- Basic - Bowl or other container with no handle used to dispense food. Inside bulk food containers.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris accumulated on kitchen floor. Under kitchen equipments.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hole in ceiling. Storeroom area.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Portable table fan had accumulation of dust/debris.
- Basic - Walk-in cooler shelves/racks soiled with encrusted food debris.
- Basic - Wall soiled with accumulated dust. Ice machine area.
- High Priority - Soup hot held at less than 135 degrees Fahrenheit. Miso soup. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/11/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Inconsistent - walk in freezer. **Warning**
- High Priority - Cooked poultry held at greater than 41 degrees Fahrenheit in kitchen. **Repeat Violation** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
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10/21/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Inconsistent - walk in freezer. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. Inside bulk food containers. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Storage area. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Paper towel used as liner for food container. Walk in cooler. **Repeat Violation** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Kitchen. **Repeat Violation** **Warning**
- Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination. Storage area. **Warning**
- Basic - Table fan had accumulation of dust/debris. Above ice machine. **Warning**
- Basic - Wiping cloth/towel used under cutting board. **Warning**
- High Priority - Cooked poultry held at greater than 41 degrees Fahrenheit in kitchen. **Repeat Violation** **Warning**
- High Priority - Cooked vegetables held at greater than 41 degrees Fahrenheit in kitchen. **Repeat Violation** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Rehydrated rice noodle held at greater than 41 degrees Fahrenheit in kitchen. **Warning**
- 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. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **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. Inconsistent - walk in cooler. **Repeat Violation** **Warning**
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8/21/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in dry storage area. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - Paper towel used as liner for food container. Walk in cooler.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service articles not stored inverted or protected from contamination. Storeroom. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer ' not all products commercially packaged.
- 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. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler.
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5/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. On top of ice machine.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp.
- Basic - Single-service articles not stored inverted or protected from contamination. Kitchen.
- Basic - Wall soiled with accumulated dust. 3 compartment sink area.
- 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.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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2/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.(sushi bar)
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Repeat Violation.
- No suitable facilities provided to store employee clothing and other possessions.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.(sushi bar)
- Critical - Observed food stored on floor.(storage area)
- Observed ice scoop with handle in contact with ice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.(sushi bar)
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Critical - Observed unlabeled spray bottle. Repeat Violation.
- Wet mop not hung to dry.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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9/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Repeat Violation.
- Critical - Label on a food item packaged on-site lacking required information.(walk in cooler and freezer)
- Critical - No conspicuously located thermometer in holding unit.(walk in cooler) Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
- Observed nonfood-grade bags used for food storage.(walk in freezer)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking.(sushi) Food may not be served.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.(walk in freezer)
- Critical - Observed unlabeled spray bottle.
- Observed wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.
- 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. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name.(squeeze bottles)
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3/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.(cook line)
- Ceiling tile not tightly closed together.(above ice machine)
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.(inside bulk food containers - cook line)
- Critical - No conspicuously located thermometer in holding unit.(walk in cooler)
- Critical - No handwashing sign provided at a handsink used by food employees.(cook line)
- Critical - Observed employee improperly washing hands.(20 seconds) Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.(walk in cooler - eggs)
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
- Observed single-service articles stored without protection from contamination.(cook line)
- Wet mop not hung to dry.
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11/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.(salt)
- Critical - No conspicuously located thermometer in holding unit. Repeat Violation.
- Critical - Observed employee improperly washing hands.(20 seconds)
- Observed gaskets/seals on cold holding unit in poor repair.(cook line)
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.5
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.(walk in cooler)
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7/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.(walk in cooler)
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed employee wearing single use gloves and engage in food preparation without washing hands.
- Critical - Observed food stored on floor.(walk in freezer)
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.4 Corrected On Site.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Observed single-service articles stored without protection from contamination.(kitchen) Repeat Violation.4
- Observed utensils stored in crevices between equipment.(knives) Corrected On Site.
- Observed wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.(sushi) Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb.(mop sink)
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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1/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(walk in cooler and freezer) Repeat Violation.
- Critical. Observed cleaned and portioned fish not labeled.(walk in freezer)
- Critical. Working containers of food removed from original container not identified by common name.(squeeze bottles) Repeat Violation.3
- Critical. Observed cloth used as a food-contact surface.(under cutting board)
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.(spices)
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.3 Corrected On Site.
- Observed ice scoop with handle in contact with ice.(sushi bar) Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.(sushi mats) Repeat Violation.
- Observed nonfood-grade bags used for food storage.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Observed single-service articles stored without protection from contamination.(storeroom) Repeat Violation.3
- Light not functioning.(women)
- 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 This violation must be corrected by : 11/30/10.
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9/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Thermometers provided and conspicuously placed
- Critical. Cross-contamination, equipment, personnel, storage
- Critical. Foods handled with minimum contact
- In use food dispensing utensils properly stored
- In use food dispensing utensils properly stored
- In use food dispensing utensils properly stored
- Food contact surfaces designed, constructed, maintained, installed, located
- Wash, rinse water clean, proper temperature
- Wiping cloths clean, used properly, stored
- Non-food contact surfaces clean
- Critical. Water source safe, hot and cold under pressure
- Critical. Outer openings protected, presence of insects/rodents.
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Toxic items labeled and used properly
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6/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.(fresh salmon)
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(walk in freezer)
- Critical. Working containers of food removed from original container not identified by common name.(walk in freezer - fish)
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(walk in freezer)
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.(walk in freezer)
- 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.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.(cook line)
- Critical. Observed employee improperly washing hands.(wash hand for 20 seconds)
- Food-contact surface not smooth and easily cleanable.(wooden bowl and mats for sushi)
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed gaskets with slimy/mold-like build-up.(walk in cooler)
- Observed single-service articles stored without protection from contamination.(cook line)
- Critical. Hot water not provided/shut off at employee hand wash sink.(3 compartment sink)
- Critical. Observed unlabeled spray bottle.(kitchen)
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2/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.(kitchen)
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.(no date - ice tea machine)
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up.(walk in cooler)
- Critical. Hand wash sink lacking proper hand drying provisions.(kitchen)
- Critical. Handwashing cleanser lacking at handwashing lavatory.(men)
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9/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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