- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Dish area **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Heavy Build-up of food debris, dust or dirt on nonfood-contact surface.shelving in the kitchen. **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site** **Warning**
- 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. Handle in contact with cooked chicken. **Corrected On-Site** **Warning**
- Basic - Interior of microwaves moderately soiled with encrusted food debris. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Oner server station in the kitchen **Warning**
- Basic - No suitable facilities provided to store employee clothing and other possessions. Jacket stored on top of the mixer **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.thawing tilapia in hand sink **Warning**
- Basic - Single-use containers boxes reused for the storage of food. Used to absorb grease from cooked breading. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Through out kitchen and sushi bar. **Warning** **Corrected On-Site** **Repeat Violation**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Bulk containers **Repeat Violation** **Warning**
- High Priority - 3 Dented cans of soy sauce present. See stop sale. 15 lbs **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **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. Handling sushi no gloves worn. **Warning**
- High Priority - Employee washed hands with no soap. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Sheet pans of raw chicken store over pork dumplings and raw beef. **Corrected On-Site** **Warning**
- Intermediate - 2 door glass Reach-in cooler shelves moderately soiled with food debris. **Warning**
- Intermediate - Establishment advertised red snapper on the menu/menu board but served another type of fish. Serving tilapia in place of red snapper **Admin Complaint**
- Intermediate - Handwash sink used for purposes other than handwashing. Thawing fish out in hand sink at the sushi bar **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi rolls on menu does not state what's raw or undercooked **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.cooks in the kitchen. Has 7 certificates for the servers and sushi cook. No training for cooks and dish washer in the kitchen. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked breaded chicken cooling for 30 minutes or more found at 100° 107°. Placed on speed rack and rolled into the walk in cooler **Warning**
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10/15/2014 | Routine - Food | Administrative complaint recommended |
- Basic - shelf with rust that has pitted the surface. / the bottom shelf by the rice pots
- Basic - Accumulation of debris on drainboards or equivalent./ dish racks heavily soiled
- Basic - Bowl or other container with no handle used to dispense food./ bulk product rice,sugar
- Basic - Clean knives/utensils stored in crevices between equipment./ cooks line **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.- Mongolian grill portable board
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ by rice **Corrected On-Site**
- Basic - Food debris/dust/soil residue on dry storage shelves./ flour shelf
- Basic - Heavily Accumulation of debris on exterior of warewashing machine.
- Basic - In-use wet wiping cloth/towel used under cutting board./ prep area
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ sushi reach in
- Basic - No hot running water at mop sink. **Repeat Violation**
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding./ fresh green beans
- Basic - Ripped/worn card board used as food-contact shelf cover./ kitchen and Mongolian grill area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses./ prep area **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name./ bulk containers sugar
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink used for purposes other than handwashing./ towel bucket **Corrected On-Site**
- Intermediate - Heavy Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
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6/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Hot water at mop sink does not reach 100 degrees Fahrenheit./ restrooms 77°f **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./ ice cream scoop **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses./ in several areas
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands./ re- educated **Corrected On-Site**
- High Priority - Food stored in ice used for drinks. See stop sale./ in ice machine **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ batter 65°f chef states they change out every 30 mins/ recommended add to TPHC Plan
- High Priority - Raw animal food stored over ready-to-eat food./ chicken over won ton wrapper **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed./ 3 compartment sink 200 , corrected 200 ppm **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing./ dishes in sink
- Intermediate - Heavy Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - No soap provided at handwash sink./ buffet sink
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
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2/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses./ several areas **Warning**/ observed several areas where the wiping cloths are still not properly stores
- Intermediate - Heavily Encrusted material on can opener blade. **Warning**/ cleaned needs more detailing under blade and a new blade
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7/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Can opener blade not kept sharp - observed metal shavings.
