- Basic - Bowl or other container with no handle used to dispense food.Rice in kitchen.
- Basic - Ceiling soiled with accumulated dust throughout the kitchen.
- Basic - Dirty knives stored on knife rack. **Corrected On-Site**
- Basic - Nonfood paper towels used in direct contact to store food. Chicken.
- Basic - Raw fruits/vegetables not washed prior to cutting.Cartots. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.Bar area.
- High Priority - Cream cheese cold held at greater than 41 degrees Fahrenheit transferred to another reach in cooler. **Repeat Violation**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.Open package of chicken stored cake in reach in cooler.Raw shell eggs stored next to mozzarella cheese in reach in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Beef in reach in cooler is iced. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from each other in holding unit.Open package of chicken stored over beef in upright cooler. **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board sstained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times.blocked by hose.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - Ice scoop holder is soiled. **Corrected On-Site**
- 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.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Sanitizer bucket is encrusted with debris. **Corrected On-Site**
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10/29/2014 | Routine - Food | Warning Issued |
- Basic - Floor area(s) covered with standing water. At bar area under equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At sushi preparation area, **Corrected On-Site**
- Basic - Plumbing system in disrepair. Hand sink facet handle is not providing running water. At had sink located by dish machine.
- Basic - Unwashed vegetables stored with ready-to-eat food. In reach in cooler.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Over three compartment sink area.
- High Priority - License expired within 30 days after expiration date. Expired on 04/01/14
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. At sushi station. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw eel at 48 F°, out of temperature one hour. Chef quick chilled eel to 39 F° **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw sushi fish stored over ready to eat food. In reach in cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw duck stored over raw ground beef. In reach in cooler. **Corrected On-Site**
- High Priority - Small flying insects in bar area and mop sink area.
- Intermediate - Employee used handwash sink as a dump sink. At sink located in back kitchen area and bar area.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. At three compartment sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. At hand sink located by mop sink. **Corrected On-Site** **Repeat Violation**
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in kitchen. Sauce bucket **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food storage container/utensils lid cracked or broken. Spatula and pans discarded **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Working containers of food removed from original container not identified by common name. Sauce bottles on cook line not labeled
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/15/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair.beverage-air cooler holding at 47-48 CB: cooler holding at 49? (no TCS food stored)
- Basic - High Priority - Dead roaches on premises. Three dead - dishwash area, cookline, back prep area **Warning** CB: three dead roach
- 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. Bar - 0ppm chlorine CB: chlorine 0ppm
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon - no letter stating farm raised and parasite free **Warning** CB: letter does not state that feed is parasite free
- High Priority - Roach activity present as evidenced by live roaches found. Eight live: under reach in cooler, next to ice machine, under sushi prep table, by black storage rack next to mop sink, on wall above Dishmachine, on prep table (no food on prep table but open boxes of potatoes stored below) Four live inside roach trap (glue board) under handsink in prep area. CLOSURE OF ESTABLISHMENT AS PER RICK AKIN AND STEVE VON BODUNGEN. **Warning** CB 5/1/13: 4 live roaches - under 3 compartment sink, under trash can (prep area), cookline (corrected on site) - facility to remain closed due to live roach activity as per District Manager/Tallahassee.
- High Priority - Small flying insects in bar area and near mop sink in kitchen. CB: small flying insects observed in bar
- Intermediate - Hot water not provided/shut off at employee handwash sink. Restroom used by employees. CB: hot water heater connected to handsink - will verify hot water supply at follow up inspection
- 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. **Warning** CB: proof of training provided for 2 employees - Safestaff expire 2014. Proof of training required for all employees
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5/1/2013 | Routine - Food | Emergency Order Callback Time Extension |
- Basic - Equipment in poor repair.beverage-air cooler holding at 47-48 CB: cooler holding at 49 (no TCS food stored) CB: cooler not in use - unit must maintain 41? before being used to store TCS foods
- 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. Bar - 0ppm chlorine CB: chlorine 0ppm
- High Priority - Small flying insects in bar area and near mop sink in kitchen. CB: small flying insects observed in bar
- 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. **Warning** CB: proof of training provided for 2 employees - Safestaff expire 2014. Proof of training required for all employees
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5/1/2013 | Routine - Food | Emergency Order Callback Time Extension |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Storage shelving at cookline
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. BAR AREA
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal food containers stored at cookline
- Basic - Drain cover(s) missing. Near mop sink and cookline
- 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. Cup with ice water (no lid and straw) stored on cutting board **Repeat Violation**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Soiled employee hat stored hanging on shelving used to store clean plates and food containers
- Basic - Equipment in poor repair.beverage-air cooler holding at 47-48?
