- Basic - Cloth used as a food-contact surface. White towel in covering sushi rice **Corrected On-Site**
- Basic - Food stored on floor. Bulk sugar in dry storage room **Corrected On-Site**
- Basic - Gaskets with slimy/mold-like build-up. Both 2 door reach in coolers at sushi bar, 3 glass door reach in cooler near fryers on cook line **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor. In wait station **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Deep fry batter on prep table shelf across from office door in kitchen area, rice in bulk container in dry storage room **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. Operator stated sushi rice and buffet items were put out at 11:30 **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Tempura sauce 129° on 6 eye stove
- High Priority - Toxic substance/chemical stored by or with food. Can of ant and roach spray near box of sugar packets on prep table shelf in wait station **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket in sink in wait station **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Both sinks in wait station **Corrected On-Site**
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09/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On exterior of multiple containers and bottles of sauces, cook line.
- Basic - Reach-in cooler gasket torn/in disrepair. Three door reach in cooler "true", cookline.
- Basic - Single-service items stored on floor. Multiple boxes of to go plates and cups in dry storage area upstairs. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Three door reach in cooler "true", cookline.
- Basic - Working containers of food removed from original container not identified by common name. Container of salt on plate self in kitchen. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw steak over sweet and sour chicken in walk in freezer. Also raw fish over vegetables in silver reach in cooler next to walk in cooler. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw steak over raw shrimp in silver reach in cooler next to walk in cooler. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menus **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Container of rice 56° in walk in cooler. Rice was made this morning.Corrective action gave proper cooling forms and explained proper methods and procedures for cooling foods.
- 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. Expired on 4/10/2014
- Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid under prep sink, cookline.
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4/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Cup of water in food prep area with no lid/straw. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Wallet and keys above prep table. **Repeat Violation**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Gap under exterior door to kitchen.
- Basic - Food stored on floor. Boxed of soda syrup on floor.
- Basic - Ice scoop handle in contact with ice. Ice bin in server area.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Handle of scoop in brown sugar in jar.
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at sushi bar sinks.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, then 200 ppm after refreshed. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. In food prep area.
- Basic - Working containers of food removed from original container not identified by common name. Container of brown sugar in sushi bar unlabeled.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over egg rolls in reach in cooler.
- Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in sushi bar filled with cups. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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10/25/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Buffet table
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Open cup of tea.
- Basic - Employee personal items stored in or above a food preparation area. Keys a sped hat.
- Basic - In-use ice scoop stored on soiled surface between uses. Scoop on top of ice machine
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk sugar
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over seafood reach in cooler.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Bottle of baby oil
- High Priority - Vacuum breaker missing at mop sink faucet. Vacuum breaker improperly placed on splitter.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked foods walk in cooler
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2/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/30/2012 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Equipment and utensils not properly air-dried.
- Critical - Establishment operating without a current Hotel and Restaurant license. Late fee still owed.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk pepper.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Top shelf cookline
- Plates and bowls kitchen shelf not properly protected or inverted to prevent contamination.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked pasta walk in cooler.
- Critical - Working containers of food removed from original container not identified by common name. Squeeze bottles reach in cooler.
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10/25/2012 | Routine - Food | Administrative complaint recommended |
- Equipment or utensils not designed or constructed in a durable manner. Cloth under cutting board.
- Critical - Handwash sink not accessible for employee use at all times. Wait area bowl of wet cloths in sink.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cutting vegetables. Corrected On Site.
- Critical - Observed food stored on floor. Jug cooking oil
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw beef over eggs walk in cooler.
- Critical - Observed potentially hazardous food thawed at room temperature. Fish and shrimp.
- Critical - Observed soil buildup inside ice bin. Under cola dispenser.
- Critical - Observed uncovered food in holding unit/dry storage area. Box of broccoli.
- Observed unnecessary items on the premise. Unused coller.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked foods walk in cooler.
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4/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. in dry storage room
- Critical - Cold water not provided/shut off at employee handwash sink. near soup hot hold
- Equipment or utensils not designed or constructed in a durable manner. bowl used as scoop in rice Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. true sliding door reach in cooler
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. sushi rice bowls
- Critical - Observed handwash sink used for purposes other than handwashing. Used as dump sink Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods. raw chicken stored over shell eggs Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. half and half at bar
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice and all potentially hazardous foods at buffet line (sushi rolls, dumplings, egg rolls)
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10/24/2011 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/20/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Equipment and utensils not properly air-dried.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Ice scoop.
- Critical - Incomplete 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. Original certificates now required on all employees.
