- Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar **Repeat Violation** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting.plastic containers in the dish area. **Warning**
- Basic - Fan cover in walk-in cooler has moderate accumulation of dust/debris. **Warning**
- Basic - Food stored on floor of walk in cooler and freezer. **Repeat Violation** **Warning**
- Basic - Light shield damaged/in disrepair. Light shield broken in the outside walk in freezer **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Cold side cooler, 2 door upright freezer. **Warning**
- Basic - Sushi display cooler found at 41° turned on t 10:30 found at 11:30. Checked again at 11:50 found at 35° **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Water draining onto floor surface.hand sink at the bar is missing plumbing line **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**
- High Priority - Employee washed hands with cold water.reeducated **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Sushi bar : c.h 51° mackerel 46° squid salad tuna 47° salmon 47°. Placed foods in the display cooler before cooler was 41° recommend rapid chilling. Placed all foods in the freezer. Rechecked fish at the end of inspection found octopus 41° salmon 40° crab 40° **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw breaded soft shell crab over French fries and ice cream. **Corrected On-Site** **Warning**
- Intermediate - Cook line Cutting board(s) stained/soiled.across from fryer. **Repeat Violation** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing.wait station hand sink used as a dump station **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.sushi menu **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
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11/04/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Flour, rice and corn starch. **Warning**
- Basic - Ice making machine located outside. **Warning**
- Intermediate - Cook line Cutting board(s) badly stained/soiled. **Warning**
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07/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Flour, rice and corn starch. **Warning**
- Basic - Case/containers of food stored on floor in walk-in cooler floor. **Warning**
- Basic - Cases of food stored on the walk in in freezer floors . Inside and outside **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Ice making machine located outside. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi display cooler **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice pound at 87° left out over night **Warning**
- 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 **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Foods found in the sushi display cooler over night Sushi display c.h squid salad 48° cream cheese 49° cooked asparagus 48° smoked salmon 48° **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Sushi rice left out over night 87° sushi grade fish 48° cream sheesh 48° **Warning**
- Intermediate - Cook line Cutting board(s) badly stained/soiled. **Warning**
- Intermediate - Heavy Encrusted material on can opener blade. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Manager showed up during inspection. **Corrected On-Site** **Warning**
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Sushi display cooler found at 49° **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. **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
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07/17/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/13/2014 | Routine - Food | Call Back - Complied |
- Basic - All Cutting board have cut marks and is no longer cleanable.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Reach-in freezerand cooler by fryers gasket torn/in disrepair.
- Basic - Soda gun holster with heavy accumulated slime/debris. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit./ cut lettuce in ice bath 40-48°f, reeducated on proper techniques of ice bath, recommended rapid chill
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ hearts of palm salad front line sushi reach in 45°f, recommend rapid chill
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed./ 200 ppm
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ bar area
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling./ cooked chicken 50°f after 3 hours
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit./ off by 10°f, re calibrated **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./ hearts of palm salad at sushi refrigerator and several other containers
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair./ reach in coolers cooks line 1 and. 2
- Basic - Food storage container/container lid cracked or broken./ several clear plastic container lids
- Basic - Moderately Soiled reach-in cooler gaskets.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ reach in cooler # 2
- Basic - Wet wiping cloth not stored in sanitizing solution between uses./ sushi area
- Basic - Wiping cloth sanitizing solution stored on the floor./ kitchen and sushi area
- 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.from 12/12 **Admin Complaint**
- High Priority - Operator unable to provide invoice to verify the source of the food. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.reach in cooler 1 cooks line au jour, spinach artichoke dip, scallops, raw hamburger , pizza 52 degrees f/ chef states TCS only in the reach in cooler for 3 hours recommended rapid chill- reach in cooler 2 cooks line home made dressings, shrimp. Cooked chicken 9/12 **Admin Complaint**
- Intermediate - Heavily Encrusted material on can opener blade.
