- Basic - Employee personal items stored in or above a food preparation area. Cell phone charging **Corrected On-Site**
- Basic - Equipment in poor repair. Sushi cooler not holdin temperature below 41°f corrective action moved items to another cooler prepped less than 1 hour.
- Basic - Soiled reach-in cooler gaskets. Service line
- 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. 50 ppm
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over cooked rice
- Intermediate - Handwash sink used for purposes other than handwashing. Bucket in hand sink
- 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.
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5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. To cover sushi.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- 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 identified in the written procedure as a food held using time as a public health control has no time marking. **Corrected On-Site**
- 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.
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11/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Inside bulk food containers.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Basic - Wiping cloth sanitizing solution stored on the floor. Kitchen.
- Basic - Working containers of food removed from original container not identified by common name. Sake.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Cook line - butter at 83?F.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. Sushi (rice) **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Bathroom not enclosed with tight-fitting, self-closing doors. mens
- Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/18/2013 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. mens
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/29/2012 | Routine - Food | Warning Issued |
- Critical - Observed cooking equipment in use while hood suppression/exhaust system is inoperable. Notified Fire AHJ. For reporting purposes only. Corrected On Site.
- Observed employee with no hair restraint.
- Observed gaskets with slimy/mold-like build-up. front reachin
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. bottle
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1/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding2 door reachin equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed reachin cooler gasket torn/in disrepair. cookline
- Observed wall soiled with accumulated food debris. by stove
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8/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. front reachin
- Critical - Observed raw animal food stored over ready-to-eat food. eggs over produce
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Unwrapped single-service utensils not presented so that only the handles are touched. unwrapped straws
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4/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/19/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sushi rice
- Critical. Cold holding 2 door upright equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed potentially hazardous food thawed at room temperature. shrimp
- Critical. Observed raw animal food stored over ready-to-eat food. eggs over produce
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wet mop not hung to dry.
- Critical. Employees have not received training related to their assigned duties. certifications expired
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9/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed cloth used as a food-contact surface. cloth on sushi rice
- Observed gaskets/seals on cold holding unit in poor repair. reachin cooler in kitchen
- Food-contact surface not smooth and easily cleanable. wooden sushi mat
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. storage container
- Observed gaskets with slimy/mold-like build-up. under sushi prep area
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Identity of food or food product misrepresented. Crabmeat listed multiple times on menu but using imitation crab sticks. Also white tuna listed on menu but using escolar.
- Critical. No 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. Husband has employee training card from another restaurant but they have no training books
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5/4/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. salmon
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. shrimp over cucumbers
- Critical. Observed uncovered food in holding unit/dry storage area. bags of rice
- 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.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 81 degrees
- Observed gaskets/seals on cold holding unit in poor repair. 2 door reachin
- Observed a nonfood-grade sushi mat used in food.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. on paper towels
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. sushi
- Critical. Outer openings not protected with self-closing doors.
- Observed hole in ceiling. back door
- Critical. Observed toxic item stored in food preparation area.
- Critical. Observed unlabeled spray bottle.
- Wet mop not hung to dry.
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1/25/2010 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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