- Basic - Food contaminated by unsanitized equipment. Bowls of prepped miso soup are stacked directly on top of each other with the bowls touching the exposed tofu in upright Daewoo refrigeration. **Warning**
- Basic - Leaking pipe at plumbing fixture. Kitchen hand sink **Warning**
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Upright freezer **Warning**
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Multiple places in kitchen where old material has been removed in preparation for re-surfacing. **Warning**
- Basic - Working containers of food removed from original container not identified by common name.5 gallon reusable buckets of panko , flour, and centra under kitchen hand sink. **Corrected On-Site** **Warning**
- 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. Kitchen chef cutting washed lettuce while using bare hands. CORRECTIVE ACITON TAKEN: chef was educated about wearing gloves while touching ready to eat foods. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice at sushi bar cooked last night and left in rice warmer overnight. 86° at time of inspection for more than 4 hours. SEE STOP SALE. **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken stored over raw beef and raw beef over raw seafood in upright freezer outside of their original packaging. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mold like residue from ice chute area of large ice machine contaminating ice used for drinks. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. SEE STOP SALE. **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. **Corrected On-Site** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen hand sink near glass double door cooler **Corrected On-Site** **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Kitchen employee prepping salads. **Warning**
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10/21/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Buildup of food debris/soil residue on equipment door handles. Reach n cooler.
- Basic - Food debris/dust/soil residue on dry storage shelves. Under cabinet by ice tea area.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
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4/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Counter by sushi bar
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **Corrected On-Site**
- 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.
- 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.
- High Priority - Raw animal food stored over ready-to-eat food. In reach in cooler
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Ice bin
- Intermediate - Handwash sink used for purposes other than handwashing. **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. Rice
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12/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ripped/worn tin foil used as food-contact shelf cover.cookline
- Basic - Wall soiled with accumulated food debris.kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.tempura batter/cookline **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.kitchen
- Intermediate - Handwash sink used for purposes other than handwashing.kitchen **Corrected On-Site**
- Marked exit/path to marked exit blocked. For reporting purposes only.backdoor **Corrected On-Site**
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1/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing.kitchen Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature.shrimps /chicken /cookline Corrected On Site.
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7/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served.batter mixture
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.chicken /beef/reach in freezer
- Observed single-service items stored on floor.foam cups/kitchen
- Wet wiping cloth not stored in sanitizing solution between uses.frontline
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3/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. OWNER STATES LEAKING PIPE MUST GET FIX
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. WATER HEATER
- Observed equipment in poor repair. FAUCET HANDEL FROM HWS FRONT COUNTER SUSHI BAR
- Observed grease accumulated under cooking equipment.
- Observed hole in wall. BY COOK LINE
- Observed knife block in use to store knives.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.
- Observed unnecessary items on the premise. AROUND WATER HEATER
- Plumbing system in disrepair. THREE COMPARTMENT SINK FAUCET LEAKING FROM PIPE
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11/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 50 ppm Repeat Violation. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed employee with no hair restraint.
- Observed improper storage of maintenance tools that interferes with cleaning.
- Critical - Observed potentially hazardous food thawed at room temperature. fish
- Critical - Observed potentially hazardous food thawed at room temperature. shrimps
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed in standing water. shrimps in vegetable sink
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable. over the three compartment sink with fish on it
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 50 ppm
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets. cookline
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9/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Critical. Violation: 08A-05-1 vegetables not washed prior to preparation.
- Critical. Violation: 12A-12-1 Observed employee switch from working with dishmachine to ready-to-eat food without washing hands.
- Critical. Violation: 12A-22-1 Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. (cook)
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. kitchen
- Critical. Violation: 53B-08-1 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 (cook)
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5/24/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. vegetables not washed prior to preparation.
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical. Observed employee switch from working with dishmachine to ready-to-eat food without washing hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. (cook)
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Obseved hood filters need cleaning.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets. on cookline
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Handwashing cleanser lacking at handwashing lavatory. kitchen
- 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 (cook)
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3/8/2010 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in holding unit. 2 cooling unit no thermometer
- Critical. Observed raw animal food stored over ready-to-eat food. shell eggs over cut vegetables reach-in cooler 3
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. in rice
- Hood filters need cleaning. For reporting purposes only.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue. reach-in 2
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed wall soiled with accumulated dust. kitchen
- Observed ceiling in disrepair. water damage ceiling tiles.
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9/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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