- Basic - Clean utensils or equipment stored in dirty container in dishwashing area shelving.
- Basic - Dead roaches on premises. By back door area. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cellphone at cookline above prep cooler, purse by mangoes in frontline area shelving. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door not tight fitting or sealing.
- 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. At tempura flour container. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. HANDWASH sink in dishwashing area.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.under hood and in storage room near sushi bar.
- Basic - Soil residue build-up on nonfood-contact surface. On dishwashing racks.
- Basic - Sponge used to clean and sanitize food-contact surface. In dishwashing area. **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. At sushi bar prep sink.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm.
- Basic - Working containers of food removed from original container not identified by common name. Fish used for sushi and salt container in sushi bar storage room.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw eggs over raw beef at walkin cooler.
- High Priority - Toxic substance/chemical stored by or with food. Butane in food storage shelving. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Prepped fish used for sushi.
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07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. At rice and flour containers .
- Basic - Case/container/bag of food stored on floor in walk-in freezer. Chicken.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean Lids stored in dirty container on shelving in dishwashing area.
- Basic - Dead roaches on premises. 4 dead roaches on floor neat True Freezer in dry storage room near sushi bar. **Repeat Violation**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back doors near bar and in storage room near sushi bar not tight fitting or sealing. **Repeat Violation**
- Basic - Floors not maintained smooth and durable. Floor in disrepair at walkin cooler.
- Basic - Food stored on floor. Rice container in dry storage room near sushi bar.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Under hood at cookline.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar **Repeat Violation**
- Basic - Stored food not covered in walk-in freezer. Beef.
- Basic - Water leaking from faucet/faucet handle. At HANDWASH sink in sushi bar area.
- Basic - Working containers of food removed from original container not identified by common name. Sushi fish that has been prepped. **Repeat Violation**
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw pork stored on top of prepped veggies at make table where drippings from pork may contaminate veggies.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over ice cream at True freezer near dishwashing area.
- High Priority - Toxic substance/chemical stored by or with food. Butane stored next to kale and clean utensils in sushi bar area.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm chlorine at sanitizer bucket in sushi bar area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled. At cookline cooler.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. Chest freezer in bar area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar
- Intermediate - No soap provided at handwash sink. Bar. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sushi fish.
- Intermediate - Soil residue in food storage containers.rice and tempura flour containers near dishwashing area.
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back doors not tight fitting or sealing. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage room. **Warning**
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10/11/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil/ grease residue on paper towel dispenser. At cookline. **Warning**
- Basic - Accumulation of food debris/soil/ grease residue on soap dispenser. At cookline **Warning**
- Basic - Bowl or other container with no handle used to dispense food. At rice container. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed door rail soiled on glass door cooler in servers station near cookline. Rolling cart in rear prep area soiled. Wire shelving unit by stoves soiled. Pot storage shelving above stoves soiled. Bottom shelving on tables under stoves heavily soiled. Bottom shelving on prep tables in rear prep area soiled. Knife storage container soiled above prep sink. Door leading to sushi bar heavily soiled. **Warning**
- Basic - Build-up of mold-like substance on nonfood-contact surface. Inside 3 compartment sink. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Chicken on floor at walkin cooler. Beef on floor at walkin freezer. **Warning**
- Basic - Clean utensils or equipment stored in dirty container in dishwashing area shelving. **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. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse hanging from food storage shelving in rear prep area. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back doors not tight fitting or sealing. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. **Warning**
- Basic - Food not protected. Plates of food stack on top of each other where food contacts the bottom of each plate. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. A 110° F on steamer and at 86° F on shelving unit at cookline. **Warning**
- Basic - Interior and exterior of microwave soiled with encrusted food debris. At cookline. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage room. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline coolers and 3 of the sushi bar display coolers. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar area
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp by walkin cooler area shelving. **Warning**
- Basic - Reuse of single-service articles. Reuse of tofu containers to store veggies. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout lids not properly inverted on shelving in servers station near cookline. **Warning**
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Small cups stored on dirty plastic containers near expedites area shelving. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Stove tops soiled. **Warning**
- Basic - Soiled reach-in cooler gaskets. At coline coolers. **Warning**
- Basic - Stored food not covered in walk-in cooler. Scallops. **Warning**
- Basic - Uncleanable knife block in use to store knives. **Warning**
- Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Wall soiled with accumulated black debris in walkin cooler. **Warning**
- Basic - Wall soiled with accumulated grease. Cookline area by fryers. **Warning**
- Basic - Walls soiled with accumulated debris. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm . **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sushi fish. **Warning**
- Basic - High Priority - Dead roaches on premises. 1 dead roach inside cooler in rear prep area, 1 dead roach in dish washing area, 1 dead roach in water heater room, 1 dead roach is sushi bar area, 1 dead roach by ice machine near bar. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site** **Warning**
- High Priority - Employee washed hands with cold water. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Knife handles heavily soiled at cookline. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter at 87° F at cookline under no temperature control. Time mark and discard within 4 hours from leaving temperature control. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup at 120° F on steamer. Increase heat to maintaine 135° F or above. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over ice cream at TRUE freezer in rear prep area. Raw chicken over Krab at walk-in freezer.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Near bar area. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. At HANDWASH sink in cookline area. **Warning**
- Intermediate - Cutting board(s) stained/soiled. Throughout. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At HANDWASH sink in cookline area. **Warning**
- Intermediate - Insufficient amount of Handwash sinks in food preparation room or area, dishwashing area and cookline. The one HANDWASH sink available does not operate. No accessible HANDWASH sinks in this area. **Warning**
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. Chest freezer in bar area. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Repeat Violation** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. **Warning**
- Intermediate - No soap provided at handwash sink. In sushi bar area and in bar area. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **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**
- Intermediate - Soil residue in food storage containers. In rear prep area, wonton container at walkin cooler and tempura flour storage container. Rice containers in shelving near back door soiled. **Warning**
- Intermediate - Walk-in cooler shelves soiled with food debris. **Warning**
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7/29/2013 | Routine - Food | Warning Issued |
- Basic - Attached equipment soiled with accumulated dust, ac vents.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, top of reach in cooler and on reach in door rails, plus all prep table shelves.
