- Basic - Bowl or other container with no handle used to dispense food. Rice. Employee removed the plastic container **Corrected On-Site** **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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. Employee put on a plastic lid. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook
- Basic - Food stored on floor. Several items in walk in freezer. Mgr. moved all on the shel **Corrected On-Site** **Repeat Violation**
- Basic - In-use tongs stored on oven door handle. Mgr. removed **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop water 100 f Mgr. removed the scoop. Will heat the water and keep in wate at 135 or highe **Corrected On-Site** **Repeat Violation**
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding. Peeling carrots before washing. Explained and employee washed the carrots. **Corrected On-Site** **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. By sushi bar entrance
- Basic - Ripped/worn tin foil used as food-contact shelf cover. In the kitchen
- Basic - Screening is not 16-mesh to the inch. Metal screen door
- Basic - Wet mop not stored in a manner to allow the mop to dry. Mgr. or recited **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar
- High Priority - Live, small flying insects in food preparation area.
- Intermediate - Employee used handwash sink as a dump sink. Dumping ice in HWS by reach in cooler on ook line
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. 4 employees working no cfm present at the time of arrival. Mgr. arrived during the inspection **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. Rice in the walk in coole **Repeat Violation**
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11/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. All
- Basic - Bowl or other container with no handle used to dispense food. Diced onions and peppers **Corrected On-Site**
- Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination.establishment **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Prep cook **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. Beef base **Corrected On-Site**
- Basic - Food stored on floor. Oil boxes
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water temp 122 f **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Eel at sushi bar . Explained .moved to cooler **Corrected On-Site**
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding. Broccoli
- Basic - Reach-in cooler gasket torn/in disrepair. All
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.flour at cook line **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Shushing chef and prep cook **Corrected On-Site**
- 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. Prep cook cutting broccoli **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimps at 59 f in reach in cooler on cook line. As per manager less than two hours. Advised to cool quickly in walk in freezer. Sushi rice 80 f. Explained Time As A Public Health Control Procedure and emailed Time As A Public Health Control Procedure time was marked Shrimps second temperature 38 f
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over margarine in walk in cooler **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200 ppm corrected 100 ppm **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Corrected . Mgr arrived during inspection **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sushi bar **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Using time on sushi rice time marked 11:00 . Operator tried to check ph level .on meter 6.5, no instructions or buffer solution available. Explained Time As A Public Health Control Procedure and emailed the form.
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07/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop in dry rice container
- Basic - Build-up of grease on nonfood-contact surface. Grease build up in between fryer and wok cook line
- Basic - Carbon dioxide/helium tanks not adequately secured. Tanks by ice machine **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in kitchen. Containers of oil on floor at cook line
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates pre set at dining grill areas not inverted **Corrected On-Site**
- Basic - Paper towel used as liner for food container. Paper towels used for spring rolls and vegetables in cooler at cook line and for cooked crumbs at sushi bar **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Soup spoons for soup in kitchen **Corrected On-Site**
- Basic - Stored food not covered in chest freezer. Cheesecake
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On table in back area
- Intermediate - Handwash sink used for purposes other than handwashing. Container in basin of hand sink with water in back prep area **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink ware wash area **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. Noodles and rice made in the morning on 3/18/14 in walk in cooler **Corrected On-Site**
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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling soiled with accumulated dust. Light shield dusty and tile over food prep area by 3 compartment sink
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Paper towel used as liner for food container. Paper towels used in numerous food containers
- Basic - Reach-in cooler gasket torn/in disrepair. Torn/ hanging gaskets in reach in cooler for salads
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw shelled eggs
- Intermediate - Employee used handwash sink as a dump sink. Ice in basin of hand sink at warewash area
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9/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment stored on floor. Clean cutting boards. **Corrected On-Site**
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Salad cooler, sushi display.
- Basic - Container of beef bullion food stored under cookline handsink exposed to splash.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. In sushi display case, personal tilapia stored with fish to be served raw
- Basic - Food stored on floor. Bag of rice, hot water heater room.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Plumbing system in disrepair. Front handsink drain taped together
- Basic - Reach-in cooler gasket torn/in disrepair. Salad cooler
- Basic - Soil residue build-up on corn starch container
- Basic - Soiled single-use plastic wrap covering plate, used to cover containers of food on cookline.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Sushi display, all sushi 48-49, approximately 1 hr per operator. Advised to move all items. Right display case holding krab at 41 and shrimp at 49
- 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. Cutting carrots for storage
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu at 49 in salad cooler. Operator move to another cooler
- Intermediate - No soap provided at handwash sink. Dish area **Corrected On-Site**
- Intermediate - pH meter used to test sushi rice to show pH less than 4.2 (not a food requiring time or temperature control for safety) shows pH 5.9
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5/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on side of stove
- Observed build-up of grease on nonfood-contact surface. in between fryers
- Critical - Observed uncovered food in holding unit/dry storage area. cheesecake in chester freezer Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. sugar container
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10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. handsink at sushi bar Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. prep table in kitchen
- Critical - Observed food stored on floor. pot of sauce being made on floor in kitchen Corrected On Site. Repeat Violation. 7-29-11
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. rice scoop in kitchen in water at 80 f degrees
- Observed nonfood-grade containers used for food storage. linen clotth napkins and paper towels used for spring rolls Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shrimp bowl on top of soy sauce container in walk in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw shrimp in walk in cooler
- Observed residue build-up on nonfood-contact surface. on cardboard at cookline
- Wet wiping cloth not stored in sanitizing solution between uses. on reach in cooler for waitstation Corrected On Site.
