- Basic - Employee with no hair restraint while engaging in food preparation. At cook line, two employee with no form of hair restraint.
- Basic - Food storage container/container lid cracked or broken. Cracked bus tubs on shelf above prep table in kitchen. Manager discarded bus tubs. **Corrected On-Site**
- Basic - Food stored on floor. Container of pad Thai sauce stored on ground near cook line. Cook moved container off of ground. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Rice scoop near rice cooker in water at 121°.
- Basic - Old labels stuck to food containers after cleaning. On storage rack above triple sink, plastic containers with old labels. **Repeat Violation**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottles of employee water and cranberry juice stored in make table at cook line. Manager removed drinks from cooler. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw beef, raw chicken, and raw calamari thawing on counter in prep area. Manager took items to be thawed under running water. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Labels unreadable on bulk containers near cook line. Cook stated the containers were msg, sugar, and salt.
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw calamari behind cooked tofu in make table cooler. Manager moved calamari to front of make table. **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. Frozen raw chicken on shelf with frozen raw beef in tall two door reach in freezer. Items are not commercially packaged. Employee moved beef to higher shelf. **Corrected On-Site** **Repeat Violation**
- Intermediate - No probe thermometer provided to measure temperature of food products. Manager got new thermometer from nearby restaurant. **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. Containers of curry 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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10/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. Cloth used to cover top of containers in sushi make table. **Corrected On-Site**
- 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. Bottles of water throughout kitchen. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Employee cellphone and keys on shelf above prep area where sauces are store. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees in kitchen wearing watches.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers on dish rack in dish wash area.
- Basic - Old labels stuck to food containers after cleaning. Labels on containers on dish racks in dish wash area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths throughout kitchen. **Corrected On-Site** **Repeat Violation**
- 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. Server placed lemons in to water glasses while not wearing gloves. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 47°, tofu 44°, and beef 45°. Corrective action: instructed operator to keep make table unit closed in between use.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken skewers behind raw calamari in make tale unit across from stove. **Corrected On-Site**
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3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bulk rice, dry storage.
- Basic - Case/container/bag of food stored on floor in kitchen. Jugs of frying oil. **Repeat Violation**
- Basic - Drain cover(s) missing. Multiple in kitchen.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse on container of rice in dry storage.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk salt, near sushi cooler. **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in water 101° at cook line.
- Basic - Stored food not covered in walk-in cooler. Cut carrots.
- Basic - Walk-in cooler gaskets soiled with black build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple.
- High Priority - Dented/rusted cans present. 63oz can of water chestnuts. Voluntarily removed from service.
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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Cooking oil.
- 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. Prep table by hand sink.
- Basic - Food placed in soiled container/equipment. Bean sprouts washed put in cardboard box. **Corrected On-Site**
- Basic - Food stored on floor. Cooking oil.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk sugar
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum containers dry storage area.
- Basic - Working containers of food removed from original container not identified by common name. Bulk sugar and salt
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 47?, shrimp 46?. Front line. Corrective action placed in walk in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken beside raw beef and squid walk in cooler
- Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing vegetables in handsink.
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Greens on cutting board on trash can. Corrected On Site. Moved.
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs on oven handle. Repeat Violation.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. In bulk dry rice near walk in cooler. Corrected On Site. Moved handle up.
- Critical - Observed food stored on floor. Jug of frying oil next to cookline.
- Observed gaskets with slimy/mold-like build-up. Walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bean sprouts next to cookline. 72F. Operator unaware of bean sprouts being potentially hazardous. Corrective action - will put on time control for today, wait until 4 hours that the product has been out, then will discard.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Rewrapped raw chicken over rewrapped beef in tall 2-door reach in freezer near dish washing area.
- Critical - Observed unlabeled spray bottle. Clear liquid stainless steel cleaner, dish washing area. Corrected On Site. Labeled.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice.
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9/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Two containers of cooked chicken, cooked at about 8pm previous evening, placed in deep plastic containers with tight fitted lids.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Chlorine at 0ppm. Sanitizer container empty. Attached new container Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Strainer sitting in handsink at fryer end of cookline. Corrected On Site. Repeat Violation.
