- Basic - Build-up of grease on nonfood-contact surface. Cooking equipment
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. Back area.
- Basic - Grease accumulated under cooking equipment.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated grease. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup at 100, corrected to 165. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over cut vegetables. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Probe thermometer not used to ensure proper food temperatures. **Repeat Violation**
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Missing correct language. Advisory provided to operator.
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09/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Some units
- Basic - Wall soiled with accumulated grease.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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4/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps. Sanitizer out in machine
- Basic - Equipment in poor repair. Not cooling properly, temp set too low **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice scoop stored with handle in contact with ice in ice bin.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Some units
- Basic - Raw animal food stored above unwashed produce. Eggs over vegetables
- Basic - Wall soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup, less than 3 hours **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No chlorine/quat. chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.
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2/13/2014 | Routine - Food | Warning Issued |
- Basic - Food stored on floor.krab
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee washed hands with cold water.
- High Priority - Plumbing improperly installed. Effluent from AC being discharged in to sink used for washing vegetables,
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
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10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Plumbing system in disrepair. Job being done on dishwasher machine. Requested 3 Comparment to be set up while dishwasher machine gets work done.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions knowledge.
- Intermediate - Handwash sink used for purposes other than handwashing. Preparation sink not designated at front counter (Sushi Bar).
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For Sushi rice. Explained to Management requirements. Time mark observed.
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1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored in a protected manner. (WITH UNDERLINER MAT THAT ALLOWS AIR INDIDE).
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. O ppm when tested.
- Critical - Equipment food-contact surfaces and utensils not sanitized. 0 ppm when tested.
- Critical - Hand wash sink lacking proper hand drying provisions. KITCHEN AREA by 3 COMPARTMENT SINK.
- Critical - Handwashing cleanser lacking at handwashing lavatory. KITCHEN AREA BY 3 COMPARTMENT SINK.
- Critical - No handwashing sign provided at a handsink used by food employees. KITCHEN BY 3 COMPARTMENT SINK.
- Observed cutting board grooved/pitted and no longer cleanable. KITCHEN (COOK LINE).
- Observed floor area(s) covered with standing water. BY BACK KITCHEN NEAR RICE COOKERS. Corrected On Site.
- Observed nonfood-contact equipment in poor repair 2 REACH IN FREEZER WITH BLACK LINER BAGS ON THE LIDS.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW CHICKEN OVER READY TO EAT SALAD VEGETABLES.
- Critical - Observed roach activity as evidenced by onei roach found in soda shelves.
- Observed unnecessary items on the premise. CONSTRUCTION MATERIALS.
- RICE COOKER BOWL located in an area not protected from cross contamination of mop sink.
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9/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. CHICKEN (56F) AND POTENTIAL HAZARDOUS FOODS (57F) AT KITCHEN REACH IN COOLER. DELIVERY ARRIVAL.
- Faucet/handle missing at plumbing fixture. KITCHEN AREAS.
- Critical - Hot water not provided/shut off at employee hand wash sink. KITCHEN HAND SINK.
- No copy of latest inspection report.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. POULTRY (56F Degrees) , SAUCES potentially hazardous foods (57F Degrees).
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3/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER MUST BE AT 41F OR BELOW. MUST TRANSFER TO OTHER COOLER.
- Critical - No oyster warning sign with required language provided.
- Critical - Observed expired Food Manager Certification. IN PROCESS.
- Critical - Observed toxic item stored by food. GLASS CLEANER NEXT TO SPICES.
- Observed wall in disrepair. BY SOUP STEAMERS.
- Plumbing system in disrepair. KITCHEN AREAS.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. MISO SOUP (126F). Corrected On Site.
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8/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. DISHWASHING AREA. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed toxic item improperly stored. PESTICIDE SPRAY CAN STORED NEXT TO BOTTLES OF SOY (KITCHEN ). Corrected On Site.
- Critical - Observed toxic item stored by food. CASE OF BLEACH OVER LETUCCE CASE. (DELIVERY). Corrected On Site.
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4/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PLANT FOODS (56F) , POTENCIALLY HAZARDOUS SAUCES (55F).
- Critical. Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures. PLANT FOODS (56F) , POTENTIALLY HAZARDOUS FOODS AND SAUCES(55F).
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. REACH IN COOLER.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Observed ice being scoop with glass.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BLOCKED TRASH CAN IN KITCHEN .
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. KITCHEN AREA.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Identity of food or food product misrepresented. IMITATION CRAB CALLED : CRAB , WHITE TUNA INSTEAD OF ESCOLAR FISH.
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8/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food.
- 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.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed handwash sink used for purposes other than handwashing.
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9/18/2009 | Complaint Full | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed employee with no hair restraint.
- Observed gaskets with slimy/mold-like build-up.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
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7/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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