- Basic - Gap in back exit door - hole above handle
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Sushi knife stored in container of water.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline reach in cooler, sushi cooler. Thermometer in small beverage-air cooler broken.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Soda gun holster with accumulated slime/debris. **Repeat Violation**
- Basic - High Priority - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead roaches inside trap - under cooler **Warning**
- Basic - High Priority - Dead roaches on premises. Three dead - dishwash area, cookline, back prep area **Warning**
- 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. Bar - 0ppm chlorine
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon - no letter stating farm raised and parasite free **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees - steak sauce 93? (contains cooked onions) - discarded, and garlic butter (fresh garlic) 68? - both items held at room temperature - recommend using 4 hour time as public health control. Reach in cooler (beverage air): blue cheese 44?, blue cheese dressing 49?, humus 48?, boiled egg 48?, cheeses 52?, cooked onions 49?, beans 45? **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mash 127?.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Beans dated 4/23/13 **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. Eight live: under reach in cooler, next to ice machine, under sushi prep table, by black storage rack next to mop sink, on wall above Dishmachine, on prep table (no food on prep table but open boxes of potatoes stored below) Four live inside roach trap (glue board) under handsink in prep area. CLOSURE OF ESTABLISHMENT AS PER RICK AKIN AND STEVE VON BODUNGEN. **Warning**
- High Priority - Small flying insects in bar area and near mop sink in kitchen.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Reach in cooler: TCS foods stored in cooler maintaining 47-48?: boiled egg, blue cheese dressing, humus, cheeses (x3), cooked onions - cooler temperature last checked 9am
- High Priority - Vacuum breaker missing at hose bibb. Outside back exit door - green hose attached.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Restroom used by employees.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw menu items have asterisk and consumer advisory present but a disclaimer is required to show that menu items with an asterisk contain raw fish/seafood
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink by Dishmachine and handsink by mop sink
- 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. **Warning**
- Intermediate - No soap provided at handwash sink. Handsink by Dishmachine and handsink by mop sink. No soap at bar handsink.
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4/30/2013 | Routine - Food | Emergency order recommended |
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed nonfood-contact equipment in poor repair - doors of cookline reach in cooler do not seal - products at 40-41F at time of inspection.
- Observed old food stuck to clean dishware/utensils. Corrected On Site.
- Observed soda gun holster with accumulated slime/debris. Bar - above handsink. Callback: slight build up of slime near waste line.
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11/26/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. Bar. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11-21-12.
- No Heimlich maneuver sign posted. Repeat Violation. Corrected On Site.
- 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. Proof of Safestaff training provided for one employee. No training for Mark [employed more than 60 days.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. No proof of aquaculture documents for fresh salmon used for sushi. Proof of aquaculture documents obtained from Restaurant Depot. Lombardi's supplies salmon from capital sea - aquaculture paperwork from capital sea provided by restaurant Depot. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage can stored on shelving with plates at cookline. Repeat Violation. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. No hand washing observed between glove change.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while cooking. Corrected On Site.
- Observed hole in ceiling. Ceiling tile not tight ffitting. Corrected On Site.
- Observed nonfood-contact equipment in poor repair - doors of cookline reach in cooler do not seal - products at 40-41F at time of inspection.
- Observed old food stuck to clean dishware/utensils. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chest cooler with ice at cookline: cream [cos-39F], mash potato [cooled to 43-45F], rice balls [cos -41F], cheese cakes [cos-41F] 47-50F - cooler not working hence container of ice set up. Recommend improved storage of products on ice so as to maintain 41F.
- Observed soda gun holster with accumulated slime/debris. Bar - above handsink.
