- No Violations Were Observed
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10/29/2014 | Routine - Food | Call Back - Complied |
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Soda machine chute upstairs kitchen.
- 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. Observed more than 80 percent of active staff has an expired training.
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08/25/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At sushi area. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. In bathroom located downstairs by guest check in.
- Basic - Soil residue build-up on nonfood-contact surface. Soda machine chute upstairs kitchen.
- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. Observed cooked chicken about be served to customer at 131° F and 121° F. Informed operator of proper cooking temp and operator recooked to 165° F
- High Priority - Cooked shrimp not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Observed cooked chicken about be served to customer at 131° F. Informed operator of proper cooking temp and operator recooked to 145° F. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cold slaw at 50° F. Corrective action taken by operator to submerge item in ice
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed soup prepared over 24 hours holding at 51° F.
- 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. Observed more than 80 percent of active staff has an expired training.
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08/22/2014 | Routine - Food | Warning Issued |
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. **Corrected On-Site**
- High Priority - Small flying insects in bar area.
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reuse of single-service articles. Rice bags **Warning**
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9/5/2013 | Routine - Food | Call Back - Complied |
- Basic - Cloth used as a food-contact surface. **Warning**
- Basic - Equipment in poor repair. RIC DOOR **Warning**
- Basic - Food stored in holding unit not covered. **Warning**
- Basic - No container installed for catching grease from hood drip tray. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Sushi **Warning**
- Basic - Reuse of single-service articles. Rice bags **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - No air gap present between water supply inlet and flood rim of equipment/sink. **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 - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Beef over seafood **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
- 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. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Corrected On-Site**
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7/3/2013 | Routine - Food | Warning Issued |
- Basic - Food stored in holding unit not covered. Tempura batter RIC
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Shrimp RIC **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Garlic butter
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Drink mixes in drink station
- 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.
- Intermediate - Handwash sink used for purposes other than handwashing.
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3/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed residue build-up on nonfood-contact surface. Mens Bathroom door in kitchen
- Critical - Observed soiled reach-in cooler gaskets. Sushi bar
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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12/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. +400ppm
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1/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 400 ppm Corrected On Site.
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10/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.Sushi prep area
- Critical - Handwash sink not accessible for employee use at all times.Bar area
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface.Mesh type cloth covering rice inside rice cooker while it cooks.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Crevices on dinning room cooking area.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Garlic butter
- Observed residue build-up on nonfood-contact surface.Chewing gum under dinning room tables
- Observed residue build-up on nonfood-contact surface.On restroom door handle
- Critical - Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.
- Observed wall soiled with accumulated black debris in dishwashing area.
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6/29/2011 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/4/2011 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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2/28/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized. CLEANED CUTTING BOARDS WITHOUT SANITIZING
- Critical - Handwash sink not accessible for employee use at all times. USED FOR WASHING OF UTENSILS
- Critical - Handwashing cleanser lacking at handwashing lavatory. BAR (BOTH SINKS )
- Critical - Hot water not provided/shut off at employee hand wash sink. SUSHI BAR
- Critical - Identity of food or food product misrepresented. MENUS STATE "CRAB"MEAT FOR IMITATION CRAB(MUST BE SPELLED KRAB) Corporate already changing menus.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. NEXT TO CLEAN DISHES (DISHWASHING AREA )
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. DISHWASHER
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed handwash sink used for purposes other than handwashing. (MIXING BOWL WITH FLOUR ON TOP) AT SUSHI BAR)
- Critical - Observed handwash sink used for purposes other than handwashing.(BAR UPSTAIRS )
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Person in charge failed to insure employees are properly sanitizing equipment. This violation must be corrected by : 4/4/2011.
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2/4/2011 | Routine - Food | Warning Issued |
- Observed nonfood-grade containers used for food storage. CLOTH IN CONTACT WITH RICE)
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
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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. MUST UPDATE LETTER
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. ONION SOUP
- Critical. Observed potentially hazardous food thawed in an improper manner.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical. Observed soil buildup inside ice scoop holster.
- Observed take-home food container refilled with potentially hazardous food.
- Observed personal care item stored with food.
- Critical. Observed toxic item stored in food preparation area.SPRAY
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1/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed soda gun holster with accumulated slime/debris.
- Waste line missing at soda gun holster.
- Critical. Covered waste receptacle not provided in women's bathroom.
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7/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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