- No Violations Were Observed
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09/08/2014 | Routine - Food | Call Back - Complied |
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lime scale build-up inside ice machine.
- Basic - Reach-in cooler gasket in disrepair. Glass door cooler, front line
- Basic - Working containers of food removed from original container not identified by common name. Bulk flour bin
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pickled Ginger 43°, upper sects of refrigerated make table, sushi bar Corrective action taken: item covered keep cool air from escaping
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef above raw shrimp, beverage air cooler, kitchen **Corrected On-Site**
- High Priority - Sterno stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Wrapped, unopened cans on shelf above packages of wrapped , unopened wasabi powder
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine measured 200ppm, sushi bar , recheck 100ppm **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Crumbs in bottom of glass door cooler, front line
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Corrective action taken: inspector issued paperwork and explained the need for written plan
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08/06/2014 | Complaint Full | Inspection Completed - No Further Action |
- Intermediate - Buildup of soiled material on gaskets in the reach-in cooler. Front line
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Crumbs in bottom
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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07/03/2014 | Routine - Food | Warning Issued |
- Basic - Gaskets/seals on holding unit in poor repair. Front line
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. Dishwashing area
- Basic - Raw animal food stored above unwashed produce. Raw shell eggs above whole unwashed cucumber **Corrected On-Site**
- Intermediate - Employee filled water pitcher/cup at handwash sink. Water purifier attached , front line
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Front line
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2/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Side back door
- Basic - Duct tape used to repair nonfood-contact surface. Side of reach in cooler repaired with duct tape
- Basic - Equipment in poor repair. Sushi reach in cooler ambient air not holding 41°F or below all food prepped this morning.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Wooden bowl and wooden spatula.
- Basic - Garbage on the ground and/or pad around dumpster. Plastic containers, bagged garbage
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop in rice bucket.
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink next to 3 compartment sink
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. In standing water.
- Basic - Soiled reach-in cooler gaskets. Gaskets throughout cooks line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On sushi line. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Cloth being used to store tuna.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken broth 116°F corrective action stop sale, broth from last night.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw fish, shrimp, quail eggs, over carrots in reach in cooler in back **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- 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. Half and half and tofo not date marked.
- Intermediate - Handwash sink not accessible for employee use at all times. Sani bucket in hand wash sink **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. No hot water behind sushi
- 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. Sushi rice **Corrected On-Site**
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9/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soiled reach-in cooler gaskets.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. ( chest freezer)
- 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.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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3/11/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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