- Basic - Case/container/bag of food stored on floor in walk-in freezer. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood shelf used for can opener base. **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface. Sauce tray ay sushi bar. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- 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 chlorine, PIC called for service. Inspector demonstrated how to prime machine.
- High Priority - Pesticide-emitting strip present in food prep area. Fly strip over sink in back kitchen. Discussed requirements with manager, PIC removed. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 + chlorine, **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Wooden bowls at cook line.
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07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of dead or trapped insects, or other pests, in control devices. Operation had pest control on 1/22/14.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Food-contact surface not smooth and easily cleanable. Interior of reach in cooler covered with plastic film.
- Basic - Hood soiled with accumulated grease.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood used for can opener base.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Calamari and scallops. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Shelf at preparation table soiled with food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Pesticide-emitting strip present in food prep area. Fly strips in wait station. Manager moved to a location away from food prep, food or clean and sanitized equipment and utensils. **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 1000 ppm chlorine
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. TCS Foods in walk in cooler. **Corrected On-Site**
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3/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bags of ice.
- 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.
- Basic - Food stored in a location that is exposed to splash/dust. Ice build up on food in walk in freezer.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Oven thermometer in reach in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Canned mushrooms, corn and bamboo shoots at 64°. Employee put in reach in cooler. Corrective action taken.
- 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 mark not current, PIC updated. **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Eel in reach-in cooler at sushi bar at 50°. PIC placed in walk in freezer, 20 minutes later 42° **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 1000 , strip turned purple than white.
- Intermediate - Handwash sink used for purposes other than handwashing. Ladle in sink at wait station. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At sushi bar.
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10/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment. Cook line.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Toilet not flushing/functioning properly. Women's restroom.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Walk in cooler. **Corrected On-Site**
- 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. Placing fruit garnish on plates. **Corrected On-Site**
- High Priority - Live, small flying insects in food storage area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Krab meat and cream cheese at 53? , PIC put in walk in freezer. 42? in 40 minutes. **Corrected On-Site**
- 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. Cooler next to water station at sushi bar.
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. tea infuser
- Critical - Hot water not provided/shut off at employee hand wash sink. at sushi bar, Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed cloth used as a food-contact surface. * on cut and washed lettuce in walkin cooler
- Critical - Observed food-contact surfaces with build up of residue soil deposits. tea infuser.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Salmon eggs at 68 degrees at sushi bar, PIC threw in trash on own accord. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. walkin freezer , Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Cold buffett bar, Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice.
- Critical - Prep surface not sanitized after contamination and prior to use. Spring roll press.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Failure to maintain records on nonexempt fish for 90 days. OPERATION WILL PROVIDE PROOF OF FARM RAISED TILAPIA AT NEXT INSPECTION **
- Critical - Food not properly protected from contamination. rice in stainer in handwashing sink. Corrected On Site.
- Critical - Hand sink missing paper towels at dishwashing machine or area. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Bucket in sink at cookline . Corrected On Site.
- 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. SOME EMPLOYEES WITH EXPIRED TRAINING ** PIC WILL HAVE COMPLETED FOR NEXT ROUTINE INSPECTION **
- Critical - Observed food stored on floor. Sauce in stockpot on storeroom floor.
- Critical - Observed handwash sink used for purposes other than handwashing. rice draining in sink at dishmachine area. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline .
- Critical - Observed raw animal food stored over ready-to-eat food. eggs over vegies in reachin . Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover. cookline .
- Observed utensils in poor condition. ice scoop cracked.
- Critical - Potentially hazardous food held under time as a public health control with time marking indicating 4-hour limit. OPERATION HAS EGGS, BEAN SPROUTS AND PHFOODS RETURNED TO WALKIN ** 3.5 HOURS AFTER TIME STAMPED ** EMPLOYEE PUT IN WALKIN ** PIC DISPOSED OF ** Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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5/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. reachin cookline .
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed food stored on floor. pepper in bus tub,kitchen floor . Corrected On Site.
- Observed nonfood-grade containers used for food storage. cardboard box for bean sprouts , Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bean sprouts at cookline at 79 degrees,moved to reachin , Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 400+ Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed uncovered food in holding unit/dry storage area. rice storeroom and items in walkin freezer . Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice ,cooked chicken ,phfoods in walkin cooler .
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. non food grade drill. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. blocked with mop bucket and strainer in sink. Repeat Violation.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. knives at prep table
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on gloves
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. SS Sponges on cookline, Repeat Violation. Repeat Violation.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. shrimp behind vegies top of make table, Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter at 70, eggs at 59 and PHFOODS at 61 end of cookline , Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. chicken over carrots walkin cooler, Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. no dates in walkin cooler,soup,sauces,pasta,ect Repeat Violation. Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. dish washer wiped gloves off with cloth napkin then put away clean dishes.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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4/25/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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12/1/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. no date labels in walkin cooler, sauces, soups,ect. Repeat Violation.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days. operation needs to show proof of documentation for salmon, discussed with PIC
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish eggs at sushi bar at 72 degrees, butter at cookline at 74 degrees put in reachin cooler. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. chicken over miso
- Critical. Observed food stored on floor. walkin freezer and cooler. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. wontons , spring rolls and seafood in walkin freezer . Repeat Violation.
