- Basic - Bowl or other container with no handle used to dispense food. In sugar container. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Food in walk in freezer.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food not stored at least 6 inches off of the floor. Cooking oil.
- Basic - Ice scoop handle in contact with ice. **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. Scoop in sugar container.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom, front counter, prep area.
- Basic - Soil residue build-up on nonfood-contact surface. Outside of garbage can containing sugar.
- Basic - Spray bottle containing a food product not labeled. White bottle at cookline.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name. White container in prep area. **Corrected On-Site**
- High Priority - Container of medicine improperly stored. At prep area above sugar containers. **Corrected On-Site**
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cups and pans.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink. At front counter.
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10/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in soy sauce metal container.. Bowl used as scoop in dry rice container. **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. Near ice machine. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Kitchen employee. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. Metal container of soy sauce. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. On shelf near rice warmer in kitchen near freezer. **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. Scoop handle for flour container laying in product. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Ware wash area. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cooked seaweed in right side refrigerator at sushi bar at 51° F, not held more than 4 hours, moved to walkin cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked fish eggs at 52° F, and Yu (cooked fish) 53° F, eggs not held more than 4 hours and moved to walk in cooler. Yu discarded by manager. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Case and bowl of raw fish stored on top of a closed container of dressing. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Pan of raw chicken stored above raw beef. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Turned off at wall in ware wash area. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Shut off at wall in ware wash area. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ware wash area.
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6/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense uncooked rice.
- Basic - Build-up of grease/dust/debris on hood filters.
- 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. Shelf above soda machine in server station.
- Basic - Ice scoop handle in contact with ice. Ice machine.
- Basic - Interior of microwave soiled with encrusted food debris. Black Sharp.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Ware wash area.
- Basic - Reach-in cooler gasket torn/in disrepair. Make station at cook line.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salmon at small unit under table at sushi bar at 47° F, not held more than 4 hours, moved to walk in cooler and brought down to 41° F. **Corrected On-Site**
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1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. At bar area.
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Sliced raw fish(tuna), at walk in cooler.
- Basic - Bathroom door not self-closing. Employee rest room in kitchen.
- Basic - Bowl or other container with no handle used to dispense food. Vegetables and batter at cook line.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cardboard used to line nonfood-contact shelves. Dirty card board on shelving at cook line.
- Basic - Case/container/bag of food stored on floor in dry storage area. Case of cooking oil.
- Basic - Case/container/bag of food stored on floor in walk-in freezer. Buckets of ice cream.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At cook line.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several throughout kitchen area.
- Basic - Equipment and utensils not properly air-dried - wet nesting. At dish storage area.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Rice bowl.
- Basic - Floor area(s) covered with standing water. Under reach In cooler at cook line.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Raw rice bin.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddles at server area.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Main kitchen area.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. At sushi bar. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. At men's room.
- Basic - Paper towel used as food contact surface for raw tuna stored in walk in cooler..
- Basic - Reach-in cooler gasket torn/in disrepair. A sushi bar and cook line.
- Basic - Soiled reach-in cooler gaskets. At sushi bar.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Water draining onto floor surface. From reach in cooler at cook line.
- Basic - Water leaking from faucet/faucet handle. A mop sink.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Buckets at 400 ppm. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sugar bin and sauce bottles at dry storage.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. Observed food handler preparing salads with bare hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu 48°f, fish cake 56°f, at sushi bar. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Tuna stored over cucumbers at sushi bar reach in cooler. And shell eggs stored over shredded carrot at cook line. And raw shrimp stored over sauce bucket in walk in cooler.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Yellow tail 51°f, spicy tuna 45°f, salmon 45°f, octopus 48°f, at sushi bar. **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw beef 54°f at sushi bar. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. At cook line.
- High Priority - Toxic substance/chemical stored by or with single-service items. Air freshened stored near Togo containers at bar area.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. At server station.
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Toilet paper and cleaning items stored in hand sink at employee bathroom.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Sushi bar, main prep area of kitchen, server area.
- Intermediate - No soap provided at handwash sink. At bar area.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Salmon and tuna in walk in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid stored in unlabeled spray bottle at cook line.
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8/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl in flour bucket.
- Basic - Carbon dioxide/helium tanks not adequately secured. Small red one near ice machine.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in kitchen.
- Basic - Dusty ceiling in walk in cooler.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Rice bucket.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Server station.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Coca cola cooler near ice machine.
- Basic - No handwashing sign provided at a hand sink used by food employees. Ware wash area.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service items stored on floor in dry storage area. Case of napkins in wine storage room.