- 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.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.raw chicken over cooked crab legs- employee fixed immediately **Corrected On-Site** **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.chlorineto 100 ppm **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Hot water not provided/shut off at hand wash restrooms water temping at 82 degrees f- employees utilizing these restrooms
- Intermediate - Moderately Encrusted material on can opener blade.was cleaned needs mr detailing **Repeat Violation**
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7/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food./ in bulk salt **Repeat Violation** **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured./ back area **Corrected On-Site** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ stored over prep table **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting./ cups in waite station and pans on cooks line **Warning**
- Basic - Food placed in soiled container/equipment./ observed washed broccoli placed back in soiled box on cooks line **Corrected On-Site** **Warning**
- Basic - Food stored in holding unit not covered./ sauce **Corrected On-Site** **Warning**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Warning**
- Basic - Moderate Accumulation of debris on exterior of warewashing machine and dish racks **Repeat Violation** **Warning**
- Basic - Moderate Soiled reach-in cooler gaskets. **Warning**
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food./ several cans utilized for oil, corn starch **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly./ by the cooks line **Warning**
- Basic - Thawed portions of ready-to-eat, potentially hazardous (time/temperature control for safety) food rose above 41 degrees Fahrenheit while being thawed under running water./ shrimp at 72 degrees f- operator cooking now **Repeat Violation** **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses./ several areas **Warning**
- Basic - Wiping cloth/towel used under cutting board./ prep area **Warning**
- Basic - Working containers of food removed from original container not identified by common name./ salt **Warning**
- High Priority - Dented/rusted cans present. See stop sale. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. corn starch on cooks line product at 90 degrees f **Warning**
- High Priority - Raw animal food stored over ready-to-eat food./ raw chicken and raw beef over opened sauces and ready to eat sprouts , cooked chicken in the walk in cooler **Warning**
- High Priority - Toxic substance/chemical stored by or with food./ cleaner stored by avacados **Warning**
- Intermediate - Cooking utensils/pots/pans in contact with potentially hazardous food not cleaned at least every four hours./ observed heavily soiled spoon utilized in baling powder **Warning**
- Intermediate - Heavily Encrusted material on can opener blade. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ cooked products on the speed rack **Warning**
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only./ utilizing small portable fryer for volcano roll on sushi line- called Ron Bailey PBF assistant inspector left message **Warning**
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5/22/2013 | Routine - Food | Warning Issued |
- Potentially hazardous food not held at 135 degrees Fahrenheit or above./several items on buffet recommended rapid reheat to 165 degrees f chef took corrective action Corrected On Site./salmon, shrimp, dumplings ,beef between 98-117 degrees f on buffet. Clams 110? tilapia 96? chicken on a stick 104? dumplings 94?
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3/27/2013 | Routine - Food | Admin. Complaint Callback Not Complied |
- Food thermometer not accurate within /- 2 degrees Fahrenheit./stem like thermometer 28 degrees f-no tool to calibrate/ observed thermometer still not calibrated now at 5 degrees f
- Observed potentially hazardous food thawed in standing water./shrimp is at 32 degrees f Corrected On Site./observed shrimp defrosting in standing water
- Potentially hazardous food not held at 135 degrees Fahrenheit or above./several items on buffet recommended rapid reheat to 165 degrees f chef took corrective action Corrected On Site./salmon, shrimp, dumplings ,beef between 98-117 degrees f on buffet
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1/9/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds./chicken being cooked for hot holding on buffet Corrected On Site.continued to cook chicken unitl 170 degrees f re-temp
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit./stem like thermometer 28 degrees f-no tool to calibrate
- Light not functioning./under hoods
- No copy of latest inspection report.
- Critical - No oyster warning sign with required language provided./gave copy Corrected On Site.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths./ also utiluzing scented bleach no scented bleach allowed only regular
- Critical - Observed food stored in ice used for drinks./employees removing bottles of soda,water from the ice machine ice
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.employee scooping rice with bowl
- Critical - Observed moderate accumulation of debris in warewashing machine and associated equipment. Corrected On Site.
- Observed molluscan or crustacean shell being re-used.
- Critical - Observed potentially hazardous food thawed in standing water./shrimp is at 32 degrees f Corrected On Site.
- Critical - Observed toxic item on premise that is not required for the operation of establishment./home defense bug spray
- Critical - Potentially hazardous food held under time as a public health control without a written procedure
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above./several items on buffet recommended rapid reheat to 165 degrees f chef took corrective action Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided./gave copy Corrected On Site.
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10/31/2012 | Routine - Food | Warning Issued |
- Critical - NEED A SNEEZEGUARD IN FRONT OF GRILL ON THE HOT BUFFET LINE
- No Heimlich maneuver sign posted.
- Critical - No oyster warning sign with required language provided./need to post gave Corrected On Site.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.-30 days new operator
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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8/10/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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