- Basic - Beverage tubing/cold plate not separated from stored ice. Observed operator storing drinks directly in drinking ice. **Corrected On-Site** **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage area **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. In unisex employee restroom **Warning**
- 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. Observed cup of soda near soda machine in kitchen. **Repeat Violation** **Warning**
- Basic - Food stored on floor. Observed box of potatoes in WIC floor and other boxes in WIF floor **Warning**
- High Priority - Dented/rusted cans present. **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. observed hot temp machine not reaching a minimum of 165° F on dish surface **Warning**
- 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. Observed sushi chef conducting BHC with rte foods Operator could not find AOP **Warning**
- High Priority - Employee washed hands with no soap. **Warning**
- High Priority - Toxic substance/chemical improperly stored. Observed operator storing WC solution on the floor **Warning**
- High Priority - Wiping cloth sanitizer solution does not meet the minimum concentration allowed. **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Warning**
- Intermediate - Employee rinsed utensil in handwash sink. **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- 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** **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. Observed rice in sushi station at room temperature with no written time as a public health measure on premise Rice 79° F **Warning**
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09/09/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in /freezer.
- Basic - Ice scoop stored with handle in contact with ice in ice bin in bar. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice noodles 60°F, eggs 60°F in kitchen, items moved to reachin cooler. Corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food. Duck over fish in walkin cooler. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on main cookline. **Corrected On-Site**
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4/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Sushi rice bowl.
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- 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. Lemons for drink garnish and sushi bar.
- High Priority - Pots or other cooking equipment not being sanitized. Observed knives being washed with plain water and sponge, no sanitizer. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- 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.
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9/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple locations in kitchen.
- Critical - Observed buildup of pink and black slimelike substance in the interior of ice machine.
- Critical - Observed buildup of slime like substance on soda dispensing nozzles.
- Critical - Observed handwash sink used for purposes other than handwashing. Bar handwash sinks set up for both dumping drinks and washing hands. Must be either/or.
- Observed utensils stored in crevices between equipment. Cookline. **Corrected On-Site**
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12/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees. Cutting lemons for bar with bare hands. Bar fruit not covered by AOP. Corrected On Site.
- Critical - Observed toxic item improperly stored. Can of Ajax over clean end of dishmachine. Corrected On Site.
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8/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At wok station. Corrected On Site. Changed for clean cloths.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sushi rice held at room temp at sushi bar without time/temp documentation.
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4/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed dishwasher handle dirty food wares then directly handle clean food wares without washing hands inbetween tasks.
- Critical - Observed employee wash hands with no soap. employee at sushi bar rinsed hands, added hand sanitizer, dried hands, then grabbed gloves.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. grill tools at cookline observedin standing water including spatula and tongs
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. chlorine at bar 3 sink observedat over 200ppm.
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9/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/5/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. Bar hand sink.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Hand sink at end of cookline and at left hand sink in sushi bar. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine. Removable with alcohol swab.
- Critical - Observed employee dry hands on clothes/apron after washing. Employee dried hands on wipecloth.
- Critical - Observed employee eating in a food preparation or other restricted area. Employee eating wontons out of batch for customer dishes.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves. Repeat Violation.
- Critical - Observed employee wash hands with no soap.
- Critical - Observed handwash sink used for purposes other than handwashing. Employee rinsed out coffee filter holder, also used hand sink to wet a wipecloth.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked chicken and peking duck held at room temperature on cookline. No time documented for time as a publuc health control. Can also keep cold over ice at 41 F or below or hot at 135 F or above. Repeat Violation.
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4/25/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef stored over raw seafood in walk in cooler. Repeat Violation. On 12/30 callback, raw beef and raw sausage is stored over fresh mussels on speed rack in walk in cooler. Also, raw beef and raw chicken is stored over raw seafood on walk in cooler shelves.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas, knives, and spoons in metal container by steam well. On 12/30 callback, all utensils stored in hotel pan with standing water at 85 F.
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves. On 12/30 callback, employee did not wash hands before putting on gloves.
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. Hand sink at end of cookline. Corrected On Site. On 12/30 callback, soap is not available.
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12/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk and half n half in Magic Chef reach in cooler under coffee station at 48 F. Corrected On Site. Food was discarded.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Magic chef reach in cooler at 46 F ambient temperature. Temperature was turned down. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef stored over raw seafood in walk in cooler. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw shrimp stored over vegetables and cooked duck in reach in cooler at end of cookline across from sink.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Dipperwell turned off for ice cream scoops.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas, knives, and spoons in metal container by steam well.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Hand sink at end of cookline. Corrected On Site.
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10/26/2010 | Routine - Food | Warning Issued |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over seafood reach in cooler.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. knifes in cracks of counter tops cookline.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. plastic cup on preptable, must have lids and straws.
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5/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Raw shrimp and egg rolls sitting next to fryers with no time mark. Written plan available. Corrected On Site. Food was discarded.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Beef au jus in stock pot at 101 F. Food was reheated.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Mashed potatoes in steam well at 99 F-was placed in steam well 2 hr and 15 mins. Food was discarded.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw fish stored over vegetables in reach in coolers on cookline.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw shrimp stored over vegetables dumplings.
- Critical. Observed employee reusing utensil to taste food. Employee used scoop to taste broth and continued using spoon to make food.
- Critical. Observed buildup of slime in the interior of ice machine. Removable with alcohol swab.
- Critical. Observed handwash sink used for purposes other than handwashing. Front of house employee used hand wash sink to fill up container.
- Critical. Observed small flying insects in bar area. Fruit flies.
- Critical. License expired within 30 days after expiration date. Can renew online at www.myfloridalicense.com/dbpr/hr or call 850-487-1395.
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12/17/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/21/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/23/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 6/22/2009 | Routine - Food | Warning Issued |
| No report available. | 3/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/9/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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