- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Grey food cart **Warning**
- Basic - Ceiling in disrepair. Mop sink area **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. Open bottle of water on the rack with the food in the walk cooler **Corrected On-Site** **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Employee beef hanging from the hibachi cooking equipment **Corrected On-Site** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Hibachi rear room. **Warning**
- Basic - Soiled knives stored on the clean knife rack **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Label sushi container in the walk in freezer **Corrected On-Site** **Warning**
- High Priority - Container of medicine improperly stored. Stored at the sushi bar/ food prep areas in the kitchen. **Corrected On-Site** **Warning**
- High Priority - Displayed food not properly protected from contamination. The cooking oil left uncovered overnight in the fryer **Corrected On-Site** **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Cascade Select Sushi Style smoked salmon used at sushi bar for sushi rolls not undergone parasite destruction.. Letter dated 2/6/13 received for the vendor **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi rice left at the front bar area in rice cooker overnight was 80° **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw prepped chicken over the cooked foods in the reach in cooler at the cook line. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Sushi rice left over night in the rice cooker for more than 4 hours.
- High Priority - Toxic substance/chemical stored by or with food. Soap stored with the cooking oil on the prep shelf. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Hand sink at the cook line **Warning**
- Intermediate - Encrusted, soiled material on the scales **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at the hibachi rear room . **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink the cook line. **Warning**
- Intermediate - No soap provided at handwash sink. Hand sink at the hibachi rear room. . Hand sink at the cook line **Warning**
- 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. **Warning**
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09/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. Observed onions cut on wiping cloths **Corrected On-Site**
- Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Observed employee eating in kitchen, food prep for Employee dinner.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Checked 0 ppm chlorine ( Sushi area) Manager rechecked 100 ppm chlorine
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 45 ° stored in reach in cooler on cooks line
- High Priority - Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled hands, arms or fingernails.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salmon 47°, tuna 47° sushi reach in cooler recommend To place in cooler underneath not front counter use for sushi.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee changing tasks, moving cardboard boxes, without washing hands, started preparing food. **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with food. Prep line stored by container of vegetables **Corrected On-Site**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Sushi employee must be properly trained DO NOT KNOW FOOD TEMP MAINTAIN IN SUSHI COOLER.
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5/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor under shelving. Soy sauce spilled on floor in dry storage room.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Oppm sanitizer chlorine Manager will notify dishmachine company.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. All shelves are rusty inside walk in cooler used for chicken.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed lemons served on glasses for customers using bare hands, recommend manager tongs. **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken 45/46°f stored in reach in cooler, recommend manager to use ice bath while chicken stored on prep counter.
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. Salmon inside sushi area
- Basic - Cutting board has cut marks and is no longer cleanable. Sushi area
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Sushi area
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. cooks on back kitchen line , recommend Chef to properly train employees.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. White rice stored in cooler 45?f, Manager discarded **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Prep kitchen **Corrected On-Site**
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3/8/2013 | Complaint Full | Inspection Completed - No Further Action |
- Critical - pH meter used for sushi rice not calibrated according to manufacturer's specifications. Per Manager using Time as public health control for sushi rice Log used at time of reinspection, observed ph meter restaurant has no buffer solutions , recommend Manager to order correct items for ph thermometer. Must be in restaurant by next inspection.
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11/19/2012 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Bowls not stored inverted.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Sushi bar cooler at 50F - only switched on 30 minutes prior. Recommend only placing sushi items in cooler once cooler has reached 41F. Use below counter reach in cooler at sushi bar as alternative.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm at bar and kitchen.Set up 3 compartment sink for wash, rinse, sanitize until dishmachines capable of sanitizing.
- Critical - Displayed food not properly protected from contamination. Silver pipe on soda gun observed resting inside drink ice - bar.
- Critical - Hand wash sink lacking proper hand drying provisions. Dishwashh area.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Sushi bar.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - No handwashing sign provided at a handsink used by food employees. Sushi bar.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing gun - bar.
- Critical - Observed employee improperly washing hands. Observed employee washing handsvwith gloves still on. Corrected On Site.
- Critical - Observed food stored on floor. Container of noodles - walk in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. Food debris observed in handsink.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed nonfood-grade containers used for food storage. Use of plastic grocery bags for food storage - raw meats.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Octopus, shrimp, salmon, tuna [all sushi fish] at 46-48F in sushi cooler - stored 30 minutes. Corrected On Site. Cooled to 35-39F.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored above raw shrimp. Corrected On Site.
- Critical - Observed spray hose at dish sink lower than flood rim of sink. Corrected On Site. Spray hose kept on top shelf.
- Critical - Observed toxic item stored in food preparation area. Sanitizer bucket stored on prep surface. Corrected On Site. Spray bottle of glass cleaner stored with beverage pitchers/jugs.
- Observed wall soiled with accumulated black debris in dishwashing area. Above and below scrape sink.
- Waste line missing at soda gun holster. 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 container - shelf under microwave - cookline.
- Critical - pH meter used for sushi rice not calibrated according to manufacturer's specifications.
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9/10/2012 | Routine - Food | Warning Issued |
- Critical - Observed color-coded thermometers in use without a numerical scale. Reach in cooler used for prep line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tofu 46 degrees F stored in reach in cooler,recommend employee to relocate to walk in cooler.
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5/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. Observed directly above dishmachine
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on prep counter.
