- No Violations Were Observed
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10/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Observed a to go soup cup in the rice in the back of the kitchen area. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. Observed co2 tanks in room behind sushi bar not secured. **Warning**
- Basic - Food not stored at least 6 inches off of the floor. Observed soy sauce on a shelf two inches off the floor in the back dry storage area. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knifes between equipment on main line. **Corrected On-Site** **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Dented/rusted cans present. Cans moved to office to be returned for credit as a form of correction action. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw shell eggs over sauce on walk in cooler. **Repeat Violation** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed sponge in hand wash sink in the kitchen area. **Corrected On-Site** **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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08/26/2014 | Routine - Food | Warning Issued |
- 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.
- Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on top of a dirty soda tray.
- High Priority - Raw animal food stored over cooked food. Observed raw mussels over cooked chicken. **Corrected On-Site**
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5/15/2014 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/20/2013 | Complaint Full | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. **Repeat Violation**
- Basic - Build-up of grease on nonfood-contact surface under fryers. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water raw fish in standing water on storage table by fryer. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.RIC 1 on cook line cut tomatoes 46°F,tofu 47°F. Cooler 2 ambient temperature 56°F cut tomatoes 56°F, Raw beef 57°, Raw chicken 56°F. **Warning**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Observed raw chicken behind tofu in reach in cooler. **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 30 dry rodent dropping on floor in dry storage area.20 to 30 dry rodent dropping in dry storage area on top of chewed rice bags . 20 to 30 dry rodent dropping on top of dented cans in dry storage . 5 more dry droppings in dry storage area by public restrooms. **Warning**
- Intermediate - Encrusted material on can opener blade in prep area. **Warning**
- Intermediate - Nonfood-grade basting brush used in food . Observed non food grade brush in oil by fryer. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Ambient temperature of 45°F. Brought in corrective action , repairman brought in while inspection was going on. **Warning**
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12/19/2013 | Complaint Full | Warning Issued |
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken proton end into soup bowls stored on counter next to rice cooker. Chicken 72°F. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink, at dish washing area. **Corrected On-Site**
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10/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.walk in cooler fan guard
- Basic - Cutting board has cut marks and is no longer cleanable.cook line food preparation
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.bean sprouts in outside walk in cooler. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.shell eggs in outside walk in cooler 61?F **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Outside walk in cooler
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4/11/2013 | Complaint Full | Inspection Completed - No Further Action |
- 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 improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Person in charge failed to insure proper handwashing by employees. **Corrected On-Site**
- 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 - Probe-type thermometer not used to ensure proper food temperatures.
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12/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/2/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reach in cooler across from stove with ambient air temperature at 62 degrees f. observed reach in cooler across from prep area hall way with ambient air temperature 48 degrees f. This violation must be corrected by : 09 21 2012 .
- Critical - Hand wash sink lacking proper hand drying provisions. no drying provisions provided at hand sink off cookline and prep area.
- Critical - Handwashing cleanser lacking at handwashing lavatory. no soap at sink off cookline
- Critical - Observed dented/rusted cans. observed cans dented along seam not segregated in dry storage.
- Observed dusty ceiling tiles and/or air conditioning vent covers. along ceiling above ice machine and wall behind the ice machine.
- Critical - Observed handwash sink used for purposes other than handwashing. observed employee rinsing utensils in hand sink off cookline, also observed soiled bowls in hand sink off cookline. also observed a sponge and utensils in hand sink ofv prep area. observed flowers in hand sink of dishwash station, ice in hand sink behind the bar
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed tofu at 60 degrees f and par cooked chicken at 55 degrees f in reachin cooler with ambient air temperature at 62 degrees f. observed raw scallops at 52 degrees f and par cooked chicken at 47 degrees f in reachin cooler with ambient air temperature at 48 degrees f. observed caviar at 36 degrees f in reachin cooler with ambient air temperature at 36 degrees f.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw chicken stored above vegetables in walk in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw shrimp stored in same bucket as raw chicken in walkin cooler
- Critical - Observed soil buildup inside ice bin. ice machine off bar
- Critical - Water pressure lacking at fixtures that require the use of water. no water available at hand sink off dishwash station.
- Wet wiping cloth not stored in sanitizing solution between uses. wiping cloths left on prep tables, no sanitizer buckets used.