- Basic - Soiled reach-in cooler gaskets/door frame. Coca cola cooler near ice machine.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler rusted and build up of old food debris.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up. And door frame.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All items in make station cooler between 48? and 51? F. Not held more than 4 hours per manager and all items moved to walk in cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs stored on top of cut washed vegetables in cook line make station cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. And interior of door and frame.
- 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. Cook line make station cooler. Per manager products have not been there for more than 4 hours. Moved all PH/TCS foods to walk in cooler.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Ware wash area.
- Intermediate - Handwash sink used for purposes other than handwashing. Stainless pan sitting in hand wash sink near cook line. **Corrected On-Site**
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5/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Employee bathroom, bar, and sushi bar.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Employee bathroom, bar, sushi bar.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Has ordered books from safe staff. Operator has been using ServSafe , he has received new safe staff books. Will verify training of all employees on next unannounced inspection.
- Critical - Observed food stored on floor. Fry oil.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Observed ice scoop with handle in contact with ice. **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, flour, sugar, vinegar solution.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Bowl of raw pork over vegetables.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed toxic item improperly stored. Stored over plastic food wrap and food bins in storage area. Degreaser.
- Critical - Observed uncovered food in holding unit/dry storage area. Bowl of raw pork in walk in cooler not covered.
- Observed walk-in cooler gaskets soiled. Both walkin freezer and cooler.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Corrected On-Site**
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Vinegar mix in soy sauce buckets, needs tone properly labeled if not original product.
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12/27/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. **Warning**
- Critical - Hand wash sink lacking proper hand drying provisions. Employee bathroom, bar, and sushi bar.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Employee bathroom, bar, sushi bar.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Has ordered books from safe staff. Operator has been using ServSafe , he has received new safe staff books. Will verify training of all employees on next unannounced inspection.
- Critical - Observed food stored on floor. Fry oil.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Observed ice scoop with handle in contact with ice. **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, flour, sugar, vinegar solution.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Bowl of raw pork over vegetables.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed toxic item improperly stored. Stored over plastic food wrap and food bins in storage area. Degreaser.
- Critical - Observed uncovered food in holding unit/dry storage area. Bowl of raw pork in walk in cooler not covered.
- Observed walk-in cooler gaskets soiled. Both walkin freezer and cooler.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Corrected On-Site**
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Vinegar mix in soy sauce buckets, needs tone properly labeled if not original product.
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12/20/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. **Warning**
- Critical - Hand wash sink lacking proper hand drying provisions. Employee bathroom, bar, and sushi bar.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Employee bathroom, bar, sushi bar.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Has ordered books from safe staff. Operator has been using ServSafe , he has received new safe staff books. Will verify training of all employees on next unannounced inspection.
- Critical - Observed food stored on floor. Fry oil.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Observed ice scoop with handle in contact with ice. **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, flour, sugar, vinegar solution.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Bowl of raw pork over vegetables.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed toxic item improperly stored. Stored over plastic food wrap and food bins in storage area. Degreaser.
- Critical - Observed uncovered food in holding unit/dry storage area. Bowl of raw pork in walk in cooler not covered.
- Observed walk-in cooler gaskets soiled. Both walkin freezer and cooler.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Corrected On-Site**
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- 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. Vinegar mix in soy sauce buckets, needs tone properly labeled if not original product.
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12/17/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/19/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold water not provided/shut off at employee handwash sink in warewashing area.
- Critical - Handwashing cleanser lacking at handwashing lavatory; bar area.
- Critical - Hot water not provided/shut off at employee hand wash sink in warewashing area.
- Critical - Hot water not provided/shut off at employee hand wash sink on cook line.
- 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 This violation must be corrected by : 9-12-2012.
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 9-12-2012.
- Critical - Observed food stored on floor; salmon, chicken, squid, peas in walk in freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; salmon 48F, chicken 48F, shrimp 49F, steak 49F in reach in cooler.
- Critical - Observed uncovered flour in dry storage area.
- Critical - Observed uncovered onions in walk in cooler.
- Critical - Observed uncovered ribs in walk in freezer.
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7/12/2012 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit. PREP TABLE COOKS LINE Repeat Violation.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Non-prewrapped utensils not properly presented. NOT PROTECTED FROM SPLASH
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. SUSHI BAR Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. FREEZER FLOOR
- Observed build-up of grease on nonfood-contact surface. HOODS
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee improperly washing hands. WASHED WITH GLOVES ON
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. MEAT IN FREEZER
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 116
- Observed residue build-up on nonfood-contact surface. CURTIANS LEADING TO KITCHEN
- Observed ripped/worn tin foil used as shelf cover. Repeat Violation.
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3/13/2012 | Routine - Food | Inspection Completed - No Further Action |
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