- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. In walk in cooler **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.in cook line **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken and raw beef found in 45°f in flip top reach in cooler in kitchen . Immediately rearrange unit to circulate airflow better .
- 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. **Corrected On-Site**
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07/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Using plastic cup to scoop flour
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. In walk in freezer case of fish And walk in cooler raw chicken
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In cook line **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. In kitchen
- Basic - Silverware/utensils stored upright with the food-contact surface up. Next to steam table in cook line
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine found in less than 10 ppm in sanitizer bucket
- Basic - Wiping cloth sanitizing solution stored next to cutting board in cook line on top of prep table
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter in cook line under no temperature control in 51°f . Item marked with 4 hours time frame must be discarded in 4pm
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Cooked rice found in 112° under no temperature control .rice marked with 4 hours time frame must be discarded in 4pm
- 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. Employee in sushi bar
- 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. In sushi bar employee touching wasabi ,pickled ginger sushi rice salmon fish,tuna fish with bare hands
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. In cook line in 3 doors reach in cooler raw chicken over raw steak
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In sushi bar water pitcher
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2/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. In walk in cooler
- 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. Soda cans in sushi station prep area
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Soda cans in sushi station prep area
- Basic - Equipment in poor repair. Walk in cooler ceiling with water leak
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In both sushi reach in cooler/display
- Basic - No handwashing sign provided at a hand sink used by food employees. In cook line
- Basic - Reach-in cooler gasket torn/in disrepair. 2 doors flip top cooler in cook line
- Basic - Soiled reach-in cooler gaskets. 2 doors flip top cooler in cook line
- Intermediate - Handwash sink used for purposes other than handwashing. Filling coffee in cook line
- 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. Must provide by next routine inspection for new employees
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7/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. Kitchen
- Critical - Observed raw animal food stored over ready-to-eat food. Eggs over carrots, Walk In Cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Eggs, over vegetables, Reach In Cooler. Corrected On Site.
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8/8/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Chef, Kitchen
- Observed employee with no hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing. Kitchen
- Critical - Observed raw animal food stored over cooked food. Eggs over soup, Kitchen
- Critical - Observed raw animal food stored over ready-to-eat food. Egg, Walk in cooler
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3/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - No handwashing sign provided at a handsink used by food employees. Kitchen
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
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10/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. Walk in cooler
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sweet and Sour Sauce, Walk In Cooler
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cashew Sauce, Walk In Cooler
- Critical. Observed food stored on floor. Chicken , Walk In Cooler
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Wet mop not hung to dry.
- 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. For reporting purposes only. Kitchen
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9/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. Eggs, WIC
- Critical. Observed food stored on floor. Chicken, WIC
- Critical. Observed food stored on floor. Shrimp, WIC
- Critical. Observed uncovered food in holding unit/dry storage area. Mixed vegetables, WIC
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed handwash sink used for purposes other than handwashing. KITCHEN
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6/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Manager lacking proof of Food Manager Certification.
- 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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4/9/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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