- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Buildup of food debris/soil residue on equipment door handles. In cooking area coolers **Warning**
- Basic - Ceiling in disrepair. Tile water spills dishroom area **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Cloth used as a food-contact surface. Coffee area **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.geam **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation.dave **Warning**
- Basic - Floor not cleaned when the least amount of food is exposed. On back of Danny freezer **Warning**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Cooking area **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Next to dish machine **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- 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. **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. **Warning**
- 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. **Warning**
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. **Warning**
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10/13/2014 | Routine - Food | Warning Issued |
- Basic - Cardboard used to line food-contact shelves. Sushi area.
- Basic - Case/container/bag of food stored on floor in kitchen. Rice container delivered from Central Kitchen left on floor at back entrance.
- Basic - Food not stored at least 6 inches off of the floor.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs by cook line (at Kitchen ) container with eggs 78°f.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device broken at handwash sink. Dishwasher area. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For shell egg container at room temperature 78°f used at kitchen / room. No time marking.
- Intermediate - 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.
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1/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Shelves in kitchen.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Ice bucket used to scoop ice to ice bin. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Non-pitting surface rust on food-contact equipment. Reach in cooler (corner/ blue interior) shelves at sushi bar.
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8/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. 2 units broken. Service on site.
- Intermediate - Handwash sink used for purposes other than handwashing. Sushi area
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4/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. PREP TABLE AND SUSHI BAR. SERVICE CALLED
- Critical - Hot water not provided/shut off at employee hand wash sink. EMPLOYEE'S BATHROOM
- Critical - Observed food stored on floor. WI FREEZER
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SUSHI AT RI COOLER (STOP SALE) FOR SUSHI AT BAR ICE ADDED (LESS THAN 3 HOURS) SERVICE CALLED
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). SUSHI
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11/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SUSHI AT BAR (ICE ADDED) Repeat Violation. Corrected On Site.
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5/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. BACK ROOM
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. ICE ADDED Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. BAR
- Critical - No handwashing sign provided at a handsink used by food employees. BAR
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN (DISCARDED)
- Critical - Observed uncovered food in holding unit/dry storage area. (PREP TABLE)
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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11/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing.
- 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.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Working containers of food removed from original container not identified by common name.
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3/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted. Corrected On Site.
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12/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored in ice used for drinks. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Observed build-up of mold-like substance on surface of nonfood-contact surface.inside dipperwell.
- Observed residue build-up on nonfood-contact surface.shelving .
- Observed grease/food debris accumulated under cooking equipment.
- Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only.
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2/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Critical. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) Maintained in good repair.
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9/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/25/2009 | Routine - Food | Warning Issued |
| No report available. | 3/30/2009 | Routine - Food | Warning Issued |
| No report available. | 11/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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