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging on oven handle on cookline. 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. Cooking making vitnamese spring rolls (served cold) with bare hands. Corrected On Site. Repeat Violation.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Using wooden bowl for sushi rice.
- Critical - Observed food stored in a prohibited area. Plastic container of spring roll filling, resting in top of garbage can, at end of cookline. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops for rice in water at 87F
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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5/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 13-03-1 Observed employee with no hair restraint. Female employee cooking food with long hair in off center pony tail. Hair constantly hanging in front of shoulder. 2/1/12 At callback same female employee with very long hair in pony tail, working on cookline without proper hair restraint
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filter on cookline
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. Make table cooler Repeat Violation. 2/1/12 At callback make table cooler gaskets still dirty
- Violation: 23-08-1 Observed soda gun holster with accumulated slime/debris. Behind bar Corrected On Site. Repeat Violation. 2/1/12 At callback still dirty
- Violation: 29-17-1 Waste line missing at soda gun holster. Dripping directly into drink ice below 2/1/12 At callback still missing
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. In sushi make area 2/1/12 At callback no handwash sign at handsink by wok station on cookline
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. At end of cookline by kitchen entrance paper towel out. Corrected on site. Handsink at wok station end of cookline no paper towel or dispenser 2/1/12 At callback no paper towel at same handsink
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2/1/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. Behind bar Repeat Violation.
- Equipment or utensils not designed or constructed in a durable manner. Milk container cut at top and used for food storage
- Critical - Hand wash sink lacking proper hand drying provisions. At end of cookline by kitchen entrance paper towel out. Corrected on site. Handsink at wok station end of cookline no paper towel or dispenser
- Critical - No handwashing sign provided at a handsink used by food employees. In sushi make area
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook bare handing spring rolls on cookline. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. Hood filter on cookline
- Observed employee with no hair restraint. Female employee cooking food with long hair in off center pony tail. Hair constantly hanging in front of shoulder
- Critical - Observed food offered in a way that misleads/misinforms the consumer. Crab salad on new sushi menu is made up of Krab sticks
- Critical - Observed food stored on floor. Bag of rice in dry storage area Repeat Violation.
- Observed gaskets with slimy/mold-like build-up. Make table cooler Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Pot sitting in handsink at end of cookline. Cos. Water filter attached to faucet in server area of kitchen Repeat Violation.
- Critical - Observed potentially hazardous food thawed in standing water. Chicken in container in 3 compartment sink. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Quat in sanitizer bucket at 500ppm Quat. Size of bucket used only requires half a tablet
- Observed single-service articles stored without protection from contamination. Unwrapped straws on bar counter
- Observed soda gun holster with accumulated slime/debris. Behind bar Corrected On Site. Repeat Violation.
- Critical - Observed unlabeled spray bottle. Spray bottles near water heater, with yellow liquid and pink liquid
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice
- Waste line missing at soda gun holster. Dripping directly into drink ice below
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11/15/2011 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured. In bar area
- Equipment and utensils not properly air-dried. Ice bin buckets not stored inverted, in bar area
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging on oven door Corrected On Site.
- Critical - Observed food stored on floor. Bag of rice by walkin cooler
- Observed gaskets with slimy/mold-like build-up. Make table cooler
- Critical - Observed handwash sink used for purposes other than handwashing. Bowl of food sitting in handsink by wok station. Used as a dump sink behind bar. Observed ice in handsink.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Trays of raw eggs stored over produce, in walkin cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic in oil at 83F on cookline.
- Observed reachin cooler gasket torn/in disrepair.
- Observed soda gun holster with accumulated slime/debris. Behind bar
- Critical - Vacuum breaker mising at hose bibb. At faucet with hose attached, by wok station.
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4/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.SUSHI ON MENU.
- Critical. No conspicuously located thermometer in WALKIN COOLER .unit.
- Observed gaskets with slimy/mold-like build-up.WALKIN COOLER
- Critical. No current hood fire suppression system inspection report available. For reporting purposes only.HOOD SYSTEM NOT YET TESTED must be done prior to opening business.
- No Heimlich maneuver sign posted.
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9/9/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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