- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Cloth used as a food-contact surface on sushi rice. **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 81°F.
- Basic - Interior of microwave soiled with encrusted food debris by hand wash sink in prep area. **Repeat Violation**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice 81°F.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Tuna, salmon, and escolar 45°F in sushi counter.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Large and small pot on stove. **Repeat Violation**
- 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. **Repeat Violation**
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09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cloth used as a food-contact surface. Sushi rice. **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice 88°F.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Chicken over beef in standing reach in freezer. **Repeat Violation**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Yellowtail 47°F. Tuna 48°F. Salmon 48°F. At sushi counter.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Large pot on stove.
- Intermediate - Handwash sink used for purposes other than handwashing. Cleaned serving tray in hand wash sink in front prep area.
- 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 at 88°F.
- 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. **Repeat Violation**
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5/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface covering sushi rice in rice cooker and to store clean utensils on on rack across from dish machine.
- Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed yellowtail tuna thawing in sink in sushi bar area. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish, noodles, rice, lettuce, beef, chicken between 47°F and 48°F in reach in cooler across from cookline. Turned down thermostat. Corrective action taken. Took temperatures again. Fish at 41°F. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged. Observed beef next to chicken in same foil pan I standing reach in freezer.
- High Priority - Toxic substance/chemical stored by or with food. Observed bottles of Clorox stored next to chopsticks and over dry noodles in storage area in back.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site**
- 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.
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of encrsted grease on outside of frying metal pot a cookline.
- Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Spray bottles of winded stored on metal shelving/serving window next to clean plates across from cookline.
- Intermediate - Handwash sink missing in warewashing area next to walk in cooler.
- Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink nearest cookline used to store soiled knives.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at cookline and handwash sink at sushi bar.
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours--soup 47F made on 11/14/12. Corrected On Site. Soup voluntarily discarded.
- Critical - No conspicuously located thermometer in holding unit--reach in coolers at cookline.
- Observed build-up of grease on nonfood-contact surface--backboard of fryer.
- Critical - Observed food being cooled by nonapproved method--soup in deep pot covered 47F. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits--fryer baskets.
- Observed ice scoop with handle in contact with ice--outside ice machine
- Critical - Observed interior of microwave at cookline soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--precooked chicken 48F and noodles 48F in reach in cooler across from grill at cookline. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--raw shrimp 46F and raw beef 46F in reach in cooler across from fryers at cookline. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice)--improper cooling of soup.
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11/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/30/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing--handwash sink next to walk in cooler used to store plastic container. Repeat Violation.
- Critical - Violation: 53A-07-1 No Certified Food Manager for establishment.
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4/9/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Hand wash sink lacking proper hand drying provisions--handwash sink next to walk in cooler. Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink--handwash sink next to walk in cooler.
- Critical - No Certified Food Manager for establishment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils--cookline. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing--handwash sink next to walk in cooler used to store plastic container. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature--observed container of raw fish near walk in cooler sitting out thawing and packages of raw and cooked meats sitting out thawing at cookline. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water--observed noodles thawing in container of standing water near walk in cooler. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses--cookline.
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2/9/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/5/2011 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored--plates not protected or stored from splash from handwash sink at sushi bar.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures--ambient air temperature in reach in cooler across from stove 50F.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours--broth/soup made the day before 10/03/11 50F. Corrected On Site.
- Critical - Electrical outlet missing cover plate.--switch cover missing at cookline. For reporting purposes only.
- Critical - Hand wash sink lacking proper hand drying provisions--handwash sink next to walk in cooler. Repeat Violation.
- In-use utensil in nonpotentially hazardous food not stored with no handle above top of food within a closed container--rice bins. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils--cookline.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect--observed barehand contact with bean sprouts at cookline.
- Critical - Observed buildup of graylike substance in the interior of outside ice machine. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method--broth/soup covered 50F made the day before 10.03.11. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing--front sushi handwash sink used to wash/soak sushi bamboo wrapper.
- Critical - Observed handwash sink used for purposes other than handwashing--handwash sink next to walk in cooler used to store plastic container of water. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit--rice scoop in standing water in beverage/wait station.
- Critical - Observed packaged food not labeled as specified by law--raw fish in reach in freezers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--chopped precooked chicken 49F and raw chicken 48F in reach in cooler across from stove.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--raw shrimp 45 in reach in cooler across from fryers. Corrected On Site.
- Observed single-service articles improperly stored--observed single service togo containers at sushi bar not stored inverted.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Corrected On Site.
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10/4/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions--handwash sink next to walk in cooler.
- In-use utensil in nonpotentially hazardous food not stored with no handle above top of rice in rice bins.
- Critical - Observed buildup of graylike substance in the interior of ice machine.
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed handwash sink used for purposes other than handwashing--handwash sink next to walk in cooler used to store rice steamer.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods--container of raw shell eggs stored behind chopped onions. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Observed open dumpster lid.
- Critical - Observed toxic item stored by utensils--observed spray bottle of glass cleaner stored next to serving plates.
- Critical - Observed unlabeled spray bottle--dishwash area. Corrected On Site.
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6/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/3/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils--wait station.
- Critical - Violation: 30-02-1 Vacuum breaker missing at outside hose bibb at can/mop sink.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing--handwash sink at sushi bar used to thaw packaged seafood.
- Violation: 40-04-1 Observed personal care item stored with food--bottle of mouthwash stored next to container of rice in wait station.
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle in dishwash area.
- Critical - Violation: 53A-07-1 No Certified Food Manager for establishment.
- Critical - Violation: 53B-08-1 Observed no proof provided upon request of required employee food safety training.
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2/3/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Observed potentially hazardous food thawed in standing water--observed packaged seafood thawing in standing water inside handwash sink at sushi bar.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils--wait station.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength--wait station.
- Critical. Vacuum breaker missing at outside hose bibb at can/mop sink.
- Critical. Observed handwash sink used for purposes other than handwashing--handwash sink at sushi bar used to thaw packaged seafood.
- Observed personal care item stored with food--bottle of mouthwash stored next to container of rice in wait station.
- Critical. Observed unlabeled spray bottle in dishwash area.
- Critical. No Certified Food Manager for establishment.
- Critical. Observed no proof provided upon request of required employee food safety training.
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12/1/2010 | Routine - Food | Warning Issued |
- Critical. BINS IN DRY STORAGE UNLABLED
- MICROWAVE INTERIOR SOILED IN KITCHEN OVER PREP TABLE AND WEED KILLER OVER FOOD IN DRY STORAGE
- Critical. NO HOT WATER. UNDER REPAIR DURING INSPECTION & NO COLD WATER AT HAND SINK IN BAR.
- Critical. NO VACUUM BREAKER ON MOP SINK, OUTSIDE
- GREASE BUILD UP ON AND AROUND GREASE CONTAINERS
- Critical. OVEN CLEANER STORED NEXT TO BAKING PANS
- Critical. NO CERTIFIED FOOD MANAGER FOR ESTABLISHMENT
- Critical. NO PROOF OF EMPLOYEE TRAINING AT ESTABLISHMENT
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7/12/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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