- Basic - Bowl or other container with no handle used to dispense food: bowl in container of cooked rice, bowl in bulk flour. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface: handwash sink near hibachi 3and4, reach-in cooler doors on cookline (**Corrected On-Site**),
- Basic - Build-up of grease/dust/debris on hood filters: hibachis.
- Basic - Case/container/bag of food stored on floor: buckets of soy sauce and ginger in sushi bar floor.
- Basic - Ceiling tile missing: above ice machine.
- Basic - Clean utensils and plates not stored inverted or in a protected manner: fryer basket hanging on wall by pass-thru window (**Corrected On-Site**), plates on hibachi tables, stacks of plates in seating area, plates and bowls on equipment storage rack, white dishes in waitstation, kids' chopsticks in container.
- Basic - Duct tape on nonfood-contact surface: spray can for use at hibachis.
- Basic - Employee personal items stored in kitchen unlabeled: juice in reach-in cooler. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items: jacket, aprons in wait station. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting: cookie sheets on equipment shelves.
- Basic - Floors not easily cleanable: leaking washing machine water being directed to drain by garbage bag.
- Basic - Food prepped in a location that is exposed to splash/dust: carrots being cut and product allowed to touch wall behind prep table.
- Basic - Garbage on the ground and/or pad around dumpster and in back of property.
- Basic - Gasket torn/in disrepair: sushi line, walk-in cooler.
- Basic - Hole in wall: by ice machine.
- Basic - Ice scoop in non-food-grade safe (to-go) bag.
- 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: handle of scoop in bulk sugar, scoop in sesame seeds. **Corrected On-Site**
- Basic - In-use utensils stored on equipment handle between uses: hibachi carts.
- Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation: open AC duct in seating area.
- Basic - Reuse of single-use articles: sesame seeds in container.
- Basic - Single-service articles not stored inverted or protected from contamination: to-go containers on cookline. **Corrected On-Site**
- Basic - Soiled dry wiping cloth in use: one hibachi cart (**Corrected On-Site**), in buspans of clean utensils, equipment.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wall soiled with accumulated food debris: entryway into kitchen.
- Basic - Water draining onto floor surface: sushi handwash sink. **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle: cold water at cookline handwash sink.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses: one on cookline, one on hibachi cart. **Corrected On-Site**
- High Priority - Equipment not being sanitized: bowl wrapped in plastic wrap (being used to dispense rice and other foods). **Corrected On-Site**
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground: trash, food debris, standing water, and water marks on cement from back door to sewage drain.
- High Priority - Live, small flying insects in food preparation and seating area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41°: shell eggs 50°, minced fresh garlic 53° on hibachi cart. Operator moved to walk-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food: raw salmon over radish in walk-in freezer, raw beef over raw scallops in walk-in cooler. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse: rice 49°/51°. Operator disposed of product.
- High Priority - Vacuum breaker missing at hose bibb: outdoor mop sink.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin: wait station.
- Intermediate - Accumulation of food debris/grease on food-contact surface: lids of bulk containers (sugar, flour, rice).
- Intermediate - Cold water not provided/shut off at employee handwash sink: cookline. **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection: rice 49°/51° prepared last night. Operator disposed of product.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits: fryer basket.
- Intermediate - Handwash sink used for purposes other than handwashing: cup in sushi handwash sink. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink: right side sushi sink, sink by hibachis 3and4.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink: both sushi sinks.
- Intermediate - No soap provided at handwash sink: by one sushi sink.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels: by hibachi #7.
- Intermediate - Soil residue in food/clean utensil,plate storage containers: kids' chopsticks in seating area (**Corrected On-Site**), utensils on equipment shelves.
- Intermediate - Spray bottle containing toxic substance not labeled: degreaser. **Corrected On-Site**
- Observed electrical outlet cover missing. For reporting purposes only.
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08/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food: flour. **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters: hibachis.
- Basic - Clean plates and glasses not stored inverted or in a protected manner: plates on hibachi tables as place settings. Discussed with operator. Will change over after closing today. Glasses stored on bar. Operator will invert.
- Basic - Food stored on floor: buckets of sauce in walk-in cooler, buckets of soy sauce in food prep area.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container: handle of pitcher in bucket of sauce was immersed in product. **Corrected On-Site**
- Basic - Interior of toaster oven soiled with encrusted food debris. **Corrected On-Site**
- Basic - Wall soiled: around handwash sink on cookline **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler/freezer: raw steak over raw seafood in walk-in cooler. Operator corrected on site. Raw salmon (not in original packaging) and raw tuna (in open case) over raw radish in walk-in freezer. **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: sushi rice. Establishment uses a four-hour timer, but has no written procedure.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches and covered: rice in walk-in cooler 72° and 56°, rice used in food prep 53°. Operator disposed of product.
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked: housemade dressing prepared two days ago.
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3/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Equipment in poor repair. Small reach in cooler on cook line not working No time temperature control for safety foods stored in unit at time of inspection Mgr stated unit has a work order for it
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Working containers of food removed from original container not identified by common name. Bowl of spices on cook line
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef over raw shrimp Provided safe storage
- High Priority - Vacuum breaker missing at hose bibb Outside mop sink
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Emailed form during inspection
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sushi items in walk in freezer
- Intermediate - Soiled deflector in the interior of the ice machine.
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11/26/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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