- Basic - Floor tiles missing. Under handwash sink by back door
- Basic - Hood soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine + 200ppm . Corrected to 100ppm
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11/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In rice **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Tested 3 times. 0ppm
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 117°. Operator removed. **Corrected On-Site**
- Basic - Reach-in freezer gasket torn/in disrepair. White freezer in main kitchen, gasket torn and soiled
- High Priority - Raw animal food stored over ready-to-eat food in reach-in freezer. Raw soft shell crab in unsealed packages over spring rolls in reach in freezer. **Corrected On-Site**
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1/14/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair. Cookline cooler not maintaining 41° or below. Cooler CANNOT BE USED to stor food until maintaining proper holding temperature.
- Basic - Hole in wall. By back door next to dish area
- Basic - Interior of reach in freezer in disrepair/has exposed insulation.
- Basic - Reach-in cooler gasket torn/in disrepair. Black fridge cooks line
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Not changed everyday per oprator.
- Basic - Wall soiled with accumulated food debris. Around dish wash area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. pre cooked chicken 52°, bean sprouts 51°, raw chicken 54°. Operator states food has been in cooler less than 3 hours, recommended rapid chill to bring food to required holding temperature for cold holding. Foods not at temperature within 30 minutes from time of initial observation. Operator voluntarily discarded.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Chicken over pork in reach in freezer.
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9/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In all dry ingredient bins
- Basic - Employee personal items stored in or above a food preparation area. Employee items stored on avocados **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water 110?F
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. A cookline 80?F
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp and pork at 45?F, operator rapid chill in the reach in freezer, shrimp and pork at 37?F before departing location.
- High Priority - Raw animal food stored over cooked food. Raw pork and raw shrimp over cooked duck in the reach in cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer y not all products commercially packaged. Raw chicken over raw pork and raw beef in the reach in freezer
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef rinse cloth at three bin sink and resumed work without changing gloves
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. This violation must be corrected by : 12-15-12. No proof of employee training.
- Observed card board used as shelf cover in RIF. Card board used for shelf liner
- Critical - Observed raw animal food stored over ready-to-eat food.raw fish over clean vegetables in RIC raw beef,fish over sauces in the walk in cooler. Repeat Violation. Raw scallops in Saran Wrap stored over cooked rice that is in Saran Wrap in RIF
- Observed ripped/worn tin foil used as shelf cover. Ripped foil
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.sushi grade fish No date
- Critical - Required consumer advisory for raw/undercooked animal food not provided on sushi menu. consumer advisory posted on menu and fish is parasit destroyed by indication on invoice. This violation must be corrected by : 12-15-12. No indication on sushi menu of raw/undercooked fish for dushi
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12/17/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- 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. This violation must be corrected by : 12-15-12.
- Observed card board used as shelf cover in RIF.
- Critical - Observed raw animal food stored over ready-to-eat food.raw fish over clean vegetables in RIC raw beef,fish over sauces in the walk in cooler. Repeat Violation.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.sushi grade fish
- Critical - Required consumer advisory for raw/undercooked animal food not provided on sushi menu. consumer advisory posted on menu and fish is parasit destroyed by indication on invoice. This violation must be corrected by : 12-15-12.
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10/15/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/21/2012 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.- dishmachine not sanitizing, operator shall use three compartment sink until dishmachine is capable of sanitizing.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days.- escolar, wahoo, snapper records not kept for over a week This violation must be corrected by : 4-2-12.
- Critical - Identity of food or food product misrepresented.- white tuna stated for rory roll escolar is used in rory roll. This violation must be corrected by : 2-9-12.
- Observed employee with no hair restraint.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.- dishwasher unfamiliar with how to use test strips
- Observed equipment in poor repair.- reachin cooler flip top in poor repair
- Critical - Observed garbage can used as prep table.
- Observed gaskets with slimy/mold-like build-up.- reachin cooler gaskets
- Observed ice scoop with handle in contact with ice.- Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.- raw shell eggs over ready to eat in walkin cooler- Corrected On Site.
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2/2/2012 | Routine - Food | Warning Issued |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.- cooked rice
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.-rice
- Critical - Observed potentially hazardous food thawed at room temperature.- fish- Corrected On Site.
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10/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee improperly washing hands. observed sushi chef wash hands with gloves on. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw chicken over sauce in walkin cooler
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -sushi chef Corrected On Site.
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4/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container./flour
- Observed ice scoop with handle in contact with ice./ice bin Corrected On Site.
- Observed all cutting board moderately grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses./cooks line
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8/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./sprouts,tempura flour recommended rapid chill Corrected On Site./ tempura flour 78 degrees f -cooks line -Bean sprouts 63 degrees f were just prepped and are ambient cooling in reach in
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation./raw chicken above raw beef,fish tall freezer Corrected On Site./raw chicken not hermically sealed over raw pork,raw beef
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4/30/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./sprouts,tempura flour recommended rapid chill Corrected On Site.
- Critical. Observed food being cooled by nonapproved method./ in big plastic bow and covered -re-educated on process
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours./cooked chicken/ cooling after 3 hrs walk in cooler
- Critical. Observed potentially hazardous food thawed in an improper manner./outside on the ground in container with hose running water
- Critical. Observed raw shrimp defrosting in container on ground outside by back door
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation./raw chicken above raw beef,fish tall freezer Corrected On Site.
- Food-contact surface not smooth and easily cleanable./observed that the establishment was utilizing the bamboo mat-has new sushi roll mat (plastic ) but aren't utilizing
- Food-contact surface not smooth and easily cleanable./utilizing wood bowl to make sushi rice
- Observed clean pots,pans stored on outside table to dry
- Critical. Observed expired Food Manager Certification.
- 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. has program to utilize no employees trained
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2/24/2010 | Routine - Food | Warning Issued |
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit./ rice scoop water at 120 degrees f Corrected On Site.
- Nonfood-contact equipment not designed and constructed in a durable manner/ bamboo rolls
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9/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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