- Basic - Attached equipment soiled with accumulated grease.
- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wood food-contact surface not properly sealed. Above three compartment sink.
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- High Priority - Live flies in kitchen.
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10/06/2014 | Routine - Food | Call Back - Complied |
- Basic - Attached equipment soiled with accumulated grease.
- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Equipment in poor repair. Observed reach in cooler holding ambient temp of 54° F. See stop sale items. Informed operator not to place TCS foods in cooler until,it is fixed. **Warning** **Repeat Violation**
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Employee thawing chicken at room temp. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wood food-contact surface not properly sealed. Above three compartment sink.
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- High Priority - Live flies in kitchen.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Salmon and chicken not commercially packed over ice cream.
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10/03/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Attached equipment soiled with accumulated grease.
- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Cloth used as a food-contact surface. Over rice.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee eating in a food preparation or other restricted area. Employee eating where food is being prepared.
- Basic - Employee personal items stored in or above a food preparation area. Employee bag over sushi rice. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Observed reach in cooler holding ambient temp of 54° F. See stop sale items. Informed operator not to place TCS foods in cooler until,it is fixed. **Warning** **Repeat Violation**
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Employee thawing chicken at room temp. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wood food-contact surface not properly sealed. Above three compartment sink.
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Establishment does not use chlorine sanitizer when washing dishes.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Employee washed hands with cold water.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 51° F, Crab 50° F and Salmon 51° F for less than 4 hours. Corrective action taken by operator to close the reach in cooler door. **Warning**
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Shrimp tempura 109° F. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over produce. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Salmon and chicken not commercially packed over ice cream.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed reach in cooler holding ambient temp of 54° F. Tofo 54° F, Eggs 50° F for more than 4 days.
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Warning** **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No hot running water at three-compartment sink.
- 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. **Repeat Violation**
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10/02/2014 | Routine - Food | Warning Issued |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Non working ice machine
- Basic - Cloth used as a food-contact surface. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Equipment in poor repair. Glass door reach in cooler at the end of cook line at ambient temperature of 50°f.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Paper towel used as liner for food container.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Imitation crab and chicken **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wall soiled with accumulated grease.
- Basic - Water leaking from faucet/faucet handle. Hand sink in front area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream cheese, tofu **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fish in kitchen
- 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.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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.
- 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.
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6/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Grease build up on cooking equipment.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Soil residue build-up on nonfood-contact surface.
- High Priority - Raw animal food stored over ready-to-eat food. She'll eggs stored over vegetable.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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2/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris/dust/grease/soil residue on exterior of oven. Toaster oven
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Nonfood-contact surfaces not free of unnecessary ledges, projections and crevices. Counter top over 3CS SINK IS CRACKED AND BROKEN.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Soil residue build-up on nonfood-contact surface. Ice machine exterior used for dry storage of hot sauce
- Basic - Soiled reach-in cooler gaskets.
- Basic - Water leaking from faucet/faucet handle. 3 CS USED FOR WASHING DISHES DOES NOT TURN OFF.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw eggs over produce
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Encrusted material on can opener blade. Hand held can opener .
- Intermediate - Soil residue in food storage containers. Rolled rice container lid.
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. RIC for produce
- Basic - Covered waste receptacle not provided in women''s bathroom.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Gaskets with slimy/mold-like build-up. Chest freezer
- Basic - Nonfood-contact equipment in poor repair. Lid on chest freezer
- Basic - Soiled reach-in cooler gaskets.
- 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.
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7/31/2013 | Routine - Food | Call Back - Complied |
- Basic - Buildup of food debris/soil residue on equipment door handles. RIC for produce
- Basic - Cloth used as a food-contact surface. On rice
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Gaskets with slimy/mold-like build-up. Chest freezer
- Basic - Nonfood-contact equipment in poor repair. Lid on chest freezer
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in chest freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- 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.
- Intermediate - Food manager certification expired.
- 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 left at room temperature to cool. Rice covered with cloth and cooling on shelf.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- 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.
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5/29/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Employee bathroom
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed equipment in poor repair. Reach in cooler door is broken and falls off when opened
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish in reach in cooler Rice for sushi
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. Reach in freezer, tuna.
- Critical - Observed raw animal food stored over ready-to-eat food. She'll eggs over mushrooms and other vegetables
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area. Freezer deserts uncovered . Vegetables uncovered in reach in cooler
- Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
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12/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. BROKEN ICE MACHINE USED AS TABLE
- Observed employee with no hair restraint. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. raw fish removed from original package .
- Observed reuse of single-service articles. aluminum cans used to store food.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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2/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. SOUP SCOOP WITH HANDLE INSIDE
- Observed single-use containers (boxes and/or cans) reused for the storage of food.COOKING WINE BOTTLE USED TO STORE TEMPURA SAUCE
- Observed nonfood-contact equipment in poor repair (REACH IN COOLER* SUSHI BAR MISSING DOORS)*
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. WRONG TEST KIT
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
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11/29/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. ICE CREAM NEXT TO SEAFOOD
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ICE CREAM SCOOP
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. INSIDE DIRTY POT
- Observed wall soiled with accumulated grease. BEHIND COOKING EQUIPMENT
- Critical. Observed misalignment of hood suppression system nozzles. For reporting purposes only.
- Critical. Hotel and Restaurant license not properly displayed. CURRENT ONE
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10/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. RICE
- Critical. Observed food stored in a prohibited area. with office supplies and shoes
- Observed equipment in poor repair. /DOOR MISSING AT SUSHI BAR
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. REACH IN FREEZER
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on Shelf with soy sauce/ nonfood-contact surface.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical. Hot water supply not maintained during peak periods.
- Observed personal care item stored with single service items.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
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4/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed food being cooled by nonapproved method.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Observed soiled cardboard used as shelf cover.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. 0 ppm Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed reuse of single-service articles.
- Observed food debris accumulated on kitchen floor.
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11/24/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/21/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/20/2009 | Routine - Food | Warning Issued |
| No report available. | 10/6/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 10/3/2008 | Routine - Food | Warning Issued |
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