- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- High Priority - Displayed food not properly protected from contamination. Marshmallows and liquid chocolate at the buffet line. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw chicken over raw beef in the walk in freezer **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. More than 200ppm **Warning**
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07/25/2014 | Complaint Full | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in dry storage area. Sugar **Corrected On-Site** **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cardboard boxes with meat in walk in freezer floor **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. **Warning**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. Dirty scoop holder. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Warning**
- 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. Rice **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Sushi bar. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Men restroom inside the stall **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Corn starch **Corrected On-Site** **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice at 90°f at the sushi bar. (No written procedures, no time marked) **Warning**
- High Priority - Displayed food not properly protected from contamination. Marshmallows and liquid chocolate at the buffet line. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No sanitizer used when washing equipment on the 3 compartment sink **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mixed salad, surimi salad and cut tomatoes at 45-50°f at the buffet line **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw poultry over raw beef in the walk in cooler. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw chicken over raw beef in the walk in freezer **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Inadequate sneeze guard at the sushi bar. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. More than 200ppm **Warning**
- Intermediate - Employee rinsed utensil in handwash sink. Sushi bar **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Wait station, men's restroom **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar. Men's restroom inside the stall **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No soap provided at handwash sink. Wait station. Men's restroom inside the stall **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning** **Corrected On-Site** **Repeat Violation**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 40°f in ice. **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. Pasta, salmon, cream cheese with surimi, rice and chicken in the walk in cooler **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired on 2012. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. **Warning**
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5/13/2014 | Complaint Full | Warning Issued |
- Basic - No Heimlich maneuver/choking sign posted. Google online. **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface.outside door yo walkin freezer. **Repeat Violation**
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12/2/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Walkin doors exterior and curtains.
- Basic - Equipment in poor repair. Rusty single door freezer, Gibson at cookline.
- Basic - Interior of ice bin with rust that has pitted the surface. Screw rusty inside, outside.
- Basic - Interior of refrigerator in disrepair/has exposed insulation and rusty, chest, cookline.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, out of sanitizer. Use 3compartment sink with sanitizer for sanitizing until repaired.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Gave form.
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10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knife stored improperly stored. in soiled cardboard pouch wrapped in duct tape on cook line in kitchen. Not cleanable.
- Basic - Food stored on floor. Containers with batter and sauces in walk in cooler. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Frozen sushi fish on shelf under prep table thawing at room temperature. Was placed in reach in cooler immediately. **Corrected On-Site**
- Basic - Raw beef stored above bag of onions in walk in cooler.
- Basic - Wall soiled with accumulated debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal foods not properly separated from ready to eat foods in reach-in cooler. Raw shell eggs stored with shrimp on same tray and touching each other in reach in cooler on sushi station. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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2/21/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Chicken on walk in cooler floor.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen.
- Basic - Open dumpster lid.
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef and raw shrimp over noodles.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Sushi station and server station by sushi station. **Corrected On-Site**
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1/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide tanks not adequately secured. in kitchen. Corrected On Site.
- Ceiling tile missing. in storage room off kitchen .
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked ribs in walk-in cooler in deep container and tightly covered was observed cooling down only at a rate of 8 degrees fahrenheit in 30 minutes. ribs were placed uncovered and in shallow containers in walk-in freezer to cool to 41 degrees within allowed time. Corrected On Site.
- Faucet missing at handwash sink by ice machines.
- Observed build-up dust and/or dirt on nonfood-contact surface. kitchen fan and walk-in cooler fanguards.
- Critical - Observed clean tonges / utensils stored / hanging over edge of the handwash sink at sushi bar. Utensils getting splashed when washing hands. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. cooked pork ribs in walk-in cooler in deep container and tightly covered. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. rinsing food storage containers in cookline handwash sink and clogging handwash sink drain with foods/rice. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. raw shell eggs over vegetables in kitchen reach-in cooler. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw beef in reach-in cooler in frontline prep kitchen. Corrected On Site. Corrected On Site. Repeat Violation.
- Observed wall soiled with accumulated food debris in dishwashing area. Corrected On Site.
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9/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Repeat Violation. Corrected On Site, rewashed and properly put on wireshelf to dry.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. washing cutting board in handwash sink on sushi station and not sanitized after washing. Corrected On Site. was properly re-washed in dishwash machine .
- Critical - Hand wash sink lacking proper hand drying provisions. dishwash area handwash sink. Corrected On Site.
- Observed build-up of food debris, grease, dust or dirt on nonfood-contact surface. shelf. Repeat Violation. Corrected On Site.
- Critical - Observed dented cans. several: baby-corn, bamboo shoots, sauce. Corrected On Site. pulled off shelf for vendor credit/return.
- Critical - Observed handwash sink used for purposes other than handwashing. washing cutting board in handwash sink at sushi station. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. by rice cookers on cookline in kitchen. Corrected On Site. Repeat Violation.
- Observed moldy ceiling tiles in dry storage room.
