- Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor in kitchen area **Repeat Violation** **Warning** Buckets still on floor throughout establishment at callback inspection. Operator corrected some
- High Priority - Live flies in kitchen. Multiple flies in kitchen area **Warning** Multiple flies in kitchen and dining area at callback inspection
- Intermediate - Records/documents for required employee training do not contain all of the required information. Employee training records completed in pencil. Records need to be completed in ink pen **Warning** Employee training records not corrected at callback inspection
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11/05/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food. Multiple plastic bowls used as scoops in bulk sauce and spices containers **Repeat Violation** **Warning**
- Basic - Ceiling tile missing. Missing above walk in cooler in kitchen **Repeat Violation** **Warning**
- Basic - Cloth used as a food-contact surface. Wet towel used in sushi rice container behind front counter **Warning**
- Basic - Dead roaches on premises. Observed 3 dead roaches on floor under equipment in kitchen. Observed 1 dead next to water heater in kitchen. Observed 4 dead under make table next to chest freezer in kitchen. Observed two dead roaches at back of chest freezer. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on make table in kitchen area **Repeat Violation** **Warning**
- Basic - Equipment or utensils not designed or constructed in a durable manner. Non foods grade drill with paint mixer attachment used as food mixer **Warning**
- Basic - Food stored on floor. Buckets of sauces on floor in kitchen **Repeat Violation** **Warning**
- Basic - Ice buildup in reach-in freezer. White stand up freezer has excessive amount of ice built up in it **Warning**
- 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. Scoop with handle touching product in bulk four container **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for rice and spatulas for grill all sitting in containers of water on table and next to grill **Repeat Violation** **Warning**
- Basic - Missing drain plug at dumpster. Drain plug missing on unit outside **Repeat Violation** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in black refrigerator behind front counter **Repeat Violation** **Warning**
- Basic - Paper towel used as liner for food container. Paper towels used in wrapping seafood, sitting on kale and in chicken container in reach in cooler. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Gaskets torn on reach in cooler behind front counter **Repeat Violation** **Warning**
- Basic - Screen in door torn/in poor repair - vermin present. Screen torn in several area in back kitchen area **Warning**
- Basic - Soiled reach-in cooler gaskets. Gaskets on reach in cooler on cooks line has some black build up on them **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor in kitchen area **Repeat Violation** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employee in kitchen placed gloves on and did not wash hands first **Repeat Violation** **Warning**
- High Priority - Live flies in kitchen. Multiple flies in kitchen area **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Kale 74°, on counter in sushi bar area. Quail eggs 47°, salad 44°, In black refrigerator behind front counter. Butter 70°, cut lettuce 54°, sitting on counter in back kitchen area **Repeat Violation** **Warning**
- High Priority - Presence of insects, rodents, or other pests. Observed approximately 25 spiders on ceiling by the back door **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw scallops, raw shrimp and raw soft shell crabs stored over dumplings, and sauce in reach in cooler **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach under table on cooks side of line in kitchen. Observed approximately 10 live in box of spoons under make table in kitchen by cook line . Observed approximately 4 live in/ around grid attached to chest freezer in kitchen. Observed approximately 3 live on bottom of make table in kitchen. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing off knife at hand sink at entrance to kitchen **Warning**
- Intermediate - No soap provided at handwash sink. Missing at sink at entrance to kitchen. Corrective action-operator placed container of hand of soap at sink **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Records/documents for required employee training do not contain all of the required information. Employee training records completed in pencil. Records need to be completed in ink pen **Warning**
- Intermediate - Refrigerator not 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. Black unit behind front counter ambient temperature at 47° **Repeat Violation** **Warning**
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11/04/2014 | Routine - Food | Emergency order recommended |
- Basic - Bowl or other container with no handle used to dispense food. Green Bowl used as scoop in rice, plastic bowls used in sauce buckets as scoop **Repeat Violation**
- Basic - Ceiling tile missing. Above walk in cooler
- 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 drinks on make table with no lid or straw on them **Repeat Violation**
- Basic - Food stored on floor. Buckets on floor in kitchen and container of fish on sheet tray in floor in walk in cooler
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for rice sitting 91° water **Corrected On-Site**
- Basic - Missing drain plug at dumpster.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Missing in black cooler in service area
- Basic - Reach-in cooler gasket torn/in disrepair. Unit behind sushi bar has torn gaskets **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor. Several buckets stored directly on floor throughout **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employee put gloves on without washing hands first
- 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. Employee cutting cabbage with bare hands. Cabbage was placed in walk in cooler for later use
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Quail eggs 50° In small reach in cooler in service station. Corrective action-manager turned unit colder Kale 68°, sitting on top of counter behind sushi bar, corrective aciton-manager placed in ice bath
- 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. No time marking for cornstarch and water. Corrective aciton-place time in container **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Missing at sink at entrance to kitchen are
- Intermediate - Reach-in cooler not 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. Black refrigerator in service station ambient temperature at 49°. It is a new unit and operator has to figure out how t make it colder. Corrective action-removed salads from unit
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6/18/2014 | 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 bulk soy sauce container **Repeat Violation**
- 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. Uncovered employee drink on top shelf above make table in kitchen **Repeat Violation**
- Basic - Food not stored at least 6 inches off of the floor. Containers of chicken on shelf not 6" off floor in walk in cooler **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. Scoop laying in bulk rice container in kitchen **Corrected On-Site** **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Gaskets on cooler in sushi bar area are torn and hanging off
- Basic - Wiping cloth sanitizing solution stored on the floor. Two sanitizer buckets on floor in kitchen. Corrective action-placed buckets in other bucket
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Quail eggs 53°, salad 49° both in small refrigerator behind sushi bar. Corrective action-turn cooler colder **Repeat Violation**
- 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. Time not marked on corn starch and water sitting on top of make table unit **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Shrimp for sushi 109° on counter in kitchen. Corrective action-operator placed under heat lamp
- Intermediate - Hot water not provided/shut off at employee handwash sink. Sink at entrance to kitchen with no hot water
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Spicy krab meat not date marked, prepared yesterday morning **Repeat Violation**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operators certificate expired 12/2013
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plastic container used as scoop in bulk sauce container **Repeat Violation**
- Basic - Build-up of grease/dust/debris on hood filters. Grease build up on filters
- Basic - Case/container/bag of food stored on floor in kitchen. Multiple buckets on floor in kitchen **Corrected On-Site** **Repeat Violation**
- 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. Glass of water no lid or straw on make table in kitchen
- Basic - Equipment in poor repair. Small refrigerator behind sushi bar ambient temperature 54°. 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.
- Basic - Gaskets with slimy/mold-like build-up. Unit on cooks line has some black build up
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop laying in bulk rice container **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored in wand washing sink in kitchen **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Containers on cooks line to labeled **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Crab sticks 45°, cream cheese 45°, in sushi bar top unit. Corrective action - took some product out and placed in reach in cooler
- 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. Butter not time marked **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Some black build up inside unit
- 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. Milk in walk in cooler does not have date marking **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. Sink in kitchen and behind sushi bar used as dump sinks **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Plastic pitcher and towel in hand sink in kitchen **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Current menu does not designate which items are raw and which items are not. New menus should be in restaurant in 2 weeks which have raw designation.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Items behind sushi bar not date marked, red snapper, crab meat, tuna
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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
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