- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Heavy build up of old food debris on shelves above prep cooler across from cook line. Old food build up on exterior of bulk containers under dry storage front of kitchen. Also on exterior of microwave.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Heavy debris along wall by water heater and behind cook line, heavy food debris along wall by walk in cooler, food debris on wall by bulk sauces across from dishwasher.
- Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks between reach in freezer and chest freezer. **Repeat Violation**
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine 0 ppm chlorine
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee pork, cooked Chinese broccoli sitting directly on top of food for establishment in walk in cooler. **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Fan cover has accumulation of dust.
- Basic - Floor drains/drain covers heavily soiled. Floor drain next to back door heavily soiled with old food debris.
- Basic - Gaskets with slimy/mold-like build-up. Heavy build up of food debris, mold like accumulation on reach in cooler gaskets across from cook line, walk in cooler gaskets, and reach in cooler in sushi bar. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. Microwave center of kitchen heavily soiled inside.
- Basic - Leaking pipe at plumbing fixture. Under triple sink to right.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In 1 door reach in cooler front of kitchen.
- Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink far end of sushi bar.
- Basic - Old labels stuck to food containers after cleaning. Multiple throughout establishment.
- Basic - Screen in door torn/in poor repair. Back door of establishment.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Under dish washer on wall, wall has build up of black substance.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm bucket in sushi bar.
- Basic - Wiping cloth sanitizing solution stored on the floor. In sushi bar area. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Bulk container under dry goods, tempura batter per employee.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0 ppm chlorine
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu 50°, seaweed salad 50°, cut lettuce 50°, batter 80°, noodles 47° in reach in cooler across from cookline, recommended adding batter to Time as a Public Health Control, beef 46°, shrimp 45° reach in cooler across from cook line.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Heavy accumulation of old food on scoops in bulk containers front of kitchen, food build up inside 1 door reach in cooler front of kitchen, food build up inside reach in freezer across from back door.
- 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. 1 door Reach in cooler front of kitchen, all TCS food above 50°. Reach in cooler across from cook line ambient 50-55°.
- Intermediate - Cold water not provided/shut off at employee handwash sink. At far end of sushi bar.
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Manager can only show July.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Boxing gloves, single service lids stored in hand sink by dish machine.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu displayed on restaurant wall, menu displayed in front window, main menu must indicate raw items.
- Intermediate - No soap provided at handwash sink. At hand wash sink far end of sushi bar, also on sink by triple sink, sink by reach in freezer front of kitchen.
- 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 is kept on time, a copy of the procedures was given to establishment. **Corrected On-Site**
- Intermediate - Records/documents for required employee training do not contain all of the required information. Diego's training missing authorized signature.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training expired for 1 employee. **Repeat Violation**
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08/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Next to reach in chest freezer.
- Basic - Cardboard used to line food-contact shelves. Shelves in reach in freezer across from kitchen back door have soiled cardboard underneath the shrimp.
- Basic - Case/container/bag of food stored on floor in kitchen. Rice soaking on floor, oil under cook line on floor. **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Multiple food items throughout establihsment, employee fish in reach in chest freezer, employee cake top shelf of reach in cooler. **Corrected On-Site**
- Basic - Gaskets with slimy/mold-like build-up. Reach in cooler under sushi buffet line, reach in cooler across from cookline, reach in chest freezer across from triple sink, walk in cooler.
- Basic - Hood soiled with accumulated grease. Above cook line.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop handle in bulk sugar container front of kitchen. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Across from triple sink.
- Basic - Leaking pipe at plumbing fixture. Two areas leaking under triple sink.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Lettuce in thank you bag in walk in cooler. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler across from cook line.
- Basic - Stored food not covered in chest freezer. Raw pork stored in chest freezer across from triple sink.
- Basic - Uncovered food stored near sink exposed to splash. Sushi rolls stored next to hand sink. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table at sushi bar. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. 2 buckets on floor In sushi bar area. **Corrected On-Site**
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spatulas on grill sitting in dirty water at 128°.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi buffet- tuna 46°, salmon 45°, escolar 45°, crab stick 45°, corrective action, turned down temperature on reach in cooler. Shrimp sauce 71°, recommended Time as a Public Health Control for sauce.Rice on floor in standing water 76°, corrective action, moved to walk in cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp in plastic wrap over wrapped egg rolls in reach in freezer across from back door, raw pork in plastic wrap over package of pre-cooked pasta. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. Raw pork wrapped in plastic wrap over box of lobster. Raw pork wrapped in plastic wrap over box of scallops in chest freezer. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reach in cooler across from cookline, also reach in freezer across from back door of kitchen.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In uncooked rice and vegetables in make table.
- Basic - Build-up of grease on nonfood-contact surface. Shelves of prep tables and cooking equipment. Kitchen.
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Cutting board in sushi bar.
- Basic - Floor soiled/has accumulation of debris. Vinegar solution spilt and food residue on floor along walls and under shelves rack in dry storage/ dish machine area.
- Basic - Gaskets with black mold-like build-up. Sushi bar reach in cooler.
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris. Kitchen
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Chest freezer. Kitchen
- Basic - Uncleanable knife block in use to store knives.
- 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 mark. Manager keeps time in a note book, today's time has not been logged in. Sushi rice was placed in Time control at approximately 10:00 am **Corrected On-Site**
- 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. Manager has time written in note book. Form was provided.
- Intermediate - Packaged food not labeled as specified by law. Sushi fish, all in reach in cooler,sushi bar.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sushi fish, sushi bar.
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9/24/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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