- Critical - Observed potentially hazardous food thawed at room temperature. chicken thawing in kitchen prep sink. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw shrimp on grillstation in reach-in cooler. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
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4/9/2012 | Complaint Full | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. sushi station handwash sink.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.cookline. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. walk-in cooler fanguard.
- Observed build-up of food debris, dust, grease and/ or dirt on nonfood-contact surface. shelfs.
- Observed grease and debris accumulated under cooking equipment.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. pork over shrimp in kitchen reach-in cooler. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. several .
- Critical - Observed raw animal food stored over ready-to-eat food. beef over pineapple in reach-in cooler on sushi station.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. fish in walk-in cooler coong with tight cover on. 122 degrees. Note: cover was immediately taken off and fish was placed into walk-in cooler to still be able to cool to/below 41 degrees within remaining 2 hours. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. front cookline. Corrected On Site. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers. in dry storage room by server station.
- 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.
- Critical - Observed dented cans. 2 cans of bamboo shoots. cans were pulled off shelf for vendor credit. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. covered tightly in container. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed handwash sink used for purposes other than handwashing. washing utensils in handwash sink on front cookline. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken over mussels in reach-in cooler in kitchen. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. main cookline. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cut melons on buffet at 54 degrees. Melons must be discarded after lunch service/within 4 hours. lunch is only served for 3 hours. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. raw pork over cooked pork in kitchen reach-in cooler. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over pork in walk-in cooler. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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7/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 51-16-1 No plan review submitted and renovations in progress. Restroom added by walk in freezer / Five feet away/back of the building- This violation must be corrected by : 03/06/11.
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3/10/2011 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.Raw chicken over beef in walk in cooler Corrected On Site.
- Critical. Observed food stored on floor. Walk in freezer Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Sushi reach in cooler- Sushi plates stacked on top of each other Corrected On Site.
- Critical. Observed employee not removing extra silverware off table Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Corrected On Site.
- Observed equipment in poor repair. White reach in freezer by Sushi Prep area
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soil residue in storage containers. At cook line all storage container
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler. By sushi prep area
- Critical. Observed interior of reach-in freezer (salmon) soiled with accumulation of food residue.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Cook line
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed toxic item improperly stored. By walk in freezer- Corrected On Site.
- No plan review submitted and renovations in progress. Restroom added by walk in freezer / Five feet away/back of the building- This violation must be corrected by : 03/06/11.
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1/6/2011 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi Corrected On Site. Repeat Violation.
- Critical. Observed torn packages/bags of food exposing the contents to contamination Bread Crumbles
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chickeby rice in walk in cooler
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Spoon by sushi bar
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed utensils in poor condition. No handle in scoop irice bucket Repeat Violation. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board by sushi bar
- Critical. No handwashing sign provided at a handsink used by food employees. By sushi bar
- Critical. Hand wash sink lacking proper hand drying provisions. By sushi bar
- Observed personal care item stored with food. Repeat Violation.
- Critical. Observed toxic item stored by food.
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9/20/2010 | 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. Corrected On Site.
- Critical. Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Buffet reach in cooler/ Repaired on site/ Food on cold bain mary. No temperature citation
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Repeat Violation.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. By server line
- Observed gaskets/seals on cold holding unit in poor repair. By sushi bar Repeat Violation.
- Observed utensils in poor condition. Scoopes without handle in rice bucket
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Shelves not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.By cook line
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets. By sushi Bar
- Observed leaking pipe at plumbing fixture. Under 3 compartment sink
- Critical. Observed handwash sink used for purposes other than handwashing. Server line
- Critical. Hand wash sink lacking proper hand drying provisions.By the freezer
- Critical. Handwashing cleanser lacking at handwashing lavatory. By the freezer
- Observed personal care item stored with food.
- Critical. Observed container of medicine improperly stored. By silverware by server line.
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6/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed raw animal food stored over cooked food. Raw chicken over cooked pork
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. Reach in freezer
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. By sushi bar
- Observed build-up of grease on nonfood-contact surface. Sides of cooking equipments
- Observed clean equipment stored on floor.
- Observed ceiling in disrepair. Dry storage
- Critical. Observed unlabeled spray bottle.
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2/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over fish in walk in freezer
- Critical. Observed food stored on floor. Bzg of onions in walk in cooler
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. n creacheese in walk in cooler
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. By server line
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.By sushi bar
- Observed leaking pipe at plumbing fixture. Under two three compartment sink
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Lights missing the proper shield, sleeve coatings or covers. In walk in freezer
- Critical. Observed toxic item stored in food preparation area. By sushi bar
- Critical. Observed unlabeled spray bottle. By hand washing sinks
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11/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/1/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 5/28/2009 | Complaint Full | Administrative complaint recommended |
| No report available. | 3/31/2009 | Routine - Food | Warning Issued |
| No report available. | 2/16/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/15/2008 | Routine - Food | Warning Issued |
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