- Basic - Buckets of soy sauce stored on floor.kitchen **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table on cook line
- Basic - In-use tongs stored in standing water less than 135 degrees Fahrenheit.78°
- Basic - Metal Wall trim at prep room being away from wall
- Basic - Paper towels used as liner for food container.
- Basic - Reuse of single-service articles.sweet chili sauce jugs
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.sushi bar,cook line **Corrected On-Site** **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor.kitchen
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Kale 68° recommend rapid chill to 41° or apply to time plan.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Jug of home defense.
- 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. On sushi rice made at 10:30. **Corrected On-Site**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Washed hands **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After handling raw fish then touching cut carrots. Had employee translate. Removed washed hands applied gloves. Carrots were cooked to 157° **Corrected On-Site** **Repeat Violation**
- Intermediate - Heavy Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.cook line
- Intermediate - No soap provided at handwash sink.sushi at. **Corrected On-Site**
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08/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ cook line cooler/ fryer prep table **Warning**
- Basic - Food stored on floor./ corn starch storage are **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ cook line cooler/ sushi reach in cooler **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover./ cooks line shelf by microwave **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses./ kitchen and sushi areas **Warning**
- High Priority - Container of medicine improperly stored./ streets formula vitamin font sushi line area **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./ employee got the machine sanitizing properly 50 ppm chlorine **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded./ conch - called company all other frozen fish is done for parasite destruction this invoice for conch didn't state it was **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ rice noodles 47 degrees f, cut fresh garlic 48 degrees f- rice 48 degrees f cooks line cart- recommended rapid chill educated also on time as public health control **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
- Intermediate - Moderate Accumulation of black/green mold-like substance inside the ice bin. **Warning**
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2/7/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ opened bottle water above reach in cooler cooks line **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area./ employee drinking tea cooks line **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. / on prep table **Corrected On-Site**
- Basic - Food stored on floor./ Unami seasoning dry storage **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair./ tall ice cream freezer
- Basic - Grease receptacle not on proper pad/nonabsorbent surface./ grease receptacle on the grass in the back by the dumpster enclosure
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./ rice scoop water only 128 degrees f **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name./ spray bottles of water/ oil by microwace
- High Priority - Nonfood-grade containers used for food storage ' direct contact with food./ observed oil in soap bottle not food grade on trainer/ also brewed tea in buckets not food grade **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ oyster sauce with fresh chopped garlic on cart 69 degrees f. Recommended rapid chill or can put on their time as public health control
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200 **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ server station or cooks line **Corrected On-Site**
- Intermediate - No soap provided at handwash sink./ server station and employee restroom/ was in the drink container **Corrected On-Site**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. / observed a couple of employees expired in Feb must have re- certified by next unannounced inspection
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7/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floorwalk in cooler and freezer
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./ soup, rice scoop temperature at 89-99 degrees f
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ in the sushi reach in coolers or reach in coolers sushi area
- Basic - No copy of latest inspection report available.
- Basic - Stored food not covered in walk-in freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses./ sushi and cooks line areas
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- 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./ with sring rolls **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Bulk rice container
- 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 The time marking for product on cooks line not in english Must be in both languages
- High Priority - Vacuum breaker missing at hose bibb./ hose outside by back door
- Intermediate - Heavily Encrusted material on can opener blade and holder
- Intermediate - Hot water not provided/shut off at employee handwash sink./ back area employee handwashing sink
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap./ prep area handwash sink
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2/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.to 50 ppm
- Critical - Handwashing cleanser lacking at employee handwashing sinks ssushi area Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit./sushi reach in cooler Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils./sushi area Corrected On Site.
- Critical - Observed food stored on floor./walk infreezer Corrected On Site.
- Critical - Observed heavy buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food./observed employee utilizung bowl to scoop sauce fro buccket into pot Corrected On Site.
- Observed ripped/worn box used as shelf cover. Corrected On Site.removed
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit./sushi rice
- Wall not smooth and easily cleanable./u der sushi cooler front area
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8/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.dish in hand sink
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed handwash sink used for purposes other than handwashing.dump station ice in hand sink
- Observed non food grade spray bottle being used for oil Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cooked chicken,beef range 45F to 46F recommend rapid chill rechecked at end of inspection found at 40F Corrected On Site. Repeat Violation.
- Critical - Observed raw chicken and beef stored on floor of walkin cooler. Corrected On Site.
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1/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/29/2011 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.employee restroom door.
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.ladies restroom
- Critical - No conspicuously located thermometer in holding unit.sushi coolers Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.before appling gloves. Corrected On Site.washed hands before appling gloves
- Observed equipment in poor repair.lid for thai rice.
- Critical - Observed handwash sink used for purposes other than handwashing.food in hand sink. Corrected On Site.
- Critical - Observed heavy accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.bowl with no handle used to scoop cooked tempra
- Critical - Observed light buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.premade sushi rolls found on counter at 67F.recommend rapid chill Corrected On Site.placed in freezer Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sprouts and cooked chicken 47F in cook line RIC.recommend rapid chill.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.salmon for sushi Corrected On Site.
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7/29/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/7/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed shell eggs stored with cracks or broken shells.walkin cooler. Corrected On Site.discarded
- Critical. Required consumer advisory for raw/undercooked animal food not provided for sushi menu.Consumer Advisory is posted and parasite destruction. This violation must be corrected by : 03/05/2011.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.premade sushi rolls on sushi counter.recommend rapid chill to 41F. Corrected On Site.placed in freezer. Repeat Violation.
- Critical. Observed whole shell eggs stored over sauces in the walkin cooler. Corrected On Site. Repeat Violation.
- Critical. Observed 3 bags of rice stored on floor of dry storage area.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.At sushi bar stored on cutting board. Corrected On Site.washed and sanitized cutting board Repeat Violation.
- Critical. Observed moderate accumulation of debris in warewashing machine and associated equipment.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.10 ppm.Operator called dish company.MUST USE 3 BAY SINK FOR WARE WASHING.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.over 200 ppm found at sushi bar. Corrected On Site.100ppm Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.sushi bar Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory.sushi bar Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.over 200 ppm. Corrected On Site.100 ppm Corrected On Site.
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1/5/2011 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.sushi rice Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.noodles 75F on cook line shelf
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.cooked white rice 112F on cook line.recommend to reheat to 165F. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.sushi diplay coolers
- Critical. Observed individual bags of raw chicken stored over peanut sauce and noodles in walkin freezer. Corrected On Site. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.not washi hands before applying gloves.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.next to clean dishes.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.OVER 200 ppm Corrected On Site.sushi bar.
- Wet wiping cloth not stored in sanitizing solution between uses.sushi line. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.kitchen Corrected On Site.
- Observed attached equipment soiled with accumulated grease.hood system
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
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7/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.walkin cooler
- Critical. Observed raw beef stored over raw salmon in the walkin freezer. Corrected On Site. Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.scooping ice without ice scoop. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.spoons. Corrected On Site. Repeat Violation.
- Observed plastic garbage bags used to cover vegitables in the walkin cooler.
- Observed dusty air conditioning vent covers.dish room
- Critical. Insecticide/rodenticide use not in compliance with regulations.can of raid. Corrected On Site.
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1/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.raw beef 47F and raw chicken 46F in the cook line RIC. Corrected On Site.manager states just prep.recommend quick chill.
- Critical. Observed raw beef over raw shrimp in the walkin freezer. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.spices,sugar and salt. Corrected On Site.
- Observed in-use utensil for ice stored in ice.less than 135 degrees Fahrenheit.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.sushi chef. Corrected On Site.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.quaternary test kit. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets.sushi RIC's
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7/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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