- Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cake for employees on prep table on cook line. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Observed employee purse on top of bag of flour in dry storage area. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Observed employee bag and pursed on top of napkins in wait station area. **Warning**
- Basic - Equipment in poor repair. Door handle broken on Toaster oven at sushi station. **Warning**
- Basic - In-use ice scoop by sushi station placed near rim of garbage can. Advised operator. **Warning**
- Basic - In-use tongs stored on oven door handle. Observed 3 tongs on door handle. **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed bottle of gatorade in reach in cooler on cook line. **Warning**
- Basic - Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. Corrective action taken: advised operator. **Warning**
- Basic - Wall soiled with accumulated grease. On cook line. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. Through out kitchen and sushi bar. **Corrected On-Site** **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked shrimp and imitation crab salad 50f for 3 hours not in effective ice bath and in walk in cooler. Corrective action taken: operator discarded **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. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprouts 50f, lettuce 50f in an ineffective ice bath at sushi station. Corrective action taken: operator placed items on time plan. **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Observed raw fish next to unwarpped ice cream. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Linen and bowl. **Corrected On-Site** **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. At front counter in dining room **Warning**
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11/07/2014 | Routine - Food | Warning Issued |
- Basic - Cloth used as a food-contact surface. / covered sushi rice inside rice warmer at sushi bar
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / on cutting board of cook line reach in cooler **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. /. Hat on top of cook line reach in cooler
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. /. Purses at wait station
- Basic - Employee with no hair restraint while handling clean dishes
- Basic - Equipment in poor repair. /. Damaged small reach in cooler door at sushi bar, (at bottom of the door)
- Basic - Floor area(s) covered with standing water. /. By mop sink area
- Basic - Floor soiled/has accumulation of debris. / through out kitchen
- Basic - Food stored on floor. / food bucket, at hallway by office desk
- Basic - Leaking pipe at plumbing fixture. / at cook line hand wash sink faucet
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / (1) in cook line reach in cooler . (2) at reach in coolers at sushi bar
- Basic - No handwashing sign provided at a hand sink used by food employees. /. At cook line
- Basic - Soil residue build-up on nonfood-contact surface. / exterior of bulk rice bucket, on work table at cook line
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. / in walk in cooler
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth sanitizing solution stored on the floor. /. At sushi bar
- Basic - Working containers of food removed from original container not identified by common name. / bulk flour bucket at cook line
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Toxic substance/chemical stored by or with single-service items. /. Bottle of hand soap next to gloves, deli paper, on shelf by office dek
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. / at cook line
- 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. / at dish room
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. / at sushi bar
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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5/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. CHECK ALL
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. OPEN PACKAGE OF RAW BACON OVER PREPARED SALADS IN WALK IN COOLER **Repeat Violation**
- High Priority - Raw animal foods not properly separated from each other in holding unit. MAKE TABLE TOP...RAW SHELL EGGS AND POOLED EGGS BEHIND RAW SHRIMP HORIZONTALLY
- Intermediate - Cutting board(s) stained. CHECK ALL
- Intermediate - Hot water not provided/shut off at employee handwash sink. HALLWAY HANDWASH SINK
- Intermediate - No soap provided at handwash sink. SUSHI HANDWASH SINK **Corrected On-Site**
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12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/13/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- High Priority - Live flies in kitchen. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Black mold like substance in the interior of ice machine. **Warning**
- Intermediate - Food manager certification expired. One manager expired. **Warning** Manager, Takeshi Sakurada; Food Manager Certificate expired. Issued 3/18/2008, expired 3/18/2013
- Intermediate - Spray bottle containing toxic substance not labeled. Windex in wait station. **Warning**
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8/12/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Bowl inside of flour and rice under prep table. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. Small toast-r-oven in sushi bar area. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Soy sauce in cooks area. Soy sauce in cooks area **Warning** **Repeat Violation**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Next to HWS. **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Hot dogs, bologna stored with food sold to the public **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Food-contact surface not smooth and easily cleanable. Large wooden rice bowl. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Green tea powder in bar area not labeled and not in original container. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over butter in RIC in the cook area. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Black mold like substance in the interior of ice machine. **Warning**
- Intermediate - Food manager certification expired. One manager expired. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bowl and whip inside cook line HWS. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In bar area. **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**
- Intermediate - Spray bottle containing toxic substance not labeled. Windex in wait station. **Warning**
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4/22/2013 | Routine - Food | Warning Issued |
- Critical - Displayed food not properly protected from contamination. DIRTY TOWELS STORED OVER RICE BIN
- Observed build-up of dust on nonfood-contact surface. ICE MACHINE
- Observed build-up of dust or GREASE on nonfood-contact surface. HOODS
- Observed build-up of food debris, on nonfood-contact surface. WALL ABOVE 3 COMPARTMENT SINK AREA
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean linens stored in improper location. DIRTY TOWELS IN BIN STORED OVER RICE BIN
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. TOUCH SALADS WITH BARE HANDS Corrected On Site.
