- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Pots under 3 compartment sink.
- Basic - Cove molding at floor/wall juncture broken/missing.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Grease accumulated under cooking equipment.
- Basic - Wall soiled with accumulated dust.
- Basic - Wall soiled with accumulated grease.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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3/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food stored on floor.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Wall soiled with accumulated grease.
- High Priority - Live, small flying insects in food preparation area.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bathroom
- Intermediate - No soap provided at handwash sink. Sushi bar area.
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11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 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.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Raw animal food stored above unwashed produce. **Corrected On-Site**
- Basic - Wall in disrepair. Dish washing area
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated grease.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Seafood and plant food observed above 41? for less than 4 hours moved to cooler that maintains a temperature below 41?
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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5/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Observed employee with no hair restraint. **Corrected On-Site**
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours
- Observed wall in disrepair.
- Observed wall soiled with accumulated black debris in dishwashing area.
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12/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed employee with no hair restraint.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Observed wall soiled with accumulated food debris.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Observed hole in wall. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. DISCARDED BY OPERATOR
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12/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed grease accumulated under cooking equipment.
- Observed hole in wall. Repeat Violation.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Repeat Violation.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
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5/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. COOLER TEMPERATURE ADJUSTED TO 38 DEGREES TO MAINTAIN FOOD TEMPERATURE OF 41 OR BELOW
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. STORAGE SHELVES, UNDER TABLES
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed grease accumulated under cooking equipment.
- Observed hole in wall.
- Critical. Observed toxic item stored by utensils.
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8/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Critical. Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
- Critical. Electrical wiring. To prevent fire or injury, defective electrical wiring shall be replaced and wiring shall be kept in good repair. No extension cords shall be used except during cleaning, maintenance and other temporary activities. Only a wall switch or approved pull cord shall be permitted in bathrooms. In accordance with the provisions of NFPA 70, the National Electrical Code, as adopted by the Division of State Fire Marshal in Chapter 69A-3, FAC, Uniform Fire Safety Rules and Standards, sufficient electrical outlets shall be provided. FOR REPORTING PURPOSES ONLY.
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4/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.SAUCES HELD IN COOLER FOR 2-3 DAYS
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.LETTUCE MOVED TO OTHER COOLER Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.INSIDE FREEZER
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.STACKED CONTAINERS IN COOLER
- Nonfood-contact equipment not designed and constructed in a durable manner.3 COMP SINK NOT SEALED TO WALL
- Observed utensils stored in crevices between equipment.KNIVES
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical. Establishment operating without a current Hotel and Restaurant license.OBSSRVED CHANGE OF OWNERSHIP
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11/23/2009 | Routine - Food | Warning Issued |
| No report available. | 6/17/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 12/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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