- Critical - Observed unlabeled spray bottle. At 3 compartment sink. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area as well as plastic pipe of sanitizer dispenser aat 3 compartment sink - heavy slime build up in pipe. Repeat Violation.
- Critical - Salmon received from Harris Seafood - Letter of HACCP compliance provided. More information required on aquaculture pens and parasite free feed.
- Critical - Sushi menu does not specify which menu items contain raw fish.
- Critical - Vacuum breaker mising at hose bibb. Splitter at mop sink. Corrected On Site. Repeat Violation.
- Waste line missing at soda gun holster. At bar - above handsink. Repeat Violation.
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9/21/2012 | Routine - Food | Warning Issued |
- Observed food debris accumulated on front service area and dining room floor. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses, stored on draining board of 3 compartment sink, and cutting board , front line . Corrected On Site.
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6/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom. Unisex bathroom.
- Equipment or utensils not designed or constructed in a durable manner. Cloth used under cutting boards. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions and soap. Bar hand sink. Repeat Violation. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Hand sink at cook line.
- Critical - Hand wash sink lacking proper hand drying provisions. Hand sink between mop and three compartment sink.
- Critical - Hot/cold water not provided/shut off at employee hand wash sink. Hand sink between mop and three compartment sink.
- No Heimlich maneuver sign posted. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Sushi reach-in cooler. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Hand sink next to dish machine. Repeat Violation. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Drink over cook line prep unit. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. Prep unit.
- Critical - Observed handwash sink used for purposes other than handwashing. used to fill pot with water.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Sugar and flour scooped with bowls. Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed small flying insects in mop sink area.
- 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. Repeat Violation.
- Critical - Vacuum breaker mising at hose bibb. Mop sink y connection.
- Waste line missing at soda gun holster.
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5/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwash sign at the handsink next to salad cooler.
- No proof of parasite for salmon served as sushi. (Manager took salmon of sushi and cooked it for flatbread salmon.
- Critical - No soap at the handsink in the bar.
- Critical - Observed K class extinguisher not properly mounted.
- Critical - Observed a mild buildup of slime inside the ice machine.
- Critical - Observed beverages stored in the handsink at the bar.
- Observed door of the sushi cooler in disrepair.
- Observed dust build up on the ceiling.
- Critical - Observed equipment stored in the handsink.
- Observed grease buildup on hood filters.
- Observed pizza peel stored between reach in cooler and wall.
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12/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food management certification valid
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5/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/16/2011 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name,squeeze bottles throughout kitchen
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit,sushi rice 98, no time control
- Critical. Observed potentially hazardous food thawed at room temperature,chicken
- Critical. Fruits/vegetables not washed prior to preparation,employee took lime out of cooler and attempted to cut without washing lime first Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods,raw bacon over cooked ribs.
- Critical. Observed handwash sink used for purposes other than handwashing,rinsing limes in it.
- Critical. Observed live flies in kitchen.
- Floors not constructed easily cleanable,exposed concrete kitchen ,and bar area.
- Critical. Observed misalignment of hood suppression system nozzles. For reporting purposes only.
- No plan review submitted and renovations in progress,observed fryer,4 burner stove,panini grill under hood with improper nozzle protection
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9/13/2010 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). all phf in ric @ grilling area with pork, seafood, lamb @ 57-62 degrees;
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. salmon @ sushi case
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ric @ grilling area pork, seafood, lamb all phf @ 57-62 degrees; Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheeses , chicken; , beef, phf rte @ ric @ @hws by grill area @ 47degrees Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.potatoe & veg in steam well @ 89-90 degrees; Corrected On Site.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. unwashed produce; over prepped & rte in ric
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw meat with veggie in ice bath
- Critical. Observed raw animal food stored over ready-to-eat food. open raw meats over rte iri freezer
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed handwash sink used for purposes other than handwashing. pots
- Observed wall soiled with accumulated black debris in dishwashing area.
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5/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. All coolers are missing air temperature thermometers.
- Observed nonfood-contact equipment in poor repair. 2-door cooler under panini press right siide door is broken.
- Critical. Observed encrusted material on can opener.
- Critical. Vacuum breaker mising at hose bibb. Mop sink.
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9/3/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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