- Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. ABOVE 3 COMP SINK.
- High Priority - Container of medicine improperly stored. ON TOP OF MICROWAVE.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- 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. CUTTING VEGETABLES FOR SUSHI.
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. SUSHI RICE @ 100°. NO TIME IN LIEU OF DOCUMENTATION PROVIDED.
- 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. See stop sale. **Admin Complaint** **Repeat Violation**
- 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. **Admin Complaint** **Repeat Violation**
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. WHEN HAND WASHING IS REQUIRED; WHEN WEARING GLOVES IS REQUIRED
- Intermediate - Handwash sink missing in food preparation room or area. REAR KITCHEN.
- Intermediate - Handwash sink used for purposes other than handwashing. ONLY HAND SINK IN ESTABLISHMENT USED FOR FOOD PREP.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. SUSHI RICE. **Admin Complaint** **Repeat Violation**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. SALMON AND OTHER SUSHI FISH.
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08/28/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Wall soiled with accumulated grease. ABOVE FRYER IN REAR KITCHEN.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. OPERATOR RETURNED TO FRONT LINE FROM REAR KITCHEN AFTER HANDLING UNCLEAN UTENSI, PUT ON GLOVES WITHOUT WASHING HANDS.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. SALMON, NO "FEED LETTER" PROVIDED UPON REQUEST. **Admin Complaint** **Repeat Violation**
- 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. SUSHI RICE.
- 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. **Admin Complaint** **Repeat Violation**
- Intermediate - Handwash sink missing in food preparation room or area. REAR KITCHEN.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. FRONT COUNTER.
- 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 - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. KRAB, SALMON, SNAPPER, OTHER SUSHI FISH.. **Admin Complaint** **Repeat Violation**
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. FRYER LOCATED ON SHELF IN REAR KITCHEN.
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6/16/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Wall soiled with accumulated grease. ABOVE FRYER IN REAR KITCHEN.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. OPERATOR RETURNED TO FRONT LINE FROM REAR KITCHEN AFTER HANDLING UNCLEAN UTENSI, PUT ON GLOVES WITHOUT WASHING HANDS.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. SALMON, NO "FEED LETTER" PROVIDED UPON REQUEST. **Admin Complaint** **Repeat Violation**
- 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. SUSHI RICE.
- 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. **Admin Complaint** **Repeat Violation**
- Intermediate - Handwash sink missing in food preparation room or area. REAR KITCHEN.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. FRONT COUNTER.
- 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. **Admin Complaint** **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.
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. KRAB, SALMON, SNAPPER, OTHER SUSHI FISH.. **Admin Complaint** **Repeat Violation**
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. FRYER LOCATED ON SHELF IN REAR KITCHEN.
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1/16/2014 | Routine - Food | Administrative complaint recommended |
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. SALMON. **Warning**. AT CALL BACK: NO "FEED LETTER" AVAILABLE UPON REQUEST.
- 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. **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. **Warning**. AT CALL BACK: NOT PROVIDED.
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous(time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. ITEMS FOR SUSHI. **Warning**. AT CALL BACK: SALMON, SNAPPER, KRAB STICKS, OTHER SUSHI FISH.
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1/16/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. SALMON. **Warning**
- 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. **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. **Warning**
- Intermediate - No soap provided at handwash sink. FRONT COUNTER. **Warning**
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous(time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. ITEMS FOR SUSHI. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
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10/7/2013 | Routine - Food | Warning Issued |
- 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.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food stored in dry storage area not covered. Rice
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Utensils in poor condition.
- High Priority - Container of medicine improperly stored. One A day stored on counter next to utensils
- High Priority - Food with mold-like growth. See stop sale. Lychee in reach in cooler
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed 2 invoice show the parasite, and 1 didn't .
- High Priority - Nonfood-grade containers used for food storage y direct contact with food.paper towel
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cook sea foods
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2/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. rice in storage
- Observed single-service items stored on floor. napkins in passage way leading to restrooms
- Critical - Observed uncovered food in holding unit/dry storage area. uncook rice in storage
- Critical - Thermometers not calibrated according to manufacturer's specifications. in sushi unit
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed personal care item stored with food. employee meal in reach in cooler
- Observed single-service items stored on floor. napkins , lids in passage way leading to restrooms
- Critical - Observed uncovered food in holding unit/dry storage area. seafood in reach in cooler Corrected On Site.
- Wet mop not hung to dry.
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6/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. spoon in containor with chopped carrots Corrected On Site.
- Critical - Observed food stored on floor, rice in kitchen
- Critical - Observed food stored on floor; produced in kitchen
- Critical - Observed handwash sink used for purposes other than handwashing. storing utensil Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. knifes in 3 compartment sink
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.cooler throughout
- Critical - Observed soiled reach-in cooler gaskets. in storage area;
- Critical - Observed uncovered food in holding unit/dry storage area. rice in storage srea
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1/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Soup laddle stored in a soiled container.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on gloves. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed hand wash sink used for purpose other than washing hands. Used for takeout container storage behind the front counter. 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. Raw rice. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. Shrimp
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice. Corrected On Site.
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10/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Food-contact surfaces not cleaned between working with raw foods and ready-to-eat foods knife used to cut sushi roll taken from sink and rinsed. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times blocked by containers in sink. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. coffee/tea on prep table Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface shelving under microwave.
- Critical - Observed soiled reach-in cooler bottom shelve.
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1/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/1/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days. salmon fresh need a feed letter
- Critical. Observed raw animal food stored over ready-to-eat food. reachin cooler
- Critical. Observed interior of microwave soiled.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface shelving where microwave is bottom shelf.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Observed food debris accumulated on kitchen floor.under shelving and reach in freezer
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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7/20/2010 | Routine - Food | Warning Issued |
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface on avocados. Corrected On Site.
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Observed employees food in a food preparation or other restricted area. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits pans on shelving in rear of kitchen.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
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7/29/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
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7/23/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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