- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Duct tape used to repair nonfood-contact surface. Chest freezer gasket.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Wall soiled with accumulated food debris. Some areas of kitchen **Repeat Violation**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- 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. At the time of inspection, Missing 2 certificates for employees that were prepping food.
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10/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on drainboards or equivalent.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Covered waste receptacle not provided in women's bathroom. Employee bathroom **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Duct tape used to repair nonfood-contact surface. Chest freezer gasket.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee personal items stored in or above a food preparation area. Book bag on top
- Basic - Floors not maintained smooth and durable. Grout missing by cook line
- Basic - Food stored on floor. Containers storing food by back door **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Paper towel used as liner for food container. **Repeat Violation**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Shelf under preparation table soiled with food debris. Heavily rusted **Repeat Violation**
- Basic - Wall soiled with accumulated food debris. Some areas of kitchen **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Repeat Violation**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. California rolls 58 f,
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice and beans 75 f, cooked shrimp 108-126 f
- High Priority - Raw animal food stored over ready-to-eat food. W sea bass over the sauce **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.rice cooker lid , and toaster, around nozzles at soda dispenser.
- Intermediate - Handwash sink used for purposes other than handwashing. Employee refilling pan with water at kitchen handwashing sink.
- 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. Leroy Stevenson
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. For 3 CS sink.
- 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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08/11/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Covered waste receptacle not provided in employee' s bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored on floor. Case of ginger by sushi bar **Corrected On-Site**
- Basic - Ice buildup in chest freezer.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
- Basic - Paper towel used as liner for food container.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Shelf under preparation table soiled with food debris. Heavily rusted
- Basic - Soiled dry wiping cloth in use. **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris.
- Basic - Water leaking from faucet/faucet handle. At mop sink
- Basic - Working containers of food removed from original container not identified by common name. Seasonings, flour
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw salmon over cooked soup
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.bottle with glass cleaner
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in dry storage area. **Corrected On-Site**
- Basic - Ceiling tile in disrepair.
- Basic - Covered waste receptacle not provided in employee 's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Insect control device installed over food preparation area.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Walk-in cooler/walk-in freezer floor soiled. Underneath shelving
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Equipment drain line draining into handwash sink. At sushi bar handsinks
- Intermediate - Handwash sink used for purposes other than handwashing. Sponges and cleaning pad inside sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At all handsinks
- 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 - Reach-in cooler shelves soiled with food debris.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with cleaner
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8/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Dishware not cleared of gross food and waste prior to being placed in three-compartment sink/dishmachine.
- Basic - Hood soiled with accumulated grease.
- Intermediate - Reach-in cooler shelves soiled with food debris.
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager to verify employee health, exclusions or restrictions.[post health policy]
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Observed gaskets with slimy/mold-like build-up.[walkin cooler]
- Critical - Observed handwash sink used for purposes other than handwashing.[front sushi area]
- Critical - Observed soiled reach-in cooler gaskets.[general overall]
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
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5/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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12/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed misalignment of hood suppression system nozzles. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
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10/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Probe-type thermometer not used to ensure proper food temperatures.not available
- Observed clean equipment stored on floor.dishracks stored on floor
- 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. NEW EMPOLEES 60 days
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3/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed packaged food not labeled as specified by law.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface.
- Critical. Hot water not provided/shut off at employee hand wash sink.in mens room
- Observed grease accumulated under cooking equipment.
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7/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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