermometer in holding unit. most reach in coolers
- No copy of latest inspection report.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. all kitchen coolers
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. all kitchen equipment dusty
- Critical - Observed soil residue in storage containers.
- Observed wall soiled with accumulated grease. cooking area
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/30/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. most kitchen coolers
- Observed employee with no hair restraint.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. all coolers kitchen
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- No copy of latest inspection report.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. all coolers
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Cold water not provided/shut off at employee handwash sink.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Observed raw chicken above raw seafood and cooked rice in reach in cooler.
- Critical - Observed interior of microwave soiled.
- Observed open dumpster lid.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw eggs over vegetables in reach in cooler.
- Observed reach-in freezer gasket torn/in disrepair.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Gap on back door.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sushi rice at 120 F recently prepared. Must be kept at 135 F or above, or 41 F or below, or keep acidic and have a pH meter, or have tested for pH and fallow the same recipe, or use time/temperature control.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked rice.
- Critical - Working containers of food removed from original container not identified by common name. Ie. Corn starch, flour, etc.
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6/7/2011 | 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. 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.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler shelves.all coolers
- Critical. Observed soiled reach-in cooler shelves.all coolers
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed wall soiled with accumulated dust. kitchen
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8/23/2010 | 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.
- Observed employee with no hair restraint.
- Critical. Observed soil residue in storage containers.
- Critical. Observed interior of microwave soiled.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. stove top
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen sheves
- Observed grease accumulated under cooking equipment.
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7/2/2010 | 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.
- Critical. No conspicuously located thermometer in holding unit. most coolers
- Critical. Observed raw animal food stored over cooked food. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. MOST COOLERS
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed cleaned wiping cloth that has food debris/soil.
- Observed soiled wet wiping cloth in use with fresh solution.
- Critical. Observed soiled reach-in cooler shelves.ALL COOLERS
- Critical. Observed soiled reach-in cooler gaskets. ALL COOLER DOORS
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.ALL COOLERS
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.ALL COOLERS
- Observed residue build-up on nonfood-contact surface. all kitchen equipment dusty
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed single-service articles stored without protection from contamination.
- Critical. Observed live flies in kitchen.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor. kitchen area
- Observed wall soiled with accumulated food debris. cooking area
- Lights missing the proper shield, sleeve coatings or covers. kitchen area
- Wet mop not hung to dry.
- Observed improper storage of maintenance tools that interferes with cleaning.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. kitchen area
- No copy of latest inspection report.
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3/30/2010 | 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.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed employee with no hair restraint.
- Observed ripped/worn tin foil used as shelf cover.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.all coolers
- Observed residue build-up on nonfood-contact surface. all kitchen equipment
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- No copy of latest inspection report.
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8/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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