- Basic - Bathroom door not self-closing. Employee bathroom back of kitchen.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine is 25 ppm and water is less than 125°
- Basic - Drain cover(s) missing. Drain cover under dish machine, drain cover under soda fountain in prep area, drain cover at entrance to sushi bar missing covers.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above prep table across from dish machine.
- Basic - Food stored on floor. Ginger sauce, soy sauce on floor in walk in cooler.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in sushi reach in coolers behind sushi bar.
- Basic - Nonfood-grade bags used in direct contact with food. Chicken in thank you bags in the freezer.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of tea for employee in sushi reach in cooler without a lid or straw.
- Basic - Soiled reach-in cooler gaskets. Reach in cooler gaskets next to prep sink in sushi bar have mold like accumulation. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep sink middle of sushi bar and on sushi cutting board.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine solution ambient temperature 25 ppm.
- 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. Dish machine 25 ppm and under 120°
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice placed out during lunch missing time mark.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Container of Raw chicken over container of raw shrimp in reach in cooler by cook line across from triple sink. Corrected by employee. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine has black mold like substance on interior front. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wok scrubbers stored in hand sink next to triple sink and chest freezer. Employee removed items. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On chefs sushi plate, sashimi plate paper menu.
- Intermediate - No soap provided at handwash sink. At hand sink next to triple sink and chest freezer, corrected by employee. **Corrected On-Site**
- 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. Missing training for 3 employees.
- Intermediate - Records/documents for required employee training do not contain all of the required information. Cards missing expiration date,certificates missing trainers certificate number and expiration date. One employee missing training and trainers name.
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08/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Area around nozzles have some black and green mold like build up. **Warning** Area around nozzles still has some black build up on them at callback inspection
- Intermediate - Records/documents for required employee training do not contain all of the required information. Missing expiration date and CFM certification number **Warning** Certificates not completed at callback inspection
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5/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops in bulk flour container **Corrected On-Site** **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Bucket of sauces and bags of food on floor in kitchen and walk in in cooler. **Corrected On-Site** **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and plated on wire rack shelf not inverted **Repeat Violation** **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. Missing in unisex restroom **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Pitcher used to scoop vinegar sitting in product with handle touching product **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Missing at sink sushi bar **Warning**
- Basic - Paper towel used as liner for food container. Wet cloth sitting in sushi rice container to keep product moist. Paper towel in fish egg and scallop container **Warning**
- Basic - Soiled reach-in cooler gaskets. Gaskets and area where gaskets touch equipment have some black build up on them **Warning**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator stated they mix soap,and bleach for sanitizer solution. Towels stored in container as well **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket by dish machine stored on floor **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Whole shell eggs stored over mushrooms and beef over French fries in reach in cooler/reach in freezer **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior top of machine and what shield has some black build up on it **Repeat Violation** **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Area around nozzles have some black and green mold like build up. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Chef washed hands in prep sink behind sushi bar **Warning**
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. Escolar not labeled in one area on sushi menu where white tuna is listed. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Sink on cooks line area blocked by server tray **Corrected On-Site** **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. Establishment holds sushi rice and tempura batter under TPHC but had no written plan **Corrected On-Site** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Shrimp sauce in white bucket prepared a few days ago not date marked **Warning**
- Intermediate - Records/documents for required employee training do not contain all of the required information. Missing expiration date and CFM certification number **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle of degreaser (per operator) not labeled **Warning**
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5/16/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing. Also missing hand wash sign. **Warning**
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2/6/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. Black buildup in hand sink next to dish washing area. **Warning**
- Basic - Bathroom door not self-closing. Also missing hand wash sign. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls on storage rack in dish washing area. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Right side of rear exit door, able to see light coming through. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Cook line. Corrective action - placed on flat top grill. **Warning** **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. In bulk rice in dry storage area. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Cooked vegetables at cook line. Placed in cooler. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board, at cook line. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over containers of sauces. **Warning**
- Intermediate - Accumulation of black substance in the interior of the ice machine. **Warning** **Repeat Violation**
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. Serves escolar. Sushi menu states escolar on some white tuna items, but is missing at others. Must be written on every instance by callback inspection. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Employee restroom. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No soap provided at handwash sink. Cook line, only sanitizer. **Corrected On-Site** **Warning**
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12/4/2013 | Routine - Food | Warning Issued |
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Between door and seal in kitchen **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Single-service items stored on floor in dry storage area. Foam to go containers **Corrected On-Site**
- High Priority - License expired within 30 days after expiration date.
- 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. 0ppm chlorine DM bucket was empty
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dump sink on line
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Kitchen **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near register **Corrected On-Site**
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6/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Drinking coffee in kitchen
- Basic - Raw animal food stored above unwashed produce. Fish over mushrooms in walkin cooler **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. Cut lettuce and Fish **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi station
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- 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. Employee bare handed cabbage on plate
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sushi rice, tempura batter will be discarded when they close after lunch
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. In kitchen
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1/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/10/2012 | Routine - Food | Call Back - Complied |
- No copy of latest inspection report.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed food stored on floor. broccoli tub walkin cooler
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. scoops at sushi bar and rice scoop
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter and sushi rice suggested time as a public health control. Rice and butter to be discarded after lunch is over at 2:00.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shrimp over ginger and shell eggs over vegetables in walkin cooler
- Observed single-service articles improperly stored. inverted on dry storage rack
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7/24/2012 | Routine - Food | Warning Issued |
- 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. licensing
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3/20/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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