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7/29/2013 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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12/12/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.must manually sanitize until the proper ppm is dispensing
- Equipment and utensils not properly air-dried.metal cambros stored wire rack dish area
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust./ on cooks line by the employee hand washing sink splash to the right and there is the hot holding a guard shall be required
- Observed cutting board heavily grooved/pitted and no longer cleanable./ cooks line
- Observed nonfood-contact equipment in poor repair front cover missing under tall freezer cooks line and floor filthy underneath
- Observed personal care item stored with food.cell phone on sandwhich line **Corrected On-Site**
- Critical - Observed soil buildup inside ice bin.black like substance mild interior and heavy exterior outside bar
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12/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03a Deli meat ham turkey not maintained at 41F or below - cook took correction action - ham turkey at 41F. observed the ham at 45 degrees f and turkey at 47 degree f-also today observed raw product fish,meat between 45-48 degrees f for more than 4 hrs cooks line reach in cooler
- Critical - Violation: 04 The right cooks line running high for a busy lunch - not maintaining product at 41F or below. Made recommendations how to control temperature./ cooks line reach in cooler still not maintaining product at 41 degrees f or below
- Violation: 14 Reach-in cooler gaskets worn/torn (on order)./ were special ordered improper size sent back shoulb be in next week extend to next unannounced inspection
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9/5/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Backpacks coats hung over dry storage. Purse hung on rack by clean dishes and cell phone plugged in on prep table.
- Critical - Cooked shrimp/cooked chicken held over 24hrs - no date mark.
- Critical - Cooks line hand sink blocked by dishes.
- Critical - Deli meat ham turkey not maintained at 41F or below - cook took correction action - ham turkey at 41F.
- Critical - Employee drink stored in prep area.
- Critical - Food on the floor - walk in cooler.
- Critical - No soap at cook line employee hand sink.
- Critical - Not able to find employee training (not available)
- Critical - Reach-in cooler gaskets heavily soiled (all coolers)
- Reach-in cooler gaskets worn/torn (on order).
- Critical - Soups product on either side of the hand washing cook lines splash contamination - guard needed.
- Critical - Sushi chef not washing hands before putting on gloves.
- Critical - The right cooks line running high for a busy lunch - not maintaining product at 41F or below. Made recommendations how to control temperature.
- Top of bulk-storage containers and plastic food containers not free from cracks/scarred crevices.
- Critical - Water stored in drink ice bar area - repeat.
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7/2/2012 | Routine - Food | Warning Issued |
- Violation: 14-37-1 Observed all cook line cutting board grooved/pitted and no longer cleanable.on order
- Critical - Violation: 17-03-1 Observed damaged gauges on dishmachine.not reading.on order
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.in the process of cleaning
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3/16/2012 | Routine - Food | Call Back - Complied |
- Ceiling tile missing.due to cleaning
- Critical - Cook line make Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.ambient temperature 48F This violation must be corrected by : 03/16/12.
- Critical - Handwash sink not accessible for employee use at all times.dishes in hand sink
- Critical - Handwashing cleanser lacking at handwashing lavatory.bar Corrected On Site.
- Observed all cook line cutting board grooved/pitted and no longer cleanable.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.cup use to scoop ice Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.sushi chef
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface for sushi rice.
- Critical - Observed damaged gauges on dishmachine.not reading
- Critical - Observed food stored in ice used for drinks. Corrected On Site.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.using cup to scoop ice at bar
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.phf'S in cook line make cooler range 45F to 46F recommend rapid chill
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sushi chef states just prepped recommend rapid chill
- Observed soda gun holster with heavy accumulated slime/debris.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.sushi rice 84F
- Wet wiping cloth not stored in sanitizing solution between uses.suhi bar
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3/15/2012 | Routine - Food | Warning Issued |
- Employee lockers improperly located.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.quaternary test kit Corrected On Site.
- Observed all cutting board badly grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Observed employee with no hair restraint.sushi chef
- Observed heavy build-up of food debris on all cook line cooler gaskets
- Observed heavy dust on ceiling tiles and/or air conditioning vent covers.through out
- Observed ice buckets badly chipped on bottom
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.found cooked chicken strips over stocked on cook line cooler at 65F.recommend rapid chill.placed in freezer. Repeat Violation.
- Critical - Observed soil buildup inside ice buckets
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only.k class
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.washed gloves instead of removing gloves to wash hands.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.dishmachine handsink
- Critical - Hand wash sink lacking proper hand drying provisions.server station
- Critical - Hand wash sink lacking proper hand drying provisions.sushi bar hand sink
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.2 missing
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.handle of stove
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.chlorine
- Critical - Observed HEAVY buildup of slime on dispensing nozzles of margarita mix.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.in sushi RIC
- Critical - Observed buildup of slime in the interior of ice machine.out back
- Observed cutting board heavily grooved/pitted and no longer cleanable.sushi bar
- Critical - Observed employee dry hands on clothes/apron after washing. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.toaster oven at sushi bar
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.milk and half n half bar RIC
- Critical - Observed shrimp cold held at greater than 41 degrees Fahrenheit.over filled recommend rapid chill. Corrected On Site.
