- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. (Beverages on prep line) **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. (Hat on shelf of equipment) **Corrected On-Site**
- Basic - Missing drain plug at dumpster.
- Basic - Plumbing system in disrepair. (Left hot water handle of hand sink is not working. Hot water cannot be turned on.) **Corrected On-Site**
- Basic - Salad cooler shelves have peeling paint and rust.
- Basic - Soil residue build-up on nonfood-contact surface. (Cook line hand sink towards office.)
- Basic - Walk-in cooler door damaged inside, exposing insulation and sharp edges.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Wood food-contact surface not properly sealed. (Paper towel box mounted on wall at cook line.)
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Cooked meat in oven. Forgotten employee food at 97°F ) **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food due to temperature abuse. (Cooked meat in oven for last night's employee meal. Discarded immediately.
- High Priority - Raw animal food stored over cooked food. (Raw meats over cooked noodles.) **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. (Raw shell eggs on top shelf over beef and shrimp.) **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. (Observed cook cut raw beef at prep line then return to grill and handle utensils with same gloves on. ) **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200ppm chlorine, corrected to 100ppm. **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of food debris/grease on food-contact surface. (Container of bouillon powder is soiled at the rim and upper interior of container. Corrective action taken to transfer remainder to another container and portion bouillon for cook line use.) **Corrected On-Site**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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09/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. (Restroom) **Corrected On-Site**
- Basic - Bowl or other container with no handle used to dispense food. (In multiple bulk containers) **Corrected On-Site** **Repeat Violation**
- Basic - Dead roaches on premises. (1 palmetto at hibachi grill) **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. (Hat and box of bandaids on shelf over cookline coolers) **Corrected On-Site** **Repeat Violation**
- Basic - Floor soiled/has accumulation of debris. (At hibachi grills in dining) **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food. (Tongs lying with handles contacting food in multiple vegetable trays in glass door cooler. Scoops with handles in bulk bins.) **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. (Lightly dripping) **Corrected On-Site** **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. (Black linens covering foods in bowls in walk in cooler.) **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . (White rice reheating from walk in unit is at 110°F nearing 2 hours of reheat time. Corrective action taken to quickly heat rice,)
- High Priority - Raw animal food stored over ready-to-eat food. (Raw beef on container of mushrooms. Raw shell eggs over cooked potatoes and raw meats. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200ppm corrected to 100ppm chlorine **Corrected On-Site** **Repeat Violation**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. (Wiping cloth bucket) **Corrected On-Site** **Repeat Violation**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. (Cooked noodles 65°F in deep, covered pans in walk in cooler, 65°F 30min later.) corrective action taken by putting noddles in shallow piles in flat trays in walk in.)
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. (Center cookline by dipperwell) **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. (At back prep table area hand wash sink.) **Corrected On-Site**
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6/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use knife/knives stored in cracks between pieces of equipment. (At center cookline near dipperwell)
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200ppmchlorine.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. (Thermometer calibration procedures)
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3/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. (Single service bowl floating in closed vinegar container on lower shelf below rice cooker area. Single serve bowls in multiple containers of food in walk in cooler.) **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on dishes stored on lower shelf near clean dishes by walk in cooler.
- Basic - Cutting board has cut marks and is no longer cleanable. (Cook line)
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. (Aprons stored on carts of food and utensils and food bags in back of kitchen.)
- Basic - Ice scoop handle in contact with ice. (In kitchen by stove.)
- Basic - In-use knife/knives stored in cracks between pieces of equipment. (At center cookline near dipperwell)
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. (Lying in sugar bin)
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. (Spoon lying on top of white rice in rice cooker.)
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. (Cookline where scoops are held. Water is barely dripping into well)
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. (Raw chicken in walk in unit)
- Basic - Silverware/utensils dried with a towel/cloth. (observed cook drying chef's knife with a cloth towel in kitchen.)
- Basic - Silverware/utensils stored upright with the food-contact surface up. (Cup of forks at sushi bar)
- Basic - Soil residue build-up on nonfood-contact surface. (Soda rack at wait station)
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. (Center cookline near make table cooler.)
- 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 and cooked noodles in walk in unit.)
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. (122°F white rice in rice cooker)
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. (Cooked rice and cooked pasta from previous days.)
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. (Trays in reachin cooler lined with black linens holding raw beef and akso used to directly cover raw beef.)
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Cooked rice and pasta)
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. (Observed cook hand batter shrimp with gloved hand and rinse gloved hands in hand wash sink. Paper towels are not provided, gloves were not removed and replaced and soap was not used.)
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200ppmchlorine.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. (Thermometer calibration procedures)
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. (Center cookline hand sink and back of kitchen hand ink where raw chicken prep us underway.) **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. (Kitchen hand sink area by oven. Paper towel dispenser is unable to be opened by staff and are unable to dispense from unit.)
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. (Large, deep gray tubs used to hold cooked rice and cooked noodles in walk in unit.) **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. (Bins of cooked rice and cooked noodles in walk in cooler.)
- 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. (Safe staff provided for servers, sushi chef, hibachi chef and one prep employee. Cards not provided for 5 cooks on kitchen cook line.) **Repeat Violation**
- 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 cooked rice in walk in unit are date marked with today's date and tomorrow's date.)
