- Basic - Bowl or other container with no handle used to dispense food. Cup inside flor container.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. **Corrected On-Site**
- Basic - Dead roaches on premises. 3 dead roaches in warewashing area. Pest control conducted on 08/03/14. Cleaned.
- Basic - Food debris accumulated on kitchen floor.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline. **Corrected On-Site**
- Basic - Wall in disrepair. Next to washing machine.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut cabbage at 56°f in an overloaded container in a flip top reach in cooler. Cut lettuce and kale at 74°f at the sushi bar. Corrective action taken, moved inside a cooler.
- 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. Garlic and oil at 72°f at the cookline. Discarded. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over sauces in the walk in cooler. **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Squid at 75°f on the prep area, iced down and moved inside the walk in cooler.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Throughout premises
- Intermediate - No soap provided at handwash sink. Next to ice machine
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauces, chicken, plant foods in the walk in cooler.
- Intermediate - Soil residue in food storage containers.
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08/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated dust. Tiles and attached equipment, AC vents very dusty and walkin.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Mop sink outside.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons.
- Basic - Equipment in poor repair. 3 door cooler, cookline 47° overnight.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Shelf under rice cooker needs to be sealed.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available.
- Basic - Soil residue build-up on nonfood-contact surface. Shelf with dishes soiled, sushi counter.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Tiles missing, cookline, behind fryer bowl.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated grease, behind fryer bowl, cookline.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cookline, 3 door cooler @ 47° overnight, stop sale. Butter 1 pound, scallops 10 pounds, salmon 12 pieces, 5 pounds, stacked to high in cooler. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. 47° salmon, scallops, butter. Do not use until repaired for potentially hazardous foods.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Chicken on stick over dumplings **Repeat Violation**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Cookline.
- Intermediate - Handwash sink used for purposes other than handwashing. Washing towels, **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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12/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food in flour and rice.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Dish washer . **Corrected On-Site**
- Basic - Employee personal items stored in a food preparation area. Watch on sushi prep bar.
- Basic - Equipment in poor repair.flip top cooler at cookline not maintaining 41°F,
- Basic - Gaskets with slimy/mold-like build-up. At cookline .
- Basic - Hole in wall.under three compartment sink.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Soiled reach-in cooler gaskets.At cookline .
- Basic - Wall soiled with accumulated food debris. At cookline
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 55°F, Seafood 51°F placed on ice and cooled down to 41°F or less. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged. Chicken over fish, beef and pork.
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Sauces in Walk in cooler.
- 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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8/1/2013 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 00ppm. Service call was made to get the dish wash machine looked at and repaired. Establishment was informed to use 3 compartment sink to sanitize until dish wash machine is able to properly sanitize.
- Critical - Observed an uncovered electrical outlet on cookline. Cover plate missing. For reporting purposes only.
- Observed build-up of debris, dust and/or dirt on nonfood-contact surface. On kitchen/prep room wall, ceiling and on walk in cooler fanguards.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. On cookline. **Corrected On-Site**
- Observed nonfood-contact equipment in poor repair. Chest freezer lid falling apart/not connected AND reach in cooler door on cook line loose/not properly closing due to broken out hinges.
- Observed residue build-up on nonfood-contact surface. Inside of oven.
- Critical - Observed storing in use utensils on cook line in sanitizing solution. Note: cross contaminating foods with chemical sanitizer. **Corrected On-Site**
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Corrected On-Site**
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only. K extinguisher in kitchen in recharge zone.
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12/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. open soda can in reach-in cooler over foods. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. reach-in coolers.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken on top of sauce in walk-in cooler. Corrected On Site.
- Observed wall soiled with accumulated grease and debris. throughout.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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8/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 45-38-2 Portable fire extinguisher not fully charged. in recharge zone. by walk-in cooler and handwash sink in kitchen. For reporting purposes only.
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1/26/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk-in cooler at 48 degrees ambient air temperature. NOTE: do not use this cooling unit until repaired. This violation must be corrected by : 01/24/2012.
- Critical - Violation: 45-38-2 Portable fire extinguisher not fully charged. in recharge zone. by walk-in cooler and handwash sink in kitchen. For reporting purposes only.
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1/24/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk-in cooler at 48 degrees ambient air temperature. NOTE: do not use this cooling unit until repaired. This violation must be corrected by : 01/24/2012.
