- Basic - Container of food stored on floor in walk-in cooler. Several containers of soy sauce and cut lettuce. **Repeat Violation** **Warning** At callback 10/30/14, one case of fish on floor in walk in cooler, operator stated they just received the delivery.
- Basic - Paper towel used as liner for food container. Several containers with raw fish and chopped raw onions. Throughout. **Warning** At callback 10/30/14, few container with raw fish have paper towels, sushi bar.
- 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. Several containers of raw fish used for sushi, in reach in cooler in sushi bar, also in reach in freezer at the end of sushi bar. **Warning** At callback 10/30/14, no date mark on sushi fish containers or labels with names.
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10/30/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Container of food stored on floor in walk-in cooler. Several containers of soy sauce and cut lettuce. **Repeat Violation** **Warning**
- 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. Cup of ice water on make table, kitchen. Also one next to to-go containers in sushi bar. Both discarded by manager. **Warning**
- Basic - Employee eating in a food preparation or other restricted area. Cook eating while cooking. Discussed this with manager and cook. **Warning**
- Basic - No mop sink or curbed cleaning facility provided. There is utility sink in the kitchen, across from water heater and ice machine. Manager stated this is the mop sink but they disconnected it because they want to change the tiles behind it. **Warning**
- Basic - Paper towel used as liner for food container. Several containers with raw fish and chopped raw onions. Throughout. **Warning**
- Basic - Reuse of single-use articles. Rice net. **Warning**
- High Priority - Employee switched from working with raw chicken to raw fish without washing hands. Cook grabbed raw chicken with gloves on and placed it on grill then touched reach in cooler door and grabbed a raw piece of salmon with same gloves. Discussed cross contamination and hand washing. Corrective action taken, salmons was cooked to 177°F and reach in cooler door was sanitized. **Warning**
- High Priority - Employee washed hands with no soap. Cook working on breading station. After rinsing hands started getting out wontons out of fryer. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking . Tempura batter in kitchen and sushi rice in sushi bar. Per manager and cook, both were set at 2:00 pm. Time was marked. **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Red hose connected to triple sink faucet. **Corrected On-Site** **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. Several containers of raw fish used for sushi, in reach in cooler in sushi bar, also in reach in freezer at the end of sushi bar. **Warning**
- Intermediate - Employee dumping mop water in the three-compartment sink. Per manager, mop water is dumped in triple sink because the mop sink has been disconnected to change the tiles behind it. **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Pe Di Lin 5/17/09-Serv Safe, who is the manager on duty. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Whisk used to make tempura batter, cook line. Kitchen. Removed by manager. **Repeat Violation** **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 on duty is Pe Di Lin whose certificate has expired. 9 workers engaged in food preparation. **Warning**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Ice machine installed in back of kitchen, next to water heater. Near walk in cooler. Contacted Denise in plan review. Plans must be submitted. **Warning**
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08/25/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan on kitchen
- Basic - Carbon dioxide/helium tanks not adequately secured. Sushi bar
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Rice lid **Corrected On-Site**
- 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. **Corrected On-Site**
- Basic - Equipment in poor repair. Cracked lid for sushi display
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi display **Corrected On-Site**
- High Priority - Cooked fish not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. 115° salmon, cooked again to 148° **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. To get veggies **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid under sushi bar
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 128° rice, corrective action: cooked as fried rice
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over cucumber, sushi bar **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Container in it, sushi bar **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Sushi bar **Corrected On-Site** **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Under DM **Repeat Violation**
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7/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/5/2013 | Routine - Food | Call Back - Complied |
- Basic - Bamboo bowl used for the preparation of sushi rice. Got an aluminum container **Corrected On-Site** **Warning**
- Basic - Bowl or other container with no handle used to dispense food. Shuffle cup for spice **Corrected On-Site** **Warning**
- Basic - Drain cover(s) missing. 2 by walk in cooler **Warning**
- 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. At beverage area **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Food stored on floor. Mayo jug at sushi area **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In both sushi coolers **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar **Corrected On-Site** **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons at sushi bar **Corrected On-Site** **Warning**
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. Soap in dump sink at sushi bar, moved to hand sink **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Explained to him, and went to sushi bar to wash hands, hand sink in kitchen has not water, plumber has to come back with parts to fix it mgr said **Warning**
- High Priority - Food not properly protected from contamination. Bowls with mushrooms and scallion stacked on top of each other, bottom of bowl touching veggies, server area **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Made at 10:30am, sushi rice, also tempura batter made at 11:00am, wrote time on both **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw salmon over cucumber in sushi cooler, raw chicken over veggies in walk in cooler **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 0F in reach in cooler **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Kitchen **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen **Warning**
- Intermediate - No soap provided at handwash sink. Sushi bar **Corrected On-Site** **Warning**
- 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. Has old employees certificate, 4 employee here don't have them **Repeat Violation** **Warning**
- Intermediate - Reach-in cooler shelves soiled with food debris.two coolers, one at sushi bar and one in kitchen **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Noodles made yesterday morning **Corrected On-Site** **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Blue substance by dish machine **Corrected On-Site** **Warning**
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1/3/2013 | Routine - Food | Warning Issued |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Multiple.
