- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf by rice cookers and another one by dish machine **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. Coca cooler **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reach in cooler reading 38- foods from day before at 47-50°, walk in cooler one reading 40° foods from yesterday 47° **Warning**
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11/03/2014 | Complaint Full | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf by rice cookers and another one by dish machine **Warning**
- 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. Sushi and server area, also kitchen, mgr discarded them **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Employee eating in a food preparation or other restricted area. Sushi area and server area, employees moved **Corrected On-Site** **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jacket over trays in storage room, sushi area, mgr moved it **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Food stored in undrained ice. Bar, mgr removed drinks **Corrected On-Site** **Warning**
- Basic - Food stored on floor. Ice in bucket on floor by server area, mgr placed in on crate, soy bucket by cook line and storage area, also buckets with food in walk in cooler, big container with vinegar, sushi area **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. Coca cooler **Warning**
- Basic - Ice scoop handle in contact with ice. Mgr placed Gand,e up **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Two bulk buckets with white powder **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. Grabbed lemon to put in customer drink, got tongs **Corrected On-Site** **Warning**
- High Priority - Employee washed hands with no soap. Just rinsed hand after handling raw, the grabbing cooked food, kitchen, also sushi cook to make sushi, explained to both, did it properly **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ranch made here sitting on ice, corrective action: mgr iced down better, cooked carrots and peas 56° on table, explained time as public health control, corrective action: mgr iced down, 48-50° sushi/yesterday, dumpling, ranch/yesterday, corrective action, mgr moved them to walk in cooler, 47° raw steak, raw, scallops in walk in cooler, mgr iced them down **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Ranch 47° made here last night, in a big container **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw salmon and tuna on shelf above juice in sushi reach in cooler, raw salmon sushi rolls on shelf above cut veggies in upright cooler by cook line **Repeat Violation** **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. 500 ppm chl in bucket, mgr diluted it **Corrected On-Site** **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reach in cooler reading 38- foods from day before at 47-50°, walk in cooler one reading 40° foods from yesterday 47° **Warning**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**
- Intermediate - Cold holding equipment incapable of 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. All tcs at 47-50°, and walk in cooler at 47 tcs foods **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk opened two days ago in walk in cooler **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. In triple sink, kitchen, and sushi area, explained to both, and did it in hand sink **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Very big and deep container for ranch **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom, employee got a roll **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Mgr couldn't find it, gave blank form **Warning**
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10/31/2014 | Complaint Full | Warning Issued |
- Basic - Bathroom door not self-closing. Employee
- Basic - Bowl or other container with no handle used to dispense food. On pepper, storage area, scooping ice with cup **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Buckets with food **Repeat Violation**
- 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. By soup serving area **Corrected On-Site** **Repeat Violation**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee food above customer food in coca cooler, kitchen
- Basic - Food storage container/container lid cracked or broken. Cracked containers for raw product on ice
- Basic - Ice scoop handle in contact with ice. Server area and bar **Corrected On-Site**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. Server area **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm server area **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 45° ranch made here, corrective action: put more ice, 55° cut lettuce salad on rack, corrective action: wrote time. 45-55° raw scallops, beef, shrimp and chicken, sitting on ice, corrective action: added water. Explained time as public health control
- High Priority - Raw animal food stored over ready-to-eat food. Raw seafood over cut mushrooms in for cooler, raw steak over sauces in 2 doors upright, **Corrected On-Site** **Repeat Violation**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 20 ° in upright cooler
- Intermediate - Handwash sink used for purposes other than handwashing. Thick stick in it, cook line **Corrected On-Site** **Repeat Violation**
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line **Corrected On-Site** **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Cook line **Corrected On-Site**
- Intermediate - Reach-in cooler shelves soiled with food debris. 2 door cooler by ice machine
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6/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Sides of grill and fryer, on shelf by dish machine
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Storage at sushi area **Corrected On-Site**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Behind handsink supposed to splashes, cutting board at sushi bar **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom. Employee **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. Sushi area **Corrected On-Site**
- Basic - Food stored on floor. Ginger in bucket and vinegar in big container at sushi area, ice in buckets under tea urn, server area, boxes with food in walk in freezer
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Coca cola cooler
- Basic - No copy of latest inspection report available. Couldn't find it
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen **Corrected On-Site**
- Basic - Soda gun holster with accumulated slime/debris. Bar
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine in bucket **Corrected On-Site**
- 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. Cutting cucumber for sushi, got gloves **Corrected On-Site**
- High Priority - Food not properly protected from contamination. Salads on trays stacked on each other, bottom of tray touching salad, in walk in cooler, crunchy containers stacked on top of each other, bottom of container touching crunchy in kitchen
- High Priority - Food stored in ice used for drinks. Bar, juice in it **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw tuna over cooked salmon and raw tuna over mango in reach in cooler at sushi area, raw shelled eggs over mushrooms in coca cooler, raw steak over dressings and raw shrimp over tofu in turbo air cooler **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. At triple sink, sushi bar **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice, handsink at server area
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Coca cola cooler
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom
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12/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk containers.
- Basic - Stored food not covered in walk-in cooler. Cut up vegetables.
