- High Priority - Vacuum breaker missing at hose bibb. Mop sink, non chemical side hose bibb need to add the vacuum breaker on the splitter **Warning** At call back inspection, 10/22, replace splitter instead add a vacuum breakers explained the regulation to manager.
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10/22/2014 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used for scoop the Rice, prep table in kitchen **Repeat Violation** **Warning**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Ice scoop stored inside the holder with dirty water, ice machine **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Under the prep table in pre area, metal containers stack up wet. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler by cookline **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp sauce 69°F, shell eggs 71°F chef cart, rice 65°F prep area, tempura better 50°F, shrimp 48°F, shrimp sauce 50°F, Reach in cooler by cookline ambient temperature 66°F, employee discarded, tuna 45°F, salmon 46°F, sushi display cooler, employee moved to Walk in Cooler **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Miso soup 118°, stove is turn off, cookline, reheated the soup **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw shrimp over the container of sauce, Walk in Cooler **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Self bag of raw beef above the self bag of deserts, Walk in Freezer **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Shrimp sauce 69°F, shell eggs 71°F chef cart, rice 65°F prep area, tempura better 50°F, shrimp 48°F, shrimp sauce 50°F, Reach in cooler by cookline, employee discarded **Admin Complaint** **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb. Mop sink, non chemical side hose bibb need to add the vacuum breaker on the splitter **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed his hands in prep sink in kitchen, cooked washing hands again in Hand Wash Sink **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Drain tub stored inside the Hand Wash Sink by sushi bar **Repeat Violation** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. 6 employee working at the time of Inspection **Warning**
- Intermediate - Reach-in cooler 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. Reach in cooler ambient temperature 66°F, shrimp 48°, tempura better 50°, shrimp sauce 50°F, cookline **Admin Complaint** **Repeat Violation**
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08/21/2014 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
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4/25/2014 | Complaint Full | Admin. Complaint Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food. Container of sesame seeds, on shelf by Dish machine area **Corrected On-Site** **Warning** At call back inspection,2/11/2014, bowl used in the cooked rice container, prep table by Walk in Cooler
- Basic - Reach-in cooler gasket torn/in disrepair. By deep fryer Also, Walk in Cooler **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar **Corrected On-Site** **Repeat Violation** **Warning** At call back inspection, 2/11/2014, wet towel on the prep table by Walk in Cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp sauce 47 made yesterday, Walk in Cooler. See stop sales. Also, seafood, cooked eggs, 45 sushi display cooler, corrective action taken, ice bath **Repeat Violation** **Warning** At call back inspection, 2/11/2014, all food temped 40°F, shrimp sauce made yesterday 46°F in bulk container, Walk in Cooler
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Container of raw shrimp over container of sauce. Walk in Cooler **Corrected On-Site** **Warning** At call back inspection, 2/11/2014, container of shrimp above bucket of sauce, Walk in Cooler
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Shrimp sauce 47 made yesterday, Walk in Cooler **Warning** At call back inspection, 2/11/2014, shrimp sauce made yesterday 46°F, Walk in Cooler
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket chlorine over 200 ppm, by Dish machine and sushi bar **Corrected On-Site** **Warning** At call back inspection, sushi bar sanitizer bucket over 200 ppm, correct on site.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sanitizer bucket chlorine over 200 ppm **Corrected On-Site** **Warning** At call back inspection, 2/11/2014, employee can not find the test kit.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Shrimp sauce 47 with butter made yesterday, Walk in Cooler in a 20 gal container with lid on. **Repeat Violation** **Warning** At call back inspection, 2/11/14 shrimp sauce made yesterday 46°F, Walk in Cooler
- Intermediate - Soda gun soiled. Bar area **Warning**
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2/11/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Container of sesame seeds, on shelf by Dish machine area **Corrected On-Site** **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Dinning room air conditioning vent cover dusty, register area, sushi bar area **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. Prep area by Walk in Cooler **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. By deep fryer Also, Walk in Cooler **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Cup dispenser no cover, by soda machine, service station **Warning**
