- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Drainboards
- Basic - Duct tape used to repair nonfood-contact surface. Chest freezer **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Book bag on top of soy sauce bucket
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.wooden spoon
- Basic - Food stored on floor. Plastic Bottled sodas,
- Basic - Food-contact surface not smooth and easily cleanable. Rack to store plates and utensils is heavily rusted
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Toaster oven
- Basic - Paper towel used as liner for food container.
- Basic - Raw animal food stored above unwashed produce. Raw shell eggs over unwashed carrots, lemon
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reuse of single-service articles. Net for sushi rice inside rice cooker**Repeat Violation**
- Basic - Sponge used to clean and sanitize food-contact surface.
- Basic - Wall soiled with accumulated food debris.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- 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) food cold held at greater than 41 degrees Fahrenheit.Observed container of Fried rice at 56-59 f stored in unit, tofu 57-58 f inside ric **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed container of Fried rice at 56-59 f cooked yesterday 9/11/14 and Tofu 57-58 f, stored since 9/11/14 inside the ric.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
- Intermediate - Reach-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. Observed unit with ambient thermometer marking 58 f. Some TCS products stored inside-containe of Fried rice at 56-59 f stored in unit and tofu 14- 1 lb containers at 57-58 f **Repeat Violation**
- 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. Debby 7/26/11. Rolando 7/26/11
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09/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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09/09/2014 | Routine - Food | Call Back - Complied |
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. On 2/17/14, no parasite destruction provided for the salmon served on At the time of the stipulation callback, June 5, 2014 , the operator provided a letter that contained no information on how the raw salmon used for raw sushi roll has undergone the proper parasite destruction.
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6/5/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. On 2/17/14, no parasite destruction provided for the salmon served on su
- Intermediate - Handwash sink missing splash guard in warewashing area.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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2/17/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Duct tape used to repair nonfood-contact surface. Ice machine
- Basic - Employee personal items stored in or above a food storage area. Umbrella, and maintenance tool box on top of food .
- Basic - Food stored on floor. Buckets containing rice
- 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. Front counter hand sink. **Repeat Violation**
- Basic - Reuse of single-service articles.net used inside rice cooker. **Repeat Violation**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shell eggs at an ambient temperature 58 f, tofu 67 f, raw scallop 68 f,
- Intermediate - Accumulation of food debris/grease on food-contact surface. Rice cooker
- 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 - Employee washed hands in a sink other than an approved handwash sink. At 3 CS,
- Intermediate - Handwash sink missing splash guard in warewashing area.
- Intermediate - Handwash sink used for purposes other than handwashing. To store tray with food on top **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Repeat Violation**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Reach-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.
- Intermediate - Soil residue in food storage containers.
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12/13/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in dry storage area. Bottled drinks on floor
- Basic - Ceiling soiled with accumulated dust.
- Basic - Ceiling tile in disrepair. Warewashing area
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor soiled/has accumulation of debris. Underneath ice machine.
- Basic - Ice scoop handle in contact with ice.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Paper towel used as liner for food container.
- Basic - Raw animal food stored above unwashed produce. Raw shell eggs over lettuce
- Basic - Reuse of single-service articles. Spoons
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice at 124 f, 90
- High Priority - Toxic substance/chemical stored by or with food. Spray bottle of cleaner with food.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Rice cooker
- 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 - Handwash sink missing splash guard in warewashing area.
- Intermediate - Handwash sink used for purposes other than handwashing. Sponge inside sink
- 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 - No metal stem-type thermometer provided to measure temperature of food products. Only thermometer provided 50-200 f
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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7/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front sink
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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2/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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 - No thermometer provided to measure temperature of food product.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cooking equipment in use while hood suppression/exhaust system is inoperable. Notified Fire AHJ. For reporting purposes only.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- 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.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of microwave soiled.
- Observed personal care item stored with food.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall soiled with accumulated grease.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Sink compartments too small to accommodate utensils or equipment.
- Critical - Working containers of food removed from original container not identified by common name.
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7/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Critical - Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- Critical - Observed employee dry hands on clothes/apron after washing.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed employee improperly washing hands.
- Observed employee with no hair restraint.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed packaged food not labeled as specified by law.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.I HAD TO CALL OFFICE TO GET A COPY OF THE REPORT.
- 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
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. RAW EGGS OVER READDY TO EAT FOOD
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SUSHI RICE Repeat Violation.
- Critical - Observed potentially hazardous food thawed at room temperature.SEAFOOD. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.
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7/14/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SUSHI RICE
- Critical - Observed potentially hazardous food thawed at room temperature. FISH
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. No thermometer provided to measure temperature of food product.
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9/17/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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