- Critical - Violation: 53B-08-1 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. Repeat Violation. 10-23-12; 2 servers have it, 3 cooks don't have it; must have employee training certificate by next unannounced inspection
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10/23/2012 | Routine - Food | Call Back - Complied |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Multiple.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine. Repeat Violation.
- Critical - Violation: 53B-08-1 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. Repeat Violation.
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8/16/2012 | Routine - Food | Call Back - Extension given, pending |
- Carbon dioxide/helium tanks not adequately secured. By men's room, by ice machine and behind sushi bar.
- Critical - Chlorine sanitizer not at proper minimum strength for wiping cloth buckets. Corrected On Site to 50 ppm. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Small two door reach-in cooler in kitchen. Ambient air thermometer reads 60 degrees F. Repeat Violation.
- Equipment or utensils not designed or constructed in a durable manner. Scoop with no handle in bulk rice. Corrected On Site.
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine. Repeat Violation.
- 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. Repeat Violation.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Prep table bottoms are rusted and covered with old cardboard/foil.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen by grill handwash sink. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. All equipment on cookline and all table shelves in the kitchen.
- Observed cutting board grooved/pitted and no longer cleanable. Multiple.
- Critical - Observed food stored on floor. Jugs of oil in kitchen and cases of food in walk-in freezer.
- Observed grease accumulated on kitchen floor. Under everything throughout the kitchen.
- Observed grease accumulated under cooking equipment.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 80 degree F water. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp and chicken at 58 degrees F in two door reach-in cooler. Repeat Violation.
- Observed residue build-up on nonfood-contact surface. Cookline handwash sink.
- Critical - Observed rodent activity as evidenced by rodent droppings found. Approximately 75+ old dry hard droppings observed throughout the kitchen. Repeat Violation.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. one in kitchen and one at sushi bar. For reporting purposes only.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Chicken and shrimp at 58 degrees F.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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8/15/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine
- Critical - Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. quaternary
- Violation: 29-09-1 Faucet/handle missing at plumbing fixture. prep sink faucet, kitchen
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. tilapia in it Corrected On Site. 6/15/12, container in it
- Critical - Violation: 50-06-1 License expired within 30 days after expiration date. expired on 6/1/12
- Critical - Violation: 53B-08-1 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. All employees are new, 2-3 weeks
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6/15/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salmon at 50F
- Critical - Equipment food-contact surfaces and utensils not sanitized. washed and rinsed spatula only, no sanitizer set up
- Faucet/handle missing at plumbing fixture. prep sink faucet, kitchen
- Critical - Food not properly protected from contamination. cut cucumber on basket, no liner Corrected On Site. Also soup bowls stacked on top of each other, bottom of bowl touching veggis
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. front counter and kitchen Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. front counter
- Critical - License expired within 30 days after expiration date. expired on 6/1/12
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine
- Critical - No conspicuously located thermometer in holding unit. sushi display
- No copy of latest inspection report.
- 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. All employees are new, 32-3 weeks
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. quaternary
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. front counter and kitchen 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. got cut carrots for salad, explained to her Corrected On Site. got tongs
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. dusty fan, kitchen
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. upright reach in cooler
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. grabbed raw shrimp then got cooked veggies with same gloves; explained to them Corrected On Site. washed hands and changed gloves
- Critical - Observed employee wash hands with no soap. explained to them Corrected On Site. washed again
- Critical - Observed food-contact surfaces encrusted with dust and/or soil deposits. vent in upright reach in cooler
- Critical - Observed handwash sink used for purposes other than handwashing. tilapia in it Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. spices
- Observed old food stuck to clean dishware/utensils. small bowls Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 50F salmon in reach in cooler , moved to upright reach in cooler in kitchen
- Critical - Observed potentially hazardous food thawed at room temperature. tilapia in handsink, moved to cooler Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken and seafood over veggies, upright reach in cooler, kitchen ; raw chicken over beer in walk-in cooler Corrected On Site.
