- No Violations Were Observed
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10/03/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. At bar
- 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. Reading 10 ppm chlorine.
- Basic - In-use tongs stored on oven door handle. Corrected manager removed. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In walk in freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep area.
- High Priority - Live, small flying insects in food preparation area. In bar area.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Plastic household boxes throughout establishment.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. In prep cooler chicken behind beef in flip top. Corrected, manager moved. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. On side of cookline,
- Intermediate - Establishment advertised red snapper on the menu/menu board but served another type of fish. Menu board stated red snapper in tempura but no red snapper in restaurant, per manager and invoice tilapia served instead. **Admin Complaint**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bar mats in bar sink.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. At soda dispenser.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. For sushi menu.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sushi sink and bar area. Corrected paper towels ordered. **Corrected On-Site**
- Intermediate - Soda gun soiled. At bar.
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08/04/2014 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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4/7/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food. In soy sauce bucket and in rice vinegar infused with orange slices used for sushi rice. **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Containers in kitchen, prep table near dish machine.
- Basic - Food stored on floor. Jug of oil, under hand wash sink next to triple sink, kitchen.
- Basic - In-use wet wiping cloth/towel used under cutting board. Kitchen.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Tray of raw chicken. Also raw shrimp sitting in standing water. Triple sink.
- Basic - Sponge used as a wiping cloth on a food-contact surface. Sushi bar.
- High Priority - Food not properly protected from contamination. To-go containers with rice stored inside of large container with cooked rice (rice maker). Containers were removed and part of the rice in rice maker was discarded per manager. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil 66° and corn starch 72°, chef cart. Discussed Time as Public Health Control as an option for these items. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked. See stop sale. Sushi rice. Manager explained rice was made yesterday afternoon and left at room temperature in sushi bar since then. She also stated they are just waiting for garbage truck to arrive to discard it.
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw chicken over container of teriyaki sauce, also container of raw chicken over container of raw shrimp. Walk in cooler. **Repeat Violation**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Containers with fish roe and chopped fish inside of sushi cooler. Per manager these were prepared yesterday morning. **Repeat Violation**
- Intermediate - Establishment advertised red snapper on the menu/menu board but served another type of fish. Serving aqua-cultured tilapia for red snapper. When I ask the manager to identify the fish used in sushi bar, sushi chef circle all the fish and wrote " red snapper" next to the aqua-cultured tilapia (invoice from 1/4/, 1/16/14). I personally revised the invoices and did not find any red snapper in any of the invoices provided. **Admin Complaint**
- Intermediate - Handwash sink used for purposes other than handwashing. In sushi bar to store metal bowl, in kitchen to dump chicken juices.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Two in kitchen and 1 in bar. Also all three sinks need soap. Middle hand wash sink in sushi bar need hand wash sign.
- 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. Three. **Repeat Violation**
- Intermediate - Written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food but it has not been filled out. Sushi rice. **Repeat Violation**
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2/3/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Bathroom door not self-closing. Employee bathroom. Kitchen.
- Basic - Bowl or other container with no handle used to dispense food. Seasoning bulk container. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom. Employee bathroom.
- Basic - Equipment in poor repair. Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Left make table in cook line. Ambient temperature is 52°
- Basic - Floor area(s) covered with standing water. Cook line.
- Basic - Working containers of food removed from original container not identified by common name. Fish, sushi bar and freezer.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook 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. Cook in sushi bar, grabbed eatable garnish for sushi rolls with bare hands. Explained to manager and cook about bare hand contact.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Container of raw beef behind cooked chicken and raw shrimp behind cut vegetable. Top section of make table. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 49°, calamari 48-49°, batter 61°, soft crab 58°, batter 58°, corrective action taken items were moved to walk in cooler for rapid cooling.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Accumulation of black/green mold-like substance on soda dispensing nozzles. Bar.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. All fish use for sushi, freezer and sushi bar. Manager stated that all fish has been there less than 2 days since they received orders twice at week.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bowl. Sushi bar.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu. Manager explained the verbally inform the customers of which items are not cooked.
- Intermediate - No soap provided at handwash sink. Sushi bar and cook line. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Form was provided.
- 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.
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10/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/23/2013 | Food-Licensing Inspection | Call Back - Complied |
- Intermediate - No handwash sink for employees. Behind bar.
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5/21/2013 | Food-Licensing Inspection | Warning Issued |
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