- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Bowl or other container with no handle used to dispense food. Inside rice containers.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop.
- Basic - Reuse of single-service articles. Chang beer bucket, tofu containers used to house sliced onions, green peppers.
- Basic - Soil residue build-up on nonfood-contact surface. Plate racks.
- Basic - Stored food not covered in walk-in cooler. Container do sliced onions, green peppers, carrots.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice.
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair.RUSTED CHEST FREEZER LID
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Screen in door torn/in poor repair BACK DOOR
- Intermediate - Cutting board(s) stained/soiled.WHITE BOARD NEAR WIF
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6/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface.STOVE TOP
- Basic - Cardboard used to line nonfood-contact shelves. UNCLEAN
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.COOK
- Basic - Equipment in poor repair.RUSTED CHEST FREEZER LID
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.REACHIN END OF COOKSLINE
- Basic - No handwashing sign provided at a hand sink used by food employees.BAR HANDSINK
- Basic - Nonfood-contact equipment in poor repair.SMALL BLACK REACHIN AMBIENT 44°
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.BEEF AND FISH. 30° 33° **Corrected On-Site**
- Basic - Screen in door torn/in poor repair BACK DOOR
- Basic - Silverware/utensils stored upright with the food-contact surface up.SOUP SPOONS
- Basic - Wall in disrepair.KITCHEN UNDER FIRE EXTINGUISHER. AND DRY FOOD STORAGE ROOM
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. FOODHANDLER sushi bar **Corrected On-Site** **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.SUGAR AND FLOUR IN BRUTE TRASH CONTAINERS
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.HALF AND HALF 47°. LESS THAN 1hr in unit. DISCARDED BY OWNER. TOFU AT 60° in water container. Discarded by owner
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Intermediate - Accumulation of stains substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cutting board(s) stained/soiled.WHITE BOARD NEAR WIF
- Intermediate - Handwash sink not accessible for employee use at all times.5 STEEL PANS IN HANDSINK END OF COOKSLNE
- Intermediate - Handwash sink used for purposes other than handwashing.BAR HANDSINK USED FOR ICE AND WINE BOTTLES
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.SUSHI CASE AREA
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4/22/2014 | Routine - Food | Warning Issued |
- 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. **Corrected On-Site** **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. By sushi bar area- reach in cooler blocking pathway to hand washing sink **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By sever line- **Corrected On-Site** **Warning**
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2/14/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Cloth gloves contacting ready-to-eat food. **Corrected On-Site** **Warning**
- Basic - Food prepared in a prohibited area. **Corrected On-Site** **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site** **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice from previous day cooling in walk in cooler at 48/49° f- see stop sale- **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. **Corrected On-Site** **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See stop sale **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. By sushi bar area- reach in cooler blocking pathway to hand washing sink **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By sever line- **Corrected On-Site** **Warning**
- 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. Operator have book a- no training provided - **Warning**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. **Corrected On-Site** **Warning**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Corrected On-Site** **Warning**
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11/18/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food stored in dry storage area not covered. BAG OF RICE
- Basic - Food stored on floor.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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5/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed floor area(s) covered with standing water. THROUGHOUT KITCHEN
- Critical - Observed food stored on floor.WALK IN COOLER
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area. BUFFET AREA FOOD NOT COVER WITH SNEEZE GUARDS
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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10/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. KITCHEN HWS
- Light not functioning. KITCHEN
- Lights missing the proper shield, sleeve coatings or covers. KITCHEN CEILING
- Observed ceiling LEAKING WATER
- Critical - Observed employee eating while preparing food. TASTING FOOD
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. COOK
- Critical - Observed food stored on floor. WALK IN FREEZER BOXES ON THE FLOOR
- Critical - Observed raw animal food stored over cooked food. RAW CHICKEN IN WALK IN COOLER STORED ABOVE RTE FOODS
- Critical - Observed uncovered food in holding unit/dry storage area. SEVERAL ITEMS IN WALK IN COOLER CUT FRUIT AND VEGETABLE NOT COVER
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7/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. WALK IN COOLER Corrected On Site.
- Critical - Observed food stored on floor. WALK IN FREEZER
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. SUGAR BIN Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner.SALMON ON PREP TABLE Corrected On Site.
- Observed reuse of single-service articles. USING ONION CONTAINETS TO STORED MGS SPICES Corrected On Site.
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3/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Light not functioning. KITCHEN
- Lights missing the proper shield, sleeve coatings or covers. KITCHEN
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. COFFEE CUP
- Critical - Observed food stored on floor.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. SPOON USE TO SCOOP OUT WHITE RICE
- Critical - Observed interior of microwave soiled.
