- No Violations Were Observed
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09/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment or utensils not designed or constructed in a durable manner.
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No hot running water at mop sink.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Utensils in poor condition.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.
- High Priority - Raw animal food not separated from ready-to-eat food during preparation.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
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07/18/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of grease on nonfood-contact surface. Top of Broiler.
- Basic - Case/container/bag of food stored on floor in kitchen. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken.
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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4/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- High Priority - Plumbing improperly installed. Lines draining inside of a bucket in sushi area
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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3/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing.
- Basic - Cardboard used to line food-contact shelves.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Cloth used as a food-contact surface.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Basic - Food stored on floor.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Open dumpster lid.
- Basic - Soiled dry wiping cloth in use.
- Basic - Wall soiled with accumulated food debris.
- High Priority - Operator unable to provide invoice to verify the source of the food. See stop sale.
- High Priority - Plumbing improperly installed. Lines draining inside of a bucket in sushi area
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sushi rice 84°f
- High Priority - Raw animal foods not properly separated from each other in holding unit.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- 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 - Food manager certification expired. Expired 10/2/08
- Intermediate - Handwash sink used for purposes other than handwashing. Cleaning pads stored inside handsink
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- 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. Expired 12/14/11
- Marked exit/path to marked exit blocked. For reporting purposes only. Back door blocked by plants in the out side garden.
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11/4/2013 | Routine - Food | Warning Issued |
- Basic - Ice scoop handle in contact with ice.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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3/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed ice scoop with handle in contact with ice.
- Observed open dumpster lid.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed soiled reach-in cooler gaskets.
- Wet mop not hung to dry.
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8/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - OBSERVED BROKEN SEAL AT BACK DOOR/GAP.
- Critical - OBSERVED ICE BIN SOILED OUTSIDE.
- OBSERVED ICE SCOOP TOUCHING ICE.
- Critical - OBSERVED IMPROPER STORAGE INSIDE RESTROOM (FISH SAUCE).
- OBSERVED MISSING THERMOMETER (FREEZER).
- OBSERVED NO METAL STEM THERMOMETER (CHEF).
- Critical - OBSERVED SLIME INSIDE ICE BIN (BACK ROOM).
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3/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.next to handsink
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- 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.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.Backdoor
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sushi rice,fish in front counter
- Critical - Observed raw animal food stored over ready-to-eat food.eggs over salads
- Critical - Observed soil residue in storage containers.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.gaps under backdoor
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.sushi rice
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical - Working containers of food removed from original container not identified by common name.
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11/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.[fish/veggies]
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed uncovered food in holding unit/dry storage area.
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5/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[rice in the 4-hour limit] Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
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9/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface.Covering rice
- Observed floor-mounted equipment not sealed or with legs providing at least 6-inch clearance between floor and equipment.
- Observed nonfood-grade containers used for food storage.Sushi rice wooden bowl
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Bottom shelving of prep table
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed the accumulation of dead or trapped insects in light covers.
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12/4/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.Desserts
- Critical. Required consumer advisory for raw/undercooked animal food not provided.Sign posted not referenced back to the products sold undercooked in the menu.
- Critical. Observed food stored in ice used for drinks.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed food stored on floor.
- Observed molluscan or crustacean shell being re-used.
- Observed floor-mounted equipment not sealed or with legs providing at least 6-inch clearance between floor and equipment.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Prep table's bottom shelving
- Observed residue build-up on nonfood-contact surface.Reach in cooler door handle
- Critical. Handwash sink not accessible for employee use at all times.Equipment in front
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed food debris accumulated on kitchen floor under equipment .
- Observed backdoor soiled with accumulated grease.
- Observed personal care item stored with food.
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7/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/28/2009 | Routine - Food | Call Back - Complied |
| No report available. | 11/3/2008 | Routine - Food | Warning Issued |
| No report available. | 8/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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