- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Bowls not stored inverted or in a protected manner. **Corrected On-Site** **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Nonfood-grade paper towels used in direct contact with food.Lettuce. **Corrected On-Site**
- Basic - Raw fruits/vegetables not washed prior to preparation.Brocolli. **Corrected On-Site**
- Basic - Reuse of single-service articles.Rice nets. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name.Sugar in kitchen. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.Raw calamari stored next to zucchini in reach in cooler. **Corrected On-Site**
- High Priority - Live, small flying insects in back line area.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.Salmon and flounder.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Roe and cream cheese in reach in cooler.Roe is discarded by operator,
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.Crab in walk in cooler discarded by operator.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Scouring pad. **Corrected On-Site**
- Intermediate - Oyster tags not marked with last date served.
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11/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean bowls not stored inverted or in a protected manner.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.158 seats.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.Tuna . **Corrected On-Site**
- Basic - Reuse of single-service articles.Rice net.
- Intermediate - Accumulation of black substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing.Employee washed fish in handwashing sink.
- Intermediate - Ice scoop holder soiled.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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5/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in dish storage at back line area.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.Establishment has 170seats. **Repeat Violation**
- Basic - Leaking pipe at plumbing fixture.Cooks line area.
- Basic - Soil residue build-up on nonfood-contact surface.Filters in kitchen.
- 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.
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10/9/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up dust on nonfood-contact surface.Ice machine vents.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in dish storage at back line area.
- Basic - Clean utensils or equipment stored in dirty container.
- Basic - Cloth used as a food-contact surface.Sushi rice in kitchen.
- Basic - Dishwashing shelves soiled with encrusted debris.
- Basic - Employee beverage container in a food preparation shelf does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.Orange juice. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.Dishwasher.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.Establishment has 170seats. **Repeat Violation**
- Basic - Food debris accumulated on kitchen floor throughout the establishment.
- Basic - Food stored on floor.Oil in kitchen. **Corrected On-Site** **Repeat Violation**
- Basic - Gaskets with slimy/mold-like build-up.Ice cream freezer.
- Basic - Leaking pipe at plumbing fixture.Cooks line area.
- Basic - Lettuce not washed prior to cutting/shredding.
- Basic - No handwashing sign provided at a hand sink used by food employees.Bar area.
- Basic - Paper towel used as liner for food container.
- Basic - Soil residue build-up on nonfood-contact surface.Filters in kitchen.
- Basic - Wall soiled with accumulated dust.Back prep area.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Black ramen soup.
- 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.Lettuce in kitchen .
- High Priority - Fish cakes cold held at greater than 41 degrees Fahrenheit,placed inside reach in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cream cheese at sushi line.
- Intermediate - Buildup of soiled material on racks in the dishwashing room.
- 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.
- Intermediate - Slicer blade guard soiled with old food debris.
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10/8/2013 | Routine - Food | Warning Issued |
- Basic - Clean utensils or equipment stored in dirty container.
- Basic - Cloth contacting ready-to-eat food.Sushi rice. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.Pantry area.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.170 seats. **Repeat Violation**
- Basic - Food stored on floor.Oil in kitchen.
- Basic - Ice scoop stored with handle in contact with ice in ice bin.
- Basic - No splash guard by sushi line handwashing sink.
- Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name.Simple syrup at bar area.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Accumulation of black mold-like substance inside the ice bin.Servers area.
- Intermediate - Buildup of soiled material on dishwashing racks .
- Intermediate - Handwash sink used for purposes other than handwashing.Pot is inside handwashing sink. **Corrected On-Site** **Repeat Violation**
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1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements, have 170 seats only licensed for 150.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/22/2013 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner, cook line area.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored, clean rice cookers stored on floor.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, salad cooler 48?F. **Repeat Violation**
- Equipment and utensils not properly air-dried, stacked wet causing wet nesting.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements, have 170 seats only licensed for 150.
