- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice 87°f . (Front counter / Sushi rice). **Warning** sushi rice during Call Back Inspection 87°f.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. No time marking on Sushi rice kept at 87°f. **Warning** during Call Back inspection no written Plan for Sushi Rice 87°f.
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** no employee training have been obtained and provided to the Staff.
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08/27/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice 87°f . (Front counter / Sushi rice). **Warning** sushi rice during Call Back Inspection 87°f.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. No time marking on Sushi rice kept at 87°f. **Warning** during Call Back inspection no written Plan for Sushi Rice 87°f.
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** no employee training have been obtained and provided to the Staff.
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4/16/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case/container/bag of food stored on floor in kitchen. Soda cans. **Repeat Violation**
- Basic - Ceiling soiled with accumulated dust. Kitchen area.
- Basic - Clean equipment stored on floor. Pots and pans under shelves on the floor.
- Basic - Drain cover(s) missing and drain port soiled with slime and food debris.
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup at Sushi bar area, uncovered. violation cited on February 14 2014. Sushi preparation person drinking coffee in an open glass container. **Admin Complaint**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Repeat Violation**
- Basic - Employee personal items (cough medicine) food preparation area next to cutting board. Sushi bar.
- Basic - Food not stored at least 6 inches off of the floor. **Repeat Violation**
- High Priority - Cooked sushi rice hot held at less than 135 degrees Fahrenheit. 87°f degrees.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm when tested.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm when tested.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Food stored in ice used for drinks. See stop sale. Milo chocolate drink stored inside Ice machine.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. .
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Sushi bar.
- 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 - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. 0 ppm when tested.
- Intermediate - Food preparation sink has soil/old food residue.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Kitchen reach cooler (corner unit).
- 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. Placed under Warning on 02/14/14.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Observed no written plan for Sushi Rice, time marking only with discard time, no starting time indicated.
- 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. Placed under Warning on 02/14/14 (60 days Warning).
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked and prepared foods no date marked.
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning given on 02/14/14.
- Intermediate - Soil residue in food storage containers.
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3/24/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Accumulation of food debris/soil residue on handwash sink. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **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 beverage container on a food preparation table or over/next to clean equipment/utensils. Glass with coffee at sushi bar area. **Warning**
- Basic - Equipment in poor repair. Front area (sushi bar) broken door for reach in cooler. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Wiping cloth sanitizing solution buckets stored on the floor. **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice 87°f . (Front counter / Sushi rice). **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Front counter (Sushi bar). **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. Coconut milk 1/4 carton left , cut out and covered no date. Over 24 hrs. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter (sushi bar). **Warning**
- Intermediate - No soap provided at handwash sink. Front counter (sushi bar). **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. No time marking on Sushi rice kept at 87°f. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked foods at reach in cooler past 24 hrs since making. **Warning**
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Soda gun soiled. **Warning**
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2/14/2014 | Routine - Food | Warning Issued |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Red mesh on floor.
- Basic - Duct tape used to repair nonfood-contact surface.
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair/ reach in cooler doors at front counter.
- Basic - Light not functioning. Inside reach in cooler.
- Basic - Packaged food subject to the entry of water stored in contact with cooked rice. Packages of brown rice (wrapped).
- Basic - Sponge used as a wiping cloth on a food-contact surface.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- 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 failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Kitchen hand washing sink.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Parasite destruction does not specified on invoice which products were frozen under the parameter (Salmon).
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged.
- High Priority - Raw animal foods not properly separated from each other in holding unit.
- Intermediate - Accumulation of food debris/grease on food-contact surface. On plate and glass racks used for dish washing.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer marking 0f degrees when temperature is 41f degrees.
- 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 - Employee rinsed utensil in handwash sink.
- Intermediate - Handwash sink used for purposes other than handwashing. Sponges inside hand sink.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauces and foods prepared with no label.
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8/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. All cooking equipment (outside)
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food not stored at least 6 inches off of the floor. Everywhere in the restaurant.
- Basic - Grease accumulated under cooking equipment.
- Basic - Unnecessary items on the premise.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Soup pot. **Corrected On-Site**
- 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. Kitchen area. Prep table
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee's bathroom **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. RI coolers
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4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - No handwashing sign provided at a handsink used by food employees. EMPLOYEE'S
- Observed clean pot stored on floor. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed objectionable odors in bathroom. EMPLOYEE'S
- Observed wall soiled with accumulated grease. KITCHEN
- Critical - Required consumer advisory for raw/undercooked animal food not provided. LUNCH SPECIALS MENU
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10/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Violation: 08A-28-1 Observed food stored on floor.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Violation: 42-03-1 Wet mop not hung to dry.
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4/24/2012 | Routine - Food | Call Back - Complied |
- No copy of latest inspection report.
- 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.
- Critical - Observed container of medicine closed to rice cook equiipment. RICE MOVED. Corrected On Site.
- Critical - Observed employee eating in a food preparation or other restricted area. PREP. AREA Corrected On Site.
- Observed employee with no hair restraint.
- Observed equipment in poor repair. PREP TABLE'S DOOR BROKEN AT BAR.
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease. SOUP CONTAINER
- Observed ice scoop with handle in contact with ice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SEAFOOD AT BAR JUST PREPARED (LESS THAN 45 MINUTES) ICE TO BE ADDED
- Critical - Observed soiled reach-in cooler gaskets.
- Obseved hood filters dirty.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
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1/25/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- 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
- Critical - Observed container of medicine improperly stored.
- Observed equipment in poor repair.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
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8/1/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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