- Basic - Bowl or other container with no handle used to dispense food. Bowl used in sugar container, corrected manager removed.
- Basic - Build-up of grease on nonfood-contact surface. In between cookline units.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Numerous items beef, fish in reach in freezer, walk in cooler.
- Basic - In-use tongs stored on oven door handle. On cookline.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle of spoon touching bread crumbs in container.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In sushi case, corrected manager placed one in unit. **Corrected On-Site**
- Basic - Outer openings not protected with self-closing doors. Screen door and outer door not self closing.
- Basic - Plumbing system in disrepair. Hand wash sink by prep area when turned on unable to turn off. Employee had to spend several minutes turning off.
- Basic - Soiled reach-in cooler gaskets. On prep line.
- 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. Dish machine chlorine reading 0 to 10 ppm. Checked level with three different cycles.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Bags of beef over fish. Corrected manager moved. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At front sink. **Repeat Violation**
- Intermediate - Ice chute on drink machine soiled/build up of mold-like substance/slime. In service area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Numerous fish and meat prepped in containers not dated. **Repeat Violation**
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10/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide tanks not adequately secured. 7, under dish machine. **Repeat Violation**
- Basic - Clean equipment stored on floor. Cooking tray, near reach in freezer in back of kitchen.
- Basic - Paper towel used as liner for food container. Wrapping fish for sushi, reach in cooler in sushi bar and reach in freezer in sushi bar and kitchen.
- Basic - Uncovered food stored near sink exposed to splash. Prepping sushi rolls, cutting board sits over the hand was sink, right one in sushi bar. Discussed with manager the need for a smaller cutting board and a splash guard to protect the food from splash. Also, two buckets of soy sauce under drain board of dish machine.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook put on gloves to work with food in kitchen and did not wash hands first. Discussed hand washing with manager. **Repeat Violation**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Fish for sushi in reach in freezer in kitchen, and chest freezer in sushi bar. Also, in reach in cooler in sushi bar.
- Intermediate - Handwash sink used for purposes other than handwashing. Food preparation in sushi bar.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Right hand wash sink in sushi bar. This was turned on underneath. Also, no hot water in hand wash sink in cook line. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar. **Corrected On-Site** **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For was provided. **Repeat Violation**
- 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. 3 out of six expired on 10/2013
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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Tempura batter flour, rice. **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured. By dish machine.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Bowls, with fried sushi rolls. Sushi bar. **Repeat Violation**
- Basic - Outer openings not protected with self-closing doors. Back door, broken self-closure system. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Whole fish.
- Basic - Reach-in cooler gasket torn/in disrepair. Make table.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. By make table.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 69°, sitting next to cook line. Discussed with manager Time as Public Health Control. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer _ all products not commercially packaged. Container of raw chicken over boxes of scallops.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Container of raw beef over containers of scallops and shrimp. Make table.
- Intermediate - Employee used handwash sink as a dump sink. Sushi bar.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Next to make table.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. One provided.
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9/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Rice container. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood bowls are also chipped.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Outer openings not protected with self-closing doors. Rear kitchen door. **Repeat Violation**
- Basic - Reuse of single-service articles. Chili sauce containers reused for oil and soy sauce on cook line.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noodles at 48?F, butter at 48?F both sitting on top of cold well inside make table at cook lie, corrective action moved inside cold wells.
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer y not all products commercially packaged. Frozen block of shrimp with no container on top of wrapped ice cream balls. Reversed storage and put shrimp in container. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by container. **Corrected On-Site**
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Hot water container for hot tea next to handwash sink at server area in kitchen, dispenser exposed to splash from handwash sink. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. At sushi bar across from kitchen doors, corrective action soap added.
- Critical - Identity of food or food product misrepresented. Escolar on invoice bring represented as white tuna on menu. Operator indicated that new menus being printed in 2 weeks will reflect this change. Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before gloves when prepping food.
- Critical - Observed food/ice received from unapproved source. Whole raw duck, dried minnows in 2 door glass reach in cooler, employee stated it was personal food and could not provide a receipt or invoice.
