- Basic - Duct tape used to repair nonfood-contact surface. Lid on sugar **Repeat Violation**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on cook **Repeat Violation**
- Basic - Floor tiles missing. Bar
- Basic - Floors not constructed to be easily cleanable. Raw concrete behind the cook line
- Basic - Food stored on floor. Soy sauce in dry storge **Corrected On-Site**
- Basic - Hole in wall. Small holes by sink
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Sugar water as buried to go cup in it **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees.womans room
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. There is raw chicken by cut vegetables in line cooler **Repeat Violation**
- High Priority - Live, small flying insects in food preparation area. 1 live small fly **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mayo and chili sauce mix 70f. Corrective action taken . Cooling in ice
- 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. Sushi rice just made **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. There is raw fish roe over cooked shrimp in upright freezer by rear door
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. There is raw chicken over raw soft shll crabs **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. Spring rolls
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09/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.cook line **Repeat Violation** **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Beer cooler in server station **Warning**
- Intermediate - Duct tape on food container in kitchen **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. The handsink is blocked by equiptment **Corrected On-Site** **Warning** correced on site
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
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3/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. Bar **Repeat Violation** **Warning**
- Basic - Ceiling in disrepair. Hole in ceiling **Warning**
- Basic - Dead roaches on premises. 2 dead roaches on floor by coffee maker. Corrected on site **Repeat Violation** **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing a watch **Warning**
- Basic - Equipment in poor repair. The white upright refrig is not holding product greater than 41f. Rice 51f **Warning**
- Basic - In-use tongs stored on oven door handle. **Repeat Violation** **Warning**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Bread crumbs Has a bowl without a handle in it **Repeat Violation** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.cook line **Repeat Violation** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Upright refrigerator **Repeat Violation** **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Beer cooler in server station **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken 49f **Warning**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Rice in upright refigerator 51f **Warning**
- High Priority - Displayed food not properly protected from contamination. Numerous items are stored in cardboard boxes that other products originated in. Noodles in bean sprout box **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs whole hell 72f. Discarded by operator **Warning**
- High Priority - Raw animal food stored over cooked food. There is raw fish over ooked krab **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. There is raw lobster over lemongrass roots **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. There is raw salmon below raw chicken in upright freezer. Individually packaged by operator **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Duct tape on food container in kitchen **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. The handsink is blocked by equiptment **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Washing lemons in handsink **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Sauces on the line cooling with ld on them **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Sauces cooling on the line since inspection started at 117f **Warning**
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3/18/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. No scoop with handle tempura
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. There are tongs on the oven handle Corrected on site
- Basic - Food debris accumulated on kitchen floor. The sushi area floor has some debris
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. There is a to go cup in the duck sauce . Corrected on site
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above reach in coolers
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salad cooler **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. The fryer side has grease buildup
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - High Priority - Dead roaches on premises. 2 in dry storage. **Corrected On-Site**
- 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. Just made Sushi rice
- High Priority - Raw animal food stored over ready-to-eat food. There was raw chicken skewers over ready to eat sauces. Corrected on site
- Intermediate - Records/documents for required employee training do not contain all of the required information.
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8/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.cutting board behind handsink
- Equipment or utensils not designed or constructed in a durable manner.wood sushi bowl **Repeat Violation**
- Critical - No handwashing sign provided at a handsink used by food employees.bar
- 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. Several employees have safe taff
- Critical - Observed hand wash sink used for purpose other than washing hands.storing pans
- 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.sushi rice has to go cup in it **Repeat Violation**
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.sugar has to go cup in iy **Corrected On-Site**
- Critical - Observed raw animal food stored over ready-to-eat food.raw fish ov ready to eat peas **Repeat Violation**
- Observed ripped/worn tin foil used as shelf cover. **Repeat Violation**
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.miso 120. Corrected on site **Corrected On-Site**
- Critical - Working containers of food removed from original container not identified by common name.oil and water **Corrected On-Site**
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12/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - .slight mold growth on walk in cooler
- Carbon dioxide/helium tanks not adequately secured. bar
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.cutting board by handsink knobs allowing splash from sink
- Equipment or utensils not designed or constructed in a durable manner.wood sushi bowl
- Lights missing the proper shield, sleeve coatings or covers.no shatterproof bulbs on sushi line
- 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 Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.raw crab over ginger
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.0ver 200ppm cloths
- Observed single-service articles improperly stored.unwraoped straws on bar Corrected On Site.
- Observed wall in disrepair.KITCHEn tile
- Observed wall soiled with accumulated food debris.handsink
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8/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.manually sanitize dishes until fixed
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.in standing water at 72f Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.tongs on oven handle
- Equipment or utensils not designed or constructed in a durable manner.rice bowl
- 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. expired some cards
- 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.1 new
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.knife rack
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.mold buildup on fan
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.rack in walk in
- Critical - Observed hand wash sink used for purpose other than washing hands.sushi net
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.soy sauce has to go cup 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.to go cup in vinegar
- Observed leaking pipe at plumbing fixture.dish area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.batter 68f, discussed time/temp
- Critical - Observed raw animal foods not properlymarked on line item on menu
- Observed residue build-up on nonfood-contact surface.line shelf
- Critical - Observed soiled cooler shelves.walk in racks
- Critical - Observed toxic item stored by utensils. fryer cleaner by pitcher Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.rear door has gaps
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.oil Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.water Corrected On Site.
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2/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination.splash range of handsink
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location. Corrected On Site.
- 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
- Observed attached equipment soiled with slight mold buildup
- Critical - Observed dead roaches on premises.1 by coffee maker on floor Corrected On Site.
- Observed hole in wall.under ansul system tanks
- Critical - Observed interior of reach-in cooler rack soiled
- Critical - Observed menu item with raw product not labeled
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.roe 61f. Corrected On Site.
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10/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.eggs 70f 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 has to go cup Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands . onions Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.scoop in water Corrected On Site.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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1/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.roe 64f Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit spicy mayo 65f Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.eggs 53f Corrected On Site.
- Critical. Observed food stored in ice used for drinks.sauces 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.2 oz souflee in sesame seeds
- Critical. Observed hand wash sink used for purpose other than washing hands.storing containers at sushi bar
- Critical. Observed food employee touching ready-to-eat food with their bare hands .fish Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.raw wood
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.microwave
- Observed utensils in ice water in use
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9/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.chicken in large box 54f Corrected On Site.
- Critical. Observed food stored in ice used for drinks. Corrected On Site.
- Food-contact surface not smooth and easily cleanable.sushi mat
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.tongs on oven handld
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.rear door seal
- Observed ceiling in disrepair.paint peeling
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2/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.to go cups in rice Corrected On Site.
- Food-contact surface not smooth and easily cleanable.sushi rice container
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8/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/30/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 1/28/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/27/2009 | Routine - Food | Emergency order recommended |
| No report available. | 7/11/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/10/2008 | Routine - Food | Warning Issued |
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