- Basic - Bowl or other container with no handle used to dispense food. Plastic cups used in rice bins. **Repeat Violation**
- Basic - Employee eating in a food preparation or other restricted area. Employees eating lunch in kitchen.
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Wire sponge used on woks on cookline.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Large wooden bowl used to prepare sushi rice. **Repeat Violation**
- Basic - Food stored on floor. Bucket of ginger in storage near back door. **Repeat Violation**
- Basic - In-use knife/knives stored in cracks between pieces of equipment and tongs on oven door handle. On cookline.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In sushi case.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Beneath warewashing area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken in Walk in cooler 47°. Moved to Walk in freezer for rapid cooling. **Repeat Violation**
- High Priority - Presence of insects, rodents, or other pests. Ants on wall mounted knife rack above rear prep table.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Beef over fish in speedrack in Walk in freezer. **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Lysol cleanser stored above utensils and single use items in warewashing area. Corrected by manager. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Plan only partially filled out. Procedures not identified. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken in Walk in cooler, manager unable to identify date cooked.
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09/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Container used inside the sugar bucket on the shelf by back door **Corrected On-Site** **Repeat Violation**
- Basic - Cloth used as a food-contact surface. Paper towel used to wrap crab and seafood in sushi bar, and Reach in cooler by cookline
- 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. Employee Open bottle water on the prep table by sushi bar **Corrected On-Site** **Repeat Violation**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee raw pork, open milk in the Reach in cooler and Walk in Cooler, throughout the store.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Laminate bowls on the cookline **Repeat Violation**
- Basic - Food stored on floor. Case of pork on the floor Walk in Freezer, jug of oil on the floor by back door. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar **Repeat Violation**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher using running water to wash the containers with no sanitizer, Three Compartment Sink Quaternary Ammonium Not Set Up, advised employee to run through Dish machine prior to used. **Repeat Violation**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Mackeral order from The Fishman's Dock does not have parasite destruction information provided. And Person in Charge stated the fish is served raw.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 52°F, upright Reach in cooler glass door by soda rack in kitchen, manager discarded. Reach in cooler ambient temperature is 49°F do not stored any Time/Temperature Control for Safety Foods until the cooler are able to keep food internal temperature under 41°F
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw lobster behind the cut cabbage, raw chicken container behind the cut cucumber, make table cooler by cookline **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Pre portion of raw chicken above the pre portion of raw fish, on speed rack in Walk in Freezer **Corrected On-Site**
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. Miso soup 124°F, forget to turn on the warmer, Person in Charge turn on high., by cookline
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Butter 52°F, upright Reach in cooler glass door by soda rack in kitchen, manager discarded. Reach in cooler ambient temperature is 49°F do not stored any Time/Temperature Control for Safety Foods until the cooler are able to keep food internal temperature under 41°F
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Water cups, Hand Wash Sink by office, also bowl inside the Hand Wash Sink by sushi bar far end **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Time as Public Health Control form provided and discuss with Person in Charge
- 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. 3 employee worked just over 2 months
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Sushi fish in case at sushi bar.
- Basic - Bowl or other container with no handle used to dispense food. In sugar. **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. Open water bottle above prep table. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic and metal containers near Dishmachine.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Laminate bowls on cook line.
- Basic - Food stored on floor. Sauce and oil in kitchen. Noodles in attic.
- Basic - Ice scoop stored with handle in contact with ice in ice machine. **Corrected On-Site**
- Basic - Light not functioning. Under hood.
- Basic - Single-service items stored on floor. Numerous items on floor in attic.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish washer used running water to wash bowl with no rinse step. Three Compartment Sink Quaternary Ammonium Not Set Up. Advised employee to run through Dish Machine prior to use.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw shell eggs over fish in sushi cooler. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Container of toxic substance not labeled. Sanitizer bucket in kitchen. **Corrected On-Site**
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8/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. By soda fountain.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walkin cooler ambiant thermometer at 45F. Potentially hazardous food relocated to reachin cooler. Only produce in walkin cooler, and shell eggs. Do not use walkin cooler for potentially hazardous foods until it can maintain a holding temperature of 41F or below
- Critical - Food Service Manager not certified after 30 days of employment.
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Knifes stored between make table cooler and preperation table on cookline
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook preparing cabbage on cookline. Employee put on gloves
- Observed cooler gasket torn/in disrepair. Small make table cooler on cookline
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wooden bowl used for sushi rice.
- Observed gaskets with build-up. Small make table cooler on cookline
- Critical - Observed handwash sink used for purposes other than handwashing. Frozen shrimp sitting in handsink
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Container of raw beef stored behind container of raw shrimp on make table cooler. Manager changed item location. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Containers of raw chicken stored over ready to eat foods in walkin cooler
- Critical - Observed interior of microwave soiled. Interior top of microwave, on server side of cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken in walkin cooler at 48F. Chicken relocated to reachin coolers.
- Critical - Observed potentially hazardous food thawed at room temperature. Frozen shrimp sitting in handsink near walkin cooler.
- Critical - Vacuum breaker mising at hose bibb. At faucet outside backdoor, with hose attached.
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8/10/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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