- Basic - Dry rice spilled onto shelves and floor of dry storage room.
- Basic - Old labels stuck to food containers dating 2012 on items recently prepped and stored in reach in cooler. **Corrected On-Site**
- Basic - Soil residue build-up on interior of reach in cooler doors. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. (Stored in bucket by office.)
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale. 1 dented can of asparagus.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (50°F half and half partial carton)
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. (Spray bottle on lower cook line shelf by vinegar and cooking wine bottles.) **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. (50°F half and half partial carton)
- High Priority - Vacuum breaker missing at hose bibb. (Mop sink. Faucet vacuum breaker is broken with pipe installed to close vent.)
- Intermediate - Cutting board (both sides) stained/soiled at cook line.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. (Wait station near dining room) **Corrected On-Site**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. (Glass door cooler at wait station ambient air 50°F )
- Intermediate - Spray bottle containing toxic substance not labeled. (Glass cleaner) **Corrected On-Site**
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09/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. (Flies/gnats) **Corrected On-Site**
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. (Boxes under shelving in walk in freezer.)
- Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. (Removed above right side of cook line over wok. Filters to be cleaned and replaced at noon today.)
- Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair. (Ice scoop cracked) **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. **Corrected On-Site**
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Milk, half and half, condensed milk 45°F - 48°F in glass door cooler) (corrective action taken to relocate milks from back of cooler and discard milks from front if cooler that were 48°F )
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. (Reads 40°F at glass door of beverage cooler where ambient air is 46°F )
- Intermediate - Encrusted material on can opener blade. (Can opener removed from service)
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. (Assisted operator in completion of form for bean sprouts) **Corrected On-Site** **Repeat Violation**
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4/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. (Bowls used as scoops in large white, covered bins of grains) **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ice scoop handle in contact with ice. (Wait station) **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. (In white perforated containers near wait station.)
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Dented/rusted cans present. See stop sale. (Can mushroom on shelf over prep line. Can is scheduled for return to supplier)
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Cook relocated to reach in cooler.
- High Priority - Medicine stored in refrigerator/cooler with food. (Pepto Bismol in large cooler at wait station next to portioned greens)
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items.
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged.
- 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. (Chest freezer and walk in freezer. Raw chicken over raw seafood and beef.)
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. (Raw chicken and raw seafood, portioned in separate plastic bags, stored in same container.) **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head with clean bowl mounted on unit.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. (How to calibrate probe thermometer). Educated certified food manager and cook on procedure with ice bath.)
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. (Calibrated one of two thermometers. Proper tool for other thermometer nit available.) **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. (Wait station) **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.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. (Cooked noodles, cooked meat in walk in coolers.)
- Intermediate - Spray bottle containing toxic substance not labeled while hanging at stove.
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. (Inside bulk food containers) **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.(kitchen reachin coolers) **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. (Chest freezer) **Warning**
- High Priority - Vacuum breaker missing at hose bibb.(long spray hose near Dishmachine ) **Warning**
- 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. (Milk) **Warning**
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4/2/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. (Inside bulk food containers) **Warning**
- Basic - Building components, attachments or fixtures in poor repair. Rear screen door **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Clean utensils or equipment stored in a bathroom, locker room or mechanical room. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.(kitchen reachin coolers) **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. (Chest freezer) **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Storage shelf in kitchen **Warning**
- High Priority - Nonfood-grade hose conveying potable water. (Cookline) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk/ Wait staff Upright cooler(49?) **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.(Shell eggs over produce) **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at hose bibb.(long spray hose near Dishmachine ) **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface.(Kitchen prep tables/ between tables on cookline) **Warning**
- 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. (Milk) **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site** **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. 02/28/2013 **Warning**
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1/28/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cornstarch and water, batter and sprouts at 78-88 degrees on cooks line. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Eggs stored over vegetable in walk in. Corrected On Site.
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03D-01-1 Observed food being cooled by nonapproved method. Corrected On Site.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in waitress station cooler.
- Critical - Violation: 08A-28-1 Observed frozen food stored on walk in freezer floor.
- Critical - Violation: 09-05-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. ( Styrofoam bowl found in outside storeroom flour container )
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning.
- Violation: 23-03-1 Observed build-up of grease on hood filters above wok line.
- Critical - Violation: 41A-07-1 Observed container of medicine improperly stored next to grill line cooler.
- Critical - Violation: 41A-08-1 Observed glass cleaner stored by utensils in waitress station.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured in waitress station.
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5/10/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured in waitress station.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Kitchen hand wash sink lacking proper hand drying provisions.
- Critical - No chlorine provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in waitress station cooler.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed boxes of napkins stored on dining room floor.
- Observed build-up of grease on hood filters above wok line.
- Critical - Observed cloth used as a food-contact surface. (Covering vegetables with cloth)
- Critical - Observed container of medicine improperly stored next to grill line cooler.
- Critical - Observed food being cooled by nonapproved method. Corrected On Site.
- Critical - Observed frozen food stored on walk in freezer floor.
- Critical - Observed glass cleaner stored by utensils in waitress station.
- Observed grease accumulated on kitchen floor.
- 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. ( Styrofoam bowl found in outside storeroom flour container )
- Critical - Observed interior of reach-in freezer soiled with accumulation of food/ice residue.
- Critical - Observed interiors of all reach-in coolers soiled with accumulation of food residue.
- Observed kitchen walls soiled with accumulated food debris.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.( Milk not marked with opening date )
- Observed ripped/worn tin foil used as wok line equipment cover.
