- High Priority - Vacuum breaker missing at mop sink faucet.
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07/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. (Case of drink straws on floor in dry storage area) **Corrected On-Site**
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. (Water sitting in the bottom of reach-in cooler with cold table that is not maintaining temperature)
- Basic - Food stored in holding unit not covered. (Batter @ Breading station not covered) **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. (Over 200 ppm - corrected to 100 ppm.) **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Food container stored in ice used for drinks. (Container for lemons stored in drink ice in ice bin) **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Cold table: Tofu 52°f, cut lettuce 54°f, ground beef 52°, sauce 50°f)
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. (Raw shrimp over RTE carrots in reach-in cooler on cook line) **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. (Raw beef over RTE lettuce in walk-in cooler)
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. (No towels @ Hand wash sink just inside kitchen) **Repeat Violation**
- 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. (Reach-in cooler cold table not maintaining TCS foods @ 41°f or below. Tofu 52°f, cut lettuce 54°f, ground beef 52°)
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07/28/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Food stored in holding unit not covered. (Batter at Breading station not covered) **Corrected On-Site** **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. (Raw beef over RTE carrots) **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. (Containers in sink in sushi bar area) **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Old labels stuck on food containers after cleaning. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. (On 2-door stainless unit) **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. **Warning**
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11/26/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. (No handle scoop in dry rice in dry storage area) **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Case/container/bag of food stored on floor in dry storage area. (Tub of dry rice on floor) **Warning**
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. (In dry storage area) **Warning**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. (Several plastic pans staked wet) **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Food stored in holding unit not covered. (Batter at breaking station on cook line not covered) **Corrected On-Site** **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. (On chest freezer unit by dish area) **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. (Water temperature 82°f) **Repeat Violation** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Old labels stuck on food containers after cleaning. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. (On 2-door stainless unit) **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. (To go container on shelf next to walk-in cooler and on shelf in bar area not inverted) **Corrected On-Site** **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. (Reach-in cooler chicken 49°f and beef 45°f) **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. (Salmon from Mayport CandC Fisheries. Invoice states "all product must be cooked before consumption". **Warning**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. (Plastic container with leaf lettuce in reach-in cooler next to chest freezer) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Reach-in cooler across from fryers raw shrimp 45°f and raw beef 51°f. Batter at breaking station 66°f) **Warning**
- High Priority - Raw animal food stored over cooked food. (Raw beef egg rolls in reach-in cooler) **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. (Raw shrimp over vegetables) **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer _ all products not commercially packaged. (Raw chicken over raw beef in chest freezer) **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. (Raw chicken out of original packaging over squid in reach-in cooler) **Repeat Violation** **Warning**
- High Priority - Toxic substance/chemical stored by or with food. (Butane containers on shelf above rice in dry storage area) **Warning**
- High Priority - Toxic substance/chemical stored by or with single-service items. (Window cleaner on shelf above single service items) **Corrected On-Site** **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. (In 3 reach-in coolers thermometer broken or not working properly) **Warning**
- 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. (Calamari and escolar not marked) **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. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. (Soup in cooling in walk-in cooler stored in large pot) **Warning**
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9/26/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/8/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 74 degrees F
- Basic - Working containers of food removed from original container not identified by common name. Sushi bar fish not labeled.
- 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 - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in upright freezer y not all products commercially packaged.
- High Priority - Vacuum breaker missing at hose bibb. Dish wash sink faucet.
- 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. Tofu
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1/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Equipment and utensils not properly air-dried. Beverage cups are wetnesting.
- Food-contact surface not smooth and easily cleanable. Knife with handle taped. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. lime-like buildup
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Sushi prep area
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Sushi chef preparing sushi with bare hands. Corrected On Site. Employee put on gloves.
- Critical - Observed food stored on floor. Kimchi Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
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10/16/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walkin cooler
- Critical - No conspicuously located thermometer in holding unit. chest freezer
- Critical - Observed cloth used as a food-contact surface. Using a cloth bag to disperse wasabi sauce.
- Critical - Observed interior of upright freezer soiled with accumulation of food residue.
- Observed nonfood-grade containers used for food storage. Carry-out bags
- Critical - Observed papertowel used as a food-contact surface. cut oranges stored on a papertowel.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Walkin cooler: Butter 46F, Reachin Cooler: fish 45 F
- Critical - Observed raw animal food stored over ready-to-eat food.Raw chicken over oranges and bottled water.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over pork in chest freezer.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs 50 degrees F (ambient air)
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6/4/2012 | Routine - Food | Warning Issued |
- Critical - Hot water not provided/shut off at employee hand wash sink. Rear hand wash sink
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. tongs hooked on equipment handle
- Lights missing the proper shield, sleeve coatings or covers. walkin cooler
- Observed a nonfood-grade basting brush used in food. mettal banded
- Observed equipment in poor repair. Food prep scissor handles and wire cooking basket handles.
