- Basic - Food stored in a prohibited area. Food and dishes stored in mop sink. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 56° **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Outer openings not protected with self-closing doors. Back kitchen doors. **Warning**
- Basic - Portable water tank not enclosed or sloped to drain properly. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken and bisque. **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.handwash sink in dishmachine area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Live flies in kitchen. Approximately 10 flies in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked asparagus 45° cheese 45° rice 49° cut tomatoes 48° cooked pork 48° tilapia 45° chicken 50° coleslaw 47° crab cake 48° in reach in cooler next to handwash sink. Corrective action taken, stop sale. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Butter 58° stored out at room temperature. Rice in rice cooker without heat 78°. Lemon butter sitting out 96°. Corrective action taken, Time as a Public Health Control implemented. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. >200 ppm chlorine dishmachine. Corrected to 100 ppm. **Corrected On-Site** **Warning**
- Intermediate - Cutting board(s) stained/soiled **Warning**
- 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. **Warning**
- Intermediate - No hot running water at three-compartment sink. Three compartment sink at bar area and no hot water at handwash sink at bar area. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at cookline. **Warning**
- Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. No shell stock tags for mussels. **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 - Refrigerated drawers 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. Ambient 52° Reach in cooler next to handwash sink. **Warning**
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10/20/2014 | Complaint Full | Warning Issued |
- Intermediate - Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
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07/18/2014 | Complaint Full | Call Back - Complied |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Conch, scallops, lobster at 47-49° in reach-in cooler, all removed to adequate refrigeration. **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. Touching ready-to-eat foods foods bare handed at sushi area. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw fish products in cook line reach-in cooler at 49-51°, all immediate use product iced, others moved out of cooler. **Warning**
- Intermediate - Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **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. Cook line reach-in cooler. And sushi line reach-in cooler. **Warning**
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07/17/2014 | Complaint Full | Warning Issued |
- No Violations Were Observed
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5/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Tcs foods and non Tcs foods **Corrected On-Site** **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Boxes **Warning**
- Basic - Equipment in poor repair. Ambient air 61° advised operator to relocate all Tcs foods **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Next to fry station **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Sword fish 51°, clam strips 48° item relocated to a working unit. Corrective action a Taken. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Spoons kitchen cookline hand wash sink **Corrected On-Site** **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**
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3/12/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Panco **Corrected On-Site**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Behind Reachin cooler at sushi station
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Sushi station **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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9/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/19/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
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4/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted material on can opener.
- Observed floor area(s) covered with standing water. Cookline prep area under matts.
- Observed leaking pipe at plumbing fixture. Prep sink at cookline leaking.
- Plumbing improperly installed. Mop sink missing faucet fixtures.
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12/31/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. Bottom of door
- Violation: 37-13-1 Observed hole in ceiling. By fire suppression and over prep sink
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10/29/2012 | Complaint Full | Call Back - Complied |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Handle in sugar Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. At bar.
- 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.
- Observed employee with no hair restraint. Corrected On Site.
- Observed hole in ceiling. By fire suppression and over prep sink
- Observed hole in wall. Back door near dishmachine room
- Critical - Observed potentially hazardous food thawed in an improper manner. Fish in prep sink Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Bottom of door
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta and rice wic
- Critical - Vacuum breaker mising at hose bibb. Outside hose
- Waste line missing at soda gun holster. Both waste line
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8/13/2012 | Complaint Full | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. PELFIELD DRAWER REACHIN AT 58-62F DO NOT USE UNTIL CAPABLE OF 41F
- Critical - Covered waste receptacle not provided in women's bathroom. Corrected On Site.
- Equipment and utensils not properly air-dried. METAL PANS
- Critical - Hand wash sink lacking proper hand drying provisions. BY WAREWASH Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. IN RICE Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. FRONT HWS
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. CUTTING BOARD Repeat Violation.
- Observed leaking pipe at plumbing fixture. HWS FAUCET LEAKING Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. TUNA Corrected On Site. MOVED TO REACHIN COOLER
- Critical - Observed raw animal food stored over ready-to-eat food. RAW FISH OVER VEGETABLE Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 200+ CHLORINE IN BUCKETS Corrected On Site. Repeat Violation.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. STACKED CONTAINERS Corrected On Site.
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5/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/10/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. AMBIENT TEMPERATURE 54f -6doors REACH IN COOLER
- Faucet/handle missing at plumbing fixture. HOT WATER MISSING COOK LINE HAND SINK
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. 6 DOORS COOLER LEAKING WATER INTO UNCOVERED HEADS OF LETTUCE Corrected On Site.
- Critical - Hand sink missing at dishwashing machine or area. This violation must be corrected by : 1-17-12.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. ICE SCOOP STORED INSIDE BLUE ICE SCOOP HOLDER_SOILED WITH BLACK RESIDUE Corrected On Site.
