- Basic - Bowl or other container with no handle used to dispense food. (In batter on cook line, in bulk bin for rice, and in ice machine) **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. (Case of fish on floor under shelf in walk-in freezer) **Corrected On-Site** **Repeat Violation**
- 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. (On counter in sushi bar area) **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. (Rice scoop in standing water @ 112°f) **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soiled reach-in cooler gaskets. (Gaskets and area around door opening soiled)
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. (Raw chicken and raw beef over RTE produce in walk-in cooler) **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Handwash sink used for purposes other than handwashing. (Scrub pad in hand sink in sushi bar area) **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. (No towels at sink in kitchen) **Repeat Violation**
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07/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. (Cases of food under shelf) **Corrected On-Site** **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. (0 ppm - corrected to 100 ppm)
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. (Raw beef over RTE apples)
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. (Scrubber in hand wash sink) **Corrected On-Site** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. (Sink in kitchen) **Corrected On-Site**
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3/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Leaking pipe at plumbing fixture. (Under prep sink next to hand wash sink in kitchen)
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. (For fresh salmon)
- High Priority - Produce with mold-like growth. See stop sale. (6 lemons in case spoiled or with mold-like growth) **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer _ not all products commercially packaged. (Raw chicken out of case over RTE bread in walk-in freezer) **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food (fish) opened and held more than 24 hours not properly date marked after opening. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. (Scrub pad stored in hand wash sink)
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Two in kitchen. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. All in back kitchen.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Large wooden bowl used to mix rice.
- Basic - Food stored on floor. Rice and flour in office. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Open dumpster lid.
- Basic - Stored food not covered in Reach in freezer. Ice cream. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line.
- 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. Out of sanitizer. Sanitize all equipment in three compartment sink until more solution arrives.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. After washing in three compartment sink.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Sushi cook cutting green onions with bare hands.
- High Priority - Employee washed hands with no soap. In three compartment sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 60°. Miso paste 54°. Moved to working cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Shrimp 115°. On cook line.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Shell eggs with vegetables. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer ' not all products commercially packaged. Beef over soybeans. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Furniture polish with tea. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Fish.
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6/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Cooler under sushi counter. **Corrected On-Site**
- Basic - Bowl or other container with no handle used to dispense food. In bulk sugar. **Corrected On-Site**
- Basic - Cardboard used to line nonfood-contact shelves. Shelf under flat top grill.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Corrective action - emptied water.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a container. "Crispies" at cook line. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw shrimp. Started running water. **Corrected On-Site**
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple.
- 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.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw shell eggs behind cut carrots and noodles, make table cooler. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Need breaker on side with green hose attached, mop sink faucet. Breaker on chemical side can be moved to hose side.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter 68? at cook line. Corrective action - put on time control, given plan form.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Tempura shrimp 112? in pan next to fryers. Corrective action - put on time control, given plan form.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw salmon, make table cooler. **Corrected On-Site**
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Spelled crab. Relabeled as crab stick on display cooler. **Corrected On-Site**
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. Serving escolar. Properly labeled on sushi display case, but states white tuna on menu board and menus. Relabeled menu board. Plan on reprinting menus within the next few weeks. No Administrative Complaint is being requested at today's inspection due to operator trying to rectify issue during inspection and is not their intent to deceive the consumer.
- Intermediate - Handwash sink used for purposes other than handwashing. Storing spoon and scrub pad. Cook line.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi/sashimi rolls on menu need to be specified which are raw.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- 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.
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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. 8 degrees off
- Critical - Identity of food or food product misrepresented. Using imitation crab in the following menu items: Spicy Crab Roll, Futo Maki, Jimmy Smith, Pacific Fried Roll, Naruto, Valentine Roll, Jasime Roll, Mahzu Special Roll,
- 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.
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7/5/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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