- Critical - Working containers of food removed from original container not identified by common name. observed containers with contents not labeled
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9/20/2012 | Routine - Food | Warning Issued |
- Critical - Employees not informed of acceptable sanitary practices.proper use of gloves
- Critical - First aid supplies improperly stored. food prep areaa
- Critical - Hand wash sink lacking proper hand drying provisions. bar Corrected On Site.
- Critical - Observed cross-contamination caused by handling dirty tableware in consumer area and then handling clean tableware.
- Critical - Observed employees using same utensil to handle raw and cooked product. cookline
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. update need more specifity
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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6/28/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. observed bucket blocking access to hand sink off dish wash station.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee handle raw chicken then directly handle raw lobster without remving gloves and washing hands between tasks.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. observed employee wash hands in 3 compartment sink.
- Critical - Observed food stored in ice used for drinks. observed to go container with limes, bottle of water, and lemons in drink ice behind the bar.
- Critical - Observed food stored on floor. observed buckets of noodles, carrots and stock stored on floor of walk in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. observed employee rinse chicken and lobster in hand sink off prep line.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. on floor off cookline
- Critical - Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. observed rice made this morning at sushi bar at 86 degrees f without time label.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw chicken stored above mushrooms in walk in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw muscles in same container as raw beef in walk in cooler.
- Observed soda gun holster with accumulated slime/debris. behind the bar.
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6/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Clean wiping cloth not properly stored.
- Critical - Food-contact surfaces not cleaned after being contaminationed.
- Observed cleaned wiping cloth that has food debris/soil. on prep line
- Critical - Observed employee improperly washing hands. Corrected On Site.
- Observed employee with ineffective hair restraint. several kitchen peo ple
- Observed gaskets with slimy/mold-like build-up.
- 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. seafood and sushi items
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Probe-type thermometer not used to ensure proper food temperatures. sushi area
- Washer/dryer improperly located where there is exposed food, equipment, utensils, linens, or unwrapped single-use and single-service articles. next to ric
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2/13/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Follow up appt scheduled for 10/28/11.
- Critical - Time extended vioaltion. Raw foods still stored over veggies in ric on back cookline.
- Critical - Time extended violation. No food prep observed.
- Critical - Time extended violation.
- Critical - Time extended violation.
- Critical - Time extended violation.
- Time extended violation.
- Critical - Time extended violation.
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10/26/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 30 ppm Corrected On Site.
- Critical - Employees not informed of acceptable sanitary practices. handwashing
- Critical - Hand wash sink lacking proper hand drying provisions. soap also
- Critical - No list of certified food service managers available at the establishment.
- Critical - Observed employee dry hands on clothes/apron after washing. Employee wiped gloved hands on wipecloth instead of removing gloves and washing hands.
- Critical - Observed employee improperly washing hands. Employee rinsed gloved hands in hand sink instead of discarding gloves and washing hands.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken then started preparing food without removing gloves and washing hands.
- Critical - Observed handwash sink used for purposes other than handwashing. utensils storage
- 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. using cracked non handled bowl
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 2 places
- Critical - Observed raw animal food stored over ready-to-eat food. chicken seafood over rte vegetable back ric
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. many seafood and sauce items
- Critical - Observed roach activity as evidenced by live roaches found 2 in wait prep
- Observed wall soiled with accumulated food debris. behind ice machine
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. no longer have documentation using for sushi rice 88f and spring rolls 114f
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. egg rolls 118 under heat lamp
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
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10/25/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed under countet reach in cooler with ambient temperature of 46F. Corrected On Site. Adjusted settings ambient temperature of 42F.
- Critical - No conspicuously located thermometer in holding unit, under counter reach in coolers, sushi area.
- Critical - Observed employee improperly washing hands. Observed employee rinsing hands with gloves on.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Observed employee cutting raw chicken, rinsing gloved hands in sink and touching cooked chicken and wok.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Observed raw fish above vegetables, reach in cooler by fryers. Also boxes of whole shell eggs on top shelf, produce walk in cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon, tuna, crab sticks and cream cheese at 48F, sushi display case. All items stored in under counter reach in cooler with ambient temperature of 46F. Corrected On Site. Raw items voluntarily discarded.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed, Observed chlorine solution at 200ppm, sushi area. Corrected On Site.