- No plan review submitted and renovations in progress. NEW BAY and WALK IN COOLER This violation must be corrected by : 01-17-12.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. DIVIDER NEEDED BETWEEN HAND SINK and PREP SINK_COOK LINE
- Observed floor and wall junctures not coved. DISHROOM
- Observed hole in ceiling. DISHROOM OVER 3 COMPARTMENT SINK
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. COOKED MUSHROOMS, HARD BOILED EGGS ETC
- Critical - Observed unlabeled spray bottle. OLIVE OIL_PREP TABLE Corrected On Site.
- Plumbing system in disrepair. COOK LINE HAND SINK LEAKING WATER
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. SUSHI RICE _RICE COOKER_ Corrected On Site. A NEW BATCH WAS JUST MADE.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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11/17/2011 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked mashed potatoes, cooked rice at 56-59. overnight. Corrected On Site. stop sale.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. install splash guard between hand sink and food prep surface.
- Lights missing the proper shield, sleeve coatings or covers. over 6 door cooler.
- Lights missing the proper shield, sleeve coatings or covers. over dish machine
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. gloves available.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. underside of dish rack.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed food debris accumulated on kitchen floor. floor drains.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. salad dressing.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked potatoes, cooked rice at 59 overnight. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over lettuce in ric.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping clorh solution tested at 400+ppm clorine. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. cut lettuce covered with cloth towel.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. bulk containers.
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4/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-19-1 No invoice for seafood is available. fish only.
- Critical. Violation: 02-21-1 Observed food container not properly labeled. sushi
- Critical. Violation: 02-27-1 Failure to maintain freezing records on nonexempt fish for 90 days. sushi
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish in ric at 47. for 3 hrs . relocated to another cooler. This violation must be corrected by : 10/22/10.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese in ric at 45. This violation must be corrected by : 10/22/10.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cooks cooler/line cooler This violation must be corrected by : 10/22/10.
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product. 0-220
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. all coolers
- Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food. raw fish stored over cooked ribs in ric. Corrected On Site.
- Critical. Violation: 08B-09-1 Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Violation: 09-05-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. ice machine.
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Violation: 13-03-1 Observed employee with no hair restraint. Repeat Violation.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. rear hand sink blocked by utensils.
- Critical. Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors. Repeat Violation.
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10/22/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. No invoice for seafood is available. fish only.
- Critical. Observed food container not properly labeled. sushi
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days. sushi
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese in ric at 45. This violation must be corrected by : 10/22/10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi in desplay cooler at 44/45 This violation must be corrected by : 10/22/10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish in ric at 47. for 3 hrs . relocated to another cooler. This violation must be corrected by : 10/22/10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef&chicken in cooks cooler at 50 for 3hrs. relocated to another cooler. This violation must be corrected by : 10/22/10.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cooks cooler/line cooler This violation must be corrected by : 10/22/10.
- Critical. Stem type thermometer not within the intended measuring range of use. therometer on site 50-550.
- Critical. No thermometer provided to measure temperature of food product. 0-220
- Critical. No conspicuously located thermometer in holding unit. all coolers
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken stored next to cooked fish & rte foods. in line cooler. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. raw fish stored over cooked ribs in ric. Corrected On Site.
- Critical. Observed food stored on floor. container of cut sweet potatoes on floor near hand sink. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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. ice machine.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint. Repeat Violation.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. tin foil on prep table shelf.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Handwash sink not accessible for employee use at all times. rear hand sink blocked by utensils.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. mens rest room
- Observed open dumpster lid.
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10/21/2010 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. No oyster warning sign with required language provided.
- Critical. No tag on fresh shellfish. tags removed from box.
- Critical. Working containers of food removed from original container not identified by common name. bulk containers.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. crab cakes, soup. glass door cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glass door cooler at 63.
- Critical. Observed potentially hazardous food thawed in standing water. fish.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. ice machine.
- Critical. Observed employee improperly washing hands. used cloth towel to dry hands.
- Observed employee with no hair restraint.
- Critical. Handwash sink not accessible for employee use at all times. rear sink near dish machine.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. rest rooms.
- Critical. Hand wash sink lacking proper hand drying provisions. front kitchen sink.
- Observed open dumpster lid.
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.small fryer at sushi station.
- No Heimlich maneuver sign posted.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. kitchen mgr to take test next week. operator on site as of 30 min.
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10/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-11-2 No oyster warning sign with required language provided.
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product. 0-220.
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical. Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 5/17/10.
- 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. This violation must be corrected by : 5/17/10.
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5/19/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. No oyster warning sign with required language provided.
- Critical. Establishment not maintaining shellstock tags for 90 days.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. No thermometer provided to measure temperature of food product. 0-220.
- 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. bulk containers.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed cooking equipment in use while hood suppression/exhaust system is inoperable. Notified Fire AHJ. For reporting purposes only. small fryer in use. not under hood system.
- Critical. Hotel and Restaurant license not properly displayed.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 5/17/10.
- 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. This violation must be corrected by : 5/17/10.
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3/17/2010 | Routine - Food | Warning Issued |
- Critical. No oyster warning sign with required language provided.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. sushi cooler.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Manager lacking proof of Food Manager Certification. obtain within 60 days
- 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. complete with in 60 days.
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8/7/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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