- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Live, small flying insects in food preparation area.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by food storage cart.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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10/01/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Dead roaches on premises. Two inside the reach in cooler.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Hole in wall. Throughout kitchen.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Raw animal food stored over ready-to-eat food. Chicken and shrimp stored over ready to eat products.
- 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. Chicken over beef
- High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 30 live roaches behind the hand sink inside the kitchen, behind 3CS, crawling on wall inside dining area and dish machine.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.Held at room temp for less than four hours. Corrective action taken by operator to place on ice.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by food storage cart.
- Intermediate - Handwash sink used for purposes other than handwashing. To fill up water cups.
- 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 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.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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09/30/2014 | Routine - Food | Emergency order recommended |
- Basic - Bathroom door not self-closing. **Warning**
- Basic - Equipment in poor repair. RIC IN SUSHI AREA . Not cooling properly **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.kitchen milk wine **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
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11/20/2013 | Complaint Full | Call Back - Complied |
- Basic - Bathroom door not self-closing. **Warning**
- Basic - Cloth used as a food-contact surface. **Warning**
- Basic - Equipment in poor repair. RIC IN SUSHI AREA . Not cooling properly **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.kitchen milk wine **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish eggs, dynamite, sprouts **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. All TCS items in RIC were discarded by operator during inspection. **Corrected On-Site** **Warning**
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11/19/2013 | Complaint Full | Warning Issued |
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- 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.
- Basic - Food debris/dust/soil residue on dry storage shelves. Above warmer
- Basic - Gaskets/seals on holding unit in poor repair. Chest freezer
- Basic - Hood soiled with accumulated dust.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **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. See stop sale. Rice
- 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.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- 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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8/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- 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.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Reach-in cooler gasket torn/in disrepair. Under micro wave
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit.
- High Priority - Raw animal food stored over ready-to-eat food. Fish over vegetables
- 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.
- Intermediate - Handwash sink not accessible for employee use at all times.
- 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.
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2/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use.
- Observed gaskets/seals on cold holding unit in poor repair.REACH IN COOLERS BY COFFEE
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Observed spray hose at dish sink lower than flood rim of sink. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm.
- Critical - Establishment operating without a current Hotel and Restaurant license. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. sushibar .
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed wall soiled with accumulated grease. behind wok and fryer.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach in units.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. sushi area wiping towels container.
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12/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.
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7/13/2011 | Routine - Food | Call Back - Complied |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. reach in units.
- Critical - No thermometer provided to measure temperature of food product. for cooks.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed food debris accumulated on kitchen floor. 2nd floor storageroom .
- Critical - Observed food stored in a prohibited area. raw potentially hazardous food was stored in reach in unit above 40F.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach in units.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/11/2011 | Routine - Food | Warning Issued |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Critical - No conspicuously located thermometer in holding unit.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. PARTICLE WOOD
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.Not provided in lunch menu
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Sushi rice at 74 degrees
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Employee in sushi prep area handling vegetables Corrected On Site. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed hand wash sink used for purpose other than washing hands.Sushi service area handsink used in food preparation
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Dishwashing racks
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed clean equipment stored on floor.Cutting boards
- Observed leaking pipe at plumbing fixture.Handsink
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Handwash sink not accessible for employee use at all times.Equipment in front
- Critical. Observed the accumulation of dead or trapped insects in kitchen area light covers
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- 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. Expired training
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12/17/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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6/11/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. TAKE OUT MENU
- Critical. Working containers of food removed from original container not identified by common name. ROLLS AT FREEZER
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. RICE
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. SUSHI Bar
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. (ICE CREAM WITH CHICKEN AT FREEZER )
- Critical. Observed raw animal food stored over ready-to-eat food. BEEF OVER VEGETABLES
- Critical. Observed food stored on floor. RICER
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. PEELED AVOCADOES WITHOUT WEARING GLOVES Repeat Violation.
- Critical. Observed employee improperly washing hands. wash hands without soap and dried on wet cloth/ no paper towels. Repeat Violation.
- Critical. Observed employee improperly washing hands.
- Observed employee with no hair restraint. BAR
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVES With plates
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed handwash sink used for purposes other than handwashing. BUCKET With WIPING CLOTHS INSIDE
- Observed personal care item stored with utensils
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Employees have not received training related to their assigned duties. (CANNOT ANSWER BASIC CODE QUESTIONS) Temperature
- Critical. Employees not informed of acceptable sanitary practices.
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6/10/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Violation: 20A-11-1 Dishmachine quaternary ammonium sanitizer not at proper minimum strength.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. REACH_IN FREEZER
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12/15/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed food with mold-like growth. WRAPPED BROWN RICE Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. VEGETABLE NEXT TO BAR HANDWASH SINK
- Critical. Observed food stored on floor. ONIONS AND POTATOES IN KITCHEN
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Critical. Observed employee improperly washing hands.
- Critical. Observed employee wash hands with no soap.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. PREP SUSHI AT BAR, HANDLING BEAN SPROUTS IN KITCHEN Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical. Dishmachine quaternary ammonium sanitizer not at proper minimum strength.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. REACH_IN FREEZER
- Critical. Handwash sink not accessible for employee use at all times. KITCHEN BY SHELF, ELECTRICAL CORD, DUMPSTER
- Critical. Hand wash sink lacking proper hand drying provisions.
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12/14/2009 | Routine - Food | Warning Issued |
| No report available. | 6/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/16/2008 | Routine - Food | Warning Issued |
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