- Basic - Bowl or other container with no handle used to dispense food. At tempura batter bag in dry storage area. **Corrected On-Site** **Repeat Violation**
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. Above dish machine at hibachi kitchen.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. At left ice bin in bar area. **Corrected On-Site**
- Basic - Ice scoop stored with handle in contact with ice in ice machine. At hibachi kitchen. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Reach in cooler at hibachi kitchen.
- Basic - Raw animal food stored above unwashed produce. Raw steak stored above unwashed pineapple at walk in cooler. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Raw steak and vegetables. **Corrected On-Site** **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with single-service items. Observed stainless steel polish stored with Togo containers at main kitchen. **Corrected On-Site**
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6/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. At vintages bucket in dry storage area. **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. Near cook line. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in kitchen. Cases of cooking oil stored on floor near cook line. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. At sushi bar.
- Basic - Stored food not covered in walk-in cooler. Several tubs of washed/chopped vegetables. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Near dish washing area. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw salmon stored above ready to eat vegetables at reach in cooler near cook line. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken stored above raw shrimp at walk in cooler. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. At dish washing area.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Server station near cook line.
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2/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/31/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor under shelving. At bar area.
- Basic - Cloth used as a food-contact surface. Covering chopped vegetables in walk in cooler. **Corrected On-Site**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. A bar area.
- Basic - Soiled reach-in cooler gaskets. At sushi bar. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Peeled onions. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- 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.
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9/30/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of soil/debris on the floor under shelving. At bar area.
- Basic - Cloth used as a food-contact surface. Covering chopped vegetables in walk in cooler. **Corrected On-Site**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. A bar area.
- Basic - Soiled reach-in cooler gaskets. At sushi bar. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Peeled onions. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- 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.
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7/30/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Bowl in rice bucket, vinegar. **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. Covering vegetables in walk in cooler. **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 - Employee with no hair restraint while engaging in food preparation. Several kitchen employees.
- Basic - Ice scoop stored with handle in contact with ice in ice machine. **Corrected On-Site**
- Basic - Soda gun holster with accumulated slime/debris. Standing water at both bar soda gun holsters.
- Basic - Soiled reach-in freezer gaskets.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. Sanitation bucket at only 10 PPM at pump station.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Wontons on kitchen prep table at 72? F, sauces in ice bath at server station at 60? F. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef in walk in cooler. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Spray bottles on rack next to rice cookers with to go trays and food pans. **Corrected On-Site**
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3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Corrected On Site.
- Critical - Covered waste receptacle not provided in women's bathroom. Repeat Violation.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface. ON LETTUCE REACHIN
- Critical - Observed cloth used as a food-contact surface. STEAKS WALKIN
- Critical - Observed container of medicine improperly stored. VASELINE and ASPRIN
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. CUTTING VEGGIES IN KITCHEN Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. SUSHI Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands. WASHING COFFEE BASKET
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. EGG BATTER AT 45F
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RICE SUSHI BAR AT 94F
- Critical - Observed uncovered food in holding unit/dry storage area. SCALLOPS WALKIN
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. RICE
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. RICE AT 119F
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried; containers wet nesting on dish rack. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink; sushi and kitchen hand sink.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor; sauce in reach in cooler. Corrected On Site.
- Observed ice scoop with handle in contact with ice at ice bin. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation; chicken over shrimp in walk in cooler. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation; shell eggs over shrimp in reach in cooler. Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed uncovered food in holding unit/dry storage area; carrots and onions in walk in cooler. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area; tea at drink station. Corrected On Site.
- Critical - Observed unlabeled spray bottle; pink cleaning detergent hanging on rack. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Rice on prep table.
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6/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a proper manner. scoop without handle in chopped onion/carrot mix in walk in cooler. Corrected On Site.
- Equipment or utensils not designed or constructed in a proper manner. scoop without handle in rice.
- Critical - Observed cloth used as a food-contact surface. mushrooms and carrots stored on cloth napkins in reach in cooler. Repeat Violation 4-4-11.
- Critical - Observed food stored on floor. beef soup base by walk in cooler. Corrected On Site.
- Critical - Observed food stored on floor. bucket of sauce, and carrots in walk in cooler. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spoon in water at 78F under rice cooker in kitchen. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter at 44F on cook line. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. beef over tomatoes in walk in cooler.
- Observed residue build-up on nonfood-contact surface. top of soda station ice bin.
- Observed soda gun holster with accumulated slime/debris at bar. Repeat Violation 4-4-11.
- Critical - Observed soil buildup inside ice machine.
- Critical - Observed uncovered food in holding unit/dry storage area. chopped onion/carrot mix in walk in cooler. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. onions in walk in cooler. Corrected On Site.
- Critical - Observed unlabeled spray bottle. all purpose cleaner and windex. Repeat Violation 4-4-11.
- Critical - Raw animal food not properly separated from ready-to-eat food. broccoli on top of eggs in walk in cooler.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation 4-4-11.
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1/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- In use food dispensing utensils properly stored
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Storage/handling of clean equipment, utensils
- Critical - Toxic items labeled and used properly
- Critical - Water source safe, hot and cold under pressure
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Potentially hazardous food properly thawed
- Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
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9/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Equipment and utensils not properly air-dried.
