- Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle used to scoop msg. **Warning**
- Basic - Build-up of food debris, dust or dirt on shelving underneath food prep tables. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Ceiling above dishwash area soiled with accumulated dust and cobwebs. **Warning**
- Basic - Employee wearing soiled apron. **Warning**
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. **Warning**
- Basic - Food stored on floor. Observed bags of frozen raw chicken stored on floor. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Interior of microwaves soiled with encrusted food debris. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Soil residue build-up on outside of microwaves. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. White and yellow powder substance not labeled. **Warning**
- High Priority - Container of medicine improperly stored. Observed vitamins, medicines, and personal care products stored near food items. **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Observed cut cabbage 61°F and bean sprouts 60°F at cookline. Containers placed in ice. **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Observed spray bottle of glass cleaner stored on same shelving next to clean dishes. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in men's employee restroom. **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. **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. Precooked foods in walk in cooler. **Warning**
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11/04/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
5/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Employees prepping food with no hair restraint. **Warning**
- Basic - Equipment in poor repair. Observed ambient air temperature of reach in cooler at cookline 48°F- 49°F. Observed ambient air temperature of walk in cooler 45°F. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Grease on the ground and/or pad around grease receptacle. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw shrimp thawing at room temperature. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Togo containers in kitchen and wait station not stored inverted. **Warning**
- Basic - Wall soiled with accumulated foodlike and black debris in dishwashing area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salmon 54°F and tuna 48°F in reach in cooler at sushi bar. Manager states fish in reach in cooler for 1 hour. Sushi containers placed on bed of ice. Precooked chicken 48°F, precooked pork 48°F, Precooked shrimp 45°F, and raw shrimp 45°F in reach in cooler at cookline. Egg rolls, shrimp, and chopped beef 45°F in walk in cooler. **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Observed raw chicken stored behind chopped beef. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory on menu. Raw animal foods must be fully cooked prior to service. **Warning**
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5/13/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
5/13/2014 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
|
1/27/2014 | Complaint Full | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment throughout kitchen. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. Sushi bar. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of cooking equipment in kitchen. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Ice scoop handle in contact with ice. Beverage/wait station. **Warning**
- Basic - Interior of microwaves soiled with encrusted food debris. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. **Warning**
- Basic - Stored food not covered in walk-in cooler. Egg rolls in walk in cooler. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour, salt, and sugar bins. **Warning**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
- High Priority - Food stored in ice used for drinks. Container of lemons stored in drink ice at beverage/wait station. **Corrected On-Site** **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction--escolar and yellowtail. Fish must be fully cooked or discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg rolls and teriyaki beef 47°F in reach in cooler at end of cookline. Food items placed into working reach in cooler. **Corrected On-Site** **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Handwash sink at sushi bar. **Warning**
- Intermediate - Employee used handwash sink at beverage/wait station to stored bucket of water. **Warning**
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in dishwash area used to store plastic container. **Corrected On-Site** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Handwash sink at bar. **Warning**
- Intermediate - No cold running water at three-compartment sink. Bar. **Warning**
- Intermediate - No soap provided at handwash sink. Handwash sink in dishwash area. handwash sink at beverage/wait station. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Sushi rice cooling covered in deep cooking pot in walk in cooler 80°F.**Corrected On-Site** **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory on menu. Raw animal foods must be fully cooked prior to service. **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. Precooked foods in walk in cooler. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
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11/26/2013 | Complaint Full | Warning Issued |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed beef and chicken thawing at room temperature. Corrective action taken; foods moved to reach in cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line.
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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife store between two rusty shelves at sushi bar.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses and stored in prep area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed rice at 90?F at sushi bar. Corrective action taken: food moved to walk in cooler.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed hand wash sink at dish machine used to store kitchen utensils.
- 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**
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2/12/2013 | Routine - Food | Warning Issued |
- Critical - Handwashing cleanser lacking at handwashing lavatory near main kitchen's door. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification. Zhi Qi He and Yan Lin took the certified food manager exam on September 4th with Thompson Prometrics.
- Critical - Observed food stored on floor. Observed frozen meats stored in a plastic bag on the floor of walk in cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed rice at 101 degrees F in the kitchen and rice at 88 degrees F in the sushi bar. Corrective action taken; foods moved to walk in cooler.
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9/12/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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