- Intermediate - Spray bottle containing toxic substance not labeled. (Purple liquid in spray bottle at wait station near soda rack. Multiple spray bottles on dish room area rack.) **Repeat Violation**
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1/14/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/24/2013 | Routine - Food | Call Back - Complied |
- Intermediate - Cutting board(s) stained/soiled. **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. **Warning**04/24/2013
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2/25/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food.( rice container) **Warning**
- Basic - Condensation or other drainage not disposed of according to law.( walkin freezer) **Warning**
- Basic - Floors not maintained smooth and durable.(cardboard) **Warning**
- Basic - Food stored on floor.( walkin) **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. ( stored above ice machine) **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.( reachin) **Warning**
- Basic - Plumbing system in disrepair.( hot water nozzle/ prep area)
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Warning**
- Basic - Uncovered food stored near sink exposed to splash. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site** **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.02/25/2013 **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. 02/25/2013 **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.( rice, fish,)02/25/2013 **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) **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink.( prep area handwash sink) **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.( both kitchen sinks) **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.( rice) 02/25/2013 **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.( not correct wording) **Corrected On-Site**
- 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. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled.( many bottles) **Warning**
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2/22/2013 | Routine - Food | Warning Issued |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. cut carrots behind handsink under paper towel dispenser Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. jammed dispenser , kitchen Corrected On Site.
- Critical - Observed food stored on floor. bags of onions, walk in cooler Corrected On Site.
- Critical - Observed food stored on floor. box of chicken and lobster, walk in freezer Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. made at establishment dressing ; temporarily moved to reach in freezer Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. tea at dispenser , wait station Corrected On Site.
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7/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - No handwashing sign provided at kitchen handsink used by food employees.
- No suitable facilities provided to store employee clothing and other possessions. Corrected On Site.
- Observed box of styrofoam containers stored on waitress station floor.
- Critical - Observed cloth used as a food-contact surface. Remove cloths as covers of diced onions in walk in cooler.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed food residue build-up on flour storage shelf.
- Observed ice machine scoop with handle in contact with ice.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food (Bowl in vinegar container) Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- Observed new employee with no hair restraint. Corrected On Site.
- Observed old labels stuck to food containers after cleaning. (Green tea container in waitress station)
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Critical - Observed soil residue in soy sauce storage containers.
- Critical - Observed uncovered shrimp in counter cooler between use. Corrected On Site.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- Two lights not functioning in hood system.
- Critical - Working container of green tea removed from original container not identified by common name.
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Light not functioning in hood system light fixture.
- Observed build-up of food debris on grill line shelf.
- Observed build-up of grease on hood filters above grill line.
- Critical - Observed container of medicine improperly stored. Corrected On Site.
- Observed food debris accumulated on walk in cooler floor.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Observed leaking faucet at kitchen handwash sink.
- Observed ripped/worn tin foil used as equipment cover.
- Critical - Observed unlabeled spray bottles.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed walls soiled with accumulated food debris.
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10/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hot water not provided/shut off at kitchen employee hand wash sink. Corrected On Site.
- No suitable facilities provided to store employee clothing and other possessions.
- Observed build-up of food debris, dust or dirt on kitchen storage shelves.
- Observed food debris accumulated on storeroom floor.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed ice scoop with handle in contact with ice.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Observed ripped/worn tin foil used as grill line cover.
- Critical - Observed uncovered cut onions in walk in cooler between use.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed walls soiled with accumulated food debris.
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5/26/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Bar dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Kitchen hand wash sink lacking proper hand drying provisions.
- Lights not functioning in hood system light fixtures.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris on kitchen storage shelves.
- Observed build-up of grease on hood filters above wok line.
- Observed ceiling in disrepair. Repair leaking ceiling in dining room.
- Critical - Observed cloth used as a food-contact surface.
- Observed grease accumulated under cooking equipment.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- Critical - Observed lotion bottles improperly stored in waitress station.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed ripped/worn tin foil used as equipment cover.
- Critical - Observed unlabeled spray bottle behind bar.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris behind sushi bar.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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3/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed cloth used as a food-contact surface.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine test strips were wet. Unable to use.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Equipment and utensils not properly air-dried.
- Observed garbage on the ground and/or pad around dumpster.
- Critical. Observed screen in door torn/in poor repair.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Lights not functioning in hood system light fixtures.
- Critical. Observed toxic item stored by liquor bottles behind bar. Corrected On Site.
- Critical. Observed unlabeled spray bottles.
- Critical. Identity of crab or crab product misrepresented. Change spelling of imitation crab sticks to krab sticks.
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11/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Raw animal food not properly separated from ready-to-eat food.
- Critical. Observed cloth used as a food-contact surface.
- Observed ice scoop with handle in contact with ice.
- Observed ripped/worn tin foil used as equipment cover.
- Critical. Bar dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Observed build-up of food debris, dust or dirt on kitchen storage shelves.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed garbage on the ground and/or pad around dumpster.
- Observed storeroom wall soiled with accumulated food debris.
- Observed office ceiling tile in disrepair.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Lights not functioning in kitchen ceiling above grill line.
- Lights not functioning in hood system light fixtures.
- Critical. Observed toxic item stored by food.
- Observed clean linens stored in improper location.
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7/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. This violation must be corrected by : 4/20/2010.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. This violation must be corrected by : 4/20/2010.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.[rice spoon]
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Food-contact surface not smooth and easily cleanable.[sushi mat]
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed single-service articles stored without protection from contamination.
- Waste line missing at soda gun holster.
- No Heimlich maneuver sign posted.
- Observed no child labor law poster.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 4/20/010.
- 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 This violation must be corrected by : 4/20/2010.
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2/17/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.[new opening]
- Critical. No conspicuously located thermometer in holding unit.[all coolers and freezers]
- Critical. Observed less than 1 handwash sink or number required by law for employees.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.[rear door]
- Critical. Observed unlabeled spray bottle.
- Critical. Manager lacking proof of Food Manager Certification.{NEW OPENING } Corrected On Site.
- 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. [new opening]
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10/20/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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