- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Keys and cell phone **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.sushi chef
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi display cooler. **Corrected On-Site** **Repeat Violation**
- Basic - Spray bottle containing a food product not labeled.water **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Sushi bar
- High Priority - Chlorine Wiping cloth sanitizer solution exceeds the maximum concentration allowed.over 200 ppm **Corrected On-Site** **Repeat Violation**
- High Priority - Observed a piece of equipment made from wood and a hand crank car jack. Used to squeeze water out of the shredded cabbage.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Sushi display cooler: raw salmon 47° raw tuna 45° escolar 45° yellowtail 47° tilapia 47° in sushi cooler. Cook forgot to turn on cooler. Placed all items in the freezer to rapid chill. Checked foods towards the end of inspection. Found 38° to 42° **Corrected On-Site**
- High Priority - Spray bottles of chemicals stored on the same shelf of suffle cups of soy sauce and plastic utensils at the sushi bar.
- 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 display cooler found at 54° sushi chef applied ice to cooler but for got to turn on. Turned unit on. Checked towards the end of inspection. Found at 40°
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07/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food./ utilizing cup
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee personal items stored in or above a food preparation area./ keys/ hand cream **Corrected On-Site**
- Basic - Equipment in poor repair./ front line reach in cooler- establishment not using and doesn't need at this time
- Basic - Food stored on floor./ bulk product - soy sauce, oil
- Basic - Gaskets/seals on holding unit in poor repair./ on ice machine door
- 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./ spoon in sugar
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./ rice scoop 119 degrees f
- Basic - Wet wiping cloth not stored in sanitizing solution between uses./ sushi area
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength./ wiping cloths front line
- Basic - Working containers of food removed from original container not identified by common name./ lettuce/ cole slaw walk in cooler
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit./ baby spring mix, cabbage less than 4 hrs recommended rapid chill
- High Priority - Dented/rusted cans present. 2 cans coconut milk
- 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. Operator had book re- educated about having the time on the rice will be discarded at 4:00 pm
- High Priority - Raw animal food stored over ready-to-eat food./ whole shell eggs over beans
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing./ spoon
- Intermediate - Moderate Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Spray bottle containing toxic substance not labeled./ chemical **Corrected On-Site**
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./ no date not able to determine when changed
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3/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area./ bags of rice
- Basic - Case/container/bag of food stored on floor in walk-in cooler and walk in freezer
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit./water at 89 degrees f
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.sushi reach in
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses./ sushi prep line **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed./ chlorine
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10/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation./sushi chef
- Basic - Food stored on floor./ walk in freezer under shelving
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit./ 80 degrees f
- Basic - Moderate Build-up of grease/dust/debris on hood filters.
- Basic - Raw fruits/vegetables not washed prior to preparation./carrots **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses./ sushi area
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- 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./ slicing carrots
- High Priority - Raw animal food stored over ready-to-eat food./ raw chicken over vegetables walk in freezer not hermectally seled
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
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2/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/12/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures./sushi reach in cooler
- 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.
- Critical - Observed an beverage container on a food preparation table or over/next to clean equipment/utensils./drink on prep table by leaf lettuce
- Critical - Observed container of vitamins improperly stored on top of saran wrap on prep table
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food./sushi chef band on arm Repeat Violation.
- Critical - Observed food stored on floor./freezer
- Observed nonfood-grade containers used for food storage./bulk storage tempura flour
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./salmon,tuna sushi reach in cooler recommended rapid chill in cooler less than 4 hrs
- Critical - Observed toxic item on premise that is not required for the operation of establishment./raid bug spray not for commercial use
- Critical - Observed unlabeled spray bottle./bottle by cleaning agents white liquid not labeled
- Critical - Working containers of food removed from original container not identified by common name./bulk tempura flour
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7/10/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/13/2012 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.to prevent splash from handwashing
- 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. 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. for employees working more than 60 days
- Critical - Observed an open beverage containers on a food preparation table or over/next to clean equipment/utensils.
- Observed employee's with no hair restraint. Repeat Violation.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Repeat Violation.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.spoon in water by fryers Repeat Violation.
- Critical - Observed interior of microwave lightly soiled.
- Critical - Observed light buildup of slime in the interior lid of ice machine.
- Critical - Observed raw chicken and raw beef stored in same container in walk9n freezer Corrected On Site.
- Critical - Observed raw chicken stored on floor in kitchen . Corrected On Site.
- Critical - Observed raw chicken thawed at room temperature.
- Critical - Observed raw whole shell eggs cold held at greater than 41 degrees Fahrenheit.found at 74F chef states out for 2 hours recommend rapid chill.
- Critical - Observed saran wrapped raw chicken and beef stored over rice cream and cooked rice in RIF
- Critical - Observed tempra batter cold held at greater than 41 degrees Fahrenheit.found at 78F.cook discarded
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1/13/2012 | Routine - Food | Warning Issued |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- No suitable facilities provided to store employee clothing and other possessions.personal belongings stored on shelves through out facility
- Critical - Observed container of medicine improperly stored. Corrected On Site.
- Critical - Observed cooked chicken being cooled by in deep plastic container covered. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.sushi Bar
- Observed employee with no hair restraint.sushi chef
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.bracletts
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.water 117F. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.container of powder for smoothies/frappe on counter at bar. Corrected On Site.
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7/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/12/2011 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.ladies restroom
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Cleaned and sanitized equipment, utensils, properly stored.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days. Corrected On Site.provided a letter from company stating fresh salmon has gone under parasite destruction
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Critical - No tag on fresh shellfish.for oysters
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.opened bottle of gatorade on shlf with food in RIC
- Critical - Observed employee eating in a food preparation or other restricted area.
- Critical - Observed food stored in ice used for drinks.
- Observed knives stored in crevices between equipment.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken,raw shrimp raw pork in the same containerin 2 door RIC
- Critical - Observed raw beef stored over ready-to-eat food salmon for sushi.
- Critical - Observed raw chicken stored on floor of walkin cooler and freezer.
- Critical - Observed raw shrimp stored in undrained ice.
- Critical - Observed raw whole shell eggs over brocolli in the walkin cooler
- Critical - Required consumer advisory for raw/undercooked animal food not provided on sushi menu for fresh salmon. Corrected On Site.
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4/29/2011 | Routine - Food | Warning Issued |
- 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. Has 60 days from license inspection
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2/3/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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