- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Cardboard used to line food-contact shelves. In reach in cooler/freezer **Warning**
- Basic - Ceiling soiled with accumulated dust. Walk in cooler **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Dead roaches on premises. 7 under reach in freezer, 30+ on sticky trap in sushi bar area **Warning** On 10/18/14- 1 by restrooms, 1 in dining area, 3 under cookline, 4 by rice cooker
- Basic - Equipment in poor repair. Fan cover in walk in cooler missing **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Walk in cooler **Warning**
- Basic - Wall in disrepair. Dish area, by washing machine **Warning** On 10/18/14- wall on cook line, wall behind mop sink, dish area, by washing machine, by prep table
- High Priority - Container of medicine improperly stored. Over prep table **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over cut lettuce reach in cooler **Warning**
- Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Warning**
- 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. **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopies **Warning**
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10/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Cardboard used to line food-contact shelves. In reach in cooler/freezer **Warning**
- Basic - Ceiling soiled with accumulated dust. Walk in cooler **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At sushi bar **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Dead roaches on premises. 7 under reach in freezer, 30+ on sticky trap in sushi bar area **Warning**
- Basic - Equipment in poor repair. Fan cover in walk in cooler missing **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Walk in cooler **Warning**
- Basic - Wall in disrepair. Dish area, by washing machine **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Warning**
- High Priority - Container of medicine improperly stored. Over prep table **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over cut lettuce reach in cooler **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 3 by reach in freezer, 10 on sticky traps under chest freezers, 3 on sticky trap under mop sink, 1 on sticky trap under dish machine, 3 on sticky trap in server station, 13 in cabinets in sushi bar, 1 on sticky trap in sushi bar, 1 on floor in sushi bar THIS MUST BE CORRECTED BY: October 17, 2014 **Warning**
- Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Warning**
- 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. **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopies **Warning**
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10/17/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Cardboard used to line food-contact shelves. In reach in cooler/freezer **Warning**
- Basic - Cardboard used to line nonfood-contact shelves. Sushi bar **Warning** **Repeat Violation**
- Basic - Ceiling soiled with accumulated dust. Walk in cooler **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At sushi bar **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Dead roaches on premises. 7 under reach in freezer, 30+ on sticky trap in sushi bar area **Warning**
- Basic - Equipment in poor repair. Fan cover in walk in cooler missing **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw chicken **Warning** **Corrected On-Site** **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Walk in cooler **Warning**
- Basic - Wall in disrepair. Dish area, by washing machine **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Warning**
- High Priority - Container of medicine improperly stored. Over prep table **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. THIS MUST BE CORRECTED BY: October 17, 2014 **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over cut lettuce reach in cooler **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 3 by reach in freezer, 10 on sticky traps under chest freezers, 3 on sticky trap under mop sink, 1 on sticky trap under dish machine, 3 on sticky trap in server station, 13 in cabinets in sushi bar, 1 on sticky trap in sushi bar, 1 on floor in sushi bar THIS MUST BE CORRECTED BY: October 17, 2014 **Warning**
- Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Warning**
- 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. **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopies **Warning**
|
10/16/2014 | Routine - Food | Warning Issued |
- Basic - Cardboard used to line nonfood-contact shelves. Cardboard in drawer with knives
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/grease/soil residue on exterior of oven. 2 small toaster ovens on sushi side.
- Basic - Lime scale build-up inside ice machine.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.kitchen shelves and crash cart.
- Basic - Single-service chopsticks reused.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. See stop sale **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. 2 small toaster ovens on sushi side.
- 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. 2 door reach-in cooler and small glass door cooler along wall by servers area
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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Stove top and sides of flat top grill
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of onions
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.small ovens on sushi line.
- Basic - Reuse of single-use gloves.
- Basic - Reuse of single-use number 10 cans.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
- Basic - Single-use gloves left on a food-contact surface.
- 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. Sugar, salt
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Dish soap near cooking equipment .
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Basket for fryer.
- 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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9/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bamboo mats used for the preparation of sushi covered with plastic wrap, not changed ever 4 hours according to sushi chef.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Crash cart
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Grease accumulated under cooking equipment. Near fryers
- Basic - Lime scale build-up on rim of coffee pot
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In reach in freezer
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Single-service chopsticks reused.
- Basic - Soil residue build-up on nonfood-contact surface. Grease build up on stove top
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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6/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food stored on floor. Cases of plum sauce in storage room
- Basic - Ripped/worn tin foil used as food-contact shelf cover. On crash cart
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
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1/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed gaskets with slimy/mold-like build-up.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice spoon
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. kitchen and sushi area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed toxic item stored by food. storage room
- Critical - Observed toxic item stored in food preparation area. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed container of medicine improperly stored.
- Observed grease accumulated on kitchen floor.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed ripped/worn tin foil used as shelf cover.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. crash cart
- Critical - Observed employee wash hands with no soap.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination.
- Observed nonfood-grade containers used for food storage.
- Observed residue build-up on nonfood-contact surface. exterior of mircowave
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed build-up of grease on nonfood-contact surface. stove top burners
- Critical - Observed container of medicine improperly stored.
- Critical - Observed employee improperly washing hands.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. spice container
- Observed grease accumulated under cooking equipment.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Wholesome, sound condition
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Foods properly cooked/reheated
- Critical. Thermometers provided and conspicuously placed
- Critical. Potentially hazardous food properly thawed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Thermometers, gauges, test kits provided
- Critical. Thermometers, gauges, test kits provided
- Critical. Sanitizing concentration
- Wiping cloths clean, used properly, stored
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Single service items properly stored, handled, dispensed
- Critical. Water source safe, hot and cold under pressure
- Critical. Cross-connection, back siphonage, backflow
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Critical. Presence of insects/rodents. Animals prohibited
- Floors properly constructed, clean, drained, coved
- Floors properly constructed, clean, drained, coved
- Floors properly constructed, clean, drained, coved
- Walls, ceilings, and attached equipment, constructed, clean
- Employee lockers provided and used, clean
- Critical. Toxic items properly stored
- Critical. Toxic items properly stored
- Critical. Toxic items labeled and used properly
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical. Exiting system - adequate, good repair
- Critical. Electrical wiring - adequate, good repair
- Other conditions sanitary and safe operation
- Critical. Food management certification valid
- Critical. Employee training validation
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10/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. eggs/avacados Corrected On Site.
- Critical. Observed food stored on floor.wasabi powder Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed nonfood-contact equipment in poor repair dishmachine not rinsing dishes
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
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7/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelves in walk in cooler
- Critical. Vacuum breaker mising at hose bibb.rear area by water softener
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.
- Observed wall in disrepair.by mop sink
- Observed wall soiled with accumulated food debris.
- Observed wall soiled with accumulated grease.
- Observed attached equipment soiled with accumulated grease.hood
- Observed attached equipment soiled with accumulated grease.filters
- Observed attached equipment soiled with accumulated dust.
- Critical. Observed toxic item stored in food preparation area.vitamins on table in prep area
- Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only.waitress area.
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3/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
1/13/2010 | Routine - Food | Call Back - Complied |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.waitress station
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surfaceshelves in walk in cooler
- Critical. Vacuum breaker mising at hose bibb.behind ice machine
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.
- Observed food debris accumulated on walk in cooler floor.
- Observed wall soiled with accumulated food debris.
- Observed wall soiled with accumulated grease.
- Observed attached equipment soiled with accumulated grease.hood and filters
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11/9/2009 | Routine - Food | Warning Issued |
| No report available. | 6/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/11/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/25/2008 | Routine - Food | Inspection Completed - No Further Action |
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