- Basic - Hood soiled with accumulated grease.
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10/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Rice container using bowl no handle.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outside of sugar container has black colored build up. **Repeat Violation**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee food in walk in cooler not labeled or segregated.
- Basic - Equipment in poor repair. Broken wooden bowl used to scoop food in front cooler.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored on floor. Onions on floor in walk in cooler. Food dye on floor by back door. **Repeat Violation**
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.. By grill on floor **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front counter prep cooler.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Walk in cooler.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed under water that was barely running/dripping. Chicken thawing in sink under water that is barely running.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Clean utensils by three compartment sink.
- Basic - Soil residue build-up on nonfood-contact surface. Outside of front hand sink soap dispenser soiled.
- Basic - Stored food not covered in walk-in cooler. Cooked chicken and raw pork and tomato sauce and other sauces.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food.p Unwashed zucchini and celery, etc. over sauce buckets in walk in cooler
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name. Sauce bottles by grill and bulk bins of sugar, etc. by back door. **Repeat Violation**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook/manager touched raw chicken that was thawing with finger and did not wash you must have an employee sign about washing hands after.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Storing in sugar and other bulk items in clear plastic non food grade containers without liners.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 46 and sauces 60 on reach in cooler. **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over sauces and raw chicken over onions and raw pork over cooked shrimp in walk in cooler. **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Open raw chicken over raw pork.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken stored touching shell eggs in walk in cooler.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200 ppm in bucket across from 3-sink. **Corrected On-Site**
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. Serving escolar as white tuna. Menu advertises white tuna and manager/cook showed us invoice that the item used is escolar. **Admin Complaint**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Knives stored as clean on magnet were soiled.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi combo, sashimi regular/deluxe, party tray, hawaii roll, tuna, salmon, white tuna(escolar), SC1, SC 2, SC4, SC5, SC8, SC9 on menu not identified as served raw.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Ready to eat salmon, tuna and other sushi in front cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Shrimp sauce with cooked onion made 2 days ago per manager/cook.
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08/13/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On large dry storage containers in dry storage area.
- Basic - Floor soiled/has accumulation of debris. Under large grill on frontline.
- Basic - Food containers stored directly over customer food in walk in cooler.
- Basic - Food handler preparing/peeling raw shrimp directly on top of an in use trash can. **Corrected On-Site**
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water temped 80°f. Next to grill. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cooler next to cash register.
- Basic - Working containers of food removed from original container not identified by common name. Dry storage containers with food in dry storage area.
- High Priority - In make table cooler, observed raw scallops stored in a manner in which it could have dripped into an open uncovered container of cooked pork. In walk in cooler observed raw chicken stored over raw beef in walk in cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Tcs red sauce 73°f, product was not in the process of preparation or cooling. Corrective Action: operator placed product under refrigeration of 41°f or lower. (Operator stated that sauce contained cooked onions.)
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6/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Open uncovered container of soy sauce was stored directly under kitchen handsink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Wire sauce with cooked vegetable ingredients 62°f. Operator stated that product had been out of refrigeration since approximately 10 am this morning. Cut tomatoes temped 53°f on kitchen counter, product was not in the process of preparation or cooling. Corrective Action: operator placed tomatoes under ice. Operator was asked to discards of white sauce.
- High Priority - Raw animal food stored over ready-to-eat food. Raw salmon over ready to eat sushi ingredients in display cooler. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Wire sauce with cooked vegetable ingredients 62°f. Operator stated that product had been out of refrigeration since approximately 10 am this morning. Product was not in the process of preparation or cooling by operators testimony.
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1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fast food beverage cup stored next to ready to eat sauces near the grill. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw shrimp and raw beef in kitchen prep sink.
- High Priority - Raw animal food stored over vegetable. Container of raw shell eggs stored over fresh boxed cucumbers. In walk in cooler.