- Critical - Observed rodent activity as evidenced by rodent droppings found. 8 dried droppings on shelf with clean dishes, 3 dried droppins by 3 comp sink in kitchen , cleaned up Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. tempura batter and sushi rice Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. sushi bar
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm Corrected On Site. 300ppm
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6/14/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/20/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Equipment or utensils not designed or constructed in a durable manner. big baboo bowl for sushi
- Critical - Hand wash sink lacking proper hand drying provisions. sushi bar Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. sushi bar Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. crunchy at server table Corrected On Site.
- 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. two employees expired on 9/11
- Critical - No thermometer provided to measure temperature of food product. 0-220F
- Observed detergent and sanitizer mixed together and used for wiping cloths. Corrected On Site.
- Critical - Observed food stored in ice used for drinks. lemon in ice bin Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with dust and/or soil deposits. vent in upright reach in cooler
- Observed ice scoop with handle in contact with ice. Corrected On Site. Repeat Violation.
- Critical - Observed interior of microwave soiled. interior top
- 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. tempura batter, discarded Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw salmon on top of wasabi in sushi reach in cooler; raw chicken and shrimp over veggies in upright reach in cooler Corrected On Site.
- Critical - Observed toxic item stored by food. windex by sauce, sushi bar Corrected On Site.
- Critical - Observed unlabeled spray bottle. blue substance, sushi bar
- Observed wall in disrepair. kitchen counter
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm Corrected On Site.
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12/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Violation: 05-08-1 No probe thermometer provided to measure temperature of food product.
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. OBSERVED CUP USED IN BULK SUGAR AND SALT
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair. TILE TABLE/COUNTER DISINTEGRATING. OLD FOIL USED AS SHELF COVER UNDER SMALL TABLE NEXT TO GRILL.
- Violation: 15-32-1 Observed gasket torn/in disrepair. SALAD COOLER
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 27-17-1 Water pressure lacking at fixtures that require the use of water. NO WATER AT HANDSINK NEAR TRIPLE SINK
- Critical - Violation: 35B-03-1 Outer openings not protected with self-closing doors. SELF-CLOSER BROKEN ON BACK DOOR
- Critical - Violation: 41B-03-1 Observed mislabeled spray bottle. BLEACH WATER LABELED "GLASS CLEANER"
- Critical - Violation: 47-07-2 Observed scorch marks around electrical outlet. For reporting purposes only. UNDER BAR (NEAR SODA MACHINE)
- Critical - Violation: 53B-08-1 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.
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7/29/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK-IN COOLER. ALL PHF INSIDE IN DANGER ZONE. THERMOMETER READS 52'F.
- Critical - Identity of food or food product misrepresented. "WHITE TUNA" LISTED IN SEVERAL PLACES ON MENU. OBSERVED ESCOLAR USED.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No probe thermometer provided to measure temperature of food product.
- 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.
- Critical - Observed food stored on floor. VINEGAR Corrected On Site.
- Observed gasket torn/in disrepair. SALAD COOLER
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. OBSERVED CUP USED IN BULK SUGAR AND SALT
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. RICE SPOON Corrected On Site.
- Critical - Observed mislabeled spray bottle. BLEACH WATER LABELED "GLASS CLEANER"
- Observed nonfood-contact equipment in poor repair. TILE TABLE/COUNTER DISINTEGRATING. OLD FOIL USED AS SHELF COVER UNDER SMALL TABLE NEXT TO GRILL.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SHRIMP 47, BUTTER 48, CREAM CHEESE 48, PASTA 49'F. ALL IN WALK-IN COOLER.
- Critical - Observed scorch marks around electrical outlet. For reporting purposes only. UNDER BAR (NEAR SODA MACHINE)
- Critical - Outer openings not protected with self-closing doors. SELF-CLOSER BROKEN ON BACK DOOR
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Water pressure lacking at fixtures that require the use of water. NO WATER AT HANDSINK NEAR TRIPLE SINK
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7/22/2011 | Routine - Food | Administrative complaint recommended |
Restaurant representatives - add corrected or new information about Mt Fuji, 1950 - 101 San Marco Blvd, Jacksonville, FL »