- 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. **Corrected On-Site**
- Basic - Equipment in poor repair top loading reach in cooler not hair training food at 41°, Chicken 44°-48°, shrimp 47°-49°, cabbage 47°-50°, Shrimp 51°, chicken 47°-51°, bean sprout 51°.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Chicken 44°-48°, shrimp 47°-49°, cabbage 47°-50°, Shrimp 51°, chicken 47°-51°, bean sprout 51°, all items iced Disney to return to 41°.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bowl or other container with no handle used to dispense food. Flour **Corrected On-Site**
- Basic - Cardboard used to line food-contact shelves.
- 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. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Items in water with temperture of 109°
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Raw animal foods not properly separated from each other in holding unit. On the cook-line top loader. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No soap provided at handwash sink.
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4/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding units throughout.
- Basic - Wall soiled with accumulated food debris. ... in kitchen food prep area.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. ...salmon purchased fresh is used for sushi without any verification of treatment for parasites.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. NOT PRINTED ON ALL MENUS. ... CONSUMER.ADVISORY.Consumption.of.raw.or.undercooked.beef,eggs,seafood,pork,or.poultry.may.increase.your.risk.of.foodborne.illness,especially.if.you.have.decreased.immunities.and/or.certain.medical.conditions. ... Consumer Advisory is printed on menu but without a symbol preceding it and the same symbol preceding each applicable menu item
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. ... In WALK.IN.COOLER... ... In sushi bar storage cooler
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10/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface.......heavy grease build up both fryer.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food....in walk in freezer.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......soups, chicken 44? tofu 43? in walk in cooler. Operator stated that keep opening door all the times. Advised operator properly closed door all the time. Took air temperature 40?and getting low. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.....some rice in handwashing sink, server area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked........portion rice in reach cooler.
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5/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/16/2013 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.......ambient temperature 50 degrees reach in cooler , cooke line. must not have stored any potentially hazardous food until maintain at proper temperature of 41 degrees or below.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.....sushi case . must not have stored any potentially hazardous food until maintain at proper temperature of 41 degrees or below.
- 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......expired.
- Critical - Observed build up accessive ice interior walk in freezer.
- Observed cutting board grooved/pitted and no longer cleanable.....white cutting board in sushi bar.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.......changing glovs without washing hands and same glovs reuse .
- Critical - Observed food stored on floor.....sea food salad in walk in freezer .
- Critical - Observed handwash sink used for purposes other than handwashing......bucket stored in handwashing sink by ice been.
- Critical - Observed handwash sink used for purposes other than handwashing.....rice in hanwashing sink, sushi bar.
- Critical - Observed non food grade paper contacting ready-to-eat food...... washed and cut green,red pepper , coverd by paper towel.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit......fryed shrimp 51 degrees reach in cooler , cooke line. food being held less than 4 hours . moved to freezer . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit....shrimp , cheese stick 47 degrees in sushi case. Corrected On Site. ice down on food..
- Observed reuse of single-service articles....soy sauce container .
- Observed single-service articles stored without protection from contamination.....to go food container not inverted .kitchen . Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.....sushi rice....explained to operator about time as a public health.
- Wet wiping cloth not stored in sanitizing solution between uses....sushi bar.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength....00 ppm.
- Critical - Working containers of food removed from original container not identified by common name......wrong labeled , pad thi sauce stored in soy sauce container in walk in cooler .
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11/16/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.....soups 70 degrees cooked yesterday in walk in cooler . volentrailly discarded food. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....rice 50 degrees in reach in cooler . Corrected On Site. rice moved to freezer.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical - Working containers of food removed from original container not identified by common name.....flour , breadcrumbs
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7/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures......by corner reach in cooler . must not have stored potentially hazardous food untill fixed it.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.....kitchen reach in cooler . must not have potentially hazardous food stored untill fixed it.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength....00 ppm. advised to operator sanitized utensils etc by 3 compartment sink. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions....kitchen hanwashing sink. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.....front counter hanwashing sink.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed gaskits reach-in cooler soiled. frontline reach in cooler.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. AC vent above walk in cooler .
- Critical - Observed cloth contacting ready-to-eat food fish, frontline reach in cooler . Corrected On Site.
- Observed cooler gasket torn/in disrepair. kitchen reach in cooler .
- Critical - Observed handwash sink used for purposes other than handwashing.....employee washing a wisk in the kitcken hanwashing sink. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit....... chicken ,shrmp 53 degrees F.reach cooler kitchen .food being held less than 4 hours ,food moved another acceptable cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.......rice,tofu,pH dressing 47 degrees reach in cooler by back corner . food being held less than 4 hours .ice down on food. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.....tampura roll,mayonnaise ,pH dressings,reach in cooler frontline .
- Critical - Observed raw animal food stored over cooked food. ....raw tapora roll over cooked fish, frontline reach in cooler. Corrected On Site.
- Critical - Observed toxic item stored by utensils....wendex Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.....sugar , flour ,dry storage area.
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1/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - No handwashing sign provided at a handsink used by food employees. server station handwash sink.
- Critical - Observed bathroom doors left open other than during cleaning or maintenance. all 3 bathroom doors. Corrected On Site.
- Observed ice scoop with handle in contact with ice. in server station ice cooler. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs in reach-in cooler over feta cheese, sprouts and cut vegetables. Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. kitchen backdoor leading to the outside with large gaps.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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9/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. --- ABC extinguisher on floor in dining room
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1/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. --- in use utensils held in water in a Slow Cooker but at 120 degrees F.
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7/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature. --- at sushi bar.
- Critical. Observed food stored on floor. --- at sushi bar.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. --- sushi knives storedon soiled * oxidized countertop above cutting board
- 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. --- dishwashing person handling soiled then clean & sanitized dishware/utensils without washing hands
- Critical. Observed employee not washing hands when changing gloves.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.--- inspector washed hands upon arrival and observed no other handwashing during time of inspection.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. --- wood countertop to right of sink at sushi bar is worn, warped, cracked, and moldy. replacement is needed.
- Observed equipment in poor repair. --- sushi bar 2 door reach-in-cooler.
- Observed cutting board grooved/pitted and no longer cleanable. --- at sushi bar.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Hot water not provided/shut off at employee hand wash sink. --- kitchen.
- Critical. Observed handwash sink used for purposes other than handwashing. --- at sushi bar. (utilIty sink used as hand wash sink).
- Observed floor and wall junctures not coved. near damaged wall at sink near entry to kitchen
- Observed wall in disrepair. ext to utility sink at entry to kitchen.
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1/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed packaged food not labeled as specified by law. --- specifically fishes in WIF
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. --- soiled vegetable scissors sitting atop RTE food.
- Observed single-use containers reused for the storage of food.
- Critical. Handwash sink not accessible for employee use at all times. --- in kitchen & server station.
- Critical. Observed handwash sink used for purposes other than handwashing. --- in kitchen
- Critical. Observed handwash sink used for purposes other than handwashing. --- in server station.
- Critical. Observed handwash sink used for purposes other than handwashing. --- in sushi bar.
- Observed personal care item stored with food.
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10/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/29/2008 | Routine - Food | Administrative complaint recommended |
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