- Basic - Bowl or other container with no handle used to dispense food. Flour
- Basic - Build-up of grease on nonfood-contact surface. - Fryer - Lights in hood have no shield and have accumulation of grease - grill next to stove
- Basic - Build-up of soil/debris on the floor under shelving. By microwave
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates by sushi bar
- Basic - Food stored on floor. Ginger bucket
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Hood
- Basic - Stored food not covered in chest freezer. Reach in freezer spring rolls
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Flammables stored/debris present in boiler room. For reporting purposes only. Gasoline container by water heater **Repeat Violation**
- 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 **Repeat Violation**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 62 F
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu 51 F by miso soup
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 135 degrees Fahrenheit more than four hours. See stop sale. Tempura shrimp 82 F
- 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. See stop sale. Sushi rice
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Next to nozzles
- Intermediate - Employee used handwash sink as a dump sink. By dishmachine
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Bar
- Intermediate - Handwash sink used for purposes other than handwashing. **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Bar
- Intermediate - Manager lacking proof of food manager certification. Two manager certificates in establishment belong to people not longer working there.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Bar and dishwasher area
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By dish washer area **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. Missing Rodolfo, Sabino, Porfirio, Alejandro, Henry **Repeat Violation**
|
2/26/2014 | Routine - Food | Administrative complaint recommended |
- Flammables stored/debris present in boiler room. For reporting purposes only. Gasoline container by water heater **Warning** Gasoline container by gas water heater at callback
- Intermediate - No soap provided at handwash sink. Bar **Warning** No soap at handsink in bar at callback
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By dishmachine **Warning** Paper towel dispenser not working at callback
- 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. **Warning** Ronald, Sabino, Henry, Porfirio, Alejandro certificates missing at callback
|
2/26/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. Outside **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Flammables stored/debris present in boiler room. For reporting purposes only. Gasoline container by water heater **Warning**
- High Priority - Vacuum breaker missing at hose Outside **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Outside **Warning**
- Intermediate - No soap provided at handwash sink. Bar **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By dishmachine **Warning**
- 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. **Warning**
- Observed electrical wiring in disrepair. For reporting purposes only. Open electrical box next to hand sink by chest freezer in kitchen. **Warning**
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10/15/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Flour **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. Outside **Warning**
- Basic - Clams/mussels/oysters removed from original container for long-term storage. **Warning**
- 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. **Corrected On-Site**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Ladle for soup above hand sink exposed to splash. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Stored food not covered in walk-in cooler. Pork not covered **Corrected On-Site**
- Flammables stored/debris present in boiler room. For reporting purposes only. Gasoline container by water heater **Warning**
- 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 **Warning**
- 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. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over fish **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose Outside **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Outside **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Will be used in soup **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Sushi bar **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar and paper towels located above prep table and above clean dishes. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Bar **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By dishmachine **Warning**
- 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. **Warning**
- Observed electrical wiring in disrepair. For reporting purposes only. Open electrical box next to hand sink by chest freezer in kitchen. **Warning**
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8/2/2013 | Routine - Food | Warning Issued |
- Basic - Current Hotel and Restaurant license not displayed. **
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- High Priority - License is expired and is more than 60 after expiration date.
- Intermediate - Cutting board(s) stained/soiled.
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3/11/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Attached equipment soiled with accumulated grease.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Ceiling soiled with accumulated dust.Kitchen Area.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.
- Basic - Cove molding at floor/wall juncture broken/missing.
- Basic - Current Hotel and Restaurant license not displayed. **Admin Complaint**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Ventilation system inadequate as evidenced by condensation on walls/ceiling. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated dust.
- Basic - Wall soiled with accumulated grease.
