- Intermediate - Observed: Handwash sink not accessible for employee use at all times......container stored in handwashing sink in sushi bar. **Corrected On-Site**
- Intermediate - Observed: Handwash sink not accessible for employee use due to items stored in the sink. .....stored rice noodles in handwashing sink in dishwashing area. **Corrected On-Site**
- Intermediate - Observed: No paper towels or mechanical hand drying device and soap provided at handwash sink.....sushi bar.
- High Priority - Observed: Raw animal food stored over cooked food......raw chicken, raw duck above noodles in reach in cooler in kitchen. **Corrected On-Site**
- High Priority - Observed: Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reachin cooler.....raw chicken, raw duck above raw fish in kitchen . **Corrected On-Site**
- Intermediate - Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.....pad Thai sauce , sauce, ginger sauce in walk in cooler **Corrected On-Site**
- High Priority - Observed: Toxic substance/chemical stored by or with single-service items......glass cleaner spray bottle in sushi bar. **Corrected On-Site**
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10/02/2014 | Routine - Food | Assigned to Inspector |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash......cutting board in beverage station. **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. ....less than 10 ppm. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight........curry sauces 46°,48° 50° in walk in cooler and reach in cooler . Stop sale issue. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches and with covered.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked........tofu , all sauces in walk in cooler and reach in cooler.
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3/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. ....in walk in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees......sushi bar.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly......10 ppm.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......tempura batter 72° in cook line no under temperature control . **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing......stored sanitize solution bucket in handwashing sink in bar. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling and More than 4 inches deep container....sauce , soups in walk in cooler. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked......tofu, soup, sauce in walk in and reach in cooler.
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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood soiled with accumulated grease.
- Intermediate - Handwash sink used for purposes other than handwashing. ... Cook line hand sink used to store utensils.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. ...... Consumer Advisory is printed on menu but without a symbol preceding it and the same symbol preceding each applicable menu item. CONSUMER.ADVISORY.Consumption.of.raw.or.undercooked.beef,eggs,seafood,pork,or.poultry.may.increase.your.risk.of.foodborne.illness,especially.if.you.have.decreased.immunities.and/or.certain.medical.conditions.
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6/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. ... In Cook Line Cold Table, opened uncovered raw foods from back to front are: raw shrimp, raw chicken, raw beef, raw shrimp.
- High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.
- Intermediate - Per operator, establishment does parasite destruction onsite. Freezing time/temperatures not recorded. No proof of parasite destruction for nonexempt fish available. Fish must be fully cooked or discarded.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. ... Consumer Advisory is printed on menu but without a symbol preceding it and the same symbol preceding each applicable menu item.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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1/25/2013 | Routine - Food | Warning Issued |
- Observed attached equipment soiled with accumulated grease. --- exhaust hood.
- Observed build-up of grease on nonfood-contact surface. --- exhaust hood filters.
- Critical - Observed the accumulation of dead or trapped or other pests, in control devices. --- vin kitchen ceiling light fixtures.
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- on cook line cold table. Corrected On Site.
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1/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. --- public restroom closers need adjustment.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. --- front counter sushi cooler not maintaining PHF @ 41 degrees or below.
- Critical - Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
- Critical - No conspicuously located thermometer in holding unit.
- No copy of latest inspection report. --- incomplete. violation page(s) missing.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. --- salmon,
- Observed build-up of grease on nonfood-contact surface. --- exhaust hood filters.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or between equipment/walls. --- ice scoop fro ice machine hanging on and rubbing against soiled wall.
- Critical - Observed food stored on floor. --- in walk-in-cooler, carrots.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. --- in center kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- in walk-in-cooler, chicken wings. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- sushi fish in 'hoshizaki' closest to kitchen is not holding fish at 41 degrees F. or below. Corrected On Site.
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7/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Using non-handled plastic containers as food scoops
- Critical - Hand wash sink lacking proper hand drying provisions by walkin cooler.
- Critical - Handwashing cleanser lacking at handwashing lavatory by walkin cooler.
- Critical - No conspicuously located thermometer in holding unit. Right side sushi reachin cooler.
- Critical - No handwashing sign provided at a handsink used by food employees by walkin cooler.
- Critical - Observed employee wash hands with no soap.
- Critical - Observed empolyee wash hands with no hot water. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands. Soiled untensil storage on cook's line. Corrected On Site.
- Observed utensils stored in crevices between equipment. knives Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Noodles in walkin cooler
- Critical - Working containers of food removed from original container not identified by common name. Reused 5 gallon soy sauce buckets not labled to indentify contents.
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2/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sushi rice Corrected On Site.
- Critical. Observed food stored on floor. carrots in walkin cooler
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8/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. salmon
- Critical. Observed food container not properly labeled. meat in walkin freezer
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses. on hws in wait station
- Critical. Observed handwash sink used for purposes other than handwashing. hws in wait station with coffee pot Corrected On Site.
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1/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. seasonings on table at cookline next to handwash sink
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice spoon Corrected On Site.
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7/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/25/2008 | Routine - Food | Inspection Completed - No Further Action |
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