- Basic - Food stored in a prohibited area. Food storage room in another building, at 1880 West Ave. (Gold Water Realty, 1st Floor)
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen **Repeat Violation**
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09/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps.
- Basic - Food stored in a prohibited area. Food storage room in another building, at 1880 West Ave. (Gold Water Realty, 1st Floor)
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Uncovered food stored near sink exposed to splash. Opened prep table next to hand sink in kitchen.
- High Priority - Employee washed hands with cold water.
- Intermediate - Accumulation of black/green mold-like substance inside the RI cooler in kitchen
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- 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. For sushi rice
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08/06/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Not cooling properly, kitchen
- Basic - Food stored in a prohibited area. Food storage room in another building, at 1880 West Ave. (Gold Water Realty, 1st Floor)
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site** **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Uncovered food stored near sink exposed to splash. Opened prep table next to hand sink in kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee washed hands with cold water.
- Intermediate - Accumulation of black/green mold-like substance inside the RI cooler in kitchen
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Kitchen
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar
- 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. For sushi rice
- Intermediate - Nonfood-grade basting brush used in food. Front
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cut potatoes **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
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5/29/2014 | Routine - Food | Warning Issued |
- Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen area.
- Basic - Working containers of food removed from original container not identified by common name. Bottle containing food ingredient nit label by common name.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen.
- 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**
- Intermediate - No soap provided at handwash sink. In kitchen area.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
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4/29/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Ice scoop handle in contact with ice.
- Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen area.
- Basic - Working containers of food removed from original container not identified by common name. Bottle containing food ingredient nit label by common name.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen.
- 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**
- Intermediate - No soap provided at handwash sink. In kitchen area.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
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11/25/2013 | Routine - Food | Warning Issued |
- Basic - Food stored outside. Plant foods and seafood . Observed doing Kosher preparation of lettuce to be used in Sushi . Lettuce spinner placed on the floor at back of restaurant . Spinner of lettuce and/or vegetables placed next to trash can on the floor.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Unable to observed fish invoices. During call back observed 2 invoices none of the two indicated Parasite destruction for fish used in Sushi preparation.
- 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. **Warning** During call back unable to provided employee training. Manager unable to complete training of Staff.
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4/17/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Food stored outside. Plant foods and seafood .
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish and imitation crab thawed at room temperature.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Unable to observed fish invoices.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi rice 87f degrees. Kept at room temperature.
- 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. Sushi rice 97f degrees.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Main kitchen. Observed no paper towel.
- 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 rice 97f degrees at front counter.
- 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. **Warning**
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2/5/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. FRONT COUNTER.
- Critical - License expired within 30 days after expiration date.
- 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. EXPIRED TRAINING CARDS. This violation must be corrected by : 12/16/2012.
- Critical - Observed food stored on floor. FOOD CONTAINERS IN KITCHEN FLOOR.
- Critical - Observed handwash sink used for purposes other than handwashing. UTENSILS AND SPONGE INSIDE.
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not set up while in use at proper minimum strength for manual warewashing. 0ppm when tested.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. ALL FOODS TEMPERATURE ARE OVER 49F TO 56F DEGREES. REACH IN COOLER AT KITCHEN NEXT TO PASTA BOILERS.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food stored in ice used for drinks. BOTTLES INSIDE ICE MACHINE .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SEAFOOD (56F DEGREES) AT PREPARATION AREA REACH IN COOLER. OBSERVED NO DOORS IN THE UNIT. Corrected On Site.
- Critical - Observed toxic item improperly stored. PESTCONTROL CANS STORED OVER PLASTIC FOOD CONTAINERS .
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5/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Identity of food or food product misrepresented. MUST CHANGE NAME OF FISH CALLED : WHITE TUNA FOR ESCOLAR FISH ON MENU IN ITEMS SUCH AS: SASHIMI SAMPLER , WHITE RIVER.
- No copy of latest inspection report.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed in-use utensil stored in clean water at or above 135 degrees Fahrenheit.
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9/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. FISH REACH IN COOLER (49F).
- Critical - Identity of food or food product misrepresented. MENU DISPLAYED DISH CALLED "WHITE RIVER" spicy crunchy tuna with white tuna and avocado on top. WHITE TUNA IS ESCOLAR FISH. "VOLCANO" DISH CRAB USED (IMITATION CRAB).
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. UNABLE TO VIEW FISH INVOICES.
- Observed employee with no hair restraint. Corrected On Site.
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3/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. NOT VISIBLE FROM ALL SEATS. MUST BE ON THE MENU.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. SUSHI PERSON DOES NOT HAVE OR USE GLOVES FOR ROLL MAKING . Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. SUSHI PREPARATION AREA.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. AT SUSHI PREPARATION AREA.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. CHLORINE / BLEACH OVER 200 ppm.
- Critical. Identity of food or food product misrepresented. WHITE TUNA SPECIFIED ON MENU AS PART OF THE SASHIMI SAMPLER.
- 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. SUSHI CHEF AND TWO PEOPLE : KITCHEN STAFF.
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12/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed utensils stored in crevices between equipment.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees. KITCHEN
- Observed attached equipment soiled with accumulated dust. HOOD SYSTEM
- Critical. Observed toxic item stored by food.
- Critical. Observed unlabeled spray bottle.
- Critical. Manager lacking proof of Food Manager Certification.
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5/10/2010 | Routine - Food | Warning Issued |
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing.
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11/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/27/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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