- Equipment or utensils not designed or constructed in a durable manner; gardening tool used in cooked rice.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container; cooked rice in walkin cooler.
- Critical - No handwashing sign provided at a handsink used by food employees; at sushi bar. Repeat Violation.
- OBSERVED BOWLS USED TO DESPENSE RICE, SEASONING.
- Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles; both soda dispensers .
- Critical - Observed cloth used as a food-contact surface; covering lettuce.
- Critical - Observed encrusted material on can opener.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Critical - Observed food stored on floor, dry storage. Corrected On Site.
- Critical - Observed handwash aids at a non-handwash sink; at sushi bar.
- Observed ice scoop with handle in contact with ice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. seafood-fish. Corrected On Site. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation; shell eggs over beef.
- Observed soda gun holster with accumulated slime/debris; at Bar
- Critical - Observed unlabeled spray bottle.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit; rice at sushi bar.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical. Observed soil buildup inside ice bin in main kitchen.
- Critical. No handwashing sign provided at a handsink used by food employees at sushi bar.
- Observed food debris accumulated on kitchen floor behind ice machine.
- No copy of latest inspection report.
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1/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/2/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; salmon 44F. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures; far right sushi window. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit; far right sushi window.
- Critical. Observed food stored on floor; boxes of fryer oil and buckets of soy sauce in store room.
- Critical. Observed cloth used as a food-contact surface; in bustubs in walk-in cooler. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container; panko breadcrumbs at sushi bar.
- Critical. Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. Corrected On Site.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees; sushi bar. Corrected On Site.
- 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. For reporting purposes only.
- Critical. License expired within 30 days after expiration date.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. No proof of required employee training provided. This violation must be corrected by : 8-17-10.
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6/15/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/17/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. sushi vinegar
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. shell eggs over washed kale Corrected On Site.
- Critical. Observed food stored on floor. case of avacadoes 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. server cutting lemons Corrected On Site.
- 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. rice Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. tea Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. sushi bar Corrected On Site.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Observed single-service articles stored without protection from contamination. to go items need to be inverted Corrected On Site.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions. sushi bar Corrected On Site.
- Critical. Observed container of medicine improperly stored. tylenol Corrected On Site.
- Critical. Observed toxic item improperly stored. windex Corrected On Site.
- 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. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
- 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. In progress. This violation is already pending on a previous AC dated 1-6-10
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2/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sushi rice held using Time as a Public Health Control with no documentation provided.
- Critical. Violation: 12A-33-1 Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. Bamboo mats not easily cleanable. Silicone mats recommended.
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Violation: 53A-07-1 No Certified Food Manager for establishment. Gregory waiting for exam results.
- 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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1/6/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sushi rice held using Time as a Public Health Control with no documentation provided.
- Critical. Violation: 08B-04-1 Observed cloth used as a food-contact surface, on sushi rice.
- Critical. Violation: 12A-31-1 Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. Sanitizer not available. Corrected On Site.
- Critical. Violation: 12A-33-1 Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. Bamboo mats not easily cleanable. Silicone mats recommended.
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses at sushi bar.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface; inside knife holsters.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface; back of handles at sushi freezer.
- Violation: 24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Ice scoops stored on top of ice machines.
- Critical. Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees st bar and in teppenyaki room.
- Critical. Violation: 41B-03-1 Observed unlabeled spray bottles.
- Violation: 51-13-1 No Heimlich maneuver sign posted.
- Violation: 51-29-1 Observed no child labor law poster.
- Critical. Violation: 53A-07-1 No Certified Food Manager for establishment. Gregory waiting for exam results.
- 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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11/4/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sushi rice held using Time as a Public Health Control with no documentation provided.
- Critical. Observed cloth used as a food-contact surface, on sushi rice.
- Observed ice scoop with handle in contact with ice at side station. Corrected On Site.
- Critical. Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. Sanitizer not available. Corrected On Site.
- Critical. Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
- Food-contact surface not smooth and easily cleanable. Bamboo mats not easily cleanable. Silicone mats recommended.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses at sushi bar.
- Observed residue build-up on nonfood-contact surface; inside knife holsters.
- Observed residue build-up on nonfood-contact surface; back of handles at sushi freezer.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Ice scoops stored on top of ice machines.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. No handwashing sign provided at a handsink used by food employees st bar and in teppenyaki room.
- Critical. Observed rodent activity as evidenced by 30-40 dried rodent droppings found in dry storage room and liquor room.
- Critical. Observed dead rodents, or other pests, in control devices. Mouse in trap in liquor room.
- Critical. Observed toxic item improperly stored; spray bottle stored over sheet pans. Chemical stored near iced tea. Corrected On Site.
- Critical. Observed unlabeled spray bottles.
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
- Observed no child labor law poster.
- Critical. No Certified Food Manager for establishment. Gregory waiting for exam results.
- 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.
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11/3/2009 | Routine - Food | Warning Issued |
| No report available. | 6/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/4/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/10/2009 | Routine - Food | Warning Issued |
| No report available. | 10/21/2008 | Routine - Food | Administrative complaint recommended |
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