- Observed cutting board grooved/pitted and no longer cleanable. located in sushi bar
- Observed dirty wiping cloth that has food debris/soil. Observed container outside back area
- Critical - Observed encrusted, soiled material on slicer. Observed old carrots left on slicer
- 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. Bowl stored inside rice bin. Corrected On Site.
- Observed leaking pipe at plumbing fixture. Observed in prep kitchen
- Critical - Observed live flies in kitchen. Recommend Manager notify current pest control service.
- Observed moldy ceiling tiles and/or air conditioning vent covers. Directly above dishmachine
- Observed residue build-up on nonfood-contact surface. Liquid left on storage shelve near rice cooker.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Per Chef not time marking sushi rice.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees throughout kitchen
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12/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/2/2011 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. White rice stored inside walk in cooler 70 degrees. Observed bus tub white rice aproximately 15/20 lbs cooling procedure not following.
- Critical - No conspicuously located thermometer in holding unit. Observed no thermometer in walk in freezer.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime in the interior of ice machine. Observed door panel
- Observed cutting board grooved/pitted and no longer cleanable. Observed sushi area, main kitchen area
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no beard guard/restraint.
- Observed food debris accumulated on kitchen floor.
- Observed food debris accumulated on kitchen floor. Observed dry storage room
- Critical - Observed food stored on floor. Observed inside walk in cooler bag of onions
- Observed leaking pipe at plumbing fixture. Observed inside boiler room.
- Observed old labels stuck to food containers after cleaning. Observed plastic containers stored in dishmachine area. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter 65 degrees F stored in prep area located near stove. grouper 51 degrees F in sushi area
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. Red cabbage stored with oranges inside walk in cooler.
- Observed utensils stored in crevices between equipment. Observed knives stored in between wall located in dishmachine area.
- Observed wall in disrepair. Observed behind bar area exposed wood, must be repaired or replaced
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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2/28/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw chicken 51 degrees Finside walk in cooler
- Critical. Observed uncovered food in holding unit/dry storage area. onions inside walk in cooler#3
- Critical. Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed old labels stuck to food containers after cleaning. Observed salmon filet on container
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Spoke to Maggie Manager must check sanitize daily.
- Critical. Observed soiled walk -in cooler shelves.
- Critical. Observed buildup of slime in the interior of ice machine. top panel of ice machine inside
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Observed bread crumbs spilled on storage shelves inside dry storage room.
- Critical. Handwash sink not accessible for employee use at all times. Observed soiled wiping cloths inside also knife.
- Observed food debris accumulated on kitchen floor and walk in cooler#1.
- Observed food debris accumulated on kitchen floor. Observed drain very dirty in the front bar near hand wash sink.
- Observed wall soiled with accumulated food debris. Observed inside walk in cooler
- Critical. No current boiler certification provided/available. For reporting purposes only.
- Critical. Observed flammables and debris stored in dry storage room. For reporting purposes only.
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9/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cream cheese in walk in cooler.
- Critical. Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds.Chicken in cooks line.
- Critical. No conspicuously located thermometer in cold holding unit.Chicken walk in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food.Raw eggs over sauces in walk in cooler.
- Critical. Observed uncovered food in walk in cooler.Bones.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Sugar under prep table.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime inside soda dispensing nozzles.Bar area.
- Critical. Vacuum breaker mising at hose bibb.Outside building.
- Observed holesin wall.Icecream freezer.
- Observed wall soiled with accumulated dust.Icecream freezer area.
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2/4/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Pasta held at 50 degrees F.Chef stated there was a delivery and the door was open for forty minutes.12/16/09 pasta 48 degrees F
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Walk in cooler.
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable.Sushi mats in kitchen.
- Violation: 37-19-1 Observed moldy air conditioning vent covers.Dishwashing area.
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12/16/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Scallops in walk in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Pasta held at 50 degrees F.Chef stated there was a delivery and the door was open for forty minutes.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Walk in cooler.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Food-contact surface not smooth and easily cleanable.Sushi mats in kitchen.
- Critical. Observed soil residue in storage containers.Rice in kitchen .
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of mold-like substance on surface of nonfood-contact surface.Outside ice cream freezer in kitchen.
- Observed build-up of mold-like substance on surface of nonfood-contact surface.Cutting board in kitchen .
- Observed build-up of mold-like substance on surface of nonfood-contact surface.Handwashing sink in bar area.
- Observed residue build-up on nonfood-contact surface.Two burner stove in kitchen.
- Observed utensils stored in crevices between equipment.Knife. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.Cooks' line.
- Ceiling tiles missing.Above dishwashing area.
- Observed moldy air conditioning vent covers.Dishwashing area.
- Critical. Observed bottle labeled incorrectly.Sanitizer.
- Critical. Boiler certificate not posted in boiler room. For reporting purposes only.Frame required.
- Critical. No carbon monoxide sensor device located in a gas boiler room. Boiler Information: Boiler Jurisdiction Number: Fl 121975, Boiler Expiration Date: 3/18/10
- Critical. Identity of food misrepresented.Menu states Wagu Kobe beef imported directly from Japan.Invoice states Wagyu Kobe.
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12/8/2009 | Routine - Food | Warning Issued |
| No report available. | 3/12/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/5/2009 | Routine - Food | Warning Issued |
| No report available. | 11/19/2008 | Routine - Food | Inspection Completed - No Further Action |
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