- High Priority - Raw animal not properly separated according to appropriate cooking temperature. Raw beef, was being thawed in the same prep sink as raw shrimp. In walk in cooler raw chicken was stored in the same container as raw beef.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed container of soy sauce stored in kitchen handsink. **Corrected On-Site**
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9/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On all dry storage containers in back dry storage area. **Warning**
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5/13/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On all dry storage containers in back dry storage area. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Near cut lettuce on prep line. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Hood filter system. Operator confirmed this. Unit was not functioning. **Warning**
- Basic - Food stored on floor. Containers of raw shrimp and steak in walk in cooler, soy sauce near wok. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Big grill utensils on cookline near gril. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Front display cooler with imitation crab had an ambient air temperature greater than 50?f. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 0 ppm on cookline. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Container of MSG in back area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork temped 69?f sitting on kitchen counter, raw chicken temped 64?f on rack in kitchen, tofu temped 55?f on rack in kitchen. Imitation crab temped 54?f in front display reach in cooler. All products were not in the process of preparation or cooling. Operator was advised to and did store all products in an environment of 41?f or below. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers. Raw scallops stored over ready to eat cooked shrimp in make table cooler, cookline on the wall. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over vegetables. In front cooler under display. Raw fish over fruits and vegetables. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handsink outside of walk in cooler. **Corrected On-Site** **Warning**
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5/10/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/6/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. In back of kitchen near outside door. **Warning**
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Frontline hood filters. **Warning**
- Critical - Insecticide/rodenticide use not in compliance with regulations. Observed can of raid stored underneath countertop with microwave. Operator discarded of product. **Corrected On-Site** **Warning**
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. For salmon or any other necessary fish. **Warning**
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line countertop next to grill and utensils. **Warning**
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed food handler touch ready to eat broccoli and noodles with bare hands. **Warning**
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observe food handler proceed in food preparation without washing hands prior to putting on the new pair of gloves. **Warning**
- Observed employee preparing food with no hair restraint. **Corrected On-Site** **Warning**
- Observed food debris accumulated on kitchen floor. Underneath frontline grill. **Warning**
- Observed gaskets of walk in cooler heavily soiled. **Warning**
- Critical - Observed handwash sink used for purposes other than handwashing. Observed food handler store utensils in the frontline handsink. **Corrected On-Site** **Warning**
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. **Corrected On-Site** **Warning**
- Observed in-use utensil stored water below 135?f degrees Fahrenheit. **Corrected On-Site** **Warning**
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. **Warning**
- Observed knife stored in crevice between wok grill. **Warning**
- Observed open dumpster lid. **Warning**
- Observed personal care item stored with food. Employee clothing next to sugar container on dry storage rack. **Warning**
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sushi rice in kitchen was labeled 12/03. **Warning**
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over ready to eat soy sauce in walk in cooler. **Warning**
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw beef in walk in cooler. **Warning**
- Observed residue build-up on nonfood-contact surface. On microwave handle. **Warning**
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Sanitizer bucket in kitchen. See notes. **Warning**
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. Unwashed cucumbers over ready to eat food in walk in cooler. **Warning**
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12/4/2012 | Routine - Food | Warning Issued |
- Critical - Observe an employee wash and rinse utensils, then put them away without applying sanitizer to them.
- Observed a small gap in the hood filters. Far right side.
- Critical - Observed a very large container of employee food stored on the top rack directly above ready to eat customer food in walk in cooler.
- Critical - Observed cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Front transparent/display reach in cooler had an ambient air temperature 61of. Potentially hazardous, imitation crab was stored in the cooler at the time the ambient air temperature was taken. Operator was advised to store potentially hazardous products in an environment producing an ambient air temperature of at least 41of or below. Corrected On Site. Operator removed imitation crab and all other potentially hazardous products from reach in cooler and stored them in another cooler producing an ambient air temperature of at least 41of or below.
- Critical - Observed excess build up of food debris, inside small white toaster oven on dry storage rack.
- Observed grease accumulated on kitchen floor. Underneath front line grill next to the wall.
- Observed handsink soiled with food debris. In back of kitchen.
- Critical - Observed handwash sink used for purposes other than handwashing. Observed metal scrub brush stored in the handsink closest to the walk in cooler. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Observed a container of raw chicken stored on a rack directly above a container of raw shrimp in walk in cooler.
- Critical - Observed potentially hazardous food thawed at room temperature. Container of raw scallops on countertop next to rice holder in kitchen. Corrected On Site.
- Observed residue build-up on black pepper, garlic powder and ground white pepper containers on dry storage rack in kitchen.
- Observed residue build-up on nonfood-contact surface. On outside of white microwave in kitchen.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Sanitizer bucket underneath three compartment tested well over 200ppm. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Container of salad vegetables, tomatoes, onions and lettuce in walk in cooler.
- Critical - Observed unwashed boxes of vegetables stored on a rack directly above ready-to-eat sauces in walk in cooler.
- Observed vent covers soiled with debris.
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8/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Observed establishment with 26 seats in dining room. Licensed for 16. Operator stated that they would reduce number of seats.
- Critical - Observed No proof of required employee training provided for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed only one certificate of employee training.
- Critical - Observed an open beverage container stored next to silverware in cabinet next to front grill. Corrected On Site.
- Critical - Observed cracked raw shell eggs stored on top of uncracked raw shell eggs. In front make table reach in cooler.
