- Basic - Bowl or other container with no handle used to dispense food. Jasmine rice **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
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10/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cream 49°
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over pork. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Clorox spray by soy sauce. **Corrected On-Site**
- Intermediate - Heavy Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - No soap provided at handwash sink. Sushi bar.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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07/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bowl of soup **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
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3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. Above back door **Warning**
- Basic - Establishment advertised a specific brand of a product, but used another brand. Menu states Coke, Diet Coke and 7 Up selling selling generic cola, diet cola, lemon lime . **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Food stored on floor. Jug of oil, sauces **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands. **Warning**
- High Priority - Hose attached to faucet at mop sink eliminating required air gap. **Corrected On-Site** **Warning**
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1/14/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/17/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Shoes above paper napkins **Corrected On-Site**
- Basic - Food stored on floor. Jugs of oil
- Basic - Grease accumulated under cooking equipment.
- Basic - High Priority - Dead roaches on premises. Several dead under 3 bay sink and under shelving by walk in cooler. Many dead in under equipment in kitchen. 2 dead at sushi station.
- High Priority - Roach activity present as evidenced by live roaches found. 3 live on dish machine. 2 live in trap under shelving next to walk in cooler. 20 live on plastic shelf outside of walk in cooler. 1 live by back door.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Sushi station. **Corrected On-Site**
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9/16/2013 | Routine - Food | Emergency order recommended |
- Basic - Hood soiled with accumulated grease. **Warning**
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4/9/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Whisk stored hanging on wood. **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. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use tongs stored on oven door handle between uses. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All sushi in reach in coolers ranged from 58-59 degrees, escalar 46?. Recommended rapid chill to 41?. Manager placed walk in freezer. Rechecked at end of inspection, found salmon 29?, eel 39?, tuna 40 degrees. **Corrected On-Site** **Warning**
- High Priority - Chlorine sanitizer bucket stored by or with food. **Corrected On-Site** **Warning**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Rice and corn starch. **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Sushi cooler ambient temperature found at 49? **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site** **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Soil residue in food storage containers. Interior and exterior of rice and corn starch containers. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Warning**
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4/8/2013 | Routine - Food | Warning Issued |
- Critical - Hot water not provided/shut off at employee hand wash sink. cook line
- Observed food debris accumulated on kitchen floor under shelving.
- Observed heavy residue build-up on dry storage shelf.
- Observed leaking drain pipe at plumbing fixture. Hand wash sink cook line
- Observed nonfood-grade containers used for food storage. Pkastc grocery bag used to hold produce
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. dressings and bagged pasta in walk in cooler with no date marking
- Critical - Observed wooden sushi rice boat with a black mildew like substance on the interior in the wood.
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10/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed food stored on floor.a bag of rice is on the floor in the back room
- Critical - Observed food stored on floor.in the walk in freezer
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.raw shell eggs at 56 degress fahrenheit , the eggs were added to the time as a control documents that are in place Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Unwrapped single-service utensils not presented so that only the handles are touched.at the coffee area in the prep kitchen
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4/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.went to store.
- Critical - Observed employee dry hands on cloth. Corrected On Site.
- Observed employee with no hair restraint.sushi chefs and cook Corrected On Site.
- Critical - Observed raw wholevshell eggs stored over fruit in walkin cooler. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.WHEN DRINKING FROM CUP NOT REMOVING GLOVES WHEN ENTERING COOK LINE TO COOK FOODS Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.SUSHI BAR AND COOK LINE. Corrected On Site. Repeat Violation.
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11/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days.No invoices available for seafood used in manufacture of sushi.
- Observed ,sushi chef and waitress scooping rice employees with no hair restraint. Corrected On Site. Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with food soil deposits on small white cutting boards.
- Critical - Observed repackaged sea food not labeled as specified by law in walk in freezer.
- Critical - Observed uncovered food in holding unit/dry storage area.One open bag of flour in dry storeroom. Corrected On Site.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.Observed raw salmon 48 DF and raw tuna 47 DF for 30 minutes,cooling in sushi display cooler after preping and stored in plastic containers.Fish immediately iced down Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked for cooked brown repackaged rice in walk in cooler.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Corrected On Site.After 20 minutes of running hot water sanitizie reached above 160 DF on plate surface.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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2/21/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Violation: 20B-02-1 Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.reads 150F.USING 3 BAY SINK FOR SANITIZING.Must Be complied by next unannounced inspection.
- Critical - Violation: 20B-03-1 Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. MUST USE 3 BAY SINK TO SANITIZE DISHES.Thermo strip failed to change ran machine 4 times.using bay sink for sanitizing dishes.must be complied by next unannounced inspection
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2/2/2011 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided on sushi menu to indicate raw and ady to eat.has parasite destruction and a consumer advisory posted on menu
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.salmon in walkin freezer
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.states has a ph tester but can't find it
- Critical. Working containers of food removed from original container not identified by common name.sugar
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.batter 48F on cook line recommend rapid chill. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.cooked dunplings 118F.recommend to reheat to 165F.
- Critical. Observed several uncovered bags of rice and flour in dry storage
- Rice scoop handle is in contact with cooked rice. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands after putting on head scarf,. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.NEXT TO cook cart.
- Observed employee with no hair restraint. cook and and employee at sushi bar.
- Observed establishment using mtal scrubbies to clean wok between orders
- Bowl being used to scoop sugar
- Bowl used to scoop flour
- Critical. Observed Moderate accumulation of debris in three-compartment sink.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. MUST USE 3 BAY SINK TO SANITIZE DISHES
- Critical. Observed heavy encrusted, soiled material on slicer.for lemons
- Observed heavy build-up of grease on hood filters
- Carbon dioxide/helium tanks not adequately secured.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 02/02/2011.
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12/3/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.rice noodles. hydrated for one hour . rapid chilled. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water. walk in cooler. raw shrimp.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken over ready to eat vegetables in cook line reach in.
- Critical. Observed raw animal food stored over ready-to-eat food. raw non hermetically sealed chicken over spring roll wrappers. walk in freezer.
- Critical. Observed raw animal food stored over cooked food. raw shell eggs over cucumbers and cut vegetables. walk in cooler.
- Critical. Observed food stored on floor. buckets of food in walk in cooler.
- Critical. Observed employees using same utensil to handle raw and cooked product. cook line. same tongs for raw mussels, raw shrimp and ready to eat vegetables. 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. plastic soup containers used to dip sugar.
- Critical. Lack of use of chemical test kit when using chemical sanitizer in sanitizer buckets.
- Wet wiping cloth not stored in sanitizing solution between uses. sushi line
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. pans by walk in
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. towel dispenser mounted over clean dishes on dish drain board. dishes dripped on while getting towe l. owner said he would move it.
- Critical. Covered waste receptacle not provided in women's bathroom. missing cover.
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6/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed pan of raw chicken stored on floor of walkin cooler.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.bowls in bags of uncooked rice. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.whisk on cook line
- 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.washed hands and applied gloves
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.cook with clean veggies. Corrected On Site.using utincils
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.cook line. Corrected On Site.
- Observed plastic grocery bag used to cover raw chicken in the walkin cooler.
- Observed moderate build-up of grease on hood filters
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.for soda station
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11/16/2009 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/9/2009 | Routine - Food | Call Back - Complied |
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days. This violation must be corrected by : 11/08/09.
- Food-contact surface not smooth and easily cleanable.sushi bamboo wrap.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.food storage shelves
- Critical. Observed soiled reach-in cooler gaskets.cook line
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
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8/10/2009 | Routine - Food | Warning Issued |
| No report available. | 2/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/16/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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