- Critical - Observed food stored on floor. SOY SAUCE
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. EGGS NEXT TO SALAD IN WIC
- Critical - Observed packaged food not labeled as specified by law. OILS,MAYO, MUSTARD ,and SAUCES.
- Observed single-service articles stored without protection from contamination. portion cups Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. SANITIZER STORED NEXT TO CLEAN UTENSILS
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Working containers of food removed from original container not identified by common name. GREEN TEA IN FRONT AREA.
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8/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner - linen/cloth usef to wrap raw beef - reach in cooler at cookline; black linens used to cover rice at sushi bar.
- Equipment or utensils not designed or constructed in a durable manner - non handled scoop in rice and flour containers.
- Critical - Hand wash sink lacking proper hand drying provisions - cookline and wait station. 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. No proof of training for dishwasher.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - before putting gloves on. Corrected On Site.
- Critical - Observed employee using wet wiping cloth to dry hands after hand washing. Corrected On Site - hands rewashed.
- Critical - Observed handwash sink used for purposes other than handwashing - soiled food container observed in handsink by cookline. This sink also used for rinsing cooking utensils.
- Observed hole in wall - back office area - opposite chest freezers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - tofu 45F in make table [cooled to 41F in reach in cooler]; sprouts 45F on ice at sushi bar; raw salmon and cooked shrimp 46-47F and raw tuna 48F cooled to 43F] at sushi bar - less than 1 hour. Three of 15 sushi bar food products not within temperature [1 of 3 out of temperature was cooled to correct temperature] - all prodducts out of temperature less than 4 hours.
- Critical - Observed potentially hazardous food thawed at room temperature - tray of raw fish. Corrected On Site - transferred to walk in cooler.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing - 3 compartment sink at sushi bar.
- Wet wiping cloth not stored in sanitizing solution between uses - cookline.
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4/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed. /
- Critical - No conspicuously located thermometer in holding unit. / reach in cooler / sushi bar / Corrected On Site.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / kitchen
- Critical - Observed buildup of slime in the interior of ice machine. / wait station.
- Observed employee with no hair restraint. / cook / kitchen.
- Observed gaskets with slimy/mold-like build-up. / walk in cooler.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. / sushi bar
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. / chlorine over 200ppm / sanitizing bucket / kitchen.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. / chlorine over 200ppm / sanitizing bucket / sushi bar.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. / cook
- Critical - warewashing chlorine sanitizer not at proper minimum strength. / sushi bar
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12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Non-food contact surfaces clean
- Single service items properly stored, handled, dispensed
- Critical - Toxic items properly stored
- Cross-contamination, equipment, personnel, storage
- Floors properly constructed, clean, drained, coved
- Floors properly constructed, clean, drained, coved
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Original container: properly labeled, date marking
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2/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature. fish back kitchen. Corrected On Site.
- Critical. Food not stored in a dry location that is not exposed to splash. tempura veggies close to hand sink cookline, sushi veggies by handsink sushi bar.
- Critical. Observed food stored on floor. sushi rice on container. Repeat Violation.
- Critical. Observed food contaminated by unsanitized equipment. rope tied to ice scoop touching icer inside machine.
- Critical. Raw animal food not properly separated from ready-to-eat food. raw beef stored with radish root and salmon. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop.
- Critical. Observed establishment utilizing time as a public health control without having written procedures. sushi rice
- Critical. Observed employee handling soiled wiping cloth then touching sushi without washing hands.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, without washing hands. Dishwasher touvh dirty dishes then touch clean without washing hands.
