- Basic - Bowl or other container with no handle used to dispense food. Container used inside the rice container, under the Three Compartment sink, manager moved **Corrected On-Site**
- 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. Cup of employee drink throughout the kitchen, cookline, employee moved **Corrected On-Site** **Repeat Violation**
- Basic - Food stored in a location that is exposed to splash/dust. Container of the cooked chicken place under the hand wash sink by deep fryer, exposed to the splash. **Repeat Violation**
- Basic - Food stored on floor. Jug of the oil on the floor by cookline, employee moved. **Corrected On-Site** **Repeat Violation**
- Basic - Ice scoop handle in contact with ice. Ice machine, manager moved **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife kept between the prep table and Reach in cooler by cookline, manager moved **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water 78°F, on the prep table by the Dish machine, manager discarded the water **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To go bag used for the rice inside the rice warmer, also food stored inside the to go bag, upright Reach in freezer by cookline **Repeat Violation**
- High Priority - Raw animal food stored over cooked food. Container of raw shrimp behind the container of cooked pork, make table cooler top by cookline, also the container of the raw chicken on the shelf above the container of the sauce, Walk in cooler **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Container of dehydrate noodles inside the hand wash sink p, sushi bar, employee moved **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By the deep fryer. Manager replace **Corrected On-Site** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls made 2 days ago per manager, Walk in cooler
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11/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters. Cookline
- Basic - Catsup bottles reused after being emptied. Hot sauce bottle reused for the oil and water in cookline
- 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. Employee drink on the prep table by deep fryer **Corrected On-Site**
- Basic - Food stored on floor. Jug of oil under the cookline, also the bag of pork on the floor Walk in Freezer **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To go bag used for raw pork, and raw chicken, in Walk in Freezer **Repeat Violation**
- Basic - Uncovered food stored near sink exposed to splash. 2 bowl of cooked chicken for cooling, stored under the Hand Wash Sink by deep fryer **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. By service station **Corrected On-Site** **Repeat Violation**
- High Priority - Dented/rusted cans present. See stop sale. 1 can of bamboo shoot have big dented on the lid seam, on the shelf by Walk in Cooler, manager 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. Tempura better, corn starch on the cookline no time mark, all food made 3 hours ago.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Container of raw chicken, raw beef, shell eggs above the bucket of sauce, Walk in Cooler **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Pre portion beef above the cooked bread, upright Reach in freezer by cookline ,also, a tray of raw chicken above the a tray of vegetable, rolling rack in all in freezer
- Intermediate - Handwash sink used for purposes other than handwashing. Employee wash towel in the Hand Wash Sink by service station
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand Wash Sink by deep fryer can not be dispenser
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Jug of oil, by steam table **Corrected On-Site** **Warning**
- Basic - Cloth used as a food-contact surface. Towel used under shell eggs, ginger, Reach in cooler by cookline. Also, used on fish Reach in cooler by sushi bar **Corrected On-Site** **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. Cup of employee drink with no lid, on shelf over prep table by cookline **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal container on shelf over Three Compartment Sink, also cups on the drink station. **Warning**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wooden Bowl used for mix sushi rice **Warning**
- Basic - Food stored in holding unit not covered. Container of pork, Reach in freezer by cookline. **Corrected On-Site** **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To go bag for raw chicken, wonton, Walk in Freezer **Warning**
- Basic - Plastic jug cut in half and reused as scoop. Found on cookline, manager Voluntary discarded **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Sushi bar **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout **Corrected On-Site** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. Throughout **Corrected On-Site** **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hand on sushi bar, less than 15 second, than were glove. **Corrected On-Site** **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing metal containers on Three Compartment Sink Without sanitized **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken and raw beef over container of sauce **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Open bag of raw seafood over open container of spring rolls **Corrected On-Site** **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. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Dumpling (84°) tempura batter (78°) left in the prep area. Corrective action taken, move them 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. Cooked Noodles, chicken, shrimp. Made yesterday no date mark, Walk in Cooler Also milk open yesterday no date mark. **Warning**
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11/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Fish.
