- No Violations Were Observed
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08/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Using plastic bowl to scoop rice **Warning**
- Basic - Build-up of soil/debris on the floor under shelving. Next to 3 compartment sink **Warning**
- Basic - Cloth used as a food-contact surface. Paper towel used as food contact . In 3 doors flip top reach in cooler in cook line used to cover shrimps ,lobster,crab sticks **Warning**
- 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 with water in cook line on top of flip top reach in cooler **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup with water on top flip top reach in cooler in cook line **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Inside a container in flip top reach in cooler in cook line ice cream scooper in standing water **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. In women bathrooms **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice found in 80°f under no temperature control. Corrective action taken cooked rice marked with 4 hours time frame . Made at 12Am must be discarded at 4PM. Advised manager to use time and temperature control form **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine found in 0 ppm **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee washed hands with cold water. Employe enter the kitchen from back door and wash hands in 3 compartment sink with cold water **Warning**
- High Priority - Employee washed hands with no soap. Employee after entering the kitchen rinsed hands in 3 compartment sink with cold water **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. In sushi section for raw salmon and yellow snapper **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee enter from back door and washed hands in 3 compartment sink **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In dish area buss trays stored inside **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- 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.for kitchen employees **Warning**
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6/20/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing. Both bathrooms
- Basic - Bowl or other container with no handle used to dispense food. Using bowl to scoop flour and rice in dry storage
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of rice cooker in cook line
- Basic - Build-up of grease/dust/debris on hood filters. In kitchen
- Basic - Employee personal items stored in or above a food preparation area. Personal beg in dry storage shelving with panko bread crumbs
- Basic - Equipment in poor repair. Rusted exterior of ice machine in kitchen
- Basic - Grease accumulated under cooking equipment. In kitchen cook line
- Basic - No handwashing sign provided at a hand sink used by food employees. In front sushi station
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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3/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Next to 3 compartment sink
- Basic - Attached equipment soiled with accumulated dust. Table fan in prep area
- Basic - Bowl or other container with no handle used to dispense food. Using plastic cup to scoop rice in dry storage
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Wood table next to tempura station
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Equipment in poor repair. 2 doors reach in cooler in front line CONTINENTAL in 47°f not maintaining proper temperature of 41°f or below ,do not use unit until maintaing 41°f or below,all items should be relocated to different units to maintain 41°f or below
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In flip top cooler in kitchen
- Basic - Nonfood-contact equipment in poor repair. 3 compartment sink lifted by support bricks Rusted chest freezer lid
- Basic - Stored food not covered in walk-in cooler. Crab
- Basic - Wall in disrepair. By back side of walk in cooler water damage
- High Priority - Live flies in kitchen.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Raw tuna,raw salmon ,raw yellow tail fish,cooked eggs all items in 47°f ,items relocated to different units to bring temperature control to 41°f or below,cooked eggs voluntary discarded
- Intermediate - Handwash sink not accessible for employee use at all times. In prep area next to 3 compartment sink blocked by containers
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8/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Soy Beans, Sushi Krab stics
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Eggs next to Carrots and Beans
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer y not all products commercially packaged. Pork and squid
- Intermediate - Handwash sink not accessible for employee use at all times. Next to Stove
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - No handwashing sign provided at a handsink used by food employees. Front counter
- Critical - Observed food stored on floor. Avocado, Walk In cooler
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10/3/2012 | Routine - Food | Inspection Completed - No Further Action |
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