- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Cooking area
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored on floor. Tuna in box
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most coolers
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Soiled reach-in cooler gaskets. Most coolers
- Basic - Wall soiled with accumulated food debris. Cooking area
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Most cooler
- 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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08/29/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Kitchen area
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Rice bolw
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- 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 - No probe thermometer provided to measure temperature of food products.
- 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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08/20/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Carrot bag. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Sushi chef, **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- Intermediate - Employee rinsed utensil in handwash sink. Cook line . **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Sponges inside hand sink. **Warning**
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5/27/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Carrot bag. **Warning**
- Basic - Designated employee drinking storage area located in a food preparation or other restricted area causing possible cross contamination. Opened employee drink over food at chest reach in cooler. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Sushi chef, **Warning**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Bamboo wood bowl showing dents in center part. **Warning**
- Basic - Food being prepared outside.Ginger sauce made outside next to trash cans. **Warning**
- Basic - Food stored outside. Fish coolers and ginger sauce making. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice 87°f. **Warning**
- 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. 0 ppm when tested. **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. 0 ppm (chlorine) when tested. **Warning**
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ginger sauce aproximately 5 gallong (blending) container. Prepared outside , no overhead protection, next to trash cans. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Ice cooler where fish are stored. **Warning**
- Intermediate - Employee rinsed utensil in handwash sink. Cook line . **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Sponges inside hand sink. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. (Sushi bar, dishwasher area). **Warning**
- Intermediate - No soap provided at handwash sink. Dishwasher area. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice. **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 expired 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**
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3/18/2014 | Routine - Food | Warning Issued |
- Basic - Employee eating in a food preparation or other restricted area. Cook eating near Tempura fryer.
- Basic - Employee with no hair restraint while engaging in food preparation. Sushi bar employee. **Corrected On-Site**
- Basic - Food stored on floor. Ice boxes with fish inside.
- Basic - Food stored outside. Ice boxes .
- Basic - No suitable facilities provided to store employee clothing and other possessions. Employee bags in food storage area.
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Garbage bags used for wrapping fish in ice box.
- Basic - Open dumpster lid.
- Basic - Outer openings not protected with self-closing doors. Kept open during operations. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed inside kitchen hand sink.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Sushi rice 76°f.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tuna pieces with unapproved invoice. Invoices does not specify if fish is fresh or frozen. Parameter at the button but no marking on items. **Corrected On-Site**
- High Priority - Operator unable to provide documentation for source of fish. Observed unapproved fish invoice / No company information, address nor phone number . **Corrected On-Site**
- High Priority - Operator unable to provide invoice to verify the source of the food. Tuna piece in ice box placed outside Restaurant when arrived.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Restroom used by food preparation employee (guess area).
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice at 76°f.
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10/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean equipment stored on floor. By dish washing area.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- 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.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine is out.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken, stop sale
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Chicken
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Vacuum breaker missing at hose bibb. Outside
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sushi bar
- Intermediate - No soap provided at handwash sink. At sushi bar
- 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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4/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. KITCHEN
- Observed floor area(s) covered with standing water. KITCHEN
- Critical - Observed food stored on floor. WI COOLER
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of reach-in coolers soiled with accumulation of food residue.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler shelves.
- Observed unnecessary items on the premise.
- Observed wall soiled with accumulated grease. KITCHEN
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. DISHWASHING AREA. For reporting purposes only.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. RICE (STOP SALE)
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). RICE
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10/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed equipment surfaces encrusted with grease and/or soil deposits.
- Observed floor area(s) covered with standing water. COOKING AREA
- Critical - Observed food stored on floor. WI COOLER
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. BEEF NEXT TO SEAFOOD (PREP TABLE)
- 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. INSIDE RICE CONTAINER
- Critical - Observed interior of microwave soiled.
- Critical - Observed shell eggs stored with cracks or broken shells. RI COOLER
- Critical - Observed soiled reach-in cooler gaskets. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. SUSHI RICE (LESS THAN 4 HOURS)
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
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2/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Floors not maintained smooth and durable.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No proof of required employee training provided FOR ALL EMPLOYEES 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.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed employee with no hair restraint.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. BEEF CHICKEN OVER SEAFOOD
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. EGGS OVER SEAFOOD
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed unnecessary items on the premise. Repeat Violation.
- Observed wall soiled with accumulated grease. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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10/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed handwash sink used for purposes other than handwashing.
- 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.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- 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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4/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Raw animal food not properly separated from ready-to-eat food.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed residue build-up on nonfood-contact surface.
- Observed wall soiled with accumulated food debris.
- Observed unnecessary items on the premise.
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12/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed employee improperly washing hands.
- Observed employee with no hair restraint.
- Nonfood-contact equipment not designed and constructed in a durable manner.holder on sink.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.all units.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.unwrapped straws.
- Observed leaking pipe at plumbing fixture.handwashing sink on cookline
- Critical. Observed handwash sink used for purposes other than handwashing.
- Observed wall soiled with accumulated black debris in dishwashing area.walkin threshold.
- No copy of latest inspection report.
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2/23/2010 | 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. Repeat Violation.
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.defrost white freezer .
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease.fryer inside&out.
- Violation: 51-18-1 No copy of latest inspection report.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Violation: 53B-08-1 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. Pro
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8/21/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.salad prep on cookline.food iced,
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.salad prep on line This violation must be corrected by : 8-13-2009 .
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.rice. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.eggs.
- Critical. Observed uncovered food in holding unit/dry storage area.rice Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- 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.rice.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed insect control device installed over food preparation area.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.defrost white freezer .
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed attached equipment soiled with accumulated grease.fryer inside&out.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- 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. Pro
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8/13/2009 | Routine - Food | Warning Issued |
| No report available. | 4/2/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/1/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 3/30/2009 | Routine - Food | Warning Issued |
| No report available. | 10/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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