- Light not functioning. Hood
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Sushi bar
- Critical - Observed food stored on floor. Walk in cooler. beef. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Dumpsink.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Chicken and scallops on same shelf .
- Critical - Observed interior of microwave soiled.
- Observed nonfood-grade containers used for food storage. Spices in paper cups.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tuna 72 F buffet.
- Critical - Observed uncovered food in holding unit/dry storage area. Produce walk in cooler. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken 105 F buffet. Repeat Violation.
- Critical - Vacuum breaker mising at hose bibb. Mop sink splitter, backflow not in proper location.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Squeeze bottles. Repeat Violation.
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2/16/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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11/16/2010 | Complaint Full | Call Back - Complied |
- Critical. Observed dented cans. OYSTER SAUCE, PEACHES
- Critical. Working containers of food removed from original container not identified by common name. BULK FLOUR
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. CHICKEN 88'F IN KITCHEN ON COUNTER(CHEF SAYS IT STAYS THERE THROUGHOUT LUNCH AND PORTIONS REHEATED FOR EACH CUSTOMER). CHICKEN 105, 120'F AT BUFFET LINE. SUSHI RICE 90'F AT SUSHI BAR(NOT INTENDED TO BE COOLING). Repeat Violation. Corrected On Site.
- Critical. Observed ambient air thermometer not located in the warmest part of the holding unit.
- Critical. Observed food stored on floor. PLA TIC BUCKETS, PRODUCE, JUGS OF FRY OIL
- Critical. Observed uncovered food in holding unit/dry storage area. CHICKEN IN WALK-IN COOLER
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. FOR RICE, SESAME SEEDS
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. IN BULK SUGAR
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. RICE SPOONS
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site. FOOD DISCARDED, EMPLOYEE PUT ON GLOVES
- Critical. Observed employee food not properly labeled and segregated from customer foods.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. KNIFE SHEATHS USED BY CHEFS ARE NOT DESIGNED TO BE EASILY CLEANABLE. THEY ARE ALSO VISIBLY VERY SOILED INSIDE.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation. Corrected On Site.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. CUTTING BOARD AT SUSHI BAR SANITIZED "EVERY 3 DAYS" ACCORDING TO SUSHI CHEF
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. SUGAR SCOOP
- Observed residue build-up on nonfood-contact surface. HANDLES OF SINKS Corrected On Site.
- Observed residue build-up on nonfood-contact surface. EXTERIOR OF BULK SUGAR CONTAINER
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. UTENSILS IN SOILED TRAYS
- Observed single-service items stored on floor. STYROFOAM CONTAINERS AT SUSHI BAR Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb. SPLITTER AT MOP SINK Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times. CONTAINERS OF FOOD STORED IN HANDSINK AT SUSHI BAR Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. ALL HANDSINKS Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. NEAR TRIPLE SINK IN KITCHEN, BAR Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. IN EMPLOYEE RESTROOM AND BAR HANDSINK
- Observed food debris accumulated on kitchen floor. IN HARD TO REACH AREAS
- Critical. Observed unlabeled spray bottle.
- Critical. Observed flammable material stored near source of ignition. For reporting purposes only. WOOD BLOCK UNDER GRILL Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Incomplete 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. NO PROOF FOR SERVERS. AVAILABLE CERTIFICATES FOR KITCHEN STAFF ARE PHOTOCOPIES.
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8/26/2010 | Complaint Full | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. Sushi cooler not labeled
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salmon and beef 45 f, reach in cooler. Corrected On Site. Placed in walk in
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken buffet line 116 f. Corrected On Site. Thrown away
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chicken over fish walk in cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. Food not protected by sneezeguared by sushi area, deserts.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner. Plastic toys holding water on cookline
- Observed old food stuck to clean dishware/utensils. Knives in storage container.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Vacuum breaker mising at hose bibb. Mop sink splitter valve.
- Critical. No handwashing sign provided at a handsink used by food employees. Kitchen handsink.
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4/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. not on sushi menu other than as a blanket statement-need to denote each item that has raw or undercooked.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. need quat
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. clean prior to stocking
- Critical. Covered waste receptacle not provided in women's bathroom. missing in employee bathroom
- Critical. No handwashing sign provided at a handsink used by food employees. all sinks
- Critical. Hand wash sink lacking proper hand drying provisions.-new
- Critical. Handwashing cleanser lacking at handwashing lavatory.-new
- Critical. Identity of food or food product misrepresented. some items on menu denoted as crab stick, real crab, and some as crab-but some will be imitation crab
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location. new license
- 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.New license-facility considering barehand contact-upon employment all employees must be ained prior to working with food.
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12/16/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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