- Critical - Observed handwash sink used for purposes other than handwashing. A bowl and utensils inside the handwash sink in the sushi bar area
- Critical - Observed papertowel used as a food-contact surface. celery in sushi bar
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. freezer
- Wet wiping cloth not stored in sanitizing solution between uses. sushi bar
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10/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/17/2011 | Routine - Food | Call Back - Complied |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Added 26 seats
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Seaweed stored in dirty tin can.
- Critical - Hot water not provided/shut off at employee hand wash sinks. 89 degrees f
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. raddishs in reachin cooker
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. tongs on equipment handles Repeat Violation.
- Critical - License expired within 30 days after expiration date.
- Critical - No conspicuously located thermometer in holding unit. chest freezer
- 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. No certificates provided.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash and dry hands before putting on gloves. Repeat Violation.
- Observed employee with ineffective or no hair and restraint.
- Critical - Observed food stored on floor. Walkin cooler
- Critical - Observed papertowels used as a food-contact surface. Numerous locations. Fish wrapped in papertowels and fried foods draining onto papertowels. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tofu 51, groundbeef 51, salmon 50 degrees f in reachin cooker near dishwash area and in sushi coolee Repeat Violation.
- Critical - Observed raw animal food stored over cooked food. raw pirk over soup in freezer
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over fish in refrigerator.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed soil residue in storage containers. Tin can used to store seaweed.
- Critical - Observed uncovered food in holding unit/dry storage area. walkin cooler
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6/27/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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8/12/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked rice,cut melon in walkin.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit cut melon 52,rice 48,cream cheese 48,tofu 48 in walkin cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures walkin holding food at 48.Do not use till it can maintain 41 or below.
- Critical. Observed food stored on floor soy sauce buckets.
- Critical. Observed paper towel used as a food-contact surface fish wrapped in paper towel than wrapped in saran wrap.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location tongs hanging on stove handle.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands when putting on gloves.
- Equipment or utensils not designed or constructed in a durable manner using pan as a scoop for rice.
- Nonfood-contact equipment not designed and constructed in a durable manner bamboo sushi mat wrapped in saran wrap. Repeat Violation.
- Critical. Observed soil buildup inside ice shoot..
- Observed wall soiled with accumulated food debris by handsink.
- Critical. Observed toxic item stored by utensils windex.
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8/11/2010 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in holding unit 2 door make table.
- Critical. Observed uncovered food in holding unit/dry storage area sugar in dry storage.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands when putting on gloves.
- Observed lid in poor condition cracked in freezer for tofu. Corrected On Site.
- Nonfood-contact equipment not designed and constructed in a durable manner covering bamboo sushi mat with saran wrap.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing was 50 ppm. Corrected On Site.
- Critical. Observed interior of microwave soiled.
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2/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/4/2010 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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9/4/2009 | Routine - Food | Call Back - Complied |
- 1. OBSERVED ONE LIVE ROACH UNDER TRUE REACH IN FREEZER; ONE LIVE ROACH FOUND ON SHELF UNDER SLICER; ONE LIVE ROACH FOUND ON SHELF ABOVE PREPARATION TABLE; ONE LIVE ROACH FOUND UNDER SHELF IN STORAGE AREA.
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9/4/2009 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.VEGGIES IN WIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed dead roaches on premises.THROUGH OUT PREPARATION AREA.
- Critical. Observed dead flies on premises.THROUGH OUT PREPARATION AREA,ONE ON FOOD IN DRY STORAGE.
- Critical. Observed roach activity as evidenced byone live roaches found under true reach in freezer; one live roach found on shelf under slicer; one live roace found on shelf above preparation table; one live roach found on and under shelf in storage area. Repeat Violation.
- Critical. Observed toxic item stored by utensils.ROACH SPRAY.
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9/3/2009 | Routine - Food | Warning Issued |
| No report available. | 6/25/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/24/2009 | Routine - Food | Emergency Order Callback Time Extension |
| No report available. | 4/23/2009 | Routine - Food | Emergency order recommended |
| No report available. | 10/20/2008 | Routine - Food | Inspection Completed - No Further Action |
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