- No Violations Were Observed
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10/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. ... On wok line. **Warning**
- Basic - Food stored in holding unit not covered. ... Oyster sauce on storage shelf in prep area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. ... In kitchen and sushi-bar. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... REACH.IN.COOLER... (Cook Line Near Fryer) corn starch batter 85° cooked chicken 75° red sauce 85° green sauce 85° 30 minutes later **No Immediate Corrective Action Taken** re-temperatures were corn starch batter 85° cooked chicken 75° red sauce 85° green sauce 85° ... FRONT COUNTER (Sushi Display) ahi tuna 45° salmon 45° imitation talapia 44° 25 minutes later **Corrective Action Taken** re-temperatures were. ahi tuna 45° salmon 45° talapia 44° AMBIENT TEMPERATURE IN UNIT WAS 42° ..corrective action taken -unit adjusted. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. ... In Dishmachine area. Blocked by dishracks and plastic containers. **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. ... Only one food handler certificate exists and it is expired. **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. In walk.in.cooler, container red sauce, container brown sauce, container light brown sauce container cooked portioned rice. **Repeat Violation** **Warning**
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08/14/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/10/2014 | Routine - Food | Call Back - Complied |
- Basic - In-use rice scoop, spoons, stored in standing water less than 135 degrees Fahrenheit. ... Water 75° **Warning**
- Basic - Reuse of ridged single-use container. ... Chicken seasoning containers used for washed prepared vegetables incl. sprouts. **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. ... All salmon purchased is fresh while salmon. It is cut and frozen on-site. There is no monitoring of freezing temperatures. Fish must be fully cooked or discarded. **Warning**
- 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. See stop sale. ... ... Sushi rice held time in lieu of temperature 79 **Repeat Violation** **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **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. ... Sushi rice held time in lieu of temperature 79° **Repeat Violation** **Warning**
- Intermediate - Per operator, establishment does parasite destruction onsite. Freezing time/temperatures not recorded. No proof of parasite destruction for nonexempt fish available. Fish must be fully cooked or discarded. **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. ...in walk.in.cooler... Crab Rangoon, fried dumplings **Repeat Violation** **Warning**
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2/4/2014 | Routine - Food | Warning Issued |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. ... Above Dishmachine
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. ... Sushi rice held at 75° without use of Time in Lieu of Temperature **Repeat Violation**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. ... Salmon for use as sushi.
- High Priority - Vacuum breaker missing at hose bibb. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. ... In Dishmachine Warewash area.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. ... Consumer Advisory is printed on menu but without a symbol preceding it and the same symbol preceding each applicable menu item ... 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. ... Repackaged frozen items chicken
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7/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. Kitchen. **Corrected On-Site**
- Basic - Observed cloth being used as a food contact surface with sushi rice. **Corrected On-Site**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Sushi rice. Time in lieu of temperature is not utilized.
- 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. Employee cutting green onions. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Outside rear of establishment.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Primarily sushi.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish washing area
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1/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- OBSERVED A BUILD UP OF GREASE ON THE FLOOR UNDER THE DEEP FAT FRYER.
- Critical - OBSERVED A PLASTIC SOUFFLE CUP USED AS A SCOOP FOR PEANUT FLOOR.
- Critical - OBSERVED POTENTIALLY HAZARDOUS FOOD STORED OVER 41 FAHRENHEIT IN A REACHIN COOLER.
- Critical - OBSERVED THE FLIP TOP REACHIN COOLER IN THE KITCHEN NOT ABLE TO MAINTAIN TEMPERATURES BELOW 41 FAHRENHEIT.
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7/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Underside of the handles on the reachin cooler on the cook's line.
- Observed employee with no hair restraint. Kitchen cook Corrected On Site.
- Observed grease accumulated under cooking equipment. Under the deep fat fryers.
- 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. plastic take-out container used with flour.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi rice
- Critical - Observed unlabeled spray bottle. Unkown liquid in spray bottle hanging on a shelf by the handsink near the dishmachine. Corrected On Site.
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1/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/12/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. dishmachine room, Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. Dishmachine room. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen
- 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 This violation must be corrected by : 9/9/11.
- Observed grease accumulated under cooking equipment. Under deep fat fryers.
- Critical - Observed hand wash sink used for purpose other than washing hands, as evidenced by food in sink by microwave ovens.
- Observed ice scoop with handle in contact with ice. 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. soy sauce, vinegar, brown sugar and sauces in the walkin cooler
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit by rice cooker in front. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tempura batter.
- Critical - Observed toxic item stored by food. Soap next to rehydrated uncovered rice noodles. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Nest stacking of soup bowls with tofu in them Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched. plastic forks and spoons .
- Critical - Working containers of food removed from original container not identified by common name. 5 gallon buckets in the walkin cooler.
