- Basic - Ceiling in disrepair. In dry storage area
- 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. **Corrected On-Site**
- Basic - Food stored on floor. In walkin cooler
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop .
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen area over prep line
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Water leaking from faucet/faucet handle. At employee hand wash sink in kitchen area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Salmonella Typhi, Shigella spp., Shiga toxin-producing Escherichia coli (E-coli), hepatitis A virus, or Norovirus.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In kitchen
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In dish wash area
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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11/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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. Coffee, sushi bar area
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Gator Aide, sushi bar cooler
- Basic - Employee with no hair restraint while engaging in food preparation. At sushi bar
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cooks line
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dish wash area
- Basic - Single-service articles improperly stored. Small to go containers not inverted
- Basic - Soiled reach-in cooler gaskets. At sushi bar and cooks line
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Bulk container
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes and bean sprouts **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over sushi tuna in walk in cooler. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Windex at sushi bar area .
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dish wash area employee hand wash sink
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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07/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of oven. Toaster oven at sushi bar **Warning**
- Basic - Food stored on floor. In walk in cooler **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Interior of toaster oven soiled with encrusted food debris. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over cooks line **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wet wiping cloths not laundered daily. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu 61° **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over carrots , walk in cooler **Warning**
- 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. **Warning**
- Intermediate - Handwash sink used for purposes other than hand washing **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dish wash employee hand wash sink **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **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. For tofu **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. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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3/26/2014 | Routine - Food | Warning Issued |
- Basic - Cloth used as a food-contact surface. Covering vegetables inside walkin cooler. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. Inside ice machine. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Chicken in walkin cooler. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over cooked food. Raw fish over cooked chicken. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Near ice machine.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near 3 compartment sink.
- Intermediate - No soap provided at handwash sink. Near cookline.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken inside walkin cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. Near dish machine.
- Intermediate - Water filter not changed according to manufacturer's instructions. Not dated.
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment stored on floor.clean cutting boards
- Basic - Cloth used as a food-contact surface. Covering egg rolls
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.back part of kitchen area
- Basic - No handwashing sign provided at a hand sink used by food employees.in both men's and ladies restrooms
- Basic - Reuse of single-service articles.egg cartons re used
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dented/rusted cans present. Can of bamboo shoots
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No soap provided at handwash sink.in kitchen
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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6/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Walk in cooler **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Dented/rusted cans present. See stop sale. Can of oyster sauce **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. In walk in cooler **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at dishwash area **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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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4/12/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. in dishwash area.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food. walkin cooler .
- Critical - Working containers of food removed from original container not identified by common name.
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7/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dented/rusted cans present. See stop sale. can of bamboo shoots .
- Critical - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Employee eating in a food preparation or other restricted area.
- Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. over large reachin cooler .
- Critical - Manager lacking proof of food manager certification. Refer to www.myflorida.com/dbpr/hr for more information.
- Critical - No proof of required state approved 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 - Raw animal food not properly separated from ready-to-eat food. raw eggs next to lemons in walk in cooler .
- Critical - Ready-to-eat, potentially hazardous food prepared onsite and held more than 24 hours not properly date marked.
- Single-service items not stored inverted or protected from contamination. lids..
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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3/9/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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