- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On lids of bulk containers back of establishment, employee began cleaning. Also slight build up on exterior of microwave. **Warning** At callback -slight build up of food observed on bulk containers by back door
- Basic - Cardboard used to line food-contact shelves. Soiled cardboard lining prep area center of kitchen along cook line. **Warning** At callback - soiled cardboard used to line shelf under cook line
- Basic - Food stored on floor. Containers of pickled ginger outside walk in cooler, also containers of sauces on floor back of walk in cooler. **Warning** At callback - container of oil on floor by walk in cooler, box of mayonnaise on floor by dry storage shelf back of kitchen.
- Basic - Paper towel used as liner for food container. Thoughout, on fish in back reach in freezer, on prep containers across from reach in cooler. **Warning** At callback - paper towels lining 2 containers across from cook line in prep cooler
- Basic - Soiled reach-in cooler gaskets. In sushi bar, also across from cookline, heavily soiled with mold like substance. **Warning** At callback - sushi bar cooler has build up if slimy substance and food debris on left door, reach in cooler across from cook line has mold like substance in gaskets
- Basic - Wall soiled with accumulated black debris. Under hand sink next to ice machine back of kitchen. Wall by PVC piping is heavily soiled with mold like accumulation. **Warning** At callback - PVC pipe has heavy mold like accumulation on wall by ice machine
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm bucket by hand sink on floor. **Warning** At callback- establishment using detergent and water to wipe down food contact surfaces, had manager remake wiping cloth solution by hand sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch and water 53°, recommended Time as a Public Health Control. shrimp 50°, Recommended placing below chill line. **Warning** At callback- tempura batter is not left out according to manager, but batter was sitting in cooler above chill line, batter was 66°. Recommended placing batter below chill line. Manager voluntarily discarded batter.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On lunch special menu, sashimi and sushi must be identified with a star. Raw items must also be identified on main menu. **Warning** At callback - menu does not identify raw items
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice is kept on Time as a Public Health Control, provided form. **Warning** At callback - establishment is using Time as a Public Health Control for sushi rice and has time marked rice, but has not filled out forms, provided forms, bc manager said she did not receive them.
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10/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In soy sauce. orange sauce in walk in cooler, removed by employee. **Corrected On-Site** **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On lids of bulk containers back of establishment, employee began cleaning. Also slight build up on exterior of microwave. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. Hood filters above cook line heavily soiled. **Warning**
- Basic - Cardboard used to line food-contact shelves. Soiled cardboard lining prep area center of kitchen along cook line. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. Knife in sushi bar stored between prep table and toaster oven. **Warning**
- Basic - Employee eating in a food preparation or other restricted area. Chef eating directly on prep table, initially refused to not eat on prep table until sushi chef asked him to eat elsewhere. **Corrected On-Site** **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee lunch sitting on shelf middle of cooler, corrected by employee. **Warning**
- Basic - Food stored on floor. Containers of pickled ginger outside walk in cooler, also containers of sauces on floor back of walk in cooler. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Paper towel used as liner for food container. Thoughout, on fish in back reach in freezer, on prep containers across from reach in cooler. **Warning**
- Basic - Soiled reach-in cooler gaskets. In sushi bar, also across from cookline, heavily soiled with mold like substance. **Warning**
- Basic - Wall soiled with accumulated black debris. Under hand sink next to ice machine back of kitchen. Wall by PVC piping is heavily soiled with mold like accumulation. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. 2 mops in mop sink back of kitchen. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm bucket by hand sink on floor. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. By hand sink front of kitchen, corrected by employee. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. 4 Large bulk containers back of establishment need English labels. **Warning**
- High Priority - Food stored in ice used for drinks. Container of lemons, removed by employee. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch and water 53°, recommended Time as a Public Health Control. shrimp 50°, Recommended placing below chill line. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw steak over cabbage in reach in cooler across from cookline, corrected by employee. Container of raw scallops and salmon over opened package of vegetable egg rolls in reach in freezer back of kitchen. Corrected by employee. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior top of ice machine. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Old food debris on vegetable peeler stored in plastic container hanging above prep. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Gloves and sponge stored in hand sink front of kitchen. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On lunch special menu, sashimi and sushi must be identified with a star. Raw items must also be identified on main menu. **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. No training for chef who has been here 2 months according to employee or servers/any employees. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice is kept on Time as a Public Health Control, provided form. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. On floor by hand sink front of kitchen, labeled by sushi chef. **Warning** **Corrected On-Site**
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08/12/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Multiple items in walk in cooler.
- Basic - Cloth used as a food-contact surface. On sushi rice in sushi station.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table by make table. **Repeat Violation**
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Establishment only has April invoices.
- Intermediate - Handwash sink not accessible for employee use at all times. Boxes stacked on hand sink by triple sink. **Corrected On-Site**
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5/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In bread crumbs by triple sink. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Multiple items in walk in cooler.
- Basic - Cloth used as a food-contact surface. On sushi rice in sushi station.
- Basic - Dead roaches on premises. 25 by hot water heater. 23 by triple sink.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table next to make table.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Between prep table and make table in kitchen.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Multiple scoops at 75°F in kitchen.
- Basic - In-use tongs stored on oven door handle.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table by make table. **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken over noodles in reach in freezer by triple sink.
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Establishment only has April invoices.
- Intermediate - Handwash sink not accessible for employee use at all times. Boxes stacked on hand sink by triple sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At entrance to kitchen. **Repeat Violation**
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5/5/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In cooked rice. **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. By 3comp sink.
- Basic - Food placed in soiled container/equipment. Miso paste stored in cardboard box walk in cooler.
- Basic - Food stored on floor. Cooking oil **Repeat Violation**
- Basic - Old food stuck to clean dishware/utensils. Knives on rack.
- Basic - Single-service articles not stored inverted or protected from contamination. By cola dispenser, plastic utensils.
- Basic - Sushi cooler of food not identified by common name. Sushi cooler not labeled
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working container of food not labeled in English. Bulk containers.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched hair, then handled equipment, did not wash hands.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. In line water filter by ice machine.
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Rice walkin cooler
- Basic - Carbon dioxide/helium tanks not adequately secured. Under 3 comp sink
- Basic - Case/container/bag of food stored on floor in kitchen. Boxes of frying oil, sake under hand wash inks
- 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. Screw cap bottle near tea urn
- Basic - Food-contact surface not smooth and easily cleanable. Wooden bowl used to make sushi rice
- Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. At sushi bar
- Basic - Raw animal food stored above unwashed produce. Shell eggs over boxes of lettuce walkin cooler
- Basic - Reuse of single-use articles. Chopsticks on cookline in egg batter **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. On prep table
- High Priority - Food stored in ice used for drinks. On trainer of lemons
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Chicken behind carrots in make table unit **Corrected On-Site**
- 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 and the time removed from temperature control cannot be determined. Sushi rice made at 11:00 to be discarded at 3:00 **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Beef and chicken over veggies and rice
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dirty pots and pans on prep line, plastic tub at sushi bar
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3/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Licensing
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12/17/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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