- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cardboard used to line food-contact shelves.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. In storage area.
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Missing drain plug at dumpster.
- Basic - No handwashing sign provided at a hand sink used by food employees. In storage area.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated grease.
- Basic - Water leaking from faucet/faucet handle. In bathroom in storage area. No cole water knob
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Dressing at 51° F. Corrective action taken by operator to place item in Ice.
- High Priority - Raw animal food stored over ready-to-eat food. Chicken and shrimp over rte. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times. In storage area.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. In front.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In storage area
- Intermediate - No soap provided at handwash sink. In storage area.
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09/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
- Basic - Food stored on floor. Poultry stored on top of trash can plus cooler storage on floor Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Poultry
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. shrimp 106° Sushi Rice 111° F **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Certified Food Manager or 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.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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4/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Food stored on floor. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Intermediate - Certified Food Manager or 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. **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 - Soil residue in food storage containers. **Warning**
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1/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- 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. **Warning**
- Basic - Food stored on floor. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Hole in wall. Above chest freezer in dish wash area **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Wall soiled with accumulated food debris. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- 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. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Seafood over RTE **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Corrective action taken. Eggs put in ice . **Warning**
- Intermediate - Certified Food Manager or 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. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Handwash sink used for purposes other than hand washing. Dish 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. **Warning**
- Intermediate - Soil residue in food storage containers. **Warning**
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10/17/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/10/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Reach in freezer near window
- Basic - Cloth used as a food-contact surface. In sushi rice **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor. In the other store adjacent to the restaurant.
- Basic - Garbage can located outside has no lid or lid open/broken.
- Basic - Hood soiled with accumulated grease.
- Basic - Missing drain plug at dumpster.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Squid
- Basic - Soiled reach-in cooler gaskets. ALL UNITS.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food. Squid over cucumbers
- Intermediate - Certified Food Manager or 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.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **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.
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
- Intermediate - Packaged food not labeled as specified by law.
- 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. **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.
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2/8/2013 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. DRESSING ON COUNTER Corrected On Site.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Observed grease accumulated under cooking equipment. front kitchen .
- Critical - Working containers of food removed from original container not identified by common name. raw meats and raw seafood.
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3/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/25/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. two black reach in units. sushi bar.
- Critical - No oyster warning sign with required language provided.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored in undrained ice. sushi stored in cooler without draining water.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. vegetables stored in two black reach in units. sushi bar.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. reach in unit. across fryer . raw meats and seafood removed from original packaging.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/24/2011 | Routine - Food | Warning Issued |
- Critical - No handwashing sign provided at a handsink used by food employees. MEN RESTROOM.
- Observed grease accumulated under cooking equipment.
- Critical - Observed raw animal food stored over ready-to-eat food. OBSERVED SHELL EGGS STORED OVER VEGETABLES. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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5/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi. about 3 lbs of immitation crab.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in units. bar area.
- Critical. Observed food stored in undrained ice.
- Critical. Observed the use of an unclean thermometer.
- Observed personal care item stored with food.
- Observed unnecessary items on the premise. Storage room. next to restaurant .
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12/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/24/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. (PARASITE DESTRUCTION NOT SPECIFIC TO WHAT FISH HAS GONE UNDER PARASITE DESTRUCTION
- Critical. Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. (2 properties used for food storage)
- Violation: 51-16-1 No plan review submitted and renovations in progress.
- Critical. Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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6/18/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. (PARASITE DESTRUCTION NOT SPECIFIC TO WHAT FISH HAS GONE UNDER PARASITE DESTRUCTION
- Critical. Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures. USE OF ICE CHEST TO STORE SEAFOOD TO STORE OVERNIGHT
- Critical. Observed food stored on floor. (ICE COOLERS) with fish.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. AT THE 3 COMPARTMENT SINK
- Critical. Observed employee improperly washing hands.
- Critical. Observed employee dry hands on /apron after washing.
- Observed employee with no hair restraint.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the in three-compartment sink.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Observed single-service items stored on floor.
- Observed single-service articles improperly stored. (RESTROOM)
- Critical. Observed toxic item improperly stored. NEXT DOOR
- Observed unnecessary items on the premise. NEXT DOOR 9581 B
- Critical. Observed incorrect information on Hotel and Restaurant license. (2 properties used for food storage)
- No plan review submitted and renovations in progress.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 8/17/2010.
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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6/17/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice 51 degrees
- Critical. Observed cloth used as a food-contact surface.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- 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. Corrected On Site.
- Nonfood-contact equipment not designed and constructed in a durable manner. sushi roller
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12/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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