- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. **Warning**
- 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. **Warning**
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10/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Cloth gloves contacting ready-to-eat food. Sushi rice **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. **Corrected On-Site** **Warning**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Large rice bowl **Warning**
- Basic - Food stored on floor. In walkin cooler **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. **Warning**
- 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. **Warning**
- Intermediate - Handwash sink used for purposes other than hand-washing , strainers stored in employee hand wash sink in sushi bar 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 - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Repeat Violation** **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**
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10/24/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- 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 - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor. Boxes of produce on floor in kitchen area
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board. Over sushi rice
- Basic - Interior of toaster oven at sushi bar soiled with encrusted food debris.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wood food-contact surface not properly sealed. Large wooden rice bowl
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **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. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than hand-washing, food strainer stored in sink **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In employee restroom
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For sushi rice
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled.
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4/25/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Large wooden bowl
- Basic - Food stored on floor. Bag of onions
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen area
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Handwash sink not accessible for employee use at all times.blocked styrofoam box
- 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.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For sushi rice
- 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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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bulk food containers
- Basic - Build-up of food debris on nonfood-contact surface. Reach in cooler gaskets
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in kitchen. **Corrected On-Site**
- Basic - Employees with no hair restraints while engaging in food preparation.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler
- Basic - Open dumpster lids.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Sushi bar **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/7/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee eating in a food preparation or other restricted area.
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
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7/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-28-1 Beverage tubing/cold plate not separated from stored ice. ice bin near bar.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. near cookline.
- Violation: 36-11-1 Floors not maintained smooth and durable. in dishwashing area.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. over make table.
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle. under grill on cookline.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. in bar area.
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. This violation must be corrected by : 6/16/12.
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6/28/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Beverage tubing/cold plate not separated from stored ice. ice bin near bar.
- Carbon dioxide/helium tanks not adequately secured. in bar area.
- Critical - Cold water not provided/shut off at employee handwash sink. employee bathroom.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Floors not maintained smooth and durable. in dishwashing area.
- Critical - Hand wash sink lacking proper hand drying provisions. near cookline.
- Critical - Handwash sink not accessible for employee use at all times. bowls inside hand sink in sushi bar. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. near cookline.
- Critical - Hot water not provided/shut off at employee hand wash sink. employee bathroom.
- Lights missing the proper shield, sleeve coatings or covers. above 3 compartment sink.
- Lights missing the proper shield, sleeve coatings or covers. over make table.
- Critical - No conspicuously located thermometer in holding unit. inside 1 door freezer.
- Critical - No handwashing sign provided at a handsink used by food employees. in bar area.
- Critical - No handwashing sign provided at a handsink used by food employees. near cookline.
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 6/16/12.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. straws in bar area not covered.
- Critical - Observed unlabeled spray bottle. under grill on cookline.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. water filter on ice machine not dated.
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4/16/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. sushi bar.
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed interior of microwave soiled. toaster oven
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over cooked food. raw eggs over cooked foods in reachin cooler .
- Critical - Observed uncovered food in holding unit/dry storage area. salad
- Critical - Observed unlabeled spray bottle.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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11/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/21/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. at dishwah employee handwash sink .
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed employee eating in a food preparation or other restricted area.
- Critical - Observed food stored on floor.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Observed unlabeled spray bottle. in dishwah area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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4/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- 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 thawed in an improper manner. beef.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over lettus reachin cooler.
- Critical. Observed cloth used as a food-contact surface. under cutting boards.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hand wash sink lacking proper hand drying provisions. at front service bar/waite station .
- Critical. Hand wash sink lacking proper hand drying provisions. at sushi bar.
- Lights missing the proper shield, sleeve coatings or covers. over dishwasher.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
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11/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- 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.
- Critical. Cooked plant food for hot holding not reaching 135 degrees Fahrenheit.
- Critical. Observed food being cooled by nonapproved method. ricd with tight cover.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. in reachin cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. eggs over ready to eat foods.
- Critical. Observed food stored on floor. in office area.
- Critical. Observed food contaminated by unsanitized equipment. fingers toching tip of souce by waite staff.
- Critical. Observed cloth used as a food-contact surface. on cooks line.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. on dressing.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. at rice cooker.
- 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.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Observed employee with no hair restraint.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Observed equipment in poor repair.
- Observed equipment in poor repair.
- Observed cutting board grooved/pitted and no longer cleanable.
- Food-contact surface not smooth and easily cleanable. sushi roller.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Food-contact surfaces not cleaned between working with raw foods and ready-to-eat foods. cutting board
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. sushi matts.
- Critical. Observed interior of microwave soiled. toaster over.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. by employee handwash sink.
- Critical. Observed handwash sink used for purposes other than handwashing. at sushi bar.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Missing drain plug at dumpster.
- Floors not maintained smooth and durable. some tiles missing.
- Observed wall in disrepair. in dish wash area.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed toxic item stored in food preparation area.
- Observed unnecessary persons in the food preparation, food storage, or warewashing area.
- 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.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
- 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
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5/13/2010 | 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. sushi .
- 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. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. reachin cooler.
- Critical. Observed cloth used as a food-contact surface. at sushi bar area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. at rice cooker.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Hand wash sink lacking proper hand drying provisions. at sushi bar.
- Observed wall in disrepair. under 3 comp.
- Wet mop not hung to dry.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
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11/20/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/5/2009 | 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.
- 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.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed in an improper manner.
- Critical. Observed food stored in ice used for drinks. wines.
- Critical. Observed food stored on floor. box of avocados
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed cloth used as a food-contact surface. on food in reachin cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. at rice cooker.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloths not laundered daily.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed unlabeled spray bottle.
- Carbon dioxide/helium tanks not adequately secured. by dishwashers.
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8/4/2009 | Routine - Food | Warning Issued |
| No report available. | 6/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/17/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/26/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 9/24/2008 | Routine - Food | Warning Issued |
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