- Critical - Observed handwash sink used for purposes other than handwashing. Observed dumping bucket.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw seafood at sushi bar over ready to eat items andd sauces, corrective action reversed storage.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Open packages of raw chicken over open packages of raw seafood in upright reach in freezer.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw beef in reach in cooler cook line, corrective action reversed storage.
- Critical - Outer openings not protected with self-closing doors. Rear kitchen door. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Steak and cooked cauliflower on shelf next to flat top at 110-113F. Employee stated the food was for them to eat.
- Critical - Stop Sale issued due to adulteration of food product.
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10/1/2012 | Complaint Full | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Near back reach in freezer.
- Critical - Cold water not provided/shut off at employee handwash sink. Handwash sink next to 3 compartment sink. Corrected On Site. Cold water turned on at valve.
- Critical - Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only. Corrected On Site.
- Critical - Equipment food-contact surfaces and utensils not sanitized. Fry pan rinsed only.
- Equipment or utensils not designed or constructed in a durable manner. Souflee cup in seasoning containers and non handle containers used in various buckets of sauces throughout establishment.
- Critical - Food not properly protected from contamination. Salad bowls and soup bowls with food in them stacked on top of each other.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Hot tea container stored next to handwash sink in kitchen exposed to splash.
- Critical - Hotel and Restaurant license not properly displayed. Corrected On Site. License removed from mailing envelope and displayed.
- Critical - Identity of food or food product misrepresented. Escolar on invoice being represented on the menu as white tuna.
- Critical - No conspicuously located thermometer in holding unit. Sushi bar top unit.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee improperly washing hands. Washed hands with gloves on. Corrected On Site. Washed again without gloves on.
- Critical - Observed employee wash hands with no soap. Corrected On Site. Washed hands again with soap.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood bowl and paddle used for rice.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. For sushi rice. Corrected On Site. Completed form during inspection.
- Critical - Observed food being cooled by nonapproved method. Tempura batter in large deep container temp at 12:20 80F. Corrective action-ice bath temp at 1:05 55-60F.
- Critical - Observed handwash sink used for purposes other than handwashing. Sushi bar-spoon and containers in sink. Kitchen-filling pot with water.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Sushi bar-tray in reach in cooler with raw fish and ready to eat. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Scoops for rice next to soup warmer. Corrective action-water dumped out.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp 50F, cornstarch 55, pasta 61F in prep cooler in kitchen, corrective action items iced down or discarded.
- Critical - Observed potentially hazardous food thawed in standing water. Shrimp in 3 compartment sink. Corrective action-moved to walk in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. Sushi bar-raw fish over ready to eat. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Opened packages of raw beef and chicken over raw seafood.
- Critical - Observed sushi on menu not indicating which sushi/item is raw. Repeat Violation.
- Critical - Outer openings not protected with self-closing doors. Back door. Repeat Violation.
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7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Sushi rice container, other storage container dried with cloth instead of being air dried before use.
- Critical - Food-contact surfaces not cleaned after being contaminationed. Spatula used to handle raw beef scrubbed with pad and rinsed, then put on flat top grill to be used again. Corrected On Site. Put spatula back into sink, washed, rinsed, and sanitized.
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs on oven handle.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unsealed wood being used to put bowls, other items on. Area is used like a batter station.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook touched green onions to put into dish currently being made without gloves on. Other contaminated onions having been touched are left in reach in cooler for prolonged, undetermined period of time before being needed to add into another dish. Corrected On Site. Discussed proper procedure with manager/cook, discarded green onions.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. One of the sushi chefs changes gloves constantly, but does not wash hands in between before rolling/cutting sushi. Corrected On Site. Discussed proper procedure with manager/chef.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shrimp stored over soy sauce bottles in make table reach in cooler at cookline.
- Critical - Observed sushi on menu not indicating which sushi/item is raw.
- Critical - Outer openings not protected with self-closing doors. Rear exit door self closer broken. Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook put on glove, cracked an egg, then grabbed onions out of container in reach in cooler. Sushi chef constantly wipes gloved hands on same dry cloth between making new rolls without changing gloves. Corrected On Site. Discussed proper procedure with manager/cook/sushi chef, discarded onions.
