- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Live, small flying insects in food preparation area.
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07/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- High Priority - Raw animal food stored next to ready-to-eat food in reach-in cooler. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Handwash sink used for purposes other than handwashing. Kitchen Hand wash sink used for purposes other than hand washing.
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7/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.In two rice containers.
- Basic - Food stored on floor in walk in freezer, Beef and chicken.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.At cookline
- Basic - No handwashing sign provided at a hand sink used by food employees.In Ladies restroom.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.Raw Shrimp 50°F.Added ice in walk in cooler **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.shrimp Tempura 76°F for more than 4 hours. Voluntary discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Peanut sauce left in warm water.
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Sushi rice 76°F after 5 hours.Voluntary discarded.
- 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. Sushi Rice voluntary discarded. **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.Beef in Flip Top cooler 56° on top and 39°F on the bottom.Stacked to high , took half of the Beef off and put on ice in walk in cooler. **Corrected On-Site**
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Cooked rice in walk in Cooler.
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5/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.Containers stored at cookline
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Nobody in the entire kitchen was wearing gloves **Corrected On-Site**
- Critical - Observed employee eating while preparing food.Cook at cookline **Corrected On-Site**
- Observed employee with no hair restraint.Cooks.
- Critical - Observed food stored on floor in walk in cooler: Eggs, Ginger and mixed raw Veggies. Food stored on floor in walk in freezer: Chicken, Seafood, Beef and Veggies.
- Critical - Observed handwash sink used for purposes other than handwashing. Discarding of used water and for storage of steel wool.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Rice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Container was heated up to 135?F. **Corrected On-Site**
- Critical - Observed interior of microwave soiled.
- Observed personal care item stored with food.Cell phone at cook line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Tuna and Salmon at Sushi Bar 46?F ice was added. **Corrected On-Site**
- Critical - Observed potentially hazardous food thawed in an improper manner.Beef and whole raw chicken thawed in 3 compartment sink .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Peanut Sauce, Teriaki Sauce. Less than 2 hours . Placed on stove and heated to 165?F **Corrected On-Site**
- Wet wiping cloth not stored in sanitizing solution between uses.cookline **Corrected On-Site**
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.Over 200ppm in wiping cloth container.Test strip turned immediately black. **Corrected On-Site**
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12/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. by ice machine in kitchen .
- Employee lockers improperly located. clothing stored on top of takeout containers in dry storage.
- Critical - Handwash sink not accessible for employee use at all times. by 3 compartment sink. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. used as prep sink near 3 compartment sink. Corrected On Site.
- Observed attached equipment soiled with accumulated grease. hood system .
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook slicing cucumbers with bare hands. Corrected On Site. hands washed and gloves worn.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. top of dishwashing machine soiled .
- Critical - Observed buildup of debris in the interior of ice machine. sushi bar area.
- Observed clean equipment stored on floor. by 3 compartment sink.
- Observed employee with no hair restraint. cook.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Critical - Observed food stored on floor. chicken at walkin freezer .
- Critical - Observed handwash sink used for purposes other than handwashing. used as dump sink near fryers.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. utensils on top of cooler at cookline .
- Critical - Observed interior and exterior of microwave soiled.
- Observed leaking pipe at plumbing fixture. at handwash sink nearest to dry storage room.
- Observed nonfood-contact equipment in poor repair, rusted dry storage shelving near 3 compartment sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. wonton at 60 degrees at cookline cooler. wontons above rim level of container removed and placed inside cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over dumpling wraps at walkin freezer
- Critical - Observed raw animal food stored over ready-to-eat food. raw shelled eggs stored on top of green onions at make table cooler at cookline .
- Critical - Observed soil residue in storage containers. flour storage container by cookline .
- Critical - Observed toxic item stored by utensils. cleaning chemicals stored by clean utensils in dishwashing area.
- Critical - Observed uncovered food in holding unit/dry storage area. lobster tails at walkin freezer .
- Observed utensils in poor condition. knife sharpener rusted. Corrected On Site. discarded.
- Critical - Working containers of food removed from original container not identified by common name. sauce in plastic container in dry storage room.
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container next to clean equipment/utensils.in dishwashing area shelving and in sushi bar shelving .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. K class fire extinguisher by backdoor soiled.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. top of dishwashing machine soiled.
- Critical - Observed container of medicine improperly stored. at cookline shelving .
- Observed employee with no hair restraint.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. in dishwashing area sink.
- Critical - Observed food stored on floor. raw chicken , raw beef and duck on floor at walkin freezer .
- Critical - Observed food stored on floor. raw shelled eggs at cookline . Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. used to store utensils in 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. at rice container in dry storage .
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. water at 74 degrees .
- Observed nonfood-contact equipment in poor repair, rusted shelving unit by 3 compartment sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs at 66 degrees under no temperature control on cookline's floor. Corrected On Site. volutarily discarded .
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over cooked chicken at rolling cart inside walkin cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over noodles at walkin freezer .
- Critical - Observed soil residue in storage containers. storage drawer container for tempura flours.
- Critical - Observed unlabeled spray bottle.chemical cleaner bottle in dishwashing area.
- Critical - Working containers of food removed from original container not identified by common name. bredding, flour containers
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1/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed a soiled torn cloth in use. by ice machine in sushi area.
- Observed attached equipment soiled with accumulated grease. hood filters .
- Observed build-up of dust or dirt on nonfood-contact surface. shelving unit by cookline.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. used to store carrots. Corrected On Site.
- Observed single-service articles improperly stored. takeout lids not properly inverted. Corrected On Site.
- Critical - Observed toxic item stored by utensils. chemical bottles stored above takeout boxes. Corrected On Site.
- Shelve at cookline not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
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8/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. kitchen area.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. server's station, sushi bar .
- Critical - Handwashing cleanser lacking at handwashing lavatory. server's station .
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Light not functioning. walkin cooler, light bulb missing .
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in holding unit. sushi case and sushi cooler at sushi bar.
- Critical - No handwashing sign provided at a handsink used by food employees. server's station, sushi bar .
- 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.
- Observed build-up of debris, dust or dirt on nonfood-contact surface. 3 compartment sink at sushi bar.
- Observed build-up of debris, dust or dirt on nonfood-contact surface. cookline coolers dusty .
- Observed debris accumulated on kitchen floor.
- Observed nonfood-contact equipment in poor repair, front cover plate missing at glass door cooler in server's station .
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2/11/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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