- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Duct tape used to repair nonfood-contact surface. Chest freezer
- 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 - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- Basic - Food stored on floor. In walk n cooler **Repeat Violation**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use tongs stored on oven door handle.
- Basic - Open dumpster lid. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Seafood sticks
- Basic - Single-use plastic bag reused. **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee washed hands with no soap.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Seaweed salad
- High Priority - Raw animal food stored over ready-to-eat food. Raw clams and shrimp over cabbage in walk in cooler
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Repeat Violation**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. At 3 comp sink
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At employee hand wash sink in dish area **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. **Repeat Violation**
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09/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Duct tape used to repair nonfood-contact surface. Chest freezer
- 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. **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. Rust on chest freezer
- Basic - Floor tiles missing. In dishwash area
- Basic - Food stored on floor. In walk in cooler
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Open dumpster lid.
- Basic - Reuse of single-use number 10 cans.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Unnecessary items on the premise. Unused ice machine and equipment at back area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dented/rusted cans present. Can of oyster sauce
- High Priority - Raw animal food stored over ready-to-eat food. In walk in cooler
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At sushi area **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.
- Intermediate - Handwash sink used for purposes other than hand-washing, wiping cloths
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen area
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled.
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4/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. Chest freezer
- Basic - Food stored on floor. In walk in cooler
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Single-service articles improperly stored.
- Basic - Unnecessary items on the premise. Old unused equipment stored outside by back door
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dented/rusted cans present, no label on can
- High Priority - Raw animal food stored over ready-to-eat food. In walk in cooler
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. On cooks line
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled.
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12/23/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Duct tape used to repair nonfood-contact surface. Chest freezer lid
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw chicken
- Basic - Reuse of single-use number 10 cans.
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.in kitchen area
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dented/rusted cans present. Can of bamboo shoots
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over cabbage in walk in cooler
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. WD-40
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back employes hand wash sink
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled. In dishwash area
- Portable fire extinguisher is inaccessible. For reporting purposes only. Used as door stop
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11/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/17/2013 | Routine - Food | Call Back - Complied |
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair.in kitchen area **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Dented/rusted cans present. Can of corn **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. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.in walk in cooler **Warning**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.on cooks line **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**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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3/30/2013 | Routine - Food | Warning Issued |
- Observed potentially hazardous food cols held at greater than 41 degrees Fahrenheit. Sushi Rice, Sliced Tomatoes, and Cut Melons registered above 41 F on the buffet line.
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7/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing solution, of two capfuls bleach per gallon of water, on the cookline. Corrected On Site.
- Clean plates not stored inverted or in a protected manner.- on the buffet line. Store plates, at the buffet line, up-side-down.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees must wash hands every time they change gloves. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Do not cover hot foods while cooling (cooked chicken in walk-in cooler). Leave hot foods uncovered until they reach 41 F - then cover. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi Rice, Sliced Tomatoes, and Cut Melons register above 41 F on the buffet line.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Label items on the Sushi Bar, Fruit Bar, and Salad Bar with 4-hour-time labels. The items must be discarded at the end of four hours. This violation must be corrected by : 7/11/2012.
- Critical - Tags on fresh shellfish are not being held 90 days. Save all shellfish and oyster tags on the premises at least 90 days. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Store wet-wiping cloths in sanitizing solution at the cookline. Corrected On Site.
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7/10/2012 | Routine - Food | Warning Issued |
- Violation: 42-03-1 Wet mop not hung to dry.
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6/28/2012 | Routine - Food | Call Back - Complied |
- Equipment or utensils not designed or constructed in a durable manner. chest freezer in dry storage area in direpair.
- Floors not maintained smooth and durable. tiles missing , dishwash area.
- Critical - Hand wash sink lacking proper hand drying provisions. on cooks line.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Lights missing the proper shield, sleeve coatings or covers. lights not constantly covered at buffet area.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed dented/rusted cans. can of oyster sauce .
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed food stored on floor. dry storage area.
- Critical - Observed food stored on floor. walk in freezer .
- Critical - Observed handwash sink used for purposes other than handwashing. in dishwash area .
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed live small flies in dishwash area .
- Critical - Observed potentially hazardous food thawed in an improper manner. chicken .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed toxic item stored by utensils. Lye Drain cleaner.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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4/23/2012 | Routine - Food | Warning Issued |
- Floors not maintained smooth and durable. tiles missing , dish wash area.
- Critical - Hand wash sink lacking proper hand drying provisions. at bar area.
- Critical - Hand wash sink lacking proper hand drying provisions. in back kitchen area .
- Critical - No handwashing sign provided at a handsink used by food employees. in mens rooms.
- Critical - Observed dented/rusted cans. can of oyster sauce, dry storage 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. in missing tile area in dish wash area .
- Critical - Observed food stored on floor. in walk in cooler and walk in freezer .
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. at habachi
- Observed open dumpster lid.
- Observed single-service articles stored without protection from contamination. not inverted .
- Critical - Observed toxic item stored by utensils.
- Critical - Observed unlabeled spray bottle.
- Observed unnecessary items on the premise. unused reachin cooler , back area .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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10/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Hand wash sink lacking proper hand drying provisions. end of cooks line .
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed dented/rusted cans. and missing lable. dry storage 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. at dish wash area.
- Critical - Observed food stored on floor. walkin cooler .
- Critical - Observed potentially hazardous food thawed in an improper manner. shrimp , thawing on counter.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed single-service articles stored without protection from contamination.
- Critical - Observed uncovered food in holding unit/dry storage area. walkin cooler .
- Critical - Observed unlabeled spray bottle. by dishwah area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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4/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. can of yams.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored on floor. in walkin cooler.
- Critical. Observed food stored on floor. walkin freezer .
- Critical. Observed cloth used as a food-contact surface. on cooks line.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Wet wiping cloths not laundered daily.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed toxic item stored by utensils. WD 40
- Critical. Observed unlabeled spray bottle.
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10/4/2010 | Routine - Food | Inspection Completed - No Further Action |
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