- Basic - Bowl or other container with no handle used to dispense food. In the soy sauce container **Warning**
- Basic - Build-up of grease on nonfood-contact surface. To the lower shelves in the sushi bar **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons 80 degrees **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. At the sushi bar **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Both toaster ovens at the sushi bar **Warning**
- Basic - Single-service articles improperly stored. Paper towels, bowls etc stored in the shed mixed in with maintenance materials, car parts etc. please use one shed for maintenance equipment and the other for food related supplies. **Warning**
- Basic - Wood food-contact surface not properly sealed. The shelves above the hand sink and above the steam table. **Warning**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Noodles 61 the item was found in the large prep reach in cooler on the cook line. The following corrective action was taken it was moved to the walk in cooler for cooling. **Warning**
- High Priority - Heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Noodles 108. Rice 132 both items were in small containers on the steam table in the kitchen. The following corrective action was taken by the inspector: the two containers were placed in the walk in cooler for cooling. Recommend the staff review IMPROPER COOLING IS A MAJOR CAUSE OF FOODBORNE ILLNESS DBPR Form HR 5030-061 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tempura batter 57. It was left out on top of the cutting board of the reach in cooler on the cookiline. Recommend the following form be available for review TIME AS A PUBLIC HEALTH CONTROL WRITTEN PROCEDURES DBPR Form HR 5022-090 @ http://www.myfloridalicense.com/dbpr/hr/forms.html See stop sale **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs stored over vegetables. Recommend the staff review SAFE REFRIGERATOR STORAGE DBPR Form HR 5030-098 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Warning**
- 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. Beef raw over fish in the reach in freezer by the hand sink in the kitchen **Warning**
- High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded. The facility is offering Eel, conch, clam, octopus, scallop, squid, shrimp, sea urchin and green mussels on the menu as sushi. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See (03A). 03A temps 47 or warmer when intended to be held cold or 03B temps 129 or cooler when inteded to be held hot or 03D when the cooling paramiter was not met or 03E when reheating paramiter was not met. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Probe thermometer not used to ensure proper food temperatures. The operator is not verifying any temperatures by the use of the thermometer. Calibration was 32 for both the establishment and the inspectors thermometer. **Warning**
- Intermediate - Soil residue in food storage containers. The dry good container on the bottom shelf where the steam table is held in the kitchen **Warning**
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10/23/2014 | Routine - Food | Warning Issued |
- Basic - Leaking pipe at plumbing fixture. The drain to the prep sink on the cook Iine was not attached and a bucket had been placed under the sink to collect the soiled water **Corrected On-Site**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice 92 left in the kitchen in a bowl, unattended.
- High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Server **Corrected On-Site**
- 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. Rice at the front counter since 1200 pm. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup 128 at the wait station, the server had turned off the warmer
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Owner was unaware of any of the reportable illnesses or allergens. Provided documents to assist in retaining the information
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Noodles, fish, in any unit at the location
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Two cutting board a white and red were both being stored directly on the floor
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Noodle and chicken plate in the walk in cooler was the employees personal food **Repeat Violation**
- Basic - Equipment in poor repair. The black reach in cooler has a block of ice and the 2 door reach in cooler has multiple trays the units are The cold/hot holding equipment was incapable of maintaining foods at the required temperature. DO NOT USE THE EQUIPMENT for the safe storage of temperature controlled for safety (TCS) foods, until certain it has been repaired and functioning correctly.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Butter 44. Scallop 45. Reach in cooler 47 in the glass door reach in cooler in the kitchen
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cream cheese 55 in the black reach in cooler
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Sushi fish 43. 45. 51. 51. 47 in the small display unit at the front counter
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Owner/operator picked up item off the floor and proceeded to wash gloved hands at the front counter hand sink **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. Please read the comment section for the big five
- Intermediate - No soap provided at handwash sink. At the front counter hand sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. All fish shall be dated when thawed and used for sushi in the front counter reach in cooler
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8/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Employee personal food not properly identified and segregated from food to be served to the public. All personal foods must be segregated such as home meals, poultry etc in all units
- RTE, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Fish used for sushi in the reach in cooler in/at kitchen
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8/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Cloth used as a food-contact surface. Fish has been wrapped with paper towels, also towels in contact with vegetables
- Basic - Equipment in poor repair. The rice holder at the sushi bar is cracked
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. The portable cooler blue and white in the expo area used by the wait staff
- Basic - Food stored on floor. Oil containers in the rear prep area
- Basic - Nonfood-contact equipment in poor repair. The side glass door marked exit is missing the glass. The glass was broken during a break in.