- Critical - Hand wash sink lacking proper hand drying provisions, wait station, wait station and sushi bar. **Corrected On-Site**
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, flour/water mixture and brown seasoning on cook line.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths, for quaternary sanitizer.
- Critical - Observed blanched vegetables 52?F father cooling 2 hrs and 45-50?F after 3 hrs and blanched onions 46?F after cooling 2 hrs and 45-50?F after cooling 3 hrs
- Observed build-up of grease on nonfood-contact surface. Hood filters and sides of poking equipment.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls, clean utensils stored in dirty container on clean equipment rack.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area, front sushi bar and next to cook line.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, employee touched dirty curtain linen with gloved hand then went back to preparing food without changing gloves and washing hands. Employee came from outside into kitchen without washing hands first. **Corrected On-Site**
- Observed equipment in poor repair, scoops with no handles to scoop raw beef and chipped flowered bowl on cooks line.
- Observed food debris and gease accumulated on kitchen floor, throughout.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, salad preparer wearing bracelet. **Corrected On-Site**
- Critical - Observed food stored on floor, walk in freezer. **Repeat Violation**
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, inside lid of cook line prep cooler.
- Observed gaskets with slimy/mold-like build-up, throughout as needed.
- Observed gaskets/seals on cold holding unit in poor repair, reach in coolers.
- Critical - Observed handwash sink used for purposes other than handwashing, scouring pad in hand sink and filling water glasses in wait hand sink.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, cook line and sushi bar.
- Observed nonfood-contact equipment in poor repair, rusted peeling shelves in walk in cooler. **Repeat Violation**
- Observed old labels stuck to food containers after cleaning. Throughout. **Repeat Violation**
- Observed personal care item stored with food, jacket stored on shelf of cook line and jacket stored on rack touching pickled ginger containers. **Repeat Violation**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, tofu 46?F and creamer 51?F salad cooler, salmon 45?F cook line, sprouts 56?F, fish 47?F sushi bar, sushi rolls 72?F without time marking in wait area. **Repeat Violation**
- Critical - Observed raw animal food stored over cooked food, quail eggs over rte crab in walk in cooler. **Corrected On-Site**
- Critical - Observed raw animal food stored over ready-to-eat food, raw eggs over wontons in reach in cooler.
- Observed reach in cooler gasket torn/in disrepair, throughout.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked, mushroom risotto
- Observed residue build-up on nonfood-contact surface, shelf under cook line and sushi bar.
- Observed scoop handle in contact with lemons wait station.
- Critical - Observed toxic item stored in food preparation area, butane on shelf above prep cooler.
- Critical - Observed uncovered food in holding unit/dry storage area, mushroom risotto Saran Wrap torn with large openings in walk in cooler.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food, unwashed sail over rte sauces in walk in cooler.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served, volcano roll topping, rte scallops, brown sauce in walk in cooler.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice), creamer overnight 51?F.
- Critical - Vacuum breaker mising at hose bibb at y connection.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength, 0ppm in wiping bucket.
- Critical - Working containers of food removed from original container not identified by common name, sauces in walk in cooler. Bread crumbs and green spice by bar service window.
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11/20/2012 | Routine - Food | Warning Issued |
- Critical - Bean sprouts not washed and placed at the top of reach in cooler in a separate with other prepped foods.
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Reach in cooler was unplugged .Food was transferred to walk in cooler.
- Critical - Handwash sink not accessible for employee use at all times.Blocked by trash can at sushi line. Corrected On Site.
- Critical - No conspicuously located thermometer in cold holding unit.Sushi 1.
- No suitable facilities provided to store employee clothing and other possessions.
- Critical - Observed buildup of slime surrrounding tea dispensing nozzles.Servers' area .
- Critical - Observed buildup of soiled material on dishwashing racks .
- Critical - Observed cloth used as a food-contact surface.Spring mix at salad cooler..
