- Basic - Bowl or other container with no handle used to dispense food- rice and vegs. **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers- small store room.
- Basic - No conspicuously located ambient air temperature thermometer in identified kitchen line cooler.
- Basic - Soiled sushi bar counter top- around toaster oven section.
- Basic - Spice container at sushi bar not covered.
- High Priority - Ceiling tile with exposed insulation stored on rack over bags/containers of rice and sugar- store room.
- Intermediate - Soiled toaster oven at sushi bar.
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07/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food in rice and vegetables. **Warning**
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07/08/2014 | Routine - Food | Call Back - Complied |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. **Warning**
- Basic - Bowl or other container with no handle used to dispense food in rice and vegetables. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Cove molding at floor/wall juncture broken under 3 compartment sink. **Warning**
- 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. Observed monster can drink opened on food preparation table in kitchen. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Observed remote control on clean cutting board set up on preparation table. **Warning**
- Basic - Floor soiled/has accumulation of debris under dish machine along wall. **Warning**
- Basic - Ice buildup in reach-in cooler on cookline. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in water at 109°f. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - bottle containing a food product not labeled- brown sauce and oil. **Warning**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit on cookline: rice 53°f. Employee will utilize time as public health on this item. **Corrected On-Site** **Warning**
- High Priority - Cut lettuce at 74°f in kitchen held at room temperature. Employee will keep items in cooler. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Observed in reach-in freezer raw chicken over raw salmon- all out of original packaging. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit in reach-in cooler: on cookline: shrimp 50°f. Employee moved to other cooler. Door to reach-in cooler has been open during, is small and directly in front of cookline. **Corrected On-Site** **Warning**
- Intermediate - Cleaning glove and scrubby stored on handwash sink in kitchen. **Warning**
- Intermediate - Establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food. No hand antiseptic provided at handwash sink in area(s) where bare hand contact occurs. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed employee wet rag in handwash sink at sushi bar. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed menu items on sushi hibachi menu not identified as raw or undercooked items. **Repeat Violation** **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees John Kim, Sunny Kim and Lisa Kim hired over 60 days with no employee training provided. Note: this violation must be corrected by 7/7/14. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed shrimp in reach-in cooler prepared saturday not date marked- according to cook. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled- bleach. **Warning**
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5/5/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food not stored at least 6 inches off of the floor. Buckets of vinegar and soy sauce.
- Basic - Grease receptacle not on proper pad/nonabsorbent surface.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddle. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage area.
- Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Bed on side of Sushi bar.
- Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar.
- High Priority - Container of medicine improperly stored. On food shelf, various medicines stored.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shrimp and chicken over butter and noodles. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Various sushi items.
- Intermediate - Employee used handwash sink as a dump sink. Observed ice in hand sink.
- Intermediate - Establishment advertised red snapper on the menu/menu board but served another type of fish. Tilapia. See inspector comments. **Admin Complaint**
- Intermediate - Handwash sink used for purposes other than handwashing. Sushi bar hand sink used for rinsing wipe cloth.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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11/6/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Food debris accumulated on kitchen floor under equipment.
- Basic - Ripped/worn tin foil used as food-contact shelf cover, cookline.
- Basic - Working containers of food removed from original container not identified by common name, seasonings on cookline.
- 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. Tempura batter rice on cookline not time marked.
- High Priority - Raw animal food stored over ready-to-eat food in upright freezer, chicken over pork.
- Intermediate - Interior of reach-in cooler tops soiled with accumulation of food residue.
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4/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink, cookline.
- Basic - Build-up of food debris, dust or dirt on outside of containers, flour cornstarch.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Uncleanable knife block in use to store knives. **Corrected On-Site** **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name, sugar. **Repeat Violation**
- 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. **Corrected On-Site**
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1/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Critical - Observed handsink not clean next to mopsink. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing, rinsing towel in sushi bar handsink. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing, sponge in waitress area.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, next to dishmachine area.
- Critical - Observed interior top of reach-in cooler soiled with accumulation of food residue, unit next to dishmachine area.
- Observed knife block in use to store knives.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, sushi rice.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, tempura shrimp on cookline. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name, sugar waitress area.
- Critical - Working containers of food removed from original container not identified by common name. Need to relabel flour container.
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9/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Observed food debris accumulated on storage room floor. Repeat Violation.
