- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. RI cooler units outside
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Food stored on floor. WI cooler, storage room **Repeat Violation**
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 CS **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Back **Repeat Violation**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
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09/12/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. RI cooler units outside
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Food stored on floor. WI cooler, storage room **Repeat Violation**
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 CS **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Back **Repeat Violation**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
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07/09/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Also at back prep area.
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. At 3 CS
- Intermediate - Handwash sink not accessible for employee use due to being blocked by working trays. Back **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Back
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice
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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Clean utensils stored between equipment and wall. **Corrected On-Site**
- Basic - Hood soiled with accumulated grease.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Fork **Corrected On-Site**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. **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. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by cart and container lids **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Marked exit/path to marked exit blocked. For reporting purposes only. **Corrected On-Site**
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7/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cloth used as a food-contact surface. Towel over rice
- 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 - Food stored on floor.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 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.
- 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 - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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4/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. COVERED WITH CONTAINER'S LIDS.
- Critical - Manager lacking proof of Food Manager Certification. UNABLE TO PROVIDED ORIGINAL MANAGER CERTIFICATION DURING INSPECTION .
- 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. FOR ALL STAFF (ONLY 2 BOOKLETS OBSERVED ).
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. AT KICHEN AREAS.
- Observed clean equipment stored on floor. POTS / PANS STORED ON FLOOR IN KITCHEN .
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.ONLY HAND WASHING SINK COVERED WITH LIDS.
- Observed ice scoop with handle in contact with ice. SCOOP BURIED IN ICE.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed knives stored in crevices between equipment.
- Observed nonfood-grade containers used for food storage. CUT WASHED CABBAGE STORED IN BLACK LINERS (BAGS).
- Critical - Observed raw animal food stored over ready-to-eat food. RAW BEEF OVER PRECOOKED SHRIMP ROLL.
- Critical - Potentially hazardous food (SUSHI RICE) held under time as a public health control without time marking indicating 4-hour limit.(SUSHI RICE 82F DEGREES). KEPT AT ROOM TEMPERATURE .
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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3/6/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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