- Observed employee with no hair restraint. servers scooping rice and miso soup. Repeat Violation.
- Food-contact surface not smooth and easily cleanable. bamboo rollers. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline and sushi bar. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. to rinse wiping cloth at sushi bar. Repeat Violation.
- Critical. Observed toxic item stored by utensils. bottle of sanitizer stored by bowls.
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12/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- 12a-03-1 Employees washed hands in sink other than a handsink.
- 21-12-1 Wet wiping cloths were not stored in sanitizer solution in between uses.
- 31-12-1 The handsink was used for other purposes.
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8/31/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. sushi rice 87 degrees. Operator has ph meter to test the rice to determine potentially hazardous. Operator has no distilled water to check accuracy of meter. Repeat Violation.
- Critical. Violation: 12A-03-1 Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. cook washed hands in prep sink.
- Critical. Violation: 20A-04-1 Equipment food-contact surfaces and utensils not sanitized. empliyees washing dishes in hand sink by dishmachine and prep sink.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. multiple in sushi area, cookline area.
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. cookline and sushi prep area, rinsing dishes, knives, wiping clothes., etc.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. cookline, sushi bar hand sinks.
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. cookline hand sink, sushi bar hand sinks.
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5/7/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked shrimp, egg walkin cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tempura batter out of protection if cooler, california rolls stored out at room temp frontline .
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sushi rice 87 degrees. Operator has ph meter to test the rice to determine potentially hazardous. Operator has no distilled water to check accuracy of meter. Repeat Violation.
- Critical. Observed food stored on floor. sushi rice on floor. Repeat Violation.
- Critical. Raw animal food not properly separated from ready-to-eat food. raw beef touching produce walkin cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed cook handle cucumber with bare hands. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. cook washed hands in prep sink.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. cook/dishwawher wearing watch.
- Critical. Observed employee eating in a food preparation area.
- Observed employee with no hair restraint. all cooks/chefs
- Food-contact surface not smooth and easily cleanable. operator using bamboo sushi rollers wrapped in plastic wrap.
- Observed nonfood-grade containers used for food storage. black plastic bag used in walkin cooler. Repeat Violation.
- Critical. No three-compartment sink provided. employees performing manual warewashing in prep sink and hand sink.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical. Equipment food-contact surfaces and utensils not sanitized. empliyees washing dishes in hand sink by dishmachine and prep sink.
- Wet wiping cloth not stored in sanitizing solution between uses. multiple in sushi area, cookline area.
- Critical. Observed handwash sink used for purposes other than handwashing. cookline and sushi prep area, rinsing dishes, knives, wiping clothes., etc.
- Critical. No handwashing sign provided at a handsink used by food employees. cookline, sushi bar hand sinks.
- Critical. Hand wash sink lacking proper hand drying provisions. sushi bar hand sinks.
- Critical. Handwashing cleanser lacking at handwashing lavatory. cookline hand sink, sushi bar hand sinks.
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1/20/2010 | Routine - Food | Warning Issued |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. [flounder received fresh and served raw as sushi] Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. [flour container in dry storage ] Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. [sushi rice 97 F, operator uses PH meter to measure PH level, reading was 5.0, less than 4 hours, operator added more vinegar to achieve a PH level of 4.0.] Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. [coolers at sushi bar / kitchen ] Repeat Violation.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. [tray of raw eggs over ready-to-eat foid, in sushi bar cooler] Repeat Violation.
- Critical. Observed food stored on floor. [bag og bread crumb, in dry storage ] Corrected On Site.
- Critical. Observed cloth gloves contacting ready-to-eat food. [cloth napkin covering sushi rice in rice cooker] Corrected On Site. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. [by rice cooker] Repeat Violation.
- Critical. Observed an open beverage container on chest freezer in dry storage Corrected On Site. Repeat Violation.
- Observed nonfood-grade containers used for food storage. Repeat Violation.
- Critical. No quaternary chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical. Observed soil buildup inside ice bin/machine .
- Observed residue build-up on exterior of bulk food containers [ in dry storage ].
- Observed residue / debris accumulated on kitchen/sushi bar floor.
- No Heimlich maneuver sign posted.
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9/8/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/8/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/22/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 10/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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