- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Grill drawers on flat top grills in dining area. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in kitchen. Soup on floor on cook line.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cot folded up on bag of rice in storage area. **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer. Swai and lobster. Covered by manager. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Bucket next to ice machine. **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale. Oyster sauce dented on lid seam.
- 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. Less than 10ppm. Management called technician and set up sanitizer in three compartment sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Gyoza (pot stickers) 51°, tofu 48° in reach in cooler across from cook line. Items in cooler less than 4 hours. Moved to walk in freezer for rapid cooling.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Shell eggs and scallops. **Corrected On-Site** **Repeat Violation**
- Intermediate - Container of toxic substance not labeled. Sanitizer bucket next to ice machine. **Corrected On-Site**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Ware washing personnel not testing dish machine at proper intervals. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Discussed with manager the necessity of annotating raw items on sushi menu when reprinted. **Repeat Violation**
- Intermediate - Reach-in cooler not 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. Gyoza (pot stickers) 51°, tofu 48° in reach in cooler across from cook line. Items in cooler less than 4 hours. Moved to walk in freezer for rapid cooling. Technician onsite to repair unit.
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1/28/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Table grill drawers in dining area.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and dinnerware in warewashing area.
- 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. Water bottle on prep table. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bins in drying area.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood bowls for margarine.
- Basic - Ice buildup in walk-in freezer.
- Basic - Light not functioning in dry storage room.
- High Priority - Cooked pasta hot held at less than 135 degrees Fahrenheit. Noodles on steam table 116°. Temperature raised, noodles now 138°. **Corrected On-Site** **Repeat Violation**
- High Priority - Produce with mold-like growth. See stop sale. 2 limes in Walk in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Shell eggs and scallops. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Shell eggs over fish. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Discussed annotating raw items on sushi menu when reprinted. **Repeat Violation**
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11/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Underside of fridge door handles on cookline
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean lids stored in container with debris build up in bottom. Cleaned by dishwasher
- Basic - Cooler gasket torn/in disrepair. On small reachin cooler and walkin cooler
- Basic - Wiping cloth sanitizing solution stored on the floor. By ice machine. Placed onto a lid to keep off floor
- 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. Machine at 0ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tempura batter at 72?F. Suggested adding to time as a public health control. Time added.
- 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. Noodles on cookline. Time added
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Noodles in steam table at 119-124?F. Brought buck up to temperature **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Slight build up on splash guard.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Up behind nozzles of soda machine in guest area
- Intermediate - Handwash sink used for purposes other than handwashing. Plate tilting in handsink behind front counter **Repeat Violation**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Discussed denoting raw items on sushi menu, when re-printed
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On end of cookline. Paper towel added
- Intermediate - No soap provided at handwash sink. Behind bar. Soap added to handsink by manager
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Plastic vinegar container cut and used as a scoop
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Door handles of reachin cooler by walkin cooler. Cleaned by employee
- Critical - Observed employee personal food not clearly labeled or segregated from establishment food. In walkin cooler
- Critical - Observed food stored on floor. Boxes of food in walkin freezer
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink on end of cookline used for food preperation, as well as filling up and draining foods. And handsink by 3 compartment sink used as a dump sink. Observed ice in sink. Handsink behind bar has sake machine waste line draining into handsink
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for rice cooker. Removed
- Critical - Observed live flies in kitchen. By water heater Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Batter sitting out on cookline at 73F. Discussed using time in lieu Repeat Violation.
- Critical - Observed potentially hazardous food thawed at room temperature. Shrimp on cookline. Moved to reachin cooler
- Observed single-service articles stored without protection from contamination. Unwrapped straws on bar counter. Manager removed straws. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice at sushi bar
- Critical - Sanitizer not used in accordance with manufacturer's directions. Mixing sanitizer and detergant in sanitizer bucket
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8/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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. HALF and HALF AT BAR
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. FLOUR, BREADCRUMBS
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. BEER COOLER AT BAR (HALF and HALF INSIDE)
- Critical - Violation: 08B-04-1 Observed cloth used as a food-contact surface. TOWEL USED TO STRAIN CHICKEN/VEGETABLE SOUP
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table. OPEN DRINKS THROUGHOUT KITCHEN
- Violation: 24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. UTENSILS IN STYROFOAM COOLER STORED ON CLOTH TOWEL
- Critical - Violation: 35A-08-1 Observed live flies in kitchen.
- Violation: 40-01-1 No suitable facilities provided to store employee clothing and other possessions. EMPLOYEE BELONGINGS (i.e. keys, phones) LAYING AROUND THROUGHOUT KITCHEN
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle. FLOOR CLEANER (AT SUSHI BAR)
- Critical - Violation: 53B-08-1 Incomplete 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. BUSBOY AND DISHWASHER NOT CERTIFIED (PER MANAGER)
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4/12/2012 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. UTENSILS IN STYROFOAM COOLER STORED ON CLOTH TOWEL
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK-IN COOLER (ALL FOODS TEMPED AT 44'F)
- Critical - Incomplete 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. BUSBOY AND DISHWASHER NOT CERTIFIED (PER MANAGER)
- Critical - No conspicuously located thermometer in holding unit. BEER COOLER AT BAR (HALF and HALF INSIDE)
- No suitable facilities provided to store employee clothing and other possessions. EMPLOYEE BELONGINGS (i.e. keys, phones) LAYING AROUND THROUGHOUT KITCHEN
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. INVOICES FOR ESCOLAR, OCTOPUS AND SQUID DO NOT INDICATE THAT PARASITE DESTRUCTION HAS BEEN PERFORMED (ALL SERVED RAW). NON-EXEMPT FISH MAY NOT BE SERVED RAW OR UNDERCOOKED.
