- Basic - Ice scoop stored with handle in contact with ice in ice bin inside the ice machine. **Corrected On-Site**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Lights are missing end caps in the kitchen.
- Basic - Wiping cloth sanitizing solution stored on the floor behind the front counter. **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. Cook cutting cabbage for later use. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen hand sink. **Corrected On-Site**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Brown rice in a reach-in freezer.
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10/09/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Observed this in the kitchen.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook in the kitchen. **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tempura batter mix left out in the kitchen.
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09/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Observed non-handled take-out bowls used for sauce and other dry foods.
- Basic - Grease accumulated under cooking equipment. Observed grease on the floor in the kitchen under the deep fat fryer and stove.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet cloth not in use on the sushi prep area.
- Basic - Working containers of food removed from original container not identified by common name. Sugar container. **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. Observed the Sushi Chef preparing sushi bare handed. **Corrected On-Site**
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. **Warning**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed brown and white rice that was prepared on site not properly date marked stored in a reach-in freezer.
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3/27/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Plastic bowls used sauces.
- Basic - Grease and food accumulated under cooking equipment.
- 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. Sushi Chef. **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi rice
- 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
- 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 - Establishment advertised crab on menu/menu board but served imitation crab. Must be corrected by next routine inspection.
- Intermediate - Handwash sink used for purposes other than hand washing at the sushi bar.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- 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.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Brown rice.
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10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Floors not maintained smooth and durable. **Warning**
- Basic - Gaskets/seals on holding unit in poor repair.tall reach in cooler **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.reach in freezer **Warning**
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6/7/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. **Warning**
- Basic - Floors not maintained smooth and durable. **Warning**
- Basic - Gaskets/seals on holding unit in poor repair.tall reach in cooler **Warning**
- Basic - Grease accumulated on kitchen floor. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Sushi area **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.reach in freezer **Warning**
- Basic - Sponge used to clean and sanitize food-contact surface. **Warning**
- Basic - Storage of tools on shelf above or with food.dry storage **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cucumber sauces at 47? f - very small reach in cooler- corrective action - increased thermostat **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash 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**
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4/2/2013 | Routine - Food | Warning Issued |
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