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7/8/2011 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 00ppm. Note: Do not use this dishwash machine until able to properly sanitizeinstead until then, use 3 compartment sink to sanitize instead.
- Lights missing the proper shield, sleeve coatings or covers. dishwash area. Repeat Violation.
- Observed build-up of dust with mold-like substance on surface of nonfood-contact surface. walk-in cooler fan guard.
- Observed build-up of food debris, grease or dirt on nonfood-contact surface. shelfs.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Observed hole in wall.by dishwash sink.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in sauce containers. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. frontline by rice cooker.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. batter on cookline at70 degrees. was made1 hour prior. was time marked with remaining 3 hour time limit and must be discarded after 3 hours. must keep batter in cold hold unit at 41 degrees or below in future.
- Observed soiled reach-icooler gaskets. cookline.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces, soup, chicken, noodles in walk-in cooler.
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2/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. sugar container by dishwash area Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken over shrimp in walk-in cooler Corrected On Site.
- Critical. Observed food stored on floor. onions in walk-in cooler Corrected On Site.
- Critical. Observed food stored on floor. carrots in walk-in cooler 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. sugar container 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. in sauces containers in walk-in cooler
- Observed nonfood-grade containers used for food storage. shredded carrots in reach-in cooler at sushi station
- Observed nonfood-contact equipment in poor repair. rusted lid of freezer chest in kitchen
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. hood filters and fire suppression lines on cookline
- Critical. Handwash sink not accessible for employee use at all times. handwash sink in dishwash area with containers in it Repeat Violation.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.kitchen backdoor to outside with gaps on door/showing light Repeat Violation.
- Observed grease / debris accumulated under cooking equipment.
- Lights missing the proper shield, sleeve coatings or covers. above prep table in dishwash area
- No copy of latest inspection report. Repeat Violation.
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9/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature. chicken
- Critical. Observed raw animal food stored over ready-to-eat food. pork & beef over drink ice in reach-in freezer 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. cup in sauce and several in spice containers
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop on top of dirty ice machine outside Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets. cookline cooler with top
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelf of prep table by freezer chests in kitchen
- Critical. Handwash sink not accessible for employee use at all times. dishwash area handwash sink blocked by trashcan
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor showing light/ gap all around door
- Observed wall soiled with accumulated grease. kitchen around fryers
- Observed personal care item stored with food. cell phone on prep table frontline kitchen
- Critical. Observed unlabeled spray bottle.clear and purple liquid in dishwash area
- Critical. Observed unlabeled spray bottle. green liquid in dishwas area
- No copy of latest inspection report.
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6/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.eggrolls ric
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.rice ric
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.chicken ric
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.noodles wic
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.rice wic
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.sauce wic
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.cut veggies wic
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.beef/pork wic
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.shrimp/sauce wic
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.beef /chicken ric
- Critical. Observed raw animal food stored over cooked food.beef/rice wic
- Critical. Observed food stored on floor.buckets sauce wic
- Critical. Observed uncovered food in holding unit/dry storage area.rice
- Critical. Observed uncovered food in holding unit/dry storage area.chicken ric
- Critical. Observed uncovered food in holding unit/dry storage area.beef wic
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-05-1 Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Pasta dishes Repeat Violation.
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Dressings Repeat Violation.
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta, sauces, soup Repeat Violation.
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. Reach in cooler wait station Repeat Violation.
- Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food. Raw eggs over RTE veggie Repeat Violation.
- Critical. Violation: 08B-04-1 Observed cloth used as a food-contact surface. Repeat Violation.
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Violation: 12A-22-1 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. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. Cloth used as food cover in walk in cooler
- Critical. Violation: 22-22-1 Observed encrusted material on can opener.
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.Plates and bowls Repeat Violation.
- Violation: 37-15-1 Observed ceiling soiled with accumulated food debris. Cookline
- Violation: 42-03-1 Wet mop not hung to dry.
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3/10/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Pasta dishes Repeat Violation.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Dressings Repeat Violation.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta, sauces, soup Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit. Reach in cooler wait station Repeat Violation.
- Critical. Observed raw animal food stored over cooked food. Raw eggs over RTE veggie Repeat Violation.
- Critical. Observed cloth used as a food-contact surface. Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- 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 an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Food-contact surface not smooth and easily cleanable. Cloth used as food cover in walk in cooler
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.Plates and bowls Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. Draining cooked rice
- Observed ceiling soiled with accumulated food debris. Cookline
- Critical. Observed unlabeled spray bottle. Green bottle
- Wet mop not hung to dry.
- Critical. License expired within 30 days after expiration date.
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12/7/2009 | Routine - Food | Warning Issued |
| No report available. | 5/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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