- Critical - Observed an open beverage container on a food preparation table. OPEN DRINKS THROUGHOUT KITCHEN
- Critical - Observed cloth used as a food-contact surface. TOWEL USED TO STRAIN CHICKEN/VEGETABLE SOUP
- Observed ice scoop with handle in contact with ice. AT BAR Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LOBSTER, CHICKEN, AND BUTTER 44'F IN WALK-IN COOLER
- Critical - Observed potentially hazardous food thawed in an improper manner. FISH CAKES THAWING ON EDGE OF SINK AT SUSHI BAR (NOT BEING ACTIVELY THAWED UNDER RUNNING WATER) Corrected On Site.
- Critical - Observed unlabeled spray bottle. FLOOR CLEANER (AT SUSHI BAR)
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. HALF and HALF AT BAR
- Critical - Working containers of food removed from original container not identified by common name. FLOUR, BREADCRUMBS
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4/10/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site. Repeat Violation.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving where chef supplies are kept, behind cookline
- Observed build-up of mold-like substance on surface of nonfood-contact surface. *walk in cooler door gaskets *short 2 door freezer at sushi line
- Critical - Observed food being cooled by nonapproved method. *noodles defrosted then boiled and placed in large plastic containers with lids for cooling *shrimp sauce, made with butter, placed in large plastic container with lid to cool from ambient Corrected On Site- discarded -see Stop Sale
- Observed food debris accumulated on kitchen floor. *Under cookline *under back prep area
- Critical - Observed food stored on floor. soy sauce gallon containers in dry storage
- Critical - Observed interior of microwave soiled. Repeat Violation.
- Observed leaking pipe at plumbing fixture. at handwash sink
- Observed reuse of single-service articles. Mixed Seaweed containers used to store flour at batter station
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. *shell eggs on chef hibachi carts
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. noodles Corrected On Site- reheated to 165 Fto hokd at 135 F
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11/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. AUTO DISPENSER NOT FUNCTIONING, NEAR PREP SINK. SUSHI BAR ALSO LACKING PAPERTOWELS
- Critical - Handwashing cleanser lacking at handwashing lavatory. IN DINING ROOM, AT BAR, AT SUSHI BAR
- Critical - License expired within 30 days after expiration date.
- Critical - No current boiler certification provided/available. For reporting purposes only. 130 GALLON WATER HEATER IN KITCHEN
- Critical - No handwashing sign provided at a handsink used by food employees. BAR, SUSHI BAR
- Critical - Observed interior of microwave soiled.
- Observed soda gun holster with accumulated slime/debris. AT BAR
- Critical - Observed unlabeled spray bottle. AT SUSHI BAR
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. SUSHI RICE Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. SUSHI RICE 78'F. Corrected On Site. Repeat Violation.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. NOT PROVIDED ON TO-GO MENU Corrected On Site. MANAGER ADDED CONSUMER ADVISORY TO MENU, PRINTED OUT NEW MENUS DURING INSPECTION.
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6/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. shell eggs on chef carts sushi rice Time as a Public Health Control paperwork NOT filled out - given at 6/7/10 inspection - but procedure being used
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. broth
- Critical. Observed food stored on floor. dry storage - chop sticks, nori
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowl in rice
- Critical. Observed employee eating in a food preparation or other restricted area. all employees
- Equipment or utensils not designed or constructed in a durable manner. wooden/bamboo sushi mats
- Observed ripped/worn tin foil used as shelf cover. near fryers
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizing bucket Repeat Violation.
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1/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. raw seafood at sushi bar
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shell eggs on carts, noodles in bus pan at prep Corrected On Site-Time as a Public Health Control used, however no written procedure- Mgr given procedure paperwork for future reference
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. noodles Corrected On Site- noodles to be reheated to 165F
- Critical. Observed thawed portions of ready-to-eat potentially hazardous food above 41 degrees Fahrenheit while being thawed under running water . Now sitting in bus pan
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw shrimp on top shelf of cooler- ready to eat items, uces, below it Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in freezer gaskets.
- Observed gaskets with slimy/mold-like build-up. walk in cooler door
- Critical. Observed unlabeled spray bottle.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizing buckets Repeat Violation.
- Critical. Establishment operating without a current Hotel and Restaurant license. EXPIRED 6/1/10
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6/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/4/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Half/half Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. Bulk containers.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw pork on same tray as vegetables walk in cooler.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk sugar container. Also ice bin.
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site. Sushi bar.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Last dated 2/13/09.
- Observed cutting board grooved/pitted and no longer cleanable.
- Nonfood-contact equipment not designed and constructed in a durable manner. Plastic bottle cut in half used to hold clean dish.
- Nonfood-contact equipment not designed and constructed in a durable manner. Unsealed wood shelf under rice cooker.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Equipment and utensils not properly air-dried.
- Observed single-service items stored on floor. Hinged containers.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present. Open space under rear door, beverage room.
- No suitable facilities provided to store employee clothing and other possessions. Keys book stored on shelf above food, prep area.
- Critical. Observed container of medicine improperly stored. On shelf above sliced vegetables. Corrected On Site.
- Critical. Observed toxic item stored by utensils. Spray bottles of chemicals on shelf with clean containers. Corrected On Site.
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2/4/2010 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/22/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 5/18/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/12/2009 | Routine - Food | Warning Issued |
| No report available. | 3/12/2009 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 10/2/2008 | Routine - Food | Administrative complaint recommended |
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