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding. Onion **Corrected On-Site**
- High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. The restaurant license and the beverage license do not match as required the beverage license is owner by a corporation and the restaurant is a sole proprietor.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting onions without gloves **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 79 left out at the fryer overnight.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Crab fried 66 left out overnight in tray at the sushi bar
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. The shrimp and the crab left out overnight
- 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. Krab in the reach in cooler in/at the kitchen
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice. Provided TPHC form
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. tofu open in the storage reach in cooler by the three compartment sink
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. fish in the storage reach in cooler on the cookline
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
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10/30/2012 | Routine - Food | Call Back - Complied |
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit. In the black storage reach in cooler by the three compartment sink
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. mens restroom
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed floor area(s) covered with standing water. in the walk in cooler
- Critical - Observed food stored on floor. fish in bowl in the walk in cooler
- Observed grease accumulated under cooking equipment. kitchen
- Critical - Observed handwash sink used for purposes other than handwashing. at the sushi bar
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. scoop in tofu container under the food
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. tofu open in the storage reach in cooler by the three compartment sink
- Observed residue build-up on nonfood-contact surface. prep sink on the cookline
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice 83 f degrees, left out in the sushi bar
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. onions 97 f degrees on the stove
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. fish in the storage reach in cooler on the cookline
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8/27/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/24/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Rice held 24 hrs or greater not dated in the walk in cooler Corrected On Site.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi rice 82 f degrees in warmer held at the sushi station. Provided HR form 5022-090. failure to comply this violation by next inspection shall result in administrative actions. 3.19.12 shrimp 79 f degrees left above the pass thru window. rice 78 f degrees left at the sushi bar (no written plan)
- Violation: 14-38-1 Observed utensils in poor condition. PH meter missing all required components to verify it functions correctly. Provided HR form 5022-090 for sushi rice
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. by the kitchen Corrected On Site.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment. in the kitchen
- Critical - Violation: 52-01-1 Identity of food or food product misrepresented. White tuna mentioned on menu items: CALIFORNIA 1 and 7. Establishment is using Escolar species of fish. A copy of the luch menu is provided as proof of misrepresentation. 3.19.12 not complied
- 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. Training material present however no training has been completed. PIC stated both employees less than 2 months
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3/19/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold water not provided/shut off at employee handwash sink. The only hand sink in the kitchen
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Electronic thermometer is in-op. (needs a battery)
- Critical - Handwashing cleanser lacking at handwashing lavatory. by the kitchen Corrected On Site.
- Critical - Identity of food or food product misrepresented. White tuna mentioned on menu items: CALIFORNIA 1 and 7. Establishment is using Escolar species of fish. A copy of the luch menu is provided as proof of misrepresentation
- Critical - Manager lacking proof of Food Manager Certification.
- 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. Training material present however no training has been completed
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. The following items are being offered uncooked and they are not exempt from parasite destruction: Conch, Squid and Sea Urchin
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood shelves on the left side of the walk in cooler are full of mold like growth. remove all wood shelves.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Shelves in the walk in cooler have mold like growth
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. sushi rice bowl (large)
- Observed grease accumulated under cooking equipment. in the kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Rice 44 f degrees in the walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi rice 82 f degrees in warmer held at the sushi station. Provided HR form 5022-090. failure to comply this violation by next inspection shall result in administrative actions.
- Observed utensils in poor condition. PH meter missing all required components to verify it functions correctly. Provided HR form 5022-090 for sushi rice
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Rice held 24 hrs or greater not dated in the walk in cooler Corrected On Site.
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1/18/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Cold water not provided/shut off at employee handwash sink. H.w.s across from walk-in cooler.
- Critical - Hand wash sink lacking proper hand drying provisions. H.w.s across from walk-in cooler. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. Cloth covering vegetables in reach-in cooler. Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair. Reach-in cooler at sushi bar.
- Observed open dumpster lid.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw fish out of original package stored directly on top of imitation cran in reach-in freezer. Corrected On Site.
- Observed utensils stored in crevices between equipment. Knives between spice rack and bar. Corrected On Site. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Flour identified by management not labeled. Repeat Violation.
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8/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clothe used as food contact service in rice cooker. Corrected On Site.
- Floors not maintained smooth and durable. Some tiles cracked/chipped throughout kitchen.
- Missing drain plug at dumpster.
- 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. All employees are new. Establishment has 60 days to complete new employee training.
- Observed gaskets/seals on cold holding unit in poor repair. Sushi make unit.
- Observed open dumpster lid.
- Critical - Observed raw shell eggs stored over veggies in reach in cooler.
- Critical - Observed unlabeled spray bottle. Spray bottle containing purple liquid not labeled.
- Observed utensils stored in crevices between equipment. Knifes stored between sushi fridge and bar. Corrected On Site.
- Critical - Outer openings not protected with self-closing doors. Back door of kitchen.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Large container of white powder under expo window not labled.
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3/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed no proof of parasite destruction. Establishment has not received any food at this time. No invoices to check. Operator was given forms to explain parasite destruction.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Lack of signage properly designating bathrooms.
- Missing drain plug at dumpster.
- Observed open dumpster lid.
- Lights missing the proper shield, sleeve coatings or covers. Dry storage unit that used to be a freezer.
- No Heimlich maneuver sign posted.
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11/23/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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