- Basic - Cardboard used to line nonfood-contact shelves. / at stand next to frying oil stove, in kitchen **Warning**
- Basic - Food stored on floor. /. Food bucket, vinegar on floor in back kitchen and in dry storage area/room **Warning** Callback Inspection: container of pickled ginger on floor in storeroom
- Basic - Outer openings not protected with self-closing doors. / back kitchen door **Warning**
- Basic - Working containers of food removed from original container not identified by common name. / squeeze bottles and flour container, at work table in kitchen **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon, escolar, hamachi. **Warning** Callback Inspection: Invoices for Hamachi and salmon from two suppliers indicates product received frozen and frozen -4° or -10° for 7 days. However, escolar and salmon order from one supplier (blue invoice) has statement that fish is frozen at -4° for 7 days but invoice does not indicate specifically that the salmon and escolar are frozen. Letter emailed from supplier stating that salmon is farm raised/aquaculture in open water and fed pellets free of parasites, however no information regarding freezing of escolar provided.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp above ready to eat foods - back kitchen prep cooler. **Warning** Callback Inspection: shell eggs above tofu and beverages - reach in cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. Raw beef stored on top of raw fish in freezer (both not in commercial packaging). **Warning** Callback Inspection: raw beef above sweet potato fries - chest freezer
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. / on shelf by water heater **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. / hand wash sink at front line blocked by a cart **Warning**
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11/05/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Cardboard used to line nonfood-contact shelves. / at stand next to frying oil stove, in kitchen **Warning**
- Basic - Clean sushi rice cooling bowl, metal food bowls not stored inverted or in a protected manner. / on shelf and above 2 dr reach in cooler **Warning**
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. /. Light meter read approximately 30 to 50 lux at cutting boards area at front line sushi bar. ( 50 foot-candles of light equal to 540 lux) **Warning**
- Basic - Food stored on floor. /. Food bucket, vinegar on floor in back kitchen and in dry storage area/room **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Sushi bar area. **Warning**
- Basic - Outer openings not protected with self-closing doors. / back kitchen door **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. / on work table in back kitchen **Warning**
- Basic - Working containers of food removed from original container not identified by common name. / squeeze bottles and flour container, at work table in kitchen **Warning**
- 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. / 0 ppm **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon, escolar, hamachi. **Warning**
- High Priority - Nonfood-grade newspaper used to absorb grease from food - direct contact with food. / at cook line **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / raw conch 46F, in sushi cold holding unit **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp above ready to eat foods - back kitchen prep cooler. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. Raw beef stored on top of raw fish in freezer (both not in commercial packaging). **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. / on shelf by water heater **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. / hand wash sink at front line blocked by a cart **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. / in women's restroom **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. / on sushi rice **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On laminated lunch menu. **Corrected On-Site** **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. Strawberry mousse made 4 days prior and not date marked. Reach in cooler. **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. / copy of SafeStaff certificate **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. / hung on cart at front line , labeled "serve" only **Warning**
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09/03/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps, cutting board. **Warning**
- Basic - Food stored on floor, bottle of vinegar and oil by cooks line. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees, by front sushi area, and main kitchen. **Warning**
- Basic - Single-service items stored on floor, front sushi bar area. **Warning**
- Basic - Squeeze bottle containing a food product not labeled, oil. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized, cutting board. **Warning**
- High Priority - Raw animal food not properly separated from ready-to-eat food, opened bag of noodles was stored with raw beef wrapped in house, inside chest freezer, container with raw shelled eggs was stored next to sushi rice inside double door reach in core back kitchen area. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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, rice inside double door reach in cooler, back kitchen area. **Warning**
- Intermediate - Water filter not changed according to manufacturer's instructions, not dated by front sushi bar under handsink by coffee maker.. **Warning**
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3/28/2014 | Routine - Food | Warning Issued |
- Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. 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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10/15/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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