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8/1/2013 | Complaint Full | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. Hood filters
- Basic - Cardboard used to line food-contact shelves. Dry storage area.
- Basic - Drain cover(s) missing. Under rack where cola syrup stored.
- Basic - Equipment in poor repair. Broken plastic scoop in use cookline
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk containers.
- Basic - Stored food not covered in walk-in cooler. Cut up vegetables.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - High Priority - Dead roaches on premises. 2dead roaches on floor by employee bathroom.
- High Priority - Raw animal food not separated from ready-to-eat food during preparation. Employees using spatulas to put raw foods on grill, using same spatula to handle cooked foods off the grill, spatulas not being placed on flat top grill to sanitize, placed where only tip of spatula touches the flat top grill.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Beef, chicken and shrimp stored together reach in cooler
- Intermediate - Handwash sink not accessible for employee use at all times. Equipment in kitchen handsink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen handsink.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Wait area handsink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Rice 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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7/25/2013 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Sushi rice.
- Basic - Stored food not covered in walk-in cooler. Multiple.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Employee washed hands with no soap.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tempura batter on prep table across from cooking equipment temp 60?F.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw shell eggs over bowl of uncovered raw shrimp in small reach in cooler across from walk in cooler.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees washed hands multiple times with gloves on and continued to prep food. **Repeat Violation**
- Intermediate - Employee rinsed utensil in handwash sink. Next to dish machine.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee used 3 compartment sink. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Server station. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to dish machine. **Corrected On-Site**
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Cup handle in bulk container of vinegar in sushi area.
- No copy of latest inspection report. Manager unable to locate last inspection.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed employee improperly washing hands. Employee washed hands with gloves on then continued to prep food.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee washed hands in 3 compartment sink.
- 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. Employee scratched face and then continued to prep food without washing hands in between.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Containers of seafood in ice bath on prep surface across from cooking equipment.Corrective Action, moved containers to walk in cooler.
- Critical - Observed potentially hazardous food thawed at room temperature. Bulk amount of chicken thawing in 3 compartment sink at room temperature. Corrective Action, mgr turned on cold water faucet.
- Observed residue build-up on nonfood-contact surface. On soda machine surface up around nozzles. Server station.
- Critical - Observed uncovered food in holding unit/dry storage area. Container of chicken uncovered in walk in cooler.
- Observed wall in disrepair. In rear storage area next to shelf of soda syrup.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Multiple food items in both the reach in coolers and walk in cooler.
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10/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Aspirin stored on top shelf over food. COS. Repeat.
- Critical - Bare hand contact with ready to eat food. Cutting vegetables. COS.
- Dust build-up on AC vent in kitchen. Over ice machine.
- Critical - Employee food not designated and stored separately in reach-in cooler.
- Employee hat stored on black pepper container. COS.
- Gaskets on reach in cooler soiled. Sushi bar.
- Grease build-up on shelf in kitchen.
- Critical - Hand sink not accessible block in sink.
- Critical - No cover on bulk vegetables in walk in cooler. Touching shelf.
- No hair restraint. Cook.
- Critical - No thermometer in reach in cooler.
- Non-food grade container used for food storage. Rubbermaid bin for vinegar sauce.
- Critical - Raw beef on mushrooms. Walk in cooler. COS. Repeat.
- Residue on shelves in walk in cooler. Repeat.
- Scoop without handle in sesame seeds.
- Critical - Small flies in kitchen. Repeat.
- Waste line missing at soda gun.
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6/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. sushi display
- Critical - Observed food stored in ice used for drinks. pineapple juice at bar ice bin Corrected On Site.
- Critical - Observed food with mold-like growth. one lemon in walk in cooler Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. dumping ice at bar handsink
- Critical - Observed live flies in kitchen and bar.
- Critical - Observed raw animal food stored over ready-to-eat food. raw fish over krab and cucumber in reach in cooler at sushi bar; raw seafood over sauces in coca reach in cooler
- Observed residue build-up on nonfood-contact surface. handsink handles, sushi bar
- Observed single-service items stored on floor. to go containers in storage at sushi bar
- Critical - Observed toxic item stored by food. finito by liquor at bar
- Critical - Observed unlabeled spray bottle. purple substance at sushi bar
- Observed utensils stored in crevices between equipment. knives between wall and 3 comp sink
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. discarded by mgr Corrected On Site.
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12/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink, bar.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice cooked yesterday in walk in was 55 degrees. Discarded. Corrected On Site.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days. Only 30 days available. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions, bar.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine, bar. Need quaternary test kit.
- Critical - Observed buildup of slime and crust around ice chute of drink machine. Repeat Violation.
- Critical - Observed cloth used as a food-contact surface, lining pan in sushi bar cooler holding various sushi fish. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. All foods for grill table are on 1 tray.
- Critical - Observed soiled reach-in cooler gaskets, sushi bar.
- Critical - Observed soup bowls with mushroom/green onion garnish in each bowl stacked +10 high, 5 rows. (Bottom of each bowl directly on food.)
- Observed sticky residue build-up on nonfood-contact surfaces, sake warmer at bar; also bar shelves.
- Observed unnecessary clutter on the premise- trash and junk in pump area.