- Critical - Observed soil residue in storage containers and handles.
- Critical - Observed unlabeled glass cleaner spray bottle in waitress station
- Observed wall soiled with accumulated grease behind wok line.
- Critical - Observed wok line food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- Critical - Working containers of spices removed from original containers not identified by common name.
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3/8/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/20/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Repair grill line coolers.
- Light not functioning in walk in freezer light fixture.
- Critical - No chlorine test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometers in cook line coolers.
- Critical - No thermometer provided to measure temperature of food product. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed bag of onions stored on walk in cooler floor.
- Observed build-up of food debris, dust or dirt on cabinet shelf beneath waitress station handwash sink.
- Observed build-up of food debris, dust or dirt on kitchen storage shelves.
- Observed build-up of grease on cook line shelf.
- Observed build-up of grease on hood filters above cook line.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed cook line food-contact surfaces encrusted with grease and/or soil deposits.
- Observed food debris accumulated on waitress station floor.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed grease accumulated under cooking equipment.
- 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.
- Critical - Observed interior of reach-in freezers soiled with accumulation of food residue.
- Critical - Observed interiors of microwaves soiled.
- Observed meat cleaver stored in crevices between equipment. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical - Observed sanitizer gel stored by condiments beneath cash register in waitress station.
- Critical - Observed soil residue in storage containers.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Observed uncovered food in walk in freezer between use.
- Observed wall soiled with accumulated grease behind cook line.
- Observed walls soiled with accumulated food debris throughout kitchen.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. (MILK)
- Wet mop not hung to dry.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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10/20/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
6/20/2011 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Equipment and utensils not properly air-dried.
- Critical - Hand wash sinks lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at sushi bar / employees restroom handwashing lavatories.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Kitchen handwash sink not accessible for employee use at all times.
- Critical - No chlorine test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing signs provided at sushi bar handsinks used by food employees.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris / dust on waitress station storage shelves.
- Observed build-up of food debris on storage shelves and cabinets behind sushi bar.
- Critical - Observed cloth used as a food-contact surface.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employees bathroom facility not clean.
- Observed employees with no hair restraints. Corrected On Site.
- Observed food debris accumulated on kitchen floor.
- Observed grease accumulated under cooking equipment.
- Critical - Observed grill line food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Observed single-service items stored on outside storage area floor.
- Critical - Observed soil buildup inside of unused ice bin behind sushi bar.
- Critical - Observed toxic item improperly stored in sushi bar cabinet. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Critical - Observed unlabeled spray bottles in waitress station.
- Observed utensils stored in crevices between equipment.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed walls soiled with accumulated food debris.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- Wet mop not hung to dry.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical - Working containers of food removed from original container not identified by common name.
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4/20/2011 | Routine - Food | Warning Issued |
- Critical. No oyster warning sign with required language provided. Corrected On Site.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed uncovered food in walk in cooler between use.
- Critical. Observed cloth used as a food-contact surface.
- Observed employees with no hair restraints. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed interiors of microwaves soiled.
- Critical. Observed wok line food-contact surfaces encrusted with grease and/or soil deposits.
- Observed build-up of grease on hood filters above wok line.
- Observed build-up of food debris, dust or dirt on kitchen storage shelves.
- Observed build-up of food debris, dust or dirt on storage cabinets behind sushi bar.
- Critical. No handwashing signs provided at sushi bar handsinks used by food employees.
- Critical. Waitress station hand wash sink lacking proper hand drying provisions.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed walls soiled with accumulated food debris.
- Observed walls soiled with accumulated grease.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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12/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/26/2010 | Routine - Food | Call Back - Complied |
- Critical. No oyster warning sign with required language provided.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometers in kitchen coolers.
- Critical. Observed uncovered food in kitchen coolers and freezers between use.
- Critical. Observed cloth used as a food-contact surface.
- 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.
- Observed employees with no hair restraints.
- Critical. Observed missing/inaccurate warewashing machine data plate.
- Critical. No chlorine test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Critical. Observed wok / grill line food-contact surfaces encrusted with grease and/or soil deposits.
- Observed grease residue build-up on aluminum storage racks in kitchen.
- Observed gaskets with slimy/mold-like build-up.
- Observed knives stored in crevices between equipment.
- Observed single-service items stored on outside storeroom floor.
- Critical. Hot water not provided/shut off at employee hand wash sink in wait staff station.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sinks lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at sushi bar handwashing lavatory.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed garbage on the ground and/or pad around dumpster.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Observed containers of medicines improperly stored in kitchen and sushi bar areas.
- Critical. Observed unlabeled spray bottle.
- Wet mop not hung to dry.
- 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. This violation must be corrected by : 10/26/10.
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8/26/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.[milk]
- Critical. Required consumer advisory for raw/undercooked animal food not provided.[new sushi bar]
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.[Eggs over produce]
- Critical. Observed food stored on floor.{WALKIN FREEZER }
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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2/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.[WIC]
- Critical. Observed food stored on floor.[WIF]
- 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.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site. Repeat Violation.
- Observed employee with no hair restraint.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.[plastic forks,spoons,etc]
- Critical. Hand wash sink lacking proper hand drying provisions.[not properly dispensed in dishmachine area]
- Observed dusty ceiling tiles and/or air conditioning vent covers.[kitchen ]
- Wet mop not hung to dry.
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9/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/3/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/1/2008 | Routine - Food | Warning Issued |
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