- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi bar area
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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. cheese 45°f, salmon 42°f,less than 1 hr.corrective action taken by operator
- High Priority - Raw animal food stored over ready-to-eat food. Eggs
- Intermediate - Handwash sink used for purposes other than handwashing. Back area **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Repeat Violation**
- Intermediate - Packaged food not labeled as specified by law. **Corrected On-Site**
- 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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10/28/2014 | Routine - Food | Warning Issued |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Imitation crab.
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale.
- 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 - Handwash sink used for purposes other than handwashing.
- 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 provided at handwash sink.
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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours cooler adjusted by operator to reduce temperature
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. **Corrected On-Site**
- 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 provided at handwash sink. **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.
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12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. NEW EMPLOYEE
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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.
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12/28/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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.
- Critical - Observed employee improperly washing hands.with gloves on Corrected On Site.
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing.
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9/14/2012 | Routine - Food | Warning Issued |
- Critical - Observed handwash sink used for purposes other than handwashing. CART IN FRONT OF HWS IN SUSHI AREA. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. SHELL EGGS STORED OVER VEGRTABLES IN WIC. Corrected On Site.
- Critical - Observed interior of microwave soiled. OBSERVED FOOD RESIDUE INSIDE MICCROWAVE Corrected On Site.
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4/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food thawed in an improper manner. SHRIMP IN THREE COMPARTMENT SINK. Corrected On Site.
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4/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Manager lacking proof of Food Manager Certification. Corrected On Site.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro Corrected On Site.
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5/24/2010 | Routine - Food | Inspection Completed - No Further Action |
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