- Critical. Observed cloth used as a food-contact surface. sushi rice Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. SS sponges on cookline Repeat Violation.
- Food-contact surface not smooth and easily cleanable. observed non food grade drill
- Nonfood-contact equipment not designed and constructed in a durable manner. tin foil as vent cover and at cookline shelf.
- Observed nonfood-contact equipment in poor repair, reachin door does not close properly , still in temperature .
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed residue build-up on nonfood-contact surface. shelve dirty and old cardboard.
- Observed utensils stored in crevices between equipment. knives at cookline Repeat Violation.
- Equipment compartment not separated from washing machine, need to close the gap .
- Critical. Handwash sink not accessible for employee use at all times. one blocked by mopsink and blocked by stool with pan on top.
- Critical. Observed handwash sink used for purposes other than handwashing. used as dumpsink at cookline , strainers in sink.
- Critical. Observed dead roaches on premises. one dead roach in storeroom , cleaned up by PIC
- Observed grease accumulated under cooking equipment. behind and under cookline Repeat Violation.
- Observed food debris accumulated on kitchen floor. under sink, in crevices, behind ice machine and storeroom floor , reviewed with PIC
- Observed attached equipment soiled with accumulated grease. hoods at cookline Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers. above cookline Repeat Violation.
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9/29/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed rice , noodles cut vegies walkin cooler .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed pork and beef , moved to walkin by PIC. Corrected On Site.
- Critical. Observed food stored on floor. in walkin cooler and storeroom . Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. observed in walkin freezer and walkin cooler. Repeat Violation.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. observed cook and sushi cook (sushi cook washed gloves)
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. in kithen Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets. reachin at sushi bar. Repeat Violation.
- Critical. Observed soil buildup inside ice bin. Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Repeat Violation.at sushi bar.
- Observed build-up of grease on nonfood-contact surface.observed on shelves at end of cookline
- Observed utensils stored in crevices between equipment. knives in kithen Corrected On Site.
- Equipment compartment not separate from cookline. washing machine in kitchen needs a physical barrier from cooking area, PIC will have installed by 5/15/2010.
- Critical. Handwashing cleanser lacking at handwashing lavatory. in kithen
- Critical. Observed dead roaches on premises. observed one dead roach in dry storeroom , removed by PIC.Corrected On Site.
- Observed grease accumulated under cooking equipment. behind and under cookline
- Observed attached equipment soiled with accumulated grease. hoods on cookline .
- Observed dusty ceiling tiles and/or air conditioning vent covers. above cookline
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2/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/24/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RICE IN RICE COOKER TURNED OFF AT SUSHI BAR AT 88 DEGREES F
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. CHICKEN WINGS ON BUFFET AT 94 DEGREES F
- Critical. Observed potentially hazardous food thawed in an improper manner. SMOKED EEL IN SINK WITHOUT RUNNING WATER Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. RAW CHICKEN OVER VEGETABLES IN WALKIN COOLER
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. RAW BEEF OVER FROZEN VEGETABLES IN WALKIN FREEZER
- Critical. Observed food stored on floor. WALKIN COOLER
- Critical. Observed food stored on floor. WALKIN FREEZER
- Critical. Observed uncovered food in holding unit/dry storage area. WALKIN COOLER
- Critical. Observed uncovered food in holding unit/dry storage area. WALKIN FREEZER
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. SUSHI CHEF Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. IN UNCOOKED RICE
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. PUT GLOVES ON WITHOUT WASHING HANDS
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.PREP TABLE COOK DRINKING FROM CUP WITH NO LID & STRAWER
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. BAMBOO USED TO ROLL SUSHI
- Critical. Observed soiled reach-in cooler gaskets. MANY
- Critical. Observed interior of toater oven soiled. SUSHI STATION
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. TOP OF DISHWASHER
- Critical. Handwash sink not accessible for employee use at all times.STOOL WITH PAN IN FRONT SIDE OF HANDSINK HAS HOT PAN OF OIL ON BURNER
- Critical. No handwashing sign provided at a handsink used by food employees. LADIES ROOM
- Critical. Hand wash sink lacking proper hand drying provisions. HANDSINK KITCHEN
- Observed grease accumulated under cooking equipment.
- Critical. Observed cooking equipment in use while hood suppression/exhaust system is inoperable. Notified Fire AHJ. For reporting purposes only. PAOF GREASE ON BURNER HALF NOT UNDER HOOD
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10/22/2009 | Routine - Food | Warning Issued |
| No report available. | 5/26/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 3/2/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 11/12/2008 | Routine - Food | Warning Issued |
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