- Basic - Stored food not covered in walk-in cooler. Container of chicken wings **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp sauce 47° made yesterday, Walk in Cooler. See stop sales. Also, seafood, cooked eggs, 45° sushi display cooler, corrective action taken, ice bath **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Container of raw shrimp over container of sauce. Walk in Cooler **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Shrimp sauce 47° made yesterday, Walk in Cooler **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket chlorine over 200 ppm, by Dish machine and sushi bar **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Slight build up, front of panel **Repeat Violation** **Warning**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sanitizer bucket chlorine over 200 ppm **Corrected On-Site** **Warning**
- Intermediate - Equipment drain line draining into handwash sink. Sushi display cooler drain line **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Shrimp sauce 47° with butter made yesterday, Walk in Cooler in a 20 gal container with lid on. **Repeat Violation** **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu on the counter, corrective action taken, manager will hand write it on the menu, also manager already have draft new sushi menu with identify raw item. **Repeat Violation** **Warning**
- Intermediate - Packaged food not labeled as specified by law. Container of Sesame seeds, on shelf by Dish machine area **Corrected On-Site** **Warning**
- Intermediate - Reach-in cooler 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. Sushi display cooler at sushi bar, all Time/Temperature Control for Safety Foods are 45°, corrective action taken, ice bath **Repeat Violation** **Warning**
- 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. Several of employee expired on 11/1/2013, corrective action taken, manager already have blank book for training **Warning**
- Intermediate - Soda gun soiled. Bar area **Warning**
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12/6/2013 | Complaint Full | Warning Issued |
- Basic - Bathroom door not self-closing. Employee men's restroom.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Waters and 2 liter opened soda on shelves with restaurant food in walk in cooler.
- Basic - Equipment in poor repair. Sushi display case closest to entrance of establishment with temperatures of 46-47°, corrective action - moved product to functioning cooler.
- Basic - Food storage container/container lid cracked or broken. Multiple on shelf in prep area by cook line.
- Basic - Ice scoop stored with handle in contact with ice in ice machine.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisk for tempura batter at cook line.
- Basic - Sushi menu does not indicate which rolls contain raw ingredients.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. In prep area.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Fish for sushi in sushi display case closest to entrance of establishment all 46-47°. Corrective action - moved all items to functioning cooler.
- 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. Cook prepping rice, placed in cooler for long term storage.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Breaker needed on side of splitter with black hose attached.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tempura batter 54° at cook line, corrective action - given time control plan.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Upper rear of bin under soda fountain in server area.
- Intermediate - Employee rinsed wiping cloth in handwash sink. Sushi chef.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washing in prep sink.
- Intermediate - Equipment drain line draining into handwash sink. Sushi cooler drains into hand sink in sushi prep area.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Manager arrived. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken at 52° in pan covered with plastic in walk in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid sanitizer under dish washing table.
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7/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By drink lemons and soup bowls.
- Basic - Food stored on floor. Jug of oil in dry storage room.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Handle touching sesame seeds in bulk container.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisk in bucket of water at 67? at cook line.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Peeling off shelves.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Air temperature 57?. Chef carts. Discussed time as a public health control.
- High Priority - Toxic substance/chemical stored by or with food. Dial soap over spice containers on dry goods shelf. **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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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Sushi bar.
- Critical - Observed cross-contamination caused by handling dirty tableware in dishwashing area, and then handling clean tableware without washing hands.
- Critical - Observed employees food not seperated and marked, walk in.
- Observed employees with no hair restraint.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. Sushi rice.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Sushi chef.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tempura batter, rice, in kitchen. Corrective action, cooked rice to 165 degrees F. Batter discarded 2 pm. Will place on time.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. Walk in.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with properly date marked. Sushi fish.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Not on lunch menu.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Sushi chef washed hands with gloves on.
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. By meat section. Also at bar. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. Hoods.
- Critical - Observed food being cooled by nonapproved method. Shrimp sauce with butter tightly closed in walk in cooler.
