- Basic - Reach-in cooler gasket torn/in disrepair. Cook line. **Repeat Violation**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Repeat Violation**
- Intermediate - No list of certified food service managers available at the establishment.
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Handwash sink removed by 3 compartment sink. Dish machine put in place.
- Intermediate - Proof of required state approved employee training not available 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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11/03/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line. **Repeat Violation**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Repeat Violation**
- Intermediate - No list of certified food service managers available at the establishment.
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Handwash sink removed by 3 compartment sink. Dish machine put in place.
- Intermediate - Proof of required state approved employee training not available 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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09/03/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. Rice container by ice machine.
- Basic - Cloth used as a food-contact surface. Paper towel under fish in sushi case. **Repeat Violation**
- Basic - Equipment in poor repair. True reach-in cooler not holding TCS foods at or below 41°.
- Basic - Floor soiled/has accumulation of debris. Cook line and back kitchen area.
- Basic - Food-contact surface not smooth and easily cleanable. Large wooden bowl used for rice.
- Basic - In-use tongs stored on oven door handle. **Repeat Violation**
- Basic - Objectionable odor in establishment. By grease trap.
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line. **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 44°, beef 46°, butter 45°. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 64°, rice 86°.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Repeat Violation**
- Intermediate - No list of certified food service managers available at the establishment.
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Handwash sink removed by 3 compartment sink. Dish machine put in place.
- Intermediate - Proof of required state approved employee training not available 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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09/02/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Dead roaches on premises. Too many to count. Observed throughout entire kitchen. Upon reinspection 4/21/14, observed 12 dead in kitchen. Upon reinspection 6/17/14, observed 2 dead on end of cook line.
- Basic - Hole in ceiling. Above kitchen side of curtain, and by ice machine. Pipes leading into ceiling. Holes not adequately filled.
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line.
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6/17/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Dead roaches on premises. Too many to count. Observed throughout entire kitchen. Upon reinspection 4/21/14, observed 12 dead in kitchen.
- Basic - Equipment in poor repair. True reach-in cooler not holding temp. All TCS foods removed and placed into only other working cooler and the freezer.
- Basic - Hole in ceiling. Above kitchen side of curtain, and by ice machine. Pipes leading into ceiling. Holes not adequately filled.
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Entire sections of dry wall left bare from new wall installed in kitchen.
- High Priority - Roach activity present as evidenced by live roaches found. Five observed. Two on cook line, three on clean and dirty dishes in dish washing area. Upon reinspection 4/21/14, observed 3 live. 2 in front cook line, 1 in kitchen by reach-in freezer.
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Operator installed wall in kitchen. Wall is unfinished.
- 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.
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4/21/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Cloth used as a food-contact surface. Rice.
- Basic - Dead roaches on premises. Too many to count. Observed throughout entire kitchen.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Front and back prep counters.
- Basic - Employee personal items stored in or above a food preparation area. Cigarettes on shelf with food items on cook line, and jacket resting on back soda boxes.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. True reach-in cooler not holding temp. All TCS foods removed and placed into only other working cooler and the freezer.
- Basic - Food debris accumulated on kitchen floor. Excessive amounts throughout kitchen.
- Basic - Food stored on floor. Oil by curtain to kitchen.
- Basic - Grease accumulated on kitchen floor. Throughout front cook line.
- Basic - Hole in ceiling. Above kitchen side of curtain, and by ice machine. Pipes leading into ceiling. Holes not adequately filled.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Front ladle by rice cooker.
- Basic - Raw animal food stored above unwashed produce. Fish over produce in True reach-in cooler.
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line.
- Basic - Soiled reach-in cooler gaskets. Cook line.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Entire sections of dry wall left bare from new wall installed in kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line.
- High Priority - Displayed food not properly protected from contamination. Lemons by soda machine.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish 49°, pork 52°, butter 48°, shrimp 46°, chicken 46°.
- High Priority - Roach activity present as evidenced by live roaches found. Five observed. Two on cook line, three on clean and dirty dishes in dish washing area.
- Intermediate - Employee used handwash sink as a dump sink. Front and back sinks.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Multiple things by sushi station.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line. **Corrected On-Site**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Operator installed wall in kitchen. Wall is unfinished.
- 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 - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By 3 comp sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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4/18/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in kitchen. Oil, 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. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food stored on floor. Oil, next to soda syrups
- Basic - Soiled reach-in cooler gaskets. End of cookline
- Basic - Wet mop not stored in a manner to allow the mop to dry. In dirty water **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter, cookline
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over butter in display reach in cooler **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available 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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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.(sushi area)
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. (Quats provided need chlorine)
- Intermediate - Spray bottle containing toxic substance not labeled.
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8/26/2013 | Routine - Food | Call Back - Complied |
- Basic - Bathroom facility in disrepair.(employee restroom in kitchen)
- Basic - Cloth used as a food-contact surface.(on sushi rice)
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. (Backpack) **Corrected On-Site**
- Basic - Food stored in undrained ice.(shrimp in reach in cooler in back area)
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.(sushi area) **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees.(sushi area)
- Basic - Raw animal food stored above unwashed produce.(raw chicken over avocados in upright reach in cooler in back area)
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.(unable to provide invoices for sushi fish)
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.(certified food manager not able to explain proper set up of 3 compartment sink for ware washing and sanitizing)
- Intermediate - Employee rinsed utensil in handwash sink. **Repeat Violation**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. (Quats provided need chlorine)
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.(sushi area) **Repeat Violation**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled.
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6/19/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. **Corrected On-Site**
- Critical - Handwashing cleanser lacking at handwashing lavatory.in restroom **Corrected On-Site**
- Critical - Identity of food or food product misrepresented. White Tuna is written on menu, but Escolar is being served. **Corrected On-Site**
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed buildup of slime in the interior of ice machine. **Corrected On-Site**
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.chef handling shrimp **Corrected On-Site**
- Critical - Observed hand wash sink used for purpose other than washing hands.chef rinsed off knife, knife needs to be properly washed, rinsed and sanitized
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.71? on counter **Corrected On-Site**
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.upright in back room
- Observed residue build-up on nonfood-contact surface.handles on reach in cooler
- Critical - Observed restroom access through a food storage, ware washing, or food preparation area. (Please contact DBPR for variance )
- Wet mop not hung to dry.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm **Corrected On-Site**
- Critical - Working containers of food removed from original container not identified by common name.
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11/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Exhaust fan inoperable in bathroom.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No thermometer provided to measure temperature of food product.
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7/24/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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