- Basic - Equipment in poor repair. Lid of chest freezer **Warning**
- Basic - Interior of chest freezer in disrepair/has exposed insulation. **Warning**
- Basic - Stored food not covered in chest freezer. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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11/12/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. **Warning**
- Basic - Bowl or other container with no handle used to dispense food.bulk rce **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. **Corrected On-Site** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Equipment in poor repair. Lid of chest freezer **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Coked rice **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 92° **Warning**
- Basic - Interior of chest freezer in disrepair/has exposed insulation. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Paper towel used as liner for food container. **Corrected On-Site** **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Stored food not covered in chest freezer. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrective action taken , added more water to dilute **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- 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. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. **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 and the time removed from temperature control cannot be determined. See stop sale. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Cook line **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sushi bar bowls with discarded ice and lemons **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Near ware washer **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **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. **Warning**
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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11/10/2014 | Routine - Food | Warning Issued |
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. On shelf above expo line.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Light not functioning. Cookline.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above cookline.
- Basic - Soiled reach-in cooler gaskets. Across from cookline.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by plastic prep pan.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Rice in walk in cooler.
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4/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Food placed in soiled container/equipment. Sliced yellow squash in cardboard box
- Basic - Food stored on floor. Bulk spices **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
- Basic - In-use whisk and utensils stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Spray bottle containing a food product not labeled.
- Basic - Storage of tools on shelf above or with food. Dry storage area
- Basic - Stored food not covered in reach in cooler.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 00 ppm in bucket
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw Beef over scallops
- Intermediate - Employee filled metal bowl at handwash sink.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled.
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on air filters on ice machine
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Dented/rusted cans present.
- 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. **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Ortho
- Intermediate - Hot water not provided/shut off at employee handwash sink. Cooks line
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled.
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/14/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In flour and sugar bins.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in kitchen. Lettuce bucket on floor on service line
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In back kitchen area.
- Basic - Employee eating in a food preparation or other restricted area. On cooksline and service line.
- Basic - Employee personal items stored in or above a food preparation area. Employee backpack on top of prep cooler on cooksline.
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Back kitchen near back door and prep table. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Large flour and sugar bins.
- Basic - Spray bottle containing a food product not labeled. On cooks
- Basic - Wet mop not stored in a manner to allow the mop to dry. Outside back door on ground.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep tables.
- Basic - Working containers of food removed from original container not identified by common name. Near cooksline.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell Eggs over vegetables Reachin cooler near cooksline. And walkin cooler
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food manager certification expired. 1/16/2007
- Intermediate - Handwash sink not accessible for employee use due to being blocked by rolling plate storage rack.
- Intermediate - Handwash sink used for purposes other than handwashing. Bucket in Handsink near Dishwash machine area.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hot water turned off at Handsink on cooks line.
- Intermediate - No certified food manager for establishment.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. On service line.
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1/10/2013 | Routine - Food | Warning Issued |
- Violation: 14-27-1 Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filters behind ice machine dated 12/02/2010. Repeat Violation.
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6/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice in the walk-in cooler measured 45 - 47 degrees F. Cook stated all rice was cooked yesterday. Observed three large bins of cooked rice covered during cooling. See stop sale notice. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food being cooled by nonapproved method. Observed cooked pasta being cooled in a large plastic container, covered with plastic wrap. Repeat Violation.
- Observed ice scoop with handle in contact with ice - bar. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Using bowl as scoop in cooked rice container. Corrected On Site. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking spatulas stored in 76 degrees F water. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked rice on preparation table measured 76 degrees F. Product placed in cooler to control temperature.
- Critical - Observed raw animal food stored over cooked food. Raw beef stored above cooked pasta in "Pepsi" cooler. Corrected On Site. Repeat Violation.
- Critical - Observed unlabeled spray bottle. Degreaser in spray bottle not labeled. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filters behind ice machine dated 12/02/2010. Repeat Violation.
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6/7/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Equipment and utensils not properly air-dried. Observed wet nesting on cleaned containers.
- Critical - No conspicuously located thermometer in holding unit. Observed two broken thermometers in sushi bar coolers. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Observed cooked rice (47F) in the walk-in cooler in large plastic container covered during cooling. Manager stated rice was cooked ~3 hours ago. Product moved into the walk-in freezer to control temperature. Corrected On Site.
- Observed ice scoop with handle in contact with ice - sushi bar. 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 using bowl without handle as scoop in fried rice container. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in 77F water. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tempura on ice measured 56F. Product placed in working cooler to control temperature.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs stored above mushrooms in pepsi cooler and raw eggs stored above cheese in the walk-in cooler. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked sushi rice at sushi bar measured 88F. Time as public health control application was given on 04/12/2011. Repeat Violation.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. No service records available for water filters above ice maker.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Measured 0 PPM. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Sugar and corn starch in plastic containers not labeled. Corrected On Site.
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2/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Observed buildup of mold like substance in the interior of ice machine.
- Critical - Observed food stored on floor. Sauces in plastic containers and other food items stored on the floor in the walk-in cooler and walk-in freezer.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Using bowl without handle as scoop in rice container. Corrected On Site.
- Observed personal care item stored with food. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Liquid eggs (55F) and pot. starch (64F) on cooks cart. Product placed on ice to control temperature.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw eggs stored above butter in the pepsi cooler. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Degreaser in spray bottle not labeled. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked rice in sushi bar measured 95F. Time as public health control application was given on last routine inspection.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Spices in plastic container not labeled. Corrected On Site.
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9/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured - sushi bar.
- Critical - Cold water not provided/shut off at employee handwash sink - kitchen.
- Critical - No handwashing sign provided at a handsink used by food employees - dining room.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed torn foil paper on storage shelf for stove.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils - kitchen and bar area.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Observed utensils and pans stored in the handwash sink.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Observed using cups without handle as scoop in sugar and sauce containers.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 81F water in kitchen. Corrected On Site.
- Observed knife block in use to store knives.
- Observed leaking pipe at plumbing fixture. Water not shutting off at handwash sink in kitchen.
- Critical - Observed potentially hazardous food thawed in standing water. Observed shrimp thawing in standing water at the 3-compartment sink. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening - milk.
- Critical - Observed raw animal food stored over ready-to-eat food. Observed raw beef stored over vegetables in the walk-in-cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Observed raw meat stored over ice cream in the chest freezer. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Observed raw chicken and beef stored in the same pan in the make table refrigerator. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef not chicken stored together in the walk-in-freezer.
- Critical - Observed uncovered food in holding unit/dry storage area. Open bag of dry garlic not stored in covered container.
- Critical - Observed unlabeled spray bottle - kitchen.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked rice at sushi bar measured 86F.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked rice and pasta in the walk-in-cooler not date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Observed not provided at sushi bar.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name - spices, sauces, etc. in plastic containers in kitchen.
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4/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hand wash sink lacking proper hand drying provisions. bar area
- 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. Pro
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12/27/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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