- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Equipment in poor repair. Hand wash sink splash guard not tight fitting. **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. Scoops in rice and flour **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi line **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour and rice **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Hands washed in back kitchen area, but not rewashed at sushi line (separate rooms)Re-educated on proper procedures that hands must be rewashed when after going through doors. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ ppm chlorine **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer buckets **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Sushi line. Operator states heating unit for sushi area broke. Advised to wash hands twice when using these sinks until unit is repaired.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. All items must remain uncovered during the cooling process to allow heat to escape. **Corrected On-Site**
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08/29/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi coolers **Corrected On-Site**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Storage shelf with bulk rice in kitchen
- Basic - Working containers of food removed from original container not identified by common name. Bulk rice containers in kitchen
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5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Screen door not tight closing
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- Intermediate - Hot water not provided/shut off at employee handwash sink. In storage/prep area. Operator recently installed sink. Hot water line broken during installation. Instructed operator to wash hands twice before working with foods.
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back screen door not tight fitting and screen torn **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Faucet next to mop sink **Warning**
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10/31/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of lime scale on the inside of the dishmachine **Warning**
- Basic - Bathroom facility not clean. Employee restroom in remote location **Warning**
- Basic - Bowl or other container with no handle used to dispense food. Bowl in 5 gallon sauce container in walk in cooler **Warning**
- Basic - Dishmachine not sanitizing properly. **Corrected On-Site** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Keys on sushi line **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Bowls in storage shed **Warning**
- Basic - Food being prepared in storage room with no means of hand washing. Sushi rice in storage room. In order to use storage room for food prep, a hand wash sink must be installed and plans must be submitted to plan review by 60 day call back. **Warning**
- Basic - Food stored in a location that is exposed to splash **Warning**
- Basic - Food stored on floor. Bag of rice in remote storage area **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back screen door not tight fitting and screen torn **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Behind cooking equipment in kitchen **Warning**
- Basic - Stored food not covered in walk-in cooler. Cream cheese dumplings **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Teriyaki sauce and carrots in walkin stored in soy sauce containers not labled **Warning**
- Basic - High Priority - Accumulation of dead insects in light shields in kitchen **Warning**
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Behind restaurant **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Faucet next to mop sink **Warning**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food.tempura and sugar in storage room **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Raw whole shell eggs 63° recommend rapid chill **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit.Brown rice 160° (corrected to 201°) **Corrected On-Site** **Warning**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw shrimp in plastic wrap with ice cream balls **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Chicken over fish in freezer located in remote storage room **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. In process of ordering new menus. Must be corrected by 60 day call back inspection. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On right side of dish area. **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. 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 by 3 compartment sink **Repeat Violation** **Warning**
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8/28/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/13/2012 | Routine - Food | Call Back - Complied |
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.. **Corrected On-Site**
- Critical - Vacuum breaker mising at hose bibb.y connection on mop sink outside
- Critical - Working containers of food removed from original container not identified by common name.various coolers
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12/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.over 200ppm. Corrected On Site.100ppm
- Cleaned and sanitized equipment, utensils not properly stored where handles are touched. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.sushi bar Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.dried up. Corrected On Site.filled container
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.tongs hanging from stove handle Corrected On Site.removed
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12-12-12.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.8 employee's present This violation must be corrected by : 12-12-12.
- No suitable facilities provided to store employee clothing and other possessions.back pack stored with clean dishes
- Observed employee with no hair restraint. Corrected On Site.
- Observed heavy grease accumulated under cooking equipment.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.water 185F
- Observed moderate build-up of food debris, dust or dirt on exterior of cook line equipment
- Critical - Observed saran wrapped raw chicken stored over opened case of raw fish in RIF located in storage area
- Unwrapped forks not presented so that only the handles are touched. Corrected On Site.
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10/12/2012 | Routine - Food | Warning Issued |
- Critical - Observed employee dry hands on cloth after washing.- re educated- Corrected On Site.
- Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use.- dishwasher washed hands in three compartment sink-re educated.
