- Basic - Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Ceiling in disrepair. In kitchen.
- Basic - Ceiling tile missing.
- Basic - Cove molding at floor/wall juncture broken/missing.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Equipment in poor repair. Chest freezers in the back of restaurant in poor repair.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
- Basic - Food stored in holding unit not covered. In chest freezer.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Soiled wet wiping cloth placed in use with fresh solution.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salmon in reach in cooler found at 54°. Salmon found in reach in cooler at 50° and tuna found at 53° on 9.30.14.
- Intermediate - Interior of chest freezer 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
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09/30/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Ceiling in disrepair. In kitchen.
- Basic - Ceiling tile missing.
- Basic - Cove molding at floor/wall juncture broken/missing.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee with bracelet engaging in food prep.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Chest freezers in the back of restaurant in poor repair.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
- Basic - Food stored in holding unit not covered. In chest freezer.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service articles stored on a soiled surface. In storage area.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Soiled wet wiping cloth placed in use with fresh solution.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salmon in reach in cooler found at 54°.
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. Escolar served as white tuna. **Admin Complaint**
- Intermediate - Handwash sink used for purposes other than handwashing. Rice inside the hand wash sink.
- Intermediate - Interior of chest freezer 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
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07/24/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling tile missing.by fryer
- Basic - Duct tape used to repair nonfood-contact surface. Freezer **Repeat Violation**
- Basic - Interior of refrigerator in disrepair/has exposed insulation.freezer **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.chicken
- Basic - Wall soiled with accumulated grease.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.shrimp fried- rte fried roll
- High Priority - Raw animal food stored over ready-to-eat food.fish raw over tofu rte
- Intermediate - Handwash sink used for purposes other than handwashing.rinsing towels
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.small hood for fryer but other grease cooking done with no hood
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3/21/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Ceiling tile missing.by fryer
- Basic - Duct tape used to repair nonfood-contact surface. Freezer **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Interior of refrigerator in disrepair/has exposed insulation.freezer **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.chicken
- Basic - Wall soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. **Repeat Violation**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.shrimp fried- rte fried roll
- High Priority - Raw animal food stored over ready-to-eat food.fish raw over tofu rte
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- 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 - Handwash sink used for purposes other than handwashing.rinsing towels
- 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. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.small hood for fryer but other grease cooking done with no hood
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3/20/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.on racks at fryer
- Basic - Case/container/bag of food stored on floor in kitchen.fish
- Basic - Duct tape used to repair nonfood-contact surface. Freezer doors
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Food stored in holding unit not covered.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of refrigerator in disrepair/has exposed insulation.freezers in back of kitchen
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Repeat Violation**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.eel and cut lettuce see stop sale
- 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 not properly separated from ready-to-eat food. **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.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.
- Intermediate - Manager lacking proof of food manager certification. **Admin Complaint**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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**
- 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 - Probe thermometer not used to ensure proper food temperatures.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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12/5/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Food stored in dry storage area not covered.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food not properly separated from ready-to-eat food.
- Intermediate - Combined ready-to-eat, potentially hazardous(time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.3 COMPARTMENT SINK
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12/18/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions.EMPLOYEE BATHROOM
- Critical - Manager lacking proof of Food Manager Certification. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No person in charge of establishment.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.3 COMPARTMENT SINK
- Observed gaskets/seals on cold holding unit in poor repair.REAH IN COOLER IN PREP KITCHEN
- Critical - Observed handwash sink used for purposes other than handwashing.STORE DISHES
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.RICE SCOOP
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11/13/2012 | Routine - Food | Warning Issued |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
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3/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food thawed in an improper manner. poultry Corrected On Site.
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8/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 3-COMPARTMENT SINK Corrected On Site.
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4/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Repeat Violation. CRISPY FISH Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. DISCARDED
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Repeat Violation. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. DO NOT USE REACH_IN COOLER UNTIL REPAIRED. REACH_IN COOLER NEXT TO FRYER AT AMBIENT TEMPERATURE OF 55F. ALL PHF MOVED TO ANOTHER COOLER.
- Critical. No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical. Observed food stored on floor.
- Critical. Observed cloth used as a food-contact surface. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Repeat Violation. Corrected On Site.
- Critical. Observed employee wash hands with no soap. Corrected On Site.
- Observed employee with no hair restraint. Repeat Violation. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed single-service articles stored without protection from contamination.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Observed toxic item stored by food. FEBREZE NEXT TO BUS PAN OF SUSHI RICE Corrected On Site.
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12/15/2010 | Complaint Full | Administrative complaint recommended |
- Critical. Violation: 08A-28-1 Observed food stored on floor.
- Violation: 15-32-1 Observed REACH-in cooler gasket torn/in disrepair.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up.
- 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 This violation must be corrected by : 6/9/2010.
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7/20/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Working containers of food removed from original container not identified by common name. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. SUSHI RICE
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed food stored on floor. BUCKETS OF GINGER
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. TOASTER/OVEN
- Observed residue build-up on nonfood-contact surface. RICE COOKER
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Corrected On Site.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical. Observed 2 live flies in 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 AN ADMINISTRATIVE COMPLAINT HAS BEEN ISSUED TODAY ON A CB INSPECTION.
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7/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. This violation must be corrected by : 6/8/2010.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed employee with no hair restraint. Repeat Violation.
- Observed REACH-in cooler gasket torn/in disrepair.
- Observed gaskets with slimy/mold-like build-up.
- 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 This violation must be corrected by : 6/9/2010.
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4/9/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. most cooler
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed utensils in poor condition.
- Observed nonfood-contact equipment in poor repair reachin frzzers
- Clean wiping cloth not properly stored.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed soiled wet wiping cloth in use with fresh solution.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue. all coolers
- Critical. Observed soiled reach-in cooler shelves.all coolers
- Critical. Observed soiled reach-in cooler gaskets.all coolers
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.all kitchen equipment
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated food debris. throghout
- No copy of latest inspection report.
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1/5/2010 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/15/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 10/13/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/15/2008 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 7/8/2008 | Routine - Food | Emergency order recommended |
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