- Critical - Observed disher washing dishes in three compartment sink then put dishes away to be dried without applying sanitizer after washing and rinsing dishes.
- Critical - Observed food handler improperly washing hands. Food handler only washed hands for appoximately 10 secconds and did not apply soap. Corrected On Site. Repeat Violation.
- Observed gaskets with slimy/mold-like build-up. Walk in cooler gaskets.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop on cookline was stored in water that temped 128of. On front grill. Repeat Violation.
- Critical - Observed potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice in rice holder in kitchen was not time marked as the establishments time procedure says it should. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Observed container of raw chicken stored behind container of raw beef in frontline make table reach in cooler. Chicken was stored in manner that may potentially would have allowed raw chicken to drip into the beef. Repeat Violation.
- Critical - Observed raw beef stored on rack directly above ready to eat liquid margarine in walk in cooler. Repeat Violation.
- Observed residue build-up on nonfood-contact surface. On dry flour containers in rear exit area.
- Observed residue build-up on nonfood-contact surface. On dry sushi rice containers in kitchen.
- Observed residue build-up on nonfood-contact surface. On several containers in dry storage area in kitchen .
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer bucket underneath three compartment sink tested approximately over 200ppm. Corrected On Site. 100ppm
- Observed scoop without handles stored inside containers of green onions, zucchini and tofu in front make table reach in cooler. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Container of croutons on dry storage rack in kitchen. Corrected On Site.
- Critical - Observed unwashed box of celery stored on rack directly above ready to eat soy saucerack in walk in cooler. Repeat Violation.
- Observed wet mop not hung to dry. Mop was standing next to wok with wet mop head on ground. Mop was not in use.
- Observed wet wiping cloth not stored in sanitizing solution between uses. On front grill cookline. Corrected On Site.
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6/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Operator could not produce any documentation that nonexmpt salmon fish, red snapper fish had undergone parasite destruction. On 4/13/2012 operator could not provide documention that Escolar, tilapia, red snapper had undergone parasite destruction.
- Violation: 10-05-1 Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Grill spatulas and rice spatulas on cookline counter were stored in containers of standing water that temped 75oF. Corrected On Site.
- Violation: 14-51-1 Observed nonfood-grade bags being used to store oranges, onion and chicken in the walk in cooler.
- Violation: 23-03-1 Observed excessive build-up of grease on hood filters.
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4/13/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- 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.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Operator could not produce any documentation that nonexmpt salmon fish, red snapper fish and white tuna fish had undergone parasite destruction.
- Critical - Observed cook put on a new pair of latex gloves then engage in food preparation without washing hands prior toputting the new pair of latex gloves. Corrected On Site.
- Observed efemale cook engage in food preparation at the wok with no effective hair restraint for loose hair.
- Observed excessive build-up of grease on hood filters.
- Critical - Observed food stored on floor. Vegetable oil stored on the floor underneath wok. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Observed raw shrimp and chicken stored in metal containers directly next to raw carrots with no adequate protection for cross contamination. In reach in cooler next to grill. 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. Observed plastic bowls inside containers and in contact with sugar, flour and salt containters in dry storage area. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Grill spatulas and rice spatulas on cookline counter were stored in containers of standing water that temped 75oF. Corrected On Site.
- Observed nonfood-grade bags being used to store oranges, onion and chicken in the walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi rice in rice cooker temped 101of. Establishment not using time as a public health control. Establishment does not have a ph meter. Corrected On Site. Time as a public health control explained, filled out and implemented.
- Critical - Observed raw animal food stored over ready-to-eat food. Observed raw shell eggs stored on rack directly above soy sauce in walk in cooler. Corrected On Site.
- Critical - Observed red unlabeled spray bottle. Under neath rice cooker on cookline.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Sanitizer bucket strength underneath food prep counter measured over 200ppm chlorine. Corrected On Site.
- Observed single-use plastic container reused for the storage of food. Milk container above three compartment sink was not smooth easily cleanible.
- Observed wet wiping cloths not stored in sanitizing solution between uses. Two on top of the reach in cooler next to grill. One on top of food prep cutting board next to dry storage area. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Ginger sauce with cooked vegetables was stored in walk in cooler over 24 hours with no date label.
- Critical - Working containers of food removed from original container not identified by common name. Large salt, sugar and flour containers in dry storage area next to mopsink, were not easily identifiable. They were not properly labeled.
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2/1/2012 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Hot water not provided/shut off at employee hand wash sink. ALL SINKS. CALLED LISA LAMBERT. AS PER HER ISSUE LICENSE
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - No thermometer provided to measure temperature of food product.
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11/22/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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