- Basic - Case/container/bag of food stored on floor in dry storage area. Rice.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In dry storage.
- Basic - Cutting board has cut marks and is no longer cleanable. CoolTech cooler, front counter.
- Basic - No mop sink or curbed cleaning facility provided. Needs hot and cold running water, either inside or outside.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door in Dishmachine room.
- Basic - Water draining onto floor surface, inside Fagor cooler, front counter.
- 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 - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon in sushi area.
- High Priority - Plumbing improperly installed. Coffee maker hose draining into hand sink, front counter.
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. Fish on top of bread, chest freezer in dishroom area.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Toaster, rice cooker, sushi room
- Intermediate - Hot water not provided/shut off at employee handwash sink. Ladies room.
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No state approved required employee training program present. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
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10/07/2014 | Routine - Food | Warning Issued |
- Basic - Exterior door has a gap at the threshold that opens to the outside, front door, prep room.
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11/20/2013 | Food-Licensing Inspection | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. Entire cook staff.
- Basic - Equipment in poor repair. 46-56 top of cooler, cookline, discarded; AND cheesecake cooler 42-50 placed in cooler 2 hours ago, moved to working cooler. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside, front door, prep room.
- Basic - Ice buildup in reach-in cooler, cheesecakes.
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted. Google online.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Pizza station.
- Basic - No handwashing sign provided at a hand sink used by food employees, sushi bar, **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair. Kosher eggs 40-46, cooler has no door.moved to working cooler. **Corrected On-Site**
- Basic - Walk-in cooler 46-56.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength, 200 ppm, 100 ppm. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Kosher eggs 40-46 moved to working cooler. Placed in cooler 2 hours ago. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. 46-46 walkin cooler, milk, eggplant, schredded cheese, pasta,eggs, ravioli 49, stop sale, 24 hour callback, stop sale. Do not use walkin until maintaining 41 or under.
- 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. Slicing tomatoes. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Schredded cheese, feta, pasta, eggs, Alfredo sauce between 46-56 stop sale, discarded. Top of cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Sushi over vegetables, sushi bar. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Walkin 45-46 cooked eggplant, low fat sour cream individual containers, pasta, ravioli. Cooler can not be used until maintaining 41 or under. 24 hour callback required on walkin. Alfredo sauce, feta cheese, pasta at 46-56 top of cooler.
- High Priority - Water line from storage tank not properly constructed, sushi counter.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Mushrooms, salmon, cooked yesterday.
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9/11/2013 | Food-Licensing Inspection | Call Back - Extension given, pending |
- Basic - Employee with no hair restraint while engaging in food preparation. Entire cook staff.
- Basic - Equipment in poor repair. 46-56° top of cooler, cookline, discarded; AND cheesecake cooler 42°-50° placed in cooler 2 hours ago, moved to working cooler. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside, front door, prep room.
- Basic - Ice buildup in reach-in cooler, cheesecakes.
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted. Google online.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Pizza station.
- Basic - No handwashing sign provided at a hand sink used by food employees, sushi bar, **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair. Kosher eggs 40-46°, cooler has no door.moved to working cooler. **Corrected On-Site**
- Basic - Walk-in cooler 46-56°.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength, 200 ppm, 100 ppm. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Kosher eggs 40-46° moved to working cooler. Placed in cooler 2 hours ago. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. 46-46° walkin cooler, milk, eggplant, schredded cheese, pasta,eggs, ravioli 49°, stop sale, 24 hour callback, stop sale. Do not use walkin until maintaining 41° or under.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheesecakes 42-50° placed in cooler this am, moved to working cooler 41° **Corrected On-Site**
- 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. Slicing tomatoes. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Schredded cheese, feta, pasta, eggs, Alfredo sauce between 46-56° stop sale, discarded. Top of cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Sushi over vegetables, sushi bar. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Walkin 45-46° cooked eggplant, low fat sour cream individual containers, pasta, ravioli. Cooler can not be used until maintaining 41° or under. 24 hour callback required on walkin. Alfredo sauce, feta cheese, pasta at 46-56° top of cooler.
- High Priority - Water line from storage tank not properly constructed, sushi counter.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Mushrooms, salmon, cooked yesterday.
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9/10/2013 | Food-Licensing Inspection | Warning Issued |
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