- Critical - Observed degreaser on shelf stored by clean dishes. Corrected On Site.
- Observed employee with no hair restraint.Server is assembling ingredients for miso soup.
- Critical - Observed food stored on floor.Beef in walk in freezer Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with soil deposits.Bun toaster at sushi line.
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Salmon.Reach in cooler was unplugged.Beef,47 degrees F ,chicken,47 degrees F.Cleaning crew stated that reach in cooler was unplugged 2.5 hours stated manager.Cleaning crew was on site at the beginning of the inspection .
- Observed wall soiled with accumulated black debris at three comp sink area.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Rust build up.
- Critical - Working containers of food removed from original container not identified by common name.Oil,water in kitchen. Repeat Violation.
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5/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed debris accumulated on floor at the back line area.
- Observed dusty air conditioning vent covers.Kitchen area.
- Critical - Observed employee engage in food preparation,changed gloves but did not wash his hands. Corrected On Site.
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Observed residue build-up on nonfood-contact surface.Top of stove.
- Critical - Observed soil buildup inside ice bin.Servers' area. Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.Corn starch,panko in kitchen
- Critical - Working containers of food removed from original container not identified by common name.Water,oil in kitchen . Corrected On Site.
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10/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Observed an open beverage container next to clean utensils. Corrected On Site.
- Critical - Observed buildup of soiled material on dishwashing racks .
- Observed clean dishes stored inside a dirty container.
- Observed debris accumulated on kitchen floor throughout the establishment .
- Observed dusty air conditioning vent covers.Three comp sink area . Repeat Violation. Corrected On Site.
- Critical - Observed food storage containers with tofu stored on top of each other without any separation between the containers. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Inside eel sauce container.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Beef in reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter held less than four hours.
- Observed residue build-up on nonfood-contact surface.Stove and oven in cooks' line. Repeat Violation.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical - Working containers of food removed from original container not identified by common name.Salt in kitchen .
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3/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Sushi rice held less than four hours.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.Panko in storage area. Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table . Corrected On Site.
- Observed employee with no hair restraint.Servers' handling food.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed residue build-up on nonfood-contact surface.Stove area.
- Observed clean utensils stored in a dirty container . Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing.Veggies in handwashing sink.
- Ceiling not smooth and easily cleanable.Trays by outside in walk in cooler.
- Observed dusty conditioning vent covers.Kitchen area. Repeat Violation.
- Critical. Observed toxic item stored by beer in back line.WD 40 .
- Carbon dioxide/helium tanks not adequately secured.
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10/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed torn packages/bags of food exposing the contents to contamination.Sugar in storage area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Stock in walk in cooler.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.
- Observed employee with no hair restraint.Servers' . Repeat Violation.
- Food-contact surface not smooth and easily cleanable.Sushi mats.
- Observed old labels stuck to food containers after cleaning.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.0 ppm.Sanitize dishes at three comp sink.
- Observed single-service articles stored without protection from contamination.Platters and lids in servers' area.
- Critical. Vacuum breaker is not placed at correct location at the mop sink area.
- Critical. Observed handwash sink used for purposes other than handwashing.Employee filled water with jug.
- Wall not smooth and easily cleanable.Dish store room.
- Observed dusty air conditioning vent covers.Back line.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
- Critical. Circuit breaker box blocked and/or inaccessible. For reporting purposes only.Table
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4/9/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Sauces in walk in cooler.
- Critical. Working containers of food removed from original container not identified by common name.Water bottle,tempura flour in cooks' line.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Crab held more than four hours discarded by operator.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint.Servers' .
- Food-contact surface not smooth and easily cleanable.Sushi mats.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed residue build-up on nonfood-contact surface.Stove in kitchen.
- Observed clean equipment stored on oven door.Tongs.
- Critical. Circuit breaker inaccessible. For reporting purposes only.Table. Corrected On Site.
- Observed no child labor law poster.
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12/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/24/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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