- Basic - Cardboard used to line food-contact shelves.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Reach in cooler
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site**
- Basic - Uncleanable knife block in use to store knives.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. See stop sale. Sushi rice
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provided form to manager
- 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.
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4/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food missing provisions for corrective actions. Not to use non dispensed antiseptic/ in bowl.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Intermediate - Handwash sink is accessible, however, items must not be stored inside sink area not related to AOP agreement.
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11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/11/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Intermediate - Food manager certification expired. **Warning**
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4/10/2013 | Routine - Food | Warning Issued |
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed employee with no hair restraint.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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8/29/2012 | Routine - Food | Warning Issued |
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Corrected On Site.
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5/7/2012 | 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. Corrected On Site. Corrected On Site.
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12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef stored over seafood
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5/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Observed employee with no hair restraint.
- Observed nonfood-grade mats used for sushi making
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime on soda dispensing nozzles.
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11/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed potentially hazardous food thawed in standing water.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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6/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed raw animal food stored over ready-to-eat food. beef over fruits
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed nonfood-grade containers used for food storage. news paper wrapping scallions
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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12/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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