- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee eating while preparing food.tasting food with finger
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor.walk in cooler
- Basic - Ice scoop handle in contact with ice.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - License is expired and is more than 60 after expiration date. Confirmation # in comment section. **Corrected On-Site**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit.sushi rice @ 82 d.f. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm
- High Priority - Raw animal foods not properly separated from each other in holding unit.raw chicken over raw fish **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
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6/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food. Cook line.
- 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. Storage shelf.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Ice scoop handle in contact with ice. Wait station.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Walk in freezer.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.Chicken.
- Basic - Raw eggs stored above unwashed produce. Walk in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Food stored in ice used for drinks. Lemons. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area.
- Intermediate - Spray bottle containing toxic substance not labeled.
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3/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of lime scale/grease on the inside of the dishmachine.
- Basic - Bowl or other container with no handle used to dispense food. Single serve plastic containers used as scoop in flour, rice, sauce **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone, candy, aprons, hats
- Basic - Food stored on floor. Buckets of ginger at Sushi area
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in reach in cooler for pre-portion bowls of salad
- Basic - No handwashing sign provided at a hand sink used by food employees. All
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. In sushi area
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name. Flour, sauce
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice temp at 80°. Advised
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Oppm
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs next to pineapple in walk in cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. The one in kitchen
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink. Evidence by lettuce pieces in hand sink by dish area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar
- Intermediate - No soap provided at handwash sink. Sushi area, bar
- Intermediate - Spray bottle containing toxic substance not labeled. Pink bottle at bar
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Cooking equipment.
- Basic - Build-up of grease on nonfood-contact surface.hood filters
- Basic - Cardboard used to line food-contact shelves.
- Basic - Ceiling tile missing.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Sanitizing solution not maintained at proper ppm.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.raw chicken over fish and beef.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.rice at 120. D.f.
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Identity of food or food product misrepresented.Escolar called White Tuna. Disclosed on menu. To be removed by owner.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proof of required employee training provided. 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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11/6/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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