- Basic - Accumulation of food debris/soil residue on soap dispenser., in front service area.
- Basic - Bowl or other container with no handle used to dispense food, to scoop rice. **Repeat Violation**
- Basic - Ceiling tile in disrepair, water stained" **Repeat Violation**
- Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Repeat Violation**
- Basic - Food stored on floor, chicken in walk in cooler.
- Basic - Gaskets/seals on holding unit in poor repair, reach in freezer , taped up gasket area.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - Mop/service sink in disrepair, slow drain.
- Basic - Open dumpster lid.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door. **Repeat Violation**
- Basic - Server scooping/portioning food (other than ice and beverages) has ineffective hair restraint.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, sitting on prep table in kitchen. **Repeat Violation**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Employee failed to wash hands before putting on gloves to work with food, handled soiled dished and proceeded to food prep.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishes being washed with soap, rinse then placed on shelf.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler, raw chicken stored over vegetables in walk in cooler.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, rinsed in 3 compartment sink.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink, rinsed hands with gloves in 3 compartment sink.
- Intermediate - Handwash sink used for purposes other than handwashing, to rinse wiping cloth.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, by 3 compartment sink.
- Intermediate - No soap provided at handwash sink, by 3 compartment sink.
- Intermediate - Torn packages/bags of food exposing the contents to contamination. Rice and salt on shelf in dry storage area.
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10/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on soap dispenser.
- Basic - Bowl or other container with no handle used to dispense food, to scoop rice.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling tile in disrepair, water stained.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee wearing soiled apron. **Corrected On-Site**
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Open dumpster lid.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, sitting on prep table in kitchen.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Live, small flying insects in food preparation area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated dust, vents in kitchen.
- Basic - Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler, various.
- Basic - Cloth used as a food-contact surface, with shredded carrots.
- Basic - Covered waste receptacle not provided in women's bathroom.
- 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.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Employee wearing soiled apron.
- Basic - Food debris/dust/grease/soil residue on exterior of oven and handle.
- Basic - Food stored in a prohibited area, in mop sink.
- Basic - Grease accumulated on kitchen floor.
- Basic - Hole in ceiling in kitchen
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, tuna by frontline.
- Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint.
- Basic - Wall soiled with accumulated food debris, throughout.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands, food prep workers.
- 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, food prep workers in kitchen and frontline preparing sushi.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment hot shot ant and roach killer.
- High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items, ant and roach killer hot shot with food kin killer.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, imitation crabmeat by front counter 68°f.
- 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.
- High Priority - Raw animal food stored over ready-to-eat food, raw eggs over ready-to eat sauce in walkin cooler.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, all employees.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties, dishwasher unable to test sanitizer concentration.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink, mop sink.
- Intermediate - Handwash sink not accessible for employee use at all times, in kitchen.
- Intermediate - Handwash sink used for purposes other than handwashing, in kitchen
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Non-pitting surface rust on food-contact equipment, shelves in kitchen.
- 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.
- Intermediate - Torn packages/bags of food exposing the contents to contamination. Flour.
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9/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Cloth used as a food-contact surface.in rice
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored in dry storage area not covered.flor
- Basic - Food stored on floor.walk in cooler
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Paper towel used as liner for food container. In eggs cooked
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Soil residue build-up on nonfood-contact surface.all shelves in kitchen
- Basic - Storage of tools on shelf above or with food.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Container of medicine improperly stored. **Corrected On-Site**
- High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potato cake and plant food 55? f- corrective action - back in walk in cooler
- High Priority - Raw animal food stored over ready-to-eat food.raw eggs over sauce in walk in cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer y not all products commercially packaged.
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.sushi roll
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.
- Intermediate - Reach-in cooler shelves soiled with food debris.tall white refrigerator
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler
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5/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. blocked by garbage Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. sushi chef cutting vegetables Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. cloth inside rice Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers. both ac vents and ceiling tiles Repeat Violation.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. bottom of prep table kitchen
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. spice containers at stove area
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over vegetables Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. back door Repeat Violation.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted
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2/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Lights missing the proper shield, sleeve coatings or covers.walk in cooler
- Observed ceiling in disrepair.
- Critical - Observed food stored on floor. oil in kitchen
- Critical - Observed handwash sink used for purposes other than handwashing. rinsing out strainer
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. spoons
- Critical - Observed uncovered food in holding unit/dry storage area. rice, flour in kitchen
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor Repeat Violation.
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8/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. thermometer broken in GE household reach-in cooler by 3 compartment sink.
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions. sushi station handwash sink. Corrected On Site. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. rear kitchen handwash sink.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. in 3 compartment sink on sushi station. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed personal item stored with food. cell phone on prep table shelf. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over washed vegetables and sauces in walk-in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs stored over in buttergreen peppers in reach-in cooler. Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor with large gap on bottom (rusted out).
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4/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/17/2011 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days. observed no feed letter for farm raised salmon.-Feed letter faxed. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw shell eggs over raw shrimp
- Critical. Observed raw animal food stored over ready-to-eat food. observed raw beef over icecream
- Critical. Observed food stored on floor. observed in walkin cooler
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed ripped/worn tin foil used as shelf cover.
- Observed nonfood-grade containers used for food storage.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical. Observed soil buildup inside ice bin.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed wall in disrepair. observed in rear of kitchen
- Lights missing the proper shield, sleeve coatings or covers.
- Wet mop not hung to dry.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
- 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. Pro This violation must be corrected by : 2-13-11.
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12/13/2010 | Routine - Food | Warning Issued |
- Observed build-up of grease on nonfood-contact surface.hood
- Critical. Handwash sink not accessible for employee use at all times.garbage bin before handsink .
- Critical. Hand wash sink lacking proper hand drying provisions.kitchen .
- Critical. Handwashing cleanser lacking at handwashing lavatory.kitchen .
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.rear door.
- Observed attached equipment soiled with accumulated grease.hoodfilters
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3/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment not designed and constructed in a durable manner.cardboard on shelff .
- Observed residue build-up on nonfood-contact surface.kitchen shelf.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.opposite directions.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.rear door
- Observed grease accumulated under cooking equipment.
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9/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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