- Critical - Observed food stored on floor, case of vineager.
- Critical - Observed handsink not clean, next to mopsink. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing, rinsing towel in sushi handsink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Albacore tuna at 49 degrees farinheit salmon at 46 degrees farinheit in sushi cooler for less than 4 hours.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Cooked shrimp on cookline.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Observed build-up of food debris, dust or dirt on containers cookline.
- Observed food debris accumulated on storage room floor.
- Critical - Observed handsink not clean, cookline. Corrected On Site. Repeat Violation.
- Critical - Observed handsink not clean, next to mopsink. Repeat Violation. Corrected On Site.
- Critical - Observed interior top of reach-in cooler soiled with accumulation of food residue. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over spring rolls.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, sushi rice.
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1/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location, ice scoop.. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, waitress.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, prepping ready to eat. Corrected On Site.
- Critical - Observed employee prepping vegetables using mopsink area.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed handsink not clean, cookline.
- Critical - Observed handsink not clean, dishwashing area.
- Critical - Observed handwash sink used for purposes other than handwashing, dishwashing side.
- Critical - Observed interior top of reach-in cooler soiled with accumulation of food residue, dishwasher side.
- Observed ripped/worn tin foil used as shelf cover, cookline.
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9/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, sushi rice. Corrected On Site. Repeat Violation.
- Unwrapped single-service utensils not protected from possible contamination. Skewers in storage room not covered.
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3/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, sushi rice. Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit, upright cooler sushi bar..
- Critical. No conspicuously located thermometer in reachin cooler vegetables.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Upright freezer beef ribs over salmon.
- Critical. Observed employee improperly washing hands, wash hands for 9 seconds not required 20 seconds.
- Observed ice buildup in upright freezer.
- Critical. Observed interior of upright cooler soiled with accumulation of food residue, sushi bar. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue, cookline.
- Critical. Observed interior of reach-in cooler top cover soiled with accumulation of food residue. Repeat Violation.
- Critical. Vacuum breaker mising at hose bibb, outside.
- Critical. Observed handwash sink used for purposes other than handwashing, sponge. Corrected On Site.
- Observed open dumpster lid. Repeat Violation.
- Carbon dioxide/helium tanks not adequately secured.
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11/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-05-1 Observed ready-to-eat, potentially hazardous sushi items(salmon albacore tuna etc) frozen not properly date marked.
- Critical. Violation: 02-25-1 Observed packaged food not labeled as specified by law, sushi items(salmon tuna octopus etc)
- Critical. Violation: 09-05-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat, rice flour.
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4/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous sushi items(salmon albacore tuna etc) frozen not properly date marked.
- Critical. Establishment not maintaining receipts for sushi items for 90 days.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice not marked.
- Critical. Observed packaged food not labeled as specified by law, sushi items(salmon tuna octopus etc)
- Critical. Working containers of food removed from original container not identified by common name, seasonings next to cookline.
- Critical. No conspicuously located thermometer in reachin coolers(2) sushi bar. Repeat Violation.
- Critical. No conspicuously located thermometer in upright freezer sushi bar. Repeat Violation.
- Critical. Observed food prepped in a prohibited area, vegtables soaking in container in mopsink.
- Critical. Observed food stored on floor, hulled sesame seed on floor storage room.
- 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. Repeat Violation.
- 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, rice flour.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation. Corrected On Site.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Using bamboo mats for sushi.
- Critical. Observed buildup of soiled material inside top cover in the reach-in cooler kitchen.
- Observed single-service articles stored without protection from contamination, not inverted waitress area.
- Observed open dumpster lid.
- Critical. Observed unlabeled spray bottle under dishwashing machine.
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2/17/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/25/2009 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name, sugar rice.
- Critical. No conspicuously located thermometer in sushi coolers.
- Critical. No conspicuously located thermometer in reachin coolers sushi bar.
- Critical. No conspicuously located thermometer in reachin cooler kitchen.
- Critical. No conspicuously located thermometer in upright freezer sushi area.
- 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 ice scoop with handle in contact with ice.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed handwash sink used for purposes other than handwashing, ice in sink.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors, mens and womens.
- Observed open dumpster lid.
- Critical. Establishment operating without a current Hotel and Restaurant license, expired 06-01-09.
- 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.
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9/16/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 6/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/6/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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