- No Violations Were Observed
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10/10/2014 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Observed a souffl cup is used to dispense chicken base on the cook's line. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use tongs stored on oven door handle. **Repeat Violation** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed sraw shrimp being thawed in standing water. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. There are no sanitizer pails in use. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All potentially hazardous foods kept on ice on the cook's line. Food was moved to the walk-in cooler. **Warning**
- 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 on the cook's line. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed that when the establishment closes after lunch, the curry sauce is placed into a reach-in cooler. **Warning**
- 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. Observed raw chicken stored over raw seafood. **Corrected On-Site** **Warning**
- Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked potentially hazardous (time/temperature control for safety) food. **Warning**
- Intermediate - Refrigerator 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. Establishment puts ice in a steam table on the cooks line to try and store cold food cold. They also put raw meats and seafood in line pans in a stainless steel box with ice to try and keep the food below 41°. This method is not working as seen by the listed temperatures on the cook line. **Warning**
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08/08/2014 | Complaint Full | Warning Issued |
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board on the cook's line.
- Basic - Packaged food has no English labeling. Some King of beef broth
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed an employee washing wares in a 2 compartment sink and not using sanitizer. All wares were put at the 3 compartment sink for proper cleaning and sanitizing. **Corrected On-Site**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Rice noodles in water on the cook's line.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Kale, cabbage and lettuce on the cook's line.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit on the cook's line.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle of bleach above the 3 compartment sink. **Corrected On-Site**
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6/24/2014 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. Dish washer. **Corrected On-Site**
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. **Corrected On-Site**
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop handle in contact with ice. Inside the red igloo cooler next to the ice machine.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water by the rice Warner's in the kitchen. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sugar and MSG
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Sushi maker. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing as evidenced by a knife and steel sponge in the hand wash sink at the sushi bar.
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In front of the 6 burner stove and by the rice warmers. Found spatula in water at 91°f at re-inspection.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cabbage at 67. Found cut cabbage at 47-54°f on the cooks line at re-inspection.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer for the dish machine was at 0 ppm when tested at re-inspection
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sauces at 105-121 on counter in kitchen. We''re rapidly reheated. **Corrected On-Site** found 2 different sauces in the same place at 87-106°f at re-inspection.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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9/11/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Plastic take-out bowl used for pad Thai sauce **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In front of the 6 burner stove and by the rice warmers.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout the kitchen.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Sushi rice and Time as a Public Health Control is not being used. Provide paperwork for process.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cabbage at 67°
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - 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. Observed cook handle prepped celery bare handed **Corrected On-Site**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Salmon used for sushi.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Coconut sauce in a reachin cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sauces at 105-121° on counter in kitchen. We're rapidly reheated. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than Hand washing. Observed a waitress ringing wiping cloths in a hand sink. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled. Behind the sushi bar.
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7/9/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Stored food not covered in reach -in freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food.non food grade paper used as food contact surface
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.batter in kitchen - corrective action back in reach cooler
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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4/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Covered waste receptacle not provided in women's bathroom. Both stalls
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Sushi bar
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed container of medicine improperly stored.
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Sushi bar
- 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. Cut vegetables- Corrective action-In iced bain marie Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tuna at 52* F- At sushi bar- Corrective action in reach in cooler-
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over sauce in tall reach in cooler Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Japanese crumbs-
- Critical - Observed uncovered food in holding unit/dry storage area. Several item in reach in freezer
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Both back doors
- Critical - Working containers of food removed from original container not identified by common name. MSG- Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Water
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9/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tofu at 48* F- Corrective action- In iced bain marie
- Critical - Observed potentially hazardous food thawed at room temperature Sea food Corrected On Site.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrective Action- Back in walk in cooler
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6/19/2012 | Routine - Food | 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 employee putting on gloves without washing hands Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Vegetable at 50* F- Corrective action in bain marie
- Critical - Observed potentially hazardous food thawed at room temperature.Chopped frozen chicken Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. Raw chicken over creamy sauce in reach in cooler by the back door Corrected On Site.
- Critical - Observed uncovered food in holding unit- Stuffed small pie-
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3/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site Empty/ replaced-
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. 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.
- 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.
- Observed gaskets/seals on cold holding unit in poor repair. Reach in freezer by dry storage room
- Critical - Observed interior of tall reach-in freezer soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken-at 70*- stop sale issued-
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw salmon 65* F Stop sale issued
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Vegetables - Cook line- at 50* F- Corrective action- Iced bath
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Duck at 58* F - Stop sale Issued
- Critical - Observed potentially hazardous food thawed at room temperature. Raw chicken Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over eggs Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Walk in cooler shelve
- Critical - Observed uncovered food in holding unit/dry storage area. Pasta, vegetables and sauces in walk in cooler
- Observed utensils in poor condition. No handle on scoope- in sauces
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Sauces
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Raw chicken at 70* F-Duck at 58* F- Salmon at 65* F
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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11/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner.walkin shelves rusted
- Nonfood-contact equipment not designed and constructed in a durable manner.cup used as scoop
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched.straws
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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5/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. sauces & noodles in 5 gallon buckets in the walkin cooler. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water. Scallops under steamtable. 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. Duck sauce Corrected On Site.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
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12/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface.hood.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.opposite directions
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.by kitchen handsink Corrected On Site.
- Observed ceiling in disrepair.leaking in kitchen .
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5/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor.w/cooler
- Critical. Observed uncovered food in holding unit/dry storage area.w/cooler
- Observed build-up of grease on nonfood-contact surface.hood
- Observed grease accumulated under cooking equipment .
- Observed attached equipment soiled with accumulated grease.hoodfilters
- Critical. Observed toxic item stored by utensils. Corrected On Site.
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10/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/20/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/4/2008 | Routine - Food | Warning Issued |
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