- High Priority - License is expired and is more than 60 after expiration date.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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2/8/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Ceiling in disrepair.Water stain. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Equipment or utensils not designed or constructed in a durable manner.Bin melted **Warning**
- Basic - Floor tiles missing.WIC 2 by 3 feet **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. **Warning**
- Basic - Water draining onto floor surface.WIC condensation **Warning**
- Basic - Water leaking from faucet/faucet handle. At front **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
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1/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Ceiling in disrepair.Water stain. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.Prepping(shrimp)and drinking. **Warning**
- Basic - Equipment or utensils not designed or constructed in a durable manner.Bin melted **Warning**
- Basic - Floor tiles missing.WIC 2 by 3 feet **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Food stored on floor.Sauce,Sushi flex **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.Seaweed,tuna. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. **Warning**
- Basic - Wall soiled with accumulated food debris. **Warning**
- Basic - Water draining onto floor surface.WIC condensation **Warning**
- Basic - Water leaking from faucet/faucet handle. At front **Warning**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit.Sushi rice **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.Lettuce 63?F **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Warning**
- 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.Chopping onions for storage. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. **Warning**
- 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. See stop sale. **Warning**
- High Priority - Spray hose at dish sink lower than flood rim of sink. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - No soap provided at handwash sink. **Warning**
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1/23/2013 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed uncovered food in holding unit/dry storage area.
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8/28/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Expired proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - Observed employee engaged in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEES NOT CHANGING GLOVES AND USING GLOVES TO WORK THROUGHOUT KITCHEN SUSHI CHEFS WIPING GLOVED HANDS ON WIPING CLOTHES WHILE HANDLING SUSHI
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/16/2012 | Complaint Full | Call Back - Admin. complaint recommended |
- Critical - Expired proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees. bar area handsink
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. STORAGE CONTAINER OF CLEAN EQUIPMENT and STORAGE SHELVES
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEES NOT CHANGING GLOVES AND USING GLOVES TO WORK THROUGHOUT KITCHEN SUSHI CHEFS WIPING GLOVED HANDS ON WIPING CLOTHES WHILE HANDLING SUSHI
- Observed grease accumulated on kitchen floor.
- Observed hole in wall.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW BEEF OVER CHICKEN INSIDE REACHIN COOLER
- Observed residue build-up on nonfood-contact surface. CURTAINS
- Critical - Observed shell eggs in use or stored with cracks or broken shells.
- Critical - Observed toxic item stored by food.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/16/2012 | Complaint Full | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times.Equipment on top
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Observed ceiling in disrepair.Walk-in cooler area
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed floor area(s) covered with standing water.Inside walk-in cooler
- Critical - Observed hand wash sink used for purpose other than washing hands.Cookline area handsink
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.Gaps on backdoor
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical - Vacuum breaker mising at hose bibb.Mopsink
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Observed employee eating in a food preparation or other restricted area.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Dressing in walk in cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.Salmon
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sprouts at 72 degrees Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Sushi rice at 90 degrees Corrected On Site.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed sanitizer wet cloth towell used to wipe plate right before being used to serve food.
- Critical. Observed cloth used as a food-contact surface.Covering sushi rice
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed hand wash sink used for purpose other than washing hands.Warewashing inside
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.Inside handsink
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Knife holdster
- Observed utensils stored in crevices between equipment.
- Critical. Handwash sink not accessible for employee use at all times.Equipment in front and on handsink
- Critical. No handwashing sign provided at a handsink used by food employees.Cookline area
- Critical. Hand wash sink lacking proper hand drying provisions.Sushi prep area
- Observed floor and wall junctures not coved.Dishwashing area
- Observed wall soiled with accumulated black debris in dishwashing area.
- Lights missing the proper shield, sleeve coatings or covers.
- No copy of latest inspection report.
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12/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method. chicken soup.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Repeat Violation.
- Critical. Observed employee handling soiled equipment or utensils then handle clean equipment or utensils without washing hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed container of medicine improperly stored. inside reach-in cooler.
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6/9/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 50-05-1 License expired more than 30 days, but not more than 60 days, after expiration date.
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2/13/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Food not prepad in a clean/dry location that is not exposed to splash/dust. handsink next to stove, and open food is Being cooked
- Critical. Self-service buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. beef stored aver seafood
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of food debris, dust or dirt on walk in cooler
- Observed leaking pipe at plumbing fixture. under 3 compartment sink
- Observed wall soiled with accumulated food debris.
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
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11/18/2009 | Routine - Food | Warning Issued |
| No report available. | 6/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/24/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 1/23/2009 | Routine - Food | Warning Issued |
| No report available. | 10/6/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 9/26/2008 | Routine - Food | Warning Issued |
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