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2/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/29/2011 | Routine - Food | Call Back - Complied |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. in chester freezer by dishmachine
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. sushi cook cutting cumcumber with bare hands at sushi bar. advised Corrected On Site.
- Critical - Observed food stored on floor. buckets of onions on the floor in walk in cooler
- Critical - Observed food stored on floor. container of ginger on flor at sushi bar Corrected On Site.
- Observed ice scoop with handle in contact with ice. ice machine Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw shrimp in walk in cooler Corrected On Site.
- Observed residue build-up on nonfood-contact surface. build up of brown sticky substance under shelf at stove on cookline
- Critical - Observed uncovered food in holding unit/dry storage area. cheesecake in chester freezer by dishmachine
- Critical - Working containers of food removed from original container not identified by common name. salt and spices in containers not labeled
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7/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. handsink at warewash
- Critical - Handwash sink not accessible for employee use at all times. handsink at cookline Repeat Violation. 12-2010
- Critical - Identity of food or food product misrepresented. establishment has snapper on sushi menu and establishment using tilapia fillet. product being served raw. received frozen iin establishment
- Critical - Observed employee improperly washing hands. rinsed hands with water only. advised Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. 3 compartment sink set up aswash, sanitize and rinse Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. in 3 compartment sink. advised Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. waitress filled coffee pot from handsink at warewash
- Observed ice scoop with handle in contact with ice. ie bin at sushi bar Repeat Violation. 12-22-2010
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over mesa soup cooler on cookline Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. prep in back kitchen
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5/5/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Observed packaged food not labeled as specified by law. no labeled in english only chinese, sugar, flour,rice Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw beef in walk in cooler
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw shrimp on tray next to tray of raw beef on same shelf in walk in cooler
- Critical. Observed raw animal food stored over ready-to-eat food. raw shelled eggs over cut onions, cut carrots and cooked rice in walk in cooler
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowl used as scoop for cut veggies in walk in cooler Repeat Violation. 04-14-10
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. ice scoop handle touching ice in ice bin at sushi bar
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline Corrected On Site.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Observed residue build-up on nonfood-contact surface. resudue and grease build up under metal shelf over 4 burner stove, covered by tin foil
- Critical. Handwash sink not accessible for employee use at all times. trash can in front of handsink by 3 compartment sink
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. screen door of back kitcchen exit dosent have weather stripping on bottom of door
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12/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. in 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. bowl in rice and sugar containers Repeat Violation.
- Observed nonfood-grade containers used for food storage. fish in grocery bags in walk in freezer
- Observed nonfood-grade containers used for food storage. cloth linen napkins used in sushi rice Corrected On Site.
- Observed nonfood-grade containers used for food storage. bamboo mats used for sushi rolls Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. at sushi bar
- Critical. Observed interior of toaster oven soiled. at sushi bar
- Observed gaskets with slimy/mold-like build-up. reach in cooler at sushi cooler Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times. sushi bar handsink basin has wiping cloth sanitizing bucket inside
- Observed open dumpster lid.
- Critical. Observed flammable material stored around water heater. For reporting purposes only. card board boxes
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4/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. shelled eggs over vegetables on cookline 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. rice on cookline using a bowl
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop for ice machine stored on top of machine Corrected On Site.
- Observed ice scoop with handle in contact with ice. at bar area
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher
- Observed gaskets/seals on cold holding unit in poor repair. Resch in cooler under coffee station
- Observed nonfood-grade containers used for food storage. bamboo mats used for sushi rolls
- Nonfood-contact equipment not designed and constructed in a durable manner. card board on shelf above stove
- Observed reach-in cooler gasket torn/in disrepair. on cooler under coffee maker
- Critical. Observed accumulation of debris in warewashing machine and associated equipment. Repeat Violation.
- Critical. Observed accumulation of debris on drainboards or equivalent. dish racks have a build up of food debris
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. must sanitize in 3 compartment sink until dishmachine is corrected
- Observed gaskets with slimy/mold-like build-up. at sushi bar
- Critical. Handwashing cleanser lacking at handwashing lavatory. By dish machine area
- Observed grease accumulated under cooking equipment. under fryers
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11/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/20/2008 | Routine - Food | Administrative complaint recommended |
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