- Observed single-service articles stored without protection from contamination.- 2oz cups not stored inverted behind sushi bar
- Critical - Observed squeeze containers stored in ice used for sushi boats.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/7/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.- women's restroom
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.- cooked chicken in reachin cooler at 75 degrees at 3.5 hours- method improper.
- Equipment or utensils not designed or constructed in a durable manner.- wood bowls chipped Repeat Violation.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days. Repeat Violation.
- Critical - Identity of food or food product misrepresented.- white tuna and crab advertised on specials board.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.- cardboard used in walkin cooler for shelf covering Repeat Violation.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.- dish washer Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.- employee fail to wash hands when changing gloves Repeat Violation.
- Critical - Observed food being cooled by nonapproved method.- cooked chicken in reachin cooler at 75 degrees in deep plastic container.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.- bowl in peanut container. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.- utensils in water at 96 degrees Repeat Violation.
- Observed knife block in use to store knives. Repeat Violation.
- Observed reuse of single-service articles.- cardboard boxes and shopping bags reused for food storage
- Observed utensils stored in crevices between equipment.- knives on cookline Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.- Not following procedure for time as a public health control for sushi rice- new sushi rice added to old batch. Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.- employee wiping gloves on clothes instead of changing gloves
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).- chicken 75 degrees cooling in reachin cooler for 3.5 hour
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.- sanitizer bucket at cookline
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9/2/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 02-27-1 Failure to maintain freezing records on nonexempt fish for 90 days. This violation must be corrected by : 8-28-11.-no freeze records available for non exempt fish during callback.
- Critical - Violation: 08B-09-1 Single-use gloves not changed as needed after changing tasks or when damaged or soiled.-employee washing gloves-employee wiping gloves on clothes instead of changing gloves
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in green bean container-dry storage- bowl in peanut container during callback
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.-dry storage room. Repeat Violation.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit./rice scoop water 130 degrees f- utensils in water at 96 degrees during callback
- Critical - Violation: 12A-17-1 Observed employee improperly washing hands.-employee wash hands with gloves on- employee failed to wash hands when changing gloves during callback
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner./ wood bowls chipping- wood bowls still chipped during callback
- Violation: 15-36-1 Observed knife block in use to store knives.- knife block still used
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9/2/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 08B-09-1 Single-use gloves not changed as needed after changing tasks or when damaged or soiled.-employee washing gloves
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in green bean container-dry storage
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. observed on hood filters
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.- glasses/cups not inverted- throughout
- Violation: 25-01-1 Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.-to go containers not inverted
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6/28/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.-glasses/cups not inverted throughout Repeat Violation.
- Equipment or utensils not designed or constructed in a durable manner./ wood bowls chipping
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days. This violation must be corrected by : 8-28-11.
- Observed build-up of grease on nonfood-contact surface.-hood filters Repeat Violation.
- Critical - Observed employee improperly washing hands.-employee wash hands with gloves on
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.-dry storage room. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit./rice scoop water 130 degrees f
- Observed insect control device installed over food preparation area.-fly tape in use throughout kitchen
- Observed knife block in use to store knives.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.- sanitizer bucket concentration at toxic level
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.-togo containers not inverted Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.-employee washing hands with gloves on. Repeat Violation.
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6/28/2011 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Grease disposal unit not on proper pad.
- Critical - Hand wash sink lacking proper hand drying provisions.
- No copy of latest inspection report. observed violation page missing from inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 6-27-11.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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. This violation must be corrected by : 6-27-11.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. observed cardboard used to line shelving
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of grease on nonfood-contact surface. observed on hood filters
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with ineffective hair restraint. observed on sushi chef
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground.
- Observed gaskets with slimy/mold-like build-up.
- 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. in green bean container
- Critical - Observed live flies in kitchen. observed 5+ lives flies in kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed sushi at sushi bar a 45 degrees- recommended rapid chill. Corrected On Site.
- Critical - Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. observed sushi rice from previous day being used at sushi bar
- Observed rrach-in cooler gasket torn/in disrepair.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. observed in walkin cooler
- Observed utensils stored in crevices between equipment.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Stop Sale issued due to adulteration of food product. observed sushi rice under time as a public health control being used from previous day
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/27/2011 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked./fish for sushi freezer
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container./bulk rice storage area
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit./water 97 degrees f Corrected On Site.