- Critical - Observed toxic item improperly stored on top of dishmachine. Corrected On Site.
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6/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board badly grooved/pitted and no longer cleanable.cook line.new boards on order.must be complied by next unannounced inspection
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2/16/2011 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation.sauce made with sour cream and fresh garlic made 10/10. Corrected On Site.manager discarded
- Critical. No tag stored with box on fresh shellfish in walkin cooler.
- Critical. Whole shell eggs stored over cooked foods in the walkin cooler. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Observed cutting board badly grooved/pitted and no longer cleanable.cook line
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.0ppm Must use 3 bay sink for ware washing.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.over 200 ppm Corrected On Site. Repeat Violation.
- Observed heavy build-up of grease on hood filters
- Cleaned and sanitized plates on cook line not stored protected.food spillage on plates
- Critical. Observed several live flies in kitchen.
- Observed ceiling tiles and light sheilds soiled with accumulated dust.kitchen
- Observed personal care item stored with food.jackets
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.over 200 + Corrected On Site. Repeat Violation.
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12/17/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 16-02-1 Observed warewashing machine curtains Torn.on order
- Critical. Violation: 17-03-1 Observed /inaccurate/damaged gauges on dishmachine.not working.parts on order
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9/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cooked chicken wings 47F,cooked chicken breasts 46F,mashed potatoes 46F,lobster bisk 45F,cooked pasta 45F all found in walkin cooler.
- Critical. walkin cooler ambient temperature is 50F.THIS UNIT IS NOT TO BE USED TO STORE PHF'S TILL MAINTAING 41F OR BELOW This violation must be corrected by : 09/23/2010.
- Critical. Dessert display cooler ambient temperature 70F.no phf'S stored in at this time
- Observed employee with no beard guard/restraint.
- Critical. Observed warewashing machine curtains Torn
- Critical. Observed /inaccurate/damaged gauges on dishmachine.not working
- Clean wiping cloth stored under cutting boards at the sushi bar Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.over 200 ppm Corrected On Site.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed heavy encrusted, soiled material on slicer.left over night
- Observed moderate build-up of food debris, dust or dirt on gaskets on cook line RIC. Corrected On Site.
- Observed soda gun holster with heavy accumulated slime/debris.bar
- Waste line missing at soda gun holster.bar
- Critical. Handwashing cleanser lacking at handwashing lavatory and paper towels.outside bar
- Critical. Observed toxic item improperly stored on top of dishmachine .
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.over 200 ppm Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.bar
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9/22/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served.sushi rice left in container over night
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.cooked fish and soups in the walkin cooler
- Critical. Observed raw beef over raw fish in the walkin freezer that is covered in saran wrap. Corrected On Site.
- Critical. Observed raw beef over cooked fish in the walkin cooler. Corrected On Site.
- Observed ALL cutting boards on cook line and sushi bar BADLY grooved/pitted and no longer cleanable.RECOMMEND TO REPLACE OR RESURFACE
- Critical. Observed heavy soil build up on reach-in cooler gaskets.cook line
- Critical. Observed buildup of slime in the interior of ice machine sheild.kitchen
- Observed handsink at the bar has heavy slime/mold-like build-up.
- Cleaned and sanitized equipment, linens or not properly stored.stored with mixer and food Corrected On Site.
- Critical. Handwash at the outside broken and hole in the bottom of sink
- Critical. Observed handwash sink used for purposes other than handwashing.bar hand sink used as a dump station.
- Critical. No handwashing sign provided at a handsink used by food employees.ladies rest room
- Observed moderate dust on ceiling tiles and/or air conditioning vent covers.kitchen/prep
- Lights missing the proper shield, sleeve coatings or covers.above cook line
- Observed personal care item stored with food.jackets stored on shelf with food. Corrected On Site.
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3/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/17/2009 | Complaint Partial | Inspection Completed - No Further Action |
- 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.washed hands and gloves applied. Corrected On Site. Repeat Violation.
- Critical. Observed employee eating in a food preparation or other restricted area.
- Observed cutting board grooved/pitted and no longer cleanable.suhi bar. Repeat Violation.
- Food-contact surface not smooth and easily cleanable.wooden bowl for sushi rice.absorable wood.
- Critical. No handwashing sign provided at a handsink used by food employees.sushi bar
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9/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/12/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/11/2009 | Routine - Food | Warning Issued |
| No report available. | 10/20/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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