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4/30/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/4/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Carbon dioxide/helium tanks not adequately secured. Near back door.
- Critical - Equipment food-contact surfaces and utensils not sanitized. Cook washed and rinsed cutting boards, did not sanitize. Corrected On Site. Operator setup triple sink, sanitized cutting board.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Soiled cardboard used as shelving, under flat top grill, clean pans stored on top; unsealed wood used as lid on top of fryer with bowls on top.
- Critical - Observed employees drink stored with restaurant food. Energy drink in walk in cooler. Corrected On Site. Discarded.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Sushi chef washing hands in triple sink. Corrected On Site. Operator discussed proper procedure with chef.
- Critical - Observed food stored on floor. Jugs of cooking oil, next to fryers. Repeat Violation.
- Critical - Observed potentially hazardous food thawed at room temperature. Fish in bowl by walk in cooler. Corrected On Site. Still frozen, placed in walk in cooler.
- Critical - Outer openings not protected with self-closing doors. Rear exit door.
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1/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. Raw seafood over cut vegetables in walk in cooler. Repeat Violation. 9-28-11: At callback observed raw chicken stored over cut vegetables in walk in cooler.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops on cookline. Corrected On Site. Taken out, cleaned, put in dry containers. 9-28-11: At callback observed rice scoops stored in 73 degrees F standing water.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Multiple. Corrected On Site. Put in sanitizer bucket. 9-28-11: At callback observed multiple wet wiping cloths stored on prep tables.
- Violation: 24-08-1 Equipment and utensils not properly air-dried. Wet nesting of containers over triple sink. 9-28-11: At callback observed multiple containers wet nesting over triple sink.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. Storing multiple items, next to triple sink. Corrected On Site. Removed items. 9-28-11: At callback observed utensils stored in multiple hand sinks.
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9/28/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Equipment and utensils not properly air-dried. Wet nesting of containers over triple sink.
- Floors not maintained smooth and durable. Cardboard as floor in walk in cooler.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cloth under cutting board on cookline, clean utensils on soiled cardboard over cookline.
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Make table reach in cooler.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Next to clean dishes over make table. Corrected On Site. Discarded.
- Observed attached equipment soiled with accumulated dust. AC unit fan covers in walk in cooler.
- Observed cutting board grooved/pitted and no longer cleanable. Multiple.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Server washed hands in triple sink. Corrected On Site. Discussed proper procedure with manager.
- Critical - Observed food offered in a way that misleads/misinforms the consumer. Some items on menu use real crab whereas other items on menu use fake krab per manager. Establishment advised to mark all fake krab items with a "k" on menu to properly inform consumer.
- Critical - Observed food stored on floor. Bucket of sugar in back room. Corrected On Site. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Storing multiple items, next to triple sink. Corrected On Site. Removed items.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw shell eggs behind cut mushrooms, carrots in make table reach in cooler. Corrected On Site. Reversed storage practices.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops on cookline. Corrected On Site. Taken out, cleaned, put in dry containers.
- Critical - Observed interior of microwave soiled. Next to steam table on cookline.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw seafood over cut vegetables in walk in cooler. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Multiple. Corrected On Site. Put in sanitizer bucket.
- Critical - Working containers of food removed from original container not identified by common name. Buckets of bulk spices, in back storage. Corrected On Site. Labeled, salt, sugar. Repeat Violation.
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7/25/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Observed food stored on floor./ 5 gallon bucket container of foods. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi rice 90 degf. room temperature/ no time in lieu of temperature. Corrected On Site. owner started time in lieu for sushi rice.
- Critical - Observed raw animal food stored over ready-to-eat food. fresh eggs above RTE foods/vegetables. walk in cooler.
- Critical - Observed uncovered food in holding unit/dry storage area./ bowl of salad stacked on top of each other.
- Critical - Unlabeled toxic container does not bear the manufacturer's label./ sanitizer.
- Critical - Working containers of food removed from original container not identified by common name./ flour. Corrected On Site.
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3/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No Heimlich maneuver sign posted.
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8/5/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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