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8/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 25-05-1 Observed single-service articles improperly stored. using for sauces
- Critical - Violation: 32-08-1 No waste receptacle provided at handwash lavatory with disposable towels. need so as to monitor hand wash
- Critical - Violation: 53B-04-1 Employees have not received training related to their assigned duties. employees sushi unaware of temp requirements
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7/14/2011 | Routine - Food | Call Back - Complied |
- Critical - Employees have not received training related to their assigned duties. employees sushi unaware of temp requirements
- Critical - Handwashing cleanser lacking at handwashing lavatory. main restroom
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Observed single-service articles improperly stored. using for sauces
- Critical - Observed uncovered food in holding unit/dry storage area. chicken br
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. no longer have documentation
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice sushi bar
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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7/9/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/15/2011 | Routine - Food | Call Back - Complied |
- Critical - Handwashing cleanser lacking at handwashing lavatory, by walk in cooler. Corrected On Site.
- 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. Pro
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed 3 containers with standing water holding rice scoops, on counter by rice warmers.
- Observed nonfood-grade containers used for food storage. Observed newspaper sheets inside vegetable containers, walk in cooler.
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3/29/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-08-1 Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. vegetables and beef wic
- Critical. Violation: 05-06-1 Food thermometer not accurate within +/- 2 degrees Fahrenheit. also face obscured can barely read must be calibrated
- Critical. Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Violation: 08A-16-1 Observed food stored in a prohibited area. thawing shrimp unsanitized 3/c sink still not thawing properly
- Critical. Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. container empty
- Critical. Violation: 22-22-1 Observed encrusted material on can opener. blade extremely encrusted
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8/11/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. chicken
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. vegetables and beef wic
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. also face obscured can barely read
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed food stored in a prohibited area. packaged brown rice laying directly on rte white rice
- Critical. Observed food stored in a prohibited area. thawing shrimp unsanitized 3/c sink
- Observed ice scoop with handle in contact with ice. wait stations
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. container empty
- Critical. Observed encrusted material on can opener. blade extremely encrusted
- Critical. Observed handwash sink used for purposes other than handwashing. food prep Corrected On Site.
- Critical. Observed dead roaches on premises. mens restroom
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present. large gap bottom of rear door rusted out
- Observed wall in disrepair. By rear handsink
- Critical. Hotel and Restaurant license not properly displayed.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. 8 persons working
- Critical. Employees not informed of acceptable sanitary practices. proper hand wash washing hands when reenering stations
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8/9/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. curry sauce and other sauces in walk in cooler.
- Critical. Working containers of food removed from original container not identified by common name. bulk white flour in blue bin must have label.
- Critical. Observed raw animal food stored over ready-to-eat food. wholeshell raw eggs over sauces in walk in cooler.
- Critical. Observed food stored on floor. walk in cooler buckets of sauce, walk in freezeer boxes.
- Observed a nonfood-grade basting brush used in food. must use food grade basting brush without metal rim.
- Wet wiping cloth not stored in sanitizing solution between uses. wet rag used for spills stored on countertop.
- Critical. Observed soil buildup inside ice bin. Black slimey substance.
- Critical. Handwashing cleanser lacking at handwashing lavatory.handsink by 3sink, and bar.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine 3sink 200.
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5/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 21-14-1 Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- Violation: 37-03-1 Observed wall in disrepair. by handsink
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2/12/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. rice, meats
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed food stored on floor. meats wic Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food 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. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. 110 Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- Observed single-service articles improperly stored. Corrected On Site.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Critical. Hand wash sink lacking proper hand drying provisions. main sink
- Critical. Handwashing cleanser lacking at handwashing lavatory. bar
- Observed wall in disrepair. by handsink
- Critical. Employees not informed of acceptable sanitary practices. proper and timely handwash
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2/11/2010 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued due to adulteration of food product. thawing seafood in mop sink
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed buildup of slime on soda dispensing nozzles. front side
- Observed build-up of grease on nonfood-contact surface. on disconnects and piping
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground. bucket full of residue
- Critical. Observed handwash sink used for purposes other than handwashing. bar mats Corrected On Site.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
- Critical. No list of certified food service managers available at the establishment.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. 10 persons working
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8/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/16/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/15/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 4/9/2009 | Routine - Food | Warning Issued |
| No report available. | 9/3/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/27/2008 | Routine - Food | Warning Issued |
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