- Observed old food stuck to clean dishware/utensils. knives on rack.
- Critical - Observed some black buildup in the interior of ice machine.
- Observed wall soiled with accumulated black debris in dishwashing area.
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6/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/29/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. sushi cooler
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. twist top bottle
- Observed gaskets with slimy/mold-like build-up. reach in cooler at cookline
- Observed gaskets/seals on cold holding unit in poor repair. reach in cooler at cookline
- Observed leaking pipe at plumbing fixture. at 2 compartment prep sink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. lobster, shrimp , beef tips, batter-reach in cooler at cookline Octopus, krab salad - cooler at sushi counter Corrected On Site-discard
- Critical - Observed toxic item stored by food. shelving at cookline witn spray bottles and a squeeze bottle
- Critical - Observed unlabeled spray bottle. shelving at cookline
- Observed utensils in poor condition. spatula Corrected On Site.
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11/28/2011 | Routine - Food | Warning Issued |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Wiping cloths clean, used properly, stored
- Critical - Exiting system - adequate, good repair
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food management certification valid
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6/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-07-1 Observed gaskets with dirt build-up. Walkin cooler and small reachin at front sushi counter.
- Violation: 24-09-1 Observed clean equipment stored on floor. Cutting boards on floor leaning against the wall in sushi area.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. Paper towel dispenser not working in kitchen
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11/24/2010 | Routine - Food | Call Back - Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Salmon used for sushi, bought in fresh.
- Critical. Working containers of food removed from original container not identified by common name. Bulk food bins in dry storage area.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp and chicken at 48 and 49F in make table cooler on cookline. Items in front counter sushi counter at 45-46F
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Broken in front counter sushi cooler.
- Critical. No conspicuously located thermometer in holding unit. Cooler in server area.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Container of chicken on shelf directly sitting next to and above prepared lettuce in walkin cooler. Corrected On Site.
- Critical. Observed food stored on floor. Water softner salt and fryer oil boxes on floor in outside storage rooms.
- Critical. Observed food stored on floor. Boxes of food throughout walkin freezer
- Critical. Observed cloth used as a food-contact surface. Under cutting board in kitchen.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee came in outside and failed to wash hands before engaging in food prep. Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner. Using non food grade sushi mats. Using wooden ones.
- Critical. Observed buildup of slime and dirt in the interior of ice machine.
- Observed gaskets with dirt build-up. Walkin cooler and small reachin at front sushi counter.
- Observed clean equipment stored on floor. Cutting boards on floor leaning against the wall in sushi area.
- Critical. Vacuum breaker mising at hose bibb. At outside faucet with hose pipe attached.
- Critical. Hand wash sink lacking proper hand drying provisions. Paper towel dispenser not working in kitchen
- Observed hole in wall. Opposite ice machine. Unused outlet cover.
- Carbon dioxide/helium tanks not adequately secured. Outside storage room
- No copy of latest inspection report.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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. Pro
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9/20/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name./working flour contaner near fryer.
- Critical. No conspicuously located thermometer in holding unit./ undercounter cooler / back kitchen.
- Critical. Observed potentially hazardous food thawed in standing water./ shrimp in standinbg water. Corrected On Site. / employee placed container of frozen shrimp in the sink under running water.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit./
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink./employee rewashed hands 20 sec. in handsink. Corrected On Site.
- Critical. Observed employee eating in a food preparation or other restricted area./ warewashing area.
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed handwash sink used for purposes other than handwashing./ use for storing dirty food container./ kitche area.
- Critical. Unlabeled toxic container does not bear the manufacturer's label./ sanitizer.
- Critical. Circuit breaker box blocked and/or inaccessible. For reporting purposes only./ blocked with food cart/ buffer.
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6/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. water tabs Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed buildup of soil in the interior of ice machine. Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site. Repeat Violation.
- Critical. Observed unlabeled spray bottle. Repeat Violation.
- No Heimlich maneuver sign posted.
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8/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/11/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/10/2009 | Routine - Food | Warning Issued |
| No report available. | 12/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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