- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom in kitchen. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On exterior of reach in coolers and cooking equipment. **Repeat Violation** **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Numerous in shelf storage near dish area. Also, bowls in buffet not inverted or under sneeze guard, next to soup in the corner of the buffet. **Warning**
- Basic - Duct tape used to repair nonfood-contact surface. Sushi displays coolers' handles and doors. **Warning**
- Basic - Gaskets with slimy/mold-like build-up. Throughout kitchen. **Warning**
- Basic - Ice scoop handle in contact with ice. In both ice bins in bar. Removed by manager. **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi display coolers. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Krab meat and raw beef in hibachi area. Both items were moved to reach in cooler. **Corrected On-Site** **Warning**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Bar. Straws moved to the back counter by manager. **Corrected On-Site** **Warning**
- Basic - Utensils in poor condition. Large rice wooden spatula is chipped. Kitchen. **Warning**
- Basic - Wall in disrepair. Door frame of right read door in kitchen, near ice machine. Frame is broken, pieces of wall on floor. Also, fire damage on wall and ceiling next to cook line near dish area. Manager stated they are working on replacing all the ceiling tiles and cleaning the wall. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. White powder in storage shelf, per manager is salt and pepper. **Warning**
- High Priority - Food stored in ice used for drinks. Two bottles of drink stored in ice bin, in bar. All the ice was voluntarily discarded by manager. **Corrected On-Site** **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. Sprouts, corn starch and cut cabbage kitchen, Per manager, items were placed on I time at lunch time. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Buffet: General chicken 117-120°, teriyaki chicken 115-132°. Discussed time as a public health control as an option for these items. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Container of raw chicken over container of raw scallops in hibachi area. Rearranged by sushi chef. Also, container of raw shrimp over container of cooked pork in reach in cooler in kitchen, rearranged by manager **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Glass cleaner next to spices and lime juice bottles, hibachi area. **Warning**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. Top interior around chute and door. Kitchen. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Soda guns in bar, also can opener, head mixer and interior or reach in coolers in cook line have food debris build up. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. In kitchen, near triple sink, handwash sink blocked by larger lids in it and large pots and pans in front of it. Items moved by sushi chef. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw sushi rolls. Discussed this with sushi chef. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Several handwash sinks have no soap and no paper towels. **Repeat Violation** **Warning**
- Intermediate - Nonfood-grade basting brush used in food. With oil in pasta steamer section in kitchen. **Warning**
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09/24/2014 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Bowl in dim sum flour in bulk container near three compartment sink
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Numerous buckets in kitchen
- Basic - Build-up of grease on nonfood-contact surface. Between fryers and equipment on cook line
- Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on shelving unit across from three compartment sink
- Basic - Interior of microwave soiled with encrusted food debris. Interior top, in wait station near dessert area
- Basic - Leaking pipe at plumbing fixture. Under hand wash sink in sushi area
- Basic - Reuse of single-service articles. Nori stored in metal box that is not easily cleanable.
- Basic - Soiled reach-in cooler gaskets. Numerous throughout establishment
- Basic - Sponge used to clean and sanitize food-contact surface. Stainless steel scrubby used to clean woks
- Basic - Stored food not covered in chest freezer. Ice cream in chest freezer near wait station
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple in kitchen area
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm in sushi area and at wait station near bar
- Basic - Wiping cloth sanitizing solution stored on the floor. In sushi area under three compartment sink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shell eggs 56° cut tomatoes 50° cut melon 47° cut lettuce 48° shrimp 50° in hibachi station, half and half 47° in bar reach in cooler over hand wash sink, shrimp 46° cooked cabbage 45° in reach in cooler next to chest freezer near wait station
- 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. Employee stated sushi rice was made at 10:30am and will be discarded at 2:30pm, discussed proper procedure for using Time as a Public Health Control with operator and employee.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shell eggs over jellyfish
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In bar area chlorine 300ppm
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Heavy build up of black mold like substance around nozzles, in wait station near bar
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sanitizer bucket at 0ppm in sushi area and wait station near bar
- Intermediate - Handwash sink not accessible for employee use at all times. Near three compartment sink filled with lids to containers
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At wait station near dessert area
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Numerous containers in walk in cooler
- Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid at front hostess stand, red liquid at bar area
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07/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In white container of tempura batter, kitchen. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Multiple containers and buckets in kitchen area. **Warning**
- Basic - Build-up of grease and food debris on nonfood-contact surface. Between cooking equipment **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pan rack by three compartment sink. **Repeat Violation** **Warning**