- Basic - Food stored on floor. Jug of fry oil. Pork in walk in.
- Basic - Ice scoop stored with handle in contact with ice in ice machine.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk sugar and MSG. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom.
- Basic - Single-service articles not stored inverted or protected from contamination. Containers at sushi bar.
- Basic - Stored food not covered in walk-in cooler. Multiple items.
- Basic - Trash receptacles not provided where needed in establishment. None at kitchen hand sink.
- Basic - Uncovered food stored near sink exposed to splash. Soy sauce bucket under hand wash sink. Nori wrappers under hand sink, sushi bar. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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, corn starch mixture. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw beef over cooked pork.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in freezer. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At Sushi bar. Wears gloves to rinse items in sink, handle clean equipment .
- Intermediate - Employee used handwash sink as a dump sink. Ice dumped in hand sink, wait stand.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Sushi chef Washed in triple sink.
- Intermediate - Handwash sink used for purposes other than handwashing. Sushi bar, rinsing towels, scrub pads left in sink.
- Intermediate - Spray bottle containing toxic substance not labeled. White liquid under dish machine. Stone polish
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1/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/1/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Fried boneless chicken pieces 72-86 degrees F. at 430 pm. Cooked at lunch.
- Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. Drink on prep table. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands when returning to work after eating lunch.
- Critical - Observed food being cooled by nonapproved method. In deep metal pot with plastic wrap covering. Corrected On Site, moved to uncovered sheet pan in cooler. Discussed using freezer to quick cool.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cornstarch and water, tempura batter. Corrective action, Added to time form.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Boneless chicken not cooled to 70 degrees in 2 hrs.
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8/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. spoons at sushi bar Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner. scoop without handle in paprika Corrected On Site.
- Critical - Food not properly protected from contamination. bowls stacked on top of each other, bottom touching mushrooms and scallion, discarded Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. by coca machine Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. by coca machine Corrected On Site.
- Critical - No Certified Food Manager for establishment.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. got books
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cutting cream cheese at sushi bar, got gloves Corrected On Site.
- Observed detergent and sanitizer mixed together and used for wiping cloths.
- Critical - Observed food stored on floor. buckets with food in kitchen and sushi bar Corrected On Site. several buckets with food in walk in cooler
- Observed nonfood-grade containers used for food storage. bulk containers and also bags for food in freezer
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 50F krab, fish in sushi display cooler. Employee forgot to turn unit on, iced down food while unit cools down, amb thermometer reading 40F in 40 min. food got to 39F Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shrimp over egg rolls in reach in cooler Corrected On Site. Raw meats and shelled eggs over sauces in walk in cooler
- Critical - Observed unlabeled spray bottle. blue substance at sushi bar Corrected On Site.
- Observed utensils in poor condition. broken knife, discarded
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. re-using gloves at sushi bar Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. mop sink faucet
- Wet wiping cloth not stored in sanitizing solution between uses. sushi bar Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm Corrected On Site. 100ppm
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5/24/2012 | Routine - Food | Warning Issued |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Does not know the big 5 Viruses and Illnesses - employees may not work if they contract these, and may not return to work until they are cleared by a doctor.
- Critical - Identity of food or food product misrepresented. Immitation Crab items noted on to go menu as 'Crab' - Special Rolls section includes Crunch, Dynamite ,Volcano, King Cobra, Little Tokyo Special , Pink Lady , Rock n Roll BUT In house does indicate Imitation Krab for all items appropriately
- Critical - Manager lacking proof of Food Manager Certification.
- No Heimlich maneuver sign posted.
- 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. licensing inspection
- Observed no child labor law poster.
- Critical - Observed packaged food not labeled as specified by law. sushi bar fish
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Advisory Noted on take out menu, NOT on house menu
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7/13/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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