- Basic - Build-up of grease on nonfood-contact surface, towel holder.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Exterior door has a gap at the threshold that opens to the outside both back doors.
- Basic - Grease accumulated under cooking equipment.
- Basic - Large amount of unused equipment/supplies present, throughout premises.
- Basic - Single-service items stored on floor in dry storage area.
- Basic - Soil residue build-up on nonfood-contact surface, wall in walk in cooler.
- High Priority - Raw animal food stored over ready-to-eat food, whole shell eggs over sprouts in reach in cooler.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions, sushi bar.
- Critical - Handwashing cleanser lacking at handwashing lavatory, sushi bar.
- Critical - No handwashing sign provided at a handsink used by food employees, sushi bar.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area, disharea above clean dishes.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, sprouts, 70 degrees. Corrected On Site. Employee iced down. Ending temperature 38 degrees.
- Observed residue build-up on nonfood-contact surface, fans in walk in cooler.
- Observed residue build-up on nonfood-contact surface, handwashing sink cookline.
- Observed residue build-up on nonfood-contact surface, towel dispenser, cookline.
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8/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength 0 ppm. Informed operater 3 compartment sink must be used until dishwasher sanitizer is at proper minimum strength.
- Critical - Handwash sink not accessible for employee use at all times, next to ice machine, blocked. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed raw animal food stored over ready-to-eat food raw chicken over ginger in reach in cooler. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation raw chicken over raw scallops in reach in cooler. Corrected On Site.
- Observed residue build-up on nonfood-contact surface, reach in freezer handles.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation, backdoor. Repeat Violation.
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4/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times, blocked, next to ice machine, sushi bar.
- Critical - Observed employee improperly washing hands, with gloves on. Corrected On Site. Employee removed gloves and rewashed hands.
- Critical - Observed food stored on floor, raw fish and beef in walk in freezer.
- Critical - Observed food stored on floor, soybeans, dry storage. 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, ponzu sauce in walk in cooler.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, rice in dry storage.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit cooked chicken 63 degrees and cooked potatoes 60 degrees, reach in cooler. Corrected On Site. Employee moved to under cooler.
- Critical - Observed raw animal food stored over cooked food, raw fish over cooked potatoes in walk in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food, raw fish over bamboo shhots in walk in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food, raw fish over sauce in reach in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food, whole eggs over lettuce in reach in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw chicken over calamari in walk in cooler.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation, backdoor.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, rice at sushi bar 98 degrees. Corrected On Site. Gave management time as a public health control paperwork.
- Wet wiping cloth not stored in sanitizing solution between uses at sushi bar.
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7/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed a splitter/multi-plug adapter in use. For reporting purposes only.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed toxic item stored by utensils.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.
- Observed nonfood-grade containers used for food storage.
- Observed reach-in cooler gasket torn/in disrepair.
- Observed sponge used as a wiping cloth on a food-contact surface.
- Observed gaskets with slimy/mold-like build-up.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
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10/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Observed nonfood-grade containers used for food storage.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Observed single-service items stored on floor.
- Observed attached equipment soiled with accumulated dust. observed walkin cooler fan guards dusty
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1/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- 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. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed nonfood-contact equipment in poor repair table in poor repair
- Critical. Observed soiled reach-in cooler gaskets.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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8/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/7/2009 | Routine - Food | Inspection Completed - No Further Action |
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