- Basic - Bag of onions stored on floor- kitchen.
- Basic - Floor tiles cracked, broken or in disrepair- kitchen.
- Basic - In-use utensil, knife/spoon stored in standing water less than 135 degrees Fahrenheit- 81°. Sushi bar. **Repeat Violation**
- Basic - Light build-up of grease on hood filters.
- Basic - No conspicuously located ambient air temperature thermometer in cooler- sushi bar.
- Basic - Open grease receptacle lid- outside.
- Basic - Soiled reach-in cooler door gaskets.
- 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- spice containers.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food- produce. Gloves also stored in same food container side compartment. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined- sushi rice. **Repeat Violation**
- Intermediate - Employee filled container with at handwash sink. **Repeat Violation**
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10/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In containers of rice and sushi seasoning, **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of most cooking equipment and reach in coolers **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Case/container/bag of food (soy sauce and rice) stored on floor in kitchen. **Warning**
- Basic - Floor soiled/has accumulation of debris. In storage closet next to restrooms and dry storage areas. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Reach-in freezer gaskets soiled with slimy/mold-like build-up. **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. Sushi chef used bare hands to prepare sushi. **Corrected On-Site** **Warning**
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4/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In containers of rice and sushi seasoning, **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of most cooking equipment and reach in coolers **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Case/container/bag of food (soy sauce and rice) stored on floor in kitchen. **Warning**
- Basic - Dead roaches on premises. Five dead roaches under reach in cooler by cookline, one dead roach in glass door cooler gaskets, three dead roaches behind shelf across from sushi bar, one dead roach in dinning area, and two dead roaches in water heater pan. **Warning**
- Basic - Floor soiled/has accumulation of debris. In storage closet next to restrooms and dry storage areas. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - In use rice cooker stored on floor during cooking of rice. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 71 °F water **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food (pork) thawed at room temperature. **Warning**
- Basic - Raw animal food stored above unwashed produce. Beef over onions in reach in cooler **Warning**
- Basic - Reach-in freezer gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. By sushi bar. **Repeat Violation** **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. Sushi chef used bare hands to prepare sushi. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. One live roach on shelf across from sushi bar. **Warning**
- Intermediate - Employee filled container with water at handwash sink. **Warning**
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4/21/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Case/box of cabbage stored on floor.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Moderate build-up of grease on hood filters.
- Basic - Rice soaking in water container stored on floor. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up... table by sushi bar.
- Basic - Uncleanable hard foam type block/rack in use to store knives. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on sushi bar.
- Basic - Food stored on floor, rice storage room.
- Basic - Uncleanable knife block in use to store knives.
- Basic - Working containers of food removed from original container not identified by common name, flour planko in storage room. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined, sushi rice.
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over sauces upright cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer y not all products commercially packaged. Beef over tuna in upright freezer in storage room.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink, prep sink. **Corrected On-Site**
- 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.
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5/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floors not maintained smooth and durable, kitchen.
- Basic - Food debris accumulated on kitchen/dishwashing area floors.
- Basic - Food stored in dry storage area not covered, sugar.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name, flour.
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.
- Intermediate - Handwash sink used for purposes other than handwashing, pan in kitchen handsink. **Corrected On-Site**
- Intermediate - Interior of upright cooler soiled with accumulation of food residue.
- 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.
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/27/2012 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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7/24/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- 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.
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6/21/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in upright cooler kitchen.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- 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.
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4/17/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors, womens restroom.
- Critical - Equipment food-contact surfaces and utensils not sanitized, sanitizer sink not set up. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions, kitchen. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times, blocked by cutting board. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in upright cooler kitchen.
- Critical - No handwashing sign provided at a handsink used by food employees, sushi bar.
- 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.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Sink set up as empty/wash/empty. Corrected On Site.
- Critical - Observed food stored on floor, onions.
- Critical - Observed handwash sink used for purposes other than handwashing, bowl in sushi bar. Corrected On Site.
- Critical - Observed purses/coat on dishes shelf.
- Critical - Observed raw animal food stored over ready-to-eat food. Tuna, salmon over cheesecake.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken and beef on same sheet pan.
- Critical - Observed soap dispenser not on wall, kitchen.
- Critical - Observed uncovered food in holding unit/dry storage area, rice.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Wet mop not hung to dry.
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2/3/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions, kitchen.
- Critical - Hand wash sink lacking proper hand drying provisions, sushi bar.
- Critical - No conspicuously located thermometer in refrigerator. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees, kitchen.
- Critical - No handwashing sign provided at a handsink used by food employees, sushi bar.
- 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.
- Critical - Observed expired Food Manager Certification, expires 10-03-11.
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11/10/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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