- Observed cutting board moderately grooved/pitted and no longer cleanable.
- Food-contact surface not smooth and easily cleanable./sushi mat.plastic ridged and utilizing saran wrap
- Observed reach-in cooler gasket torn/in disrepair/cooks line
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength./must manually sanitize until proper ppm dispensing
- Wet wiping cloth not stored in sanitizing solution between uses./sushi line Repeat Violation. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses./prep area Repeat Violation. Corrected On Site.
- Observed heavy build-up of grease on hood filters
- Critical. Hot water not provided/shut off at employee hand wash sink./ladies room
- Critical. Observed handwash sink used for purposes other than handwashing./storing wiping cloths,cleaning bucket right side of cooks line Repeat Violation. Corrected On Site.
- Observed ceiling light shields soiled with accumulated dust/dead insects/through out establishment and storage area Repeat Violation.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed/wiping cloths sushi bar area Repeat Violation.
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8/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 08A-28-1 Observed food stored on floor./walk in cooler/observed case chicken stored on the floor walk in cooler
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area./won ton walk in cooler/observed a lot of different foods uncovered in walk in cooler
- Critical. Violation: 12A-17-1 Observed employee improperly washing hands./sushi chef washed hands with gloves on-re-educated Corrected On Site./observed sushi chef still washing hands with gloves on and then drying them on wet wiping cloth
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses./cooks line,prep area in kitchen Repeat Violation.x3/observed wiping cloths still not properly stored ,stored on cooks line and prep table
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses./sushi bar area Repeat Violation.x 3/observed wiping cloths still not properly stored left on cutting board
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10/5/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit./sushi rice will be discarded at 2:30 pm
- Critical. Observed food stored on floor./walk in cooler case of chicken Repeat Violation.sent for a/c 10/5
- Critical. Observed uncovered food in holding unit/dry storage area. Repeat Violation.multiple product in walk in cooler sent for a/c 10/05
- Critical. Observed employee improperly washing hands./sushi chef still washing with gloves on then drying with sanitized towel Repeat Violation./sent for a/c 10/05
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./bamboo mat withs saran wrap utilizing for sushi roll
- Wet wiping cloth not stored in sanitizing solution between uses./ Repeat Violation.sent for a/c 10/5-sushi area
- Wet wiping cloth not stored in sanitizing solution between uses./ Repeat Violation.sent for a/c 10/5 kitchen area
- Critical. No handwashing sign provided at a handsink used by food employees./by sushi handsinks
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10/5/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./whole shell eggs cooks line recommended rapid chill Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust./accompanied greens for sushi by employee handsink no shield possible crosd contamination-from washing hands
- Critical. Observed food stored on floor./walk in cooler
- Critical. Observed food stored on floor./storage room rice
- Critical. Observed uncovered food in holding unit/dry storage area./won ton walk in cooler
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./before putting on glives waite staff Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands/cooks on the line Corrected On Site.
- Critical. Observed employee improperly washing hands./sushi chef washed hands with gloves on-re-educated Corrected On Site.
- Observed outside gage on the walk in coller not displaying the proper temperature inside the unit
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine/or wiping cloths
- Wet wiping cloth not stored in sanitizing solution between uses./sushi bar area Repeat Violation.x 3
- Wet wiping cloth not stored in sanitizing solution between uses./cooks line,prep area in kitchen Repeat Violation.x3
- Observed residue/soil build-up on shelving above prep sink
- Observed utensils stored in crevices between equipment./between prep table/wall knives Repeat Violation.
- Observed single-service items stored on floor./chop stix
- Critical. Hot water not provided/shut off at employee hand wash sink./employee handsink sushi bar area temerature at 85 degrees f
- Critical. Observed handwash sink used for purposes other than handwashing./storing dirty bowls kitchen area
- Observed attached equipment soiled with accumulated dust/dead insects light shields kitchen
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed./wining cloths in sushi area
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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.
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8/4/2009 | Routine - Food | Warning Issued |
| No report available. | 3/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/20/2008 | Routine - Food | Administrative complaint recommended |
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