- Basic - Food stored on floor. Bag of onions on floor in kitchen. Multiple buckets and containers of food on floor in walk in cooler and walk in freezer. **Warning**
- Basic - Gaskets with slimy/mold-like build-up. Multiple throughout. **Warning**
- 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. In multiple containers throughout, bulk containers of sugar, flour,and starch. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple throughout. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at sushi station less than 0ppm. **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice 126°. Corrective action, gave time as public Heath control paperwork filled out and explained. **Warning** AT CALLBACK: 7/25/14 no time on sushi rice, employee stated rice was cooked at 10:30
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch/water mix 90°, by cook top in kitchen. Rice 69°, kitchen. Bean sprouts 67°. shrimp 45° eggs ambient air temperature 52° at hibachi station.Corrective action, had moved to walk in cooler. Sushi 54°-60° sushi bar area. Corrective action explained time as public health control and gave paperwork. **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shelled eggs over jelly fish in walk in cooler. Also raw calamari over green beans. **Warning**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sanitizer bucket chlorine less than 0ppm at sushi station. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by shelves, pans and buckets. Hand wash sink by three compartment sink. **Warning**
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07/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In white container of tempura batter, kitchen. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Multiple containers and buckets in kitchen area. **Warning**
- Basic - Build-up of grease and food debris on nonfood-contact surface. Between cooking equipment **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pan rack by three compartment sink. **Repeat Violation** **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Food stored on floor. Bag of onions on floor in kitchen. Multiple buckets and containers of food on floor in walk in cooler and walk in freezer. **Warning**
- Basic - Gaskets with slimy/mold-like build-up. Multiple throughout. **Warning**
- 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. In multiple containers throughout, bulk containers of sugar, flour,and starch. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. In kitchen **Repeat Violation** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink sushi station, also hand wash sink wait station, dessert side. **Warning**
- Basic - Old labels stuck to food containers after cleaning. On silver containers of dim sun and dumplings in reach in cooler at hibachi station. **Warning**
- Basic - Outer openings not protected with self-closing doors. In rear kitchen area. **Warning**
- Basic - Reuse of single-service articles. Cut jug used to scoop out rice, kitchen. **Warning**
- Basic - Stored food not covered in walk-in cooler. Chicken. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple throughout. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at sushi station less than 0ppm. **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice 126°. Corrective action, gave time as public Heath control paperwork filled out and explained. **Warning**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee grabbed trash can and continued to engage in food prep without washing hands. Corrective action, explained proper hand washing procedures. **Warning**
- High Priority - Live, small flying insects in food preparation area. Throughout establishment. **Repeat Violation** **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. On wrong side. Vacuum breaker needs to be between hose on non chemical side and splitter. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch/water mix 90°, by cook top in kitchen. Rice 69°, kitchen. Bean sprouts 67°. shrimp 45° eggs ambient air temperature 52° at hibachi station.Corrective action, had moved to walk in cooler. Sushi 54°-60° sushi bar area. Corrective action explained time as public health control and gave paperwork. **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over vegetables in reach in cooler, hibachi station. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shelled eggs over jelly fish in walk in cooler. Also raw calamari over green beans. **Warning**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sanitizer bucket chlorine less than 0ppm at sushi station. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by shelves, pans and buckets. Hand wash sink by three compartment sink. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi station. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Repeat Violation** **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Noodles 91° on top of make table, cookline. Pork loins 100° on top of hot box at sushi bar station. Corrective action, had items moved to walk in cooler. **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. Dim sun and dumplings in reach in cooler at hibachi station. **Warning**
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5/2/2014 | Routine - Food | Warning Issued |
- Basic - Soiled reach-in cooler gaskets. Cookline
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink.
- Intermediate - Encrusted material on can opener blade.
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10/7/2013 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Bulk containers.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Employee on cook line drinking from open cup while chopping vegetables.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Foul odor appears to be coming from dishwasher area in kitchen.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk containers.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Pork thawing
- Basic - Soiled reach-in cooler gaskets. Cookline
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- 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 up vegetables cook line.
- High Priority - Live flies in kitchen.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 47°, reach in cooler cook line.
- Intermediate - Employee used handwash sink as a dump sink. Sink by rice cookers.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- 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 foods walk in cooler
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7/23/2013 | Complaint Full | Warning Issued |
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