- Critical - Handwash sink not accessible for employee use at all times. sanitizer bucket and utensils in cookline handwash sink. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline. Corrected On Site. Repeat Violation.
- Observed build-up of food debris, grease, dust and/or dirt on nonfood-contact surface. cookline and walk-in cooler shelfs.
- Observed clean utensils/equipment stored in dirty drawers/containers. under ricecooker between dishwash area and cookline in kitchen.
- Critical - Observed employee eating in a food preparation or other restricted area. in food prep area. kitchen. Corrected On Site.
- Observed equipment in poor repair. standing water in reach-in cooler on cookline.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. unsealed plywood used as kitchen shelf/table top by ricecooker between dishwash area and cookline in kitchen. Repeat Violation.
- Critical - Observed food stored on floor. all in walk-in cooler on floor: bag of carrots , net of onions , cardoard box with pork, sauces. Repeat Violation. Corrected On Site.
- Critical - Observed food stored on floor. lobster on cookline.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. on cookline and in food prep area in kitchen . Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. all in walk-in cooler: cream cheese at 45 degrees fahrenheit , raw pork at 46 degrees , cut melons at 45 degrees , butter at 45 degrees . all items were placed on ice immediately . Walk-in cooler ot able to maintain foods at 41 degrees or below. no other ph foods in walk-in cooler - mostly produce. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. fish / seafoods in dishwash area on prep table. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. lobster on cookline. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw pork over cucumbers and acocados in walk-in cooler. Corrected On Site.
- Observed soiled dry wiping cloth in use. Corrected On Site.
- Critical - Portable fire extinguisher not fully charged. in recharge zone. by walk-in cooler and handwash sink in kitchen. For reporting purposes only.
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1/23/2012 | Routine - Food | Warning Issued |
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. washing utensils and cookware on cookline without using sanitizing step.
- Critical - Hand wash sink lacking proper hand drying provisions. sushi station handwash sink. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. cookline handwash sink.
- Critical - No conspicuously located thermometer in holding unit. sushi station reach-in cooler.
- Critical - No handwashing sign provided at a handsink used by food employees. cookline handwash sink.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed attached equipment soiled with accumulated dust and mold-like substance. fan guard in walk-in cooler.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. unsealed plywood table surface with rice cooker between dishwash area and cookline.
- Critical - Observed food stored on floor. chicken in containers on cookline. Corrected On Site.
- Critical - Observed food stored on floor. container with batter and lettuce on cookline. Corrected On Site.
- Critical - Observed food stored on floor. seafoods , carrots , sauces, peppers , pork in walk-in cooler.
- Observed gaskets with slimy/mold-like build-up. several reach-in coolers.
- Critical - Observed handwash sink used for purposes other than handwashing. cookline handwash sink used to wash/rinse utensils and equipment. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. washing / rinsing utensils. sushi station handwash sink. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. chicken over beef in walk-in cooler. Corrected On Site.
- 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. rice containers. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. seafoods at sushi station in bucket of standing water in prep sink. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. several throughout all stations. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. several throughout all stations. Corrected On Site.
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9/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoope Corrected On Site.
- Observed clean equipment stored on floor./ Improperly stored- Corrected On Site.
- Observed equipment in poor repair. Corrected On Site.
- Critical - Observed soil residue in storage containers.
- Critical - Observed toxic item stored by utensils. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
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5/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 52-01-1 Identity of food or food product misrepresented. Imitation crab-
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12/20/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 02-27-1 Failure to maintain freezing records on nonexempt fish for 90 days. This violation must be corrected by : 12/20/10.
- Violation: 10-05-1 Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Violation: 10-06-1 In-use utensil not stored with handle above the top of potentially hazardous food and the container. Repeat Violation. Corrected On Site.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Repeat Violation.
- Violation: 15-38-1 No mop sink or curbed cleaning facility provided. This violation must be corrected by : 12/20/10.
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Violation: 24-06-1 Observed clean utensils/equipment stored in dirty drawers
- Violation: 24-09-1 Observed clean equipment stored on floor.
- Violation: 36-15-1 Observed food debris accumulated on floor. Under washer and dryer
- Violation: 40-01-1 No suitable facilities provided to store employee clothing and other possessions.
