- Basic - Attached equipment soiled with accumulated grease. Hood is greasy **Repeat Violation**
- Basic - Bowl or other container with no handle used to dispense food. To go cup in soy sauce **Corrected On-Site** **Repeat Violation**
- 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. Duck sauce scoop **Corrected On-Site** **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Fish case. Gave thermometer **Corrected On-Site** **Repeat Violation**
- Intermediate - Identity of food or food product misrepresented. Crab is really krab
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10/27/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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07/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Attached equipment soiled with accumulated grease. Hood greasy
- Basic - Bowl or other container with no handle used to dispense food. Rice has a to go cup in it
- Basic - Dirty paperused to line nonfood-contact shelves.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Ciffee **Repeat Violation**
- Basic - Employee personal items stored in walk in cooler with food served to the public. Children's medicine and bottles on walk in cooler shelf above bean sprouts for the public.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Childrens helmets by to go containers. There are childrens toys, bikes etc in the and throughout the kitchen and food prep area
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook has glass bracelet
- Basic - Floor soiled/has accumulation of debris. Kitchen
- Basic - Hood soiled with accumulated grease.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 88f **Repeat Violation**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Cup in oil and dry spice container **Corrected On-Site**
- 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. There is a to go cup in the soy sauce **Corrected On-Site**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Window and back door open
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Bean sprouts 46f, rice 45f, walk in cooler. Corrcetive action taken.
- High Priority - Live, small flying insects in food preparation area. I live on the lie
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn 45f. Corrective action taken
- Intermediate - Accumulation of food debris/grease on food-contact surface. To go containers in large plastic bin
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Noodles at room temp **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Lid on oil and died spice mix **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Childrens toys in the way of the handink **Corrected On-Site** **Repeat Violation**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Nonservice animals in the food establishment or on premises. Cat wondered into the kitchen due to the open door
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice in walk in
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5/15/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/3/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing.both rest room **Warning**
- Basic - Cloth used as a food-contact surface.walk in cooler **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **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. **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site** **Warning**
- Basic - Heavy Accumulation of debris inside warewashing machine. **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
- Basic - Hood heavily soiled with accumulated grease. **Warning**
- Basic - In-use knife/knives stored in crack between equipment and wall.meat cleaver **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.86° **Warning**
- Basic - Interior of microwave heavily soiled with encrusted food debris. **Warning**
- Basic - Leaking pipe at plumbing fixture.hand sink by upright cooler **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Rest room and kitchen **Warning**
- Basic - Reuse of single-use number 10 cans.for sugar **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Warning**
- Basic - Uncleanable knife block in use to store knives.cook line **Warning**
- High Priority - Butane stored with/above food, dry storage area **Warning**
- High Priority - Medicine stored in refrigerator/cooler with food. **Corrected On-Site** **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.grouper and salmon. must be fully cooked can not be served raw for sushi. Salmon is purchased from MB seafood they for died a letter that states salmon is raised in net pens fed parasite free food.grouper must be fully cooked to the minimum cooking temp of 145° for 15 seconds **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sushi rice 74° must be discarded at 2:30 pm **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times.cook line north end **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at ALL handwash sinks **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink.cook line and prep area **Corrected On-Site** **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 roce **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. For prep lady that just came in today.(mom) **Warning**
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1/31/2014 | Routine - Food | Warning Issued |
- Basic - Attached equipment soiled with accumulated grease.hood system is greasy
- Basic - Employee personal items stored in or above a food preparation area.baby bottles not in a seperate container in walk in
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.cook has bracelet on
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.To go cup in sauce in storage area
- Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doorsThere is bed in the office
- Basic - No handwashing sign provided at a hand sink used by food employees.line
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.corrected on site to 100pm
- High Priority - Displayed food not properly protected from contamination.numerous chopped vegetables cover by napkins and cloths
- High Priority - Operator unable to provide invoice to verify the source of the food. See stop sale. Sams club salmon missing invoice
- High Priority - Raw animal food stored over ready-to-eat food.whole shell eggs over carrotts
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.71f sitting out.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. No verifyable health policy on site
- Intermediate - Cutting board(s) stained/soiled.line
- Intermediate - Employee training does not include food allergen awareness information.
- Intermediate - Establishment has no procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.raw sushi items shall be marked on each line item
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.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. Server
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7/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.cook **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **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. **Warning**
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2/21/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.cook **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.80f **Warning**
- Basic - In-use tongs stored on oven door handle between uses. **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.sugar scoop is a to go cut **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Plumbing system in disrepair.handsink by drie through **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.beef CH 47f, chicken CH 46f, meatballsCH 447f **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. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.items in prep box holding greater than 41F for several hours **Warning**
- Intermediate - Cold holding equipment incapable of 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. Large prep box **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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. **Warning**
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2/15/2013 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Observed less than 1 handwash sink or number required by law for employees.missing sink by window. Provide sink per plans prior to opening.
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12/3/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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