- Observed personal care item stored with food. SEVERAL PERSONAL ITEMS STORED ON PREP TABLE
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. DRY STORAGE
- Critical - Observed uncovered food in holding unit/dry storage area. BUFFET TABLE SEVERAL ITEMS FOOD ITEMS NOT COVED NO SNEEZE GUARD
- Critical - Observed uncovered food in holding unit/dry storage area. SEVERAL ITEMS IN WALK IN COOLER
- Critical - Observed uncovered food in holding unit/dry storage area. SEVERAL ITEMS IN WALK IN FREEZER
- Observed utensils stored in crevices between equipment. KNIVES IN COOK LINE
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. SEVERAL ITEMS IN WALK IN COOLER NOT DATE LABELED
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8/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ICE SCOOP LARGE ICE BIN
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. GLASS OF WATER Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. COOK LINE Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. "BOWL IN RICE" WALK IN COOLER Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. SCOOP USE TO SCOOP ICE CREAM
- Observed residue build-up on nonfood-contact surface. SHELVES UNCLEAN IN WALK IN COOLER
- Critical - Observed soiled reach-in cooler gaskets. GASKETS THROUGHOUT KITCHEN REACH IN COOLER SOILED Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. BUFFET AREA NO COVER ON FOOD THAT ARE SELF SERVE
- Critical - Observed uncovered food in holding unit/dry storage area. SEVERAL ITEMS IN WALK IN COOLER NOT COVER
- Observed unnecessary items on the premise. THROUGHOUT KITCHEN PLEASE SEE COMMENT SECTION Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. SEVERAL ITEMS IN WALK IN COOLER NOT DATE LABELED Repeat Violation.
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3/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/2/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). PHF (N WALK IN COOLER HELD AT 58 DEGREES
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. SEVERAL ITEMS PHF NOT DATE LABELED Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RICE HELD AT 52 DEGREES Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK IN COOLER HOLDING PHF AT 58 DEGREES This violation must be corrected by : 11/02/2010.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER HOLDING PHF AT 55 DEGREES This violation must be corrected by : 11/02/2010.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. THROUGH OUT KITCHEN
- Critical. Observed torn packages/bags of food exposing the contents to contamination. DRY STORAGE AREA NOODLES Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.ON RICE IN BIN
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. BOTTLES IN REACH COOLERS
- Observed cutting board grooved/pitted and no longer cleanable. COOK LINE
- Observed dry wiping cloth used for RTE animal food stored with cloths used for other purposes. COVERING SEVERAL ITEMS IN WALK IN COOLER
- Critical. Observed soiled reach-in cooler gaskets.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. SPOONS AND FORKS STORED UNCLEAN CONTAINERS
- Observed single-service articles improperly stored. COOK LINE
- Observed water draining onto floor surface. WATER DRIPPING FROM WALK IN UNIT
- Observed leaking pipe at plumbing fixture. FAUCET IN HWS LEAKING
- Light not functioning. WALK IN COOLER
- Critical. Observed toxic item stored by food. GLASS CLEANER STORED ON PREP TABLE
- Observed unnecessary items on the premise. THROUGH OUT KITCHEN PLEASE SEE COMMENT SECTION Repeat Violation.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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11/1/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. SEVERAL ITEMS IN WALK IN COOLER
- Critical. Observed potentially hazardous food thawed at room temperature.PORK IN SHELVE
- Critical. Observed torn packages/bags of food exposing the contents to contamination. SEVERAL ITEMS IN DRY STORAGE
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. SUGAR BIN BACK KITCHEN
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. FOOD IN HWS
- Critical. Hand wash sink lacking proper hand drying provisions. HWS COOK LINE
- Critical. Handwashing cleanser lacking at handwashing lavatory. HWS BY COOK LINE
- Observed unnecessary items on the premise. SEVERAL ITEMS IN KITCHEN PREVENTS CLEANING OF THE AREA
- No copy of latest inspection report.
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2/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. WIC
- Critical. Observed raw animal food stored over ready-to-eat food. SHELL EGGS STORE WITH RTE VEGETABLES WIC
- Critical. Observed food stored on floor. WIC ONIONS, BOX OF ORANGES & POTATOES
- Critical. Observed food stored on floor. DRY STORAGE
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. PUTTING ON CLEAN GLOVES WITHOUT WASHING HANDS
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. BOTTLES OF WATER THROUGH OUT KITCHEN
- Observed employee with no hair restraint.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.
- Observed leaking pipe at plumbing fixture. HWS
- Critical. Observed handwash sink used for purposes other than handwashing. SPONGE IN HWS
- Observed open dumpster lid.
- Observed personal care item stored with food. PURSE IN FOOD RACK
- Critical. Observed container of medicine improperly stored. STORED WITH CLEAN DISHES
- Wet mop not hung to dry.
- 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.
- No copy of latest inspection report. Corrected On Site.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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9/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/6/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/12/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 9/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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