- Critical. Violation: 41B-03-1 Observed unlabeled spray bottle. By sushi bar-
- Critical. Violation: 52-01-1 Identity of food or food product misrepresented. Imitation crab-
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10/21/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days. This violation must be corrected by : 12/20/10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Seafood and vegetables in reach in cooler-
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Two reach in cooler by cook line- This violation must be corrected by : 10/21/10.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Carrots by dishwasher -
- Critical. Observed food stored in a prohibited area. Salmon
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Repeat Violation. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Repeat Violation.
- No mop sink or curbed cleaning facility provided. This violation must be corrected by : 12/20/10.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed clean utensils/equipment stored in dirty drawers
- Observed clean equipment stored on floor.
- Observed food debris accumulated on floor. Under washer and dryer
- No suitable facilities provided to store employee clothing and other possessions.
- Critical. Observed unlabeled spray bottle. By sushi bar-
- Critical. Identity of food or food product misrepresented. Imitation crab-
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10/20/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Eating, Drinking, or Using Tobacco. (A) Except as specified in Paragraph (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; and 386.204 FS: A person may not smoke in an enclosed indoor workplace, except as otherwise provided in section 386.2045 FS.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- (A) Except as specified in Paragraph (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under Paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
- Critical. Handwashing Cleanser, Availability. Each handwashing lavatory or group of 2 adjacent lavatories shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
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6/23/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauces in walk in cooler
- Critical. Observed food stored in a prohibited area. Iced fish by laundry room
- Critical. Observed raw animal food stored over ready-to-eat food. Eggs over ready to eat in walk in cooler
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Observed equipment in poor repair. Reach in freezer bu walk in cooler
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical. Observed soiled reach-in cooler and freezer gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Small ovens by sushi bar Repeat Violation.
- Observed utensils stored in crevices between equipment. Repeat Violation.
- Observed leaking pipe at plumbing fixture. Three compartment sink faucet
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site. Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Repeat Violation.
- Critical. Observed container of medicine improperly stored.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
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6/7/2010 | Routine - Food | Warning Issued |
- Critical. Observed food stored on floor. Rice Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed a nonfood-grade sushi roller used in food.
- Observed nonfood-contact equipment in poor repair- Reach in freezer
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Small oven
- Observed utensils stored in crevices between equipment.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed toxic item stored by food. Corrected On Site.
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1/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/20/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 53B-08-1 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. Twenty employees/ Only 4 employees training certificate This violation must be corrected by : 10/17/09.
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8/18/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.In reach in coolers by cook line
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Two reach in cooler by cook line This violation must be corrected by : 08/18/09.
- Critical. Food not stored in a clean/dry location that is not exposed to splash.Above three compartment sink
- Critical. Observed rice Being cooked under the three compartment sink
- Critical. Observed food stored in a prohibited area.Cooked rice in laudry area
- Critical. Observed food stored on floor.Lettuce on cook line floor
- Critical. Observed food stored on floor.Cooked soy sauce
- Critical. Observed food stored on floor. Ginger bucket by sushi area
- Critical. Observed uncovered food in holding unit/dry storage area. Ice cream.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical. Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed equipment in poor repair.Handle missing on reach in freezer
- Observed equipment in poor repair. ach in cooler by cook line has exposed engine .
- Observed equipment in poor repair. Ice bin lid by server line
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed utensils in poor condition.No handles on on scoop in rice buckets
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves in dry storage
- Critical. Observed interior of microwave soiled.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed interior of reach-in -freezer by walk in cooler and two other freezers by cook line soiled with accumulation of food residue. Repeat Violation.
- Observed residue build-up on nonfood-contact surface.Dish rack
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. All shelves by sushi bar
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed single-service articles stored without protection from contamination. Drinking staws
- Critical. Handwash sink not accessible for employee use at all times. By walk in cooler Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. y walk in cooler Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions.By walk in cooler Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. By walk in cooler Repeat Violation.
- Observed grease accumulated on kitchen floor. Repeat Violation.
- Observed food debris accumulated under all equipmens. Repeat Violation.
- Observed food debris accumulated on sushi area floor.
- Observed wall soiled with accumulated food debris. Sushi area
- No copy of latest inspection report.
- 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. Twenty employees/ Only 4 employees training certificate This violation must be corrected by : 10/17/09.
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8/17/2009 | Routine - Food | Warning Issued |
| No report available. | 3/31/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 8/1/2008 | Routine - Food | Inspection Completed - No Further Action |
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