- Observed water draining onto floor surface from water heater.
- Observed water draining onto floor surface, bar.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing, bar.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked, sushi rolls in rear cooler.
- Critical - Required consumer advisory for raw/undercooked animal food not provided on lunch menu or dinner menu with steak cooked to order. Advisory is on sushi menu only. See commments.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Waste line missing at soda gun holster-bar.
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6/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/8/2011 | Routine - Food | Call Back - Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. 'Salmon, fresh whole' from Safe Harbor.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Not keeping log daily as required.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. On cartt at room temperature. Corrected On Site. Placed in walk in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit on cart. Corrected On Site, placed in cooler.
- Critical. Observed food stored on floor, water softner salt in bags. Corrected On Site.
- Critical. Observed establishment utilizing time as a public health control without having written procedures. For sushi rice.
- Observed employees with no hair restraint.
- Equipment or utensils not designed or constructed in a durable manner, wood sushi rice paddle.
- Equipment or utensils not designed or constructed in a durable manner, bamboo sushi mats in use.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment, also white scale.
- Critical. Observed interior of microwave soiled, sushi bar.
- Critical. Observed soil buildup inside ice chute, soda machine.
- Critical. Hand wash sink lacking proper hand drying provisions, sushi bar. Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation, can see daylight at bottom.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
- 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. Only expired certifications located.
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12/6/2010 | Routine - Food | Warning Issued |
- Critical. Observed food stored on floor, boxes of shrimp on the freezer floor. Corrected On Site. Repeat Violation.
- Critical. Observed uncovered food in holding unit, items in walk-in cooler. Corrected On Site.
- Critical. Observed egg crates used as a food-contact surface, draining fried foods and on habachi carts. Corrected On Site.
- Critical. Observed employees using same utensil, tongs to handle foods and ring bell.
- Critical. Single-use gloves not changed as needed after changing tasks. Employee handle raw shrimp then ready to eat foods with same gloves. Corrected On Site.
- Critical. Observed improper use of bowl used to dispense ready-to-eat food, rice. Corrected On Site.
- Observed in-use utensil, rice paddle, stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands while preparing food. Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets at sushi station. Corrected On Site. Repeat Violation.
- Critical. Observed buildup in the interior of ice machine and door. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface, at cook station.
- Observed build-up of food debris, on nonfood-contact surface, shelves throughout kitchen.
- Observed clean utensils/equipment stored in dirty containers.
- Observed leaking pipe at plumbing fixture at dish washing area.
- Critical. Vacuum breaker mising at hose bibb at mop sink. Repeat Violation.
- Critical. Observed bathroom facility not clean, employee and customer restrooms. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory in employee restroom. Corrected On Site. Repeat Violation.
- Observed food debris accumulated on walk in freezer floor.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed attached equipment soiled with accumulated dust, fan in walk in cooler.
- Observed ceiling soiled with accumulated dust in walk in cooler.
- Lights missing the proper shield, sleeve coatings or covers in employee restroom.
- Light not functioning over wok station and in kitchen. Repeat Violation.
- Observed personal care item stored with food throughout kitchen. Repeat Violation.
- Observed unnecessary items on the premise in mop sink/water heater room. Repeat Violation.
- Critical. Observed unused opening in panel box unprotected in storage room. For reporting purposes only.
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3/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 30-06-1 Observed backflow/backsiphonage device does not meet maintenance standards prescribed, not connected.
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9/3/2009 | Routine - Food | Call Back - Complied |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Displayed food not properly protected from contamination, onions at backdoor exposed to elements. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit, beef, chicken and shrimp in upright reach-in. Corrected On Site. Repeat Violation.
- Critical. Observed food stored on floor, fish in the freezer.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, in rice. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, rice paddles. Repeat Violation.
- Critical. Food-contact utensils not sanitized properly after cleaning, trays. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets, at sushi bar.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of slime on soda dispensing nozzles at bar.
- Observed single-service articles improperly stored, paper towels and tissue. Repeat Violation.
- Critical. Hot water not provided at employee hand wash sink, in kitchen near dishmachine. This violation must be corrected by : 09/03/2009.
- Critical. Observed backflow/backsiphonage device does not meet maintenance standards prescribed, not connected.
- Critical. Observed handwash sink used for purposes other than handwashing, filling bucket. Corrected On Site. Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory, employee restroom. Corrected On Site.
- Light not functioning above ice machine. Repeat Violation.
- Observed personal care item stored in food storage area. Corrected On Site.
- Critical. Observed toxic item stored by food in storage area. Corrected On Site.
- Observed unnecessary items on the premise in water heater room.
- Critical. Identity of food or food product misrepresented, menu states grouper served but basa in on invoice. Owner states new menus will reflect the change. Provided copy of menu invoice and it did not show grouper Corrected On Site.
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9/2/2009 | Routine - Food | Warning Issued |
| No report available. | 4/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/5/2008 | Routine - Food | Administrative complaint recommended |
Restaurant representatives - add corrected or new information about Okinawa Japanese Grillhouse & Sushi Bar, 4403 Roosevelt Blvd, #105, Jacksonville, FL »