- 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. **Warning** on callback 9/22/14 observed no proof of employee training.
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09/22/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Hand sanitizer missing at several handsinks. **Corrected On-Site** **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. 0 ppm chlorine sanitizer **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left station and came back through door and began to work with food with no handwashing. **Corrected On-Site** **Warning**
- High Priority - Food stored in ice used for drinks. See stop sale. Ice in bar voluntarily discarded. **Corrected On-Site** **Warning**
- 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. Time mark added. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice 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. **Warning**
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07/22/2014 | Routine - Food | Warning Issued |
- High Priority - License is expired and is more than 60 after expiration date. **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. 0 ppm in bar . Also 0 ppm chlorine in main dishmachine **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish in glass display reachin cooler at 46°F, fish moved to another unit. Corrective action taken. **Warning**
- 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. time mark added. **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. **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. Glass display reachin cooler at 46°F ambient temperature. **Warning**
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2/14/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Equipment in poor repair. Reachin cooler by 3CS ambient temperature at 52°F, all TCS foods moved to others coolers for cooling/cold holding. Do not store ant TCS food in this unit until it can maintain food at 41°F or below.
- Basic - No handwashing sign provided at a hand sink used by food employees in men's ad women's restrooms.
- 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. Dishmachine sanitizer 0 ppm chlorine. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu at 48°F in reach in cooler by 3CS , ambient temperature of cooler at 52°F, all TCS foods moved to walkin cooler for cooldown. Corrective action taken.
- High Priority - Raw animal food stored over cooked food. Raw chicken over vegtables in walkin cooler.**Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - chlorine sanitizing solution not at proper minimum strength in dishmachine in kitchen and bar, manually wash rinse and sanitize dishes in 3 compartment sink until units repaired.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tempura batter at 75?F in kitchen, corrective action taken batter moved to reachin cooler . Also milk at 45?F in reachin cooler, milk moved to another cooler. Milk was only PHF in unit.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food, however foods time raked and log kept for each food, written plan is incomplete.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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1/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/11/2012 | Routine - Food | Call Back - Complied |
- Critical - No handwashing sign provided at a handsink on front line used by food employees.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee wiped hands on wet wiping cloth then failed to wash hands before handling ready to eat food. Also employees leaving work area and returning to work with ready to eat food without washing hands.
- Critical - Observed handwash sink by fryers used for purposes other than handwashing, as dump sink.
- Critical - Observed unlabeled spray bottles in bar area.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/31/2012 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times, blocked by large bin of rice.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed food stored on floor. Box of watermelons on floor in walkin cooler . Corrected On Site. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Fish held at room temperature 80F beside fryers, no timevas public health control in place for this item, Corrected On Site. The item was added to time as public health control along with the sushi rice. Time as public health control hour chart is complete however complete paperwork is not.
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6/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Did not wash hands after leaving sushi prep area and returning to cut sushi fish. Corrected On Site.
- Critical - Observed food stored on floor. Boxed food on floor in walkin freezer. Corrected On Site.
- Critical - Observed plastic container of mixer stored in ice used for drinks.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Time as a Public Health Control in place but documentation incomplete. Rice at 112 degrees F. Corrected On Site
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2/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. Handwash sign missing at handsink at end of main assessment line.
- Critical - Observed cloth used as a food-contact surface. Wet towel on rice. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing 0ppm in bar handsink Also main dishmachine at 0ppm.
- Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Employee washed hands without using hands sanitizer .
- Critical - Hand wash sink lacking proper hand drying provisions. At handsink by dishmachine .
- Critical - Observed cloth used as a food-contact surface. Towel on top of rice in steam table. Corrected On Site.
- Critical - Observed food stored on floor. Bag of food on floor in dry storage area. Corrected On Site.
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8/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Handsinks on sushi line blocked by buckets of water. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. At far left handsink in rolling area.
- Critical - Observed cloth used as a food-contact surface. Paper towels on vegetables in walkincooler . Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink in bar used as dumpsink .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish and shrimp in reachincooler by fryers at 44 and 45F. Ambient temperature 43F .Corrected On Site. Cooler turned down food in proper temperature parameters .
- Critical - Observed unlabeled spray bottle. In outside bar area window spraybottle cleaner unlabled . Corrected On Site. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Rice on front line at 91F. Time as public health control written But no temperature log. Repeat Violation. Corrected On Site. Temperature log written during inspection .
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5/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Alternative Operating Procedure does not include provision requiring thorough washing of the hands and use of a chemical hand sanitizing solution. Santizer missing at far left handsink in sushi assembly area. Repeat Violation. Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Dishmachine santizer level at 0ppm. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. At outside bar handsink .
- Critical - Handwashing cleanser lacking at handwashing lavatory. At outside bar handsink .
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink in wait station used to hold knife also large pieces of food inside suggesting it is used as dumpsink. Repeat Violation. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner. Soups thawed up front at room temperature by far left handsink . Corrected On Site.
- Critical - Observed soil buildup inside ice bin. Icemachine soiled in hallway connecting kitchen to bar soil easily removeable with alcohol swab.
- Critical - Observed toxic item improperly stored. Spraybottle cleaner stored by small dishware on prep table by coffee maker. Repeat Violation. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Spraybottle with blue cleaner inside unlabled .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Riceheld at 92F at front line. Time as public health control used improperly . Operator educated on proper procedure . Corrected On Site.
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2/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. Onions in dry storage area. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. up front by assembly line cloth contacting rice. Repeat Violation. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Chop sticks in kitchen stored in standing water less than 135F. Repeat Violation. Repeat Violation. Corrected On Site.
- Observed ice scoop with handle in contact with ice. in ice bin. Repeat Violation. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. In bar handsink Corrected On Site.
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11/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. Walkincooler
- Critical. Observed cloth used as a food-contact surface. Rag used in rice cooker.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Alternative Operating Procedure does not include provision requiring thorough washing of the hands and use of a chemical hand sanitizing solution. Handsink by dishmachine area Corrected On Site. Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage container by clean dishware . Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Handwash sink not accessible for employee use at all times. Covered by box of salmon Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. Handsink by kitchen door used to hold box of salmon . Corrected On Site.
- Critical. Observed toxic item stored by utensils. Spraybottle stored facing clean dishware Corrected On Site.
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8/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Cooked eel on tin foil sheets next to toaster with no time mark written on time sheet. Operator says eel was taken out at 11 am-time sheet was marked. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. White containers holding breadcrumbs and flour on cookline.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Chopsticks used for putting food in fryers in metal pan on cookline.
- Observed ice scoop with handle in contact with ice. Service station.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee engaged in food preparation without washing and sanitizing hands.
- Critical. Observed employee improperly washing hands. Employee used sanitizer, washed and dried hands.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Air in sanitizer line-no chlorine detected. Must manually wash, rinse, and sanitize. Please fax repair report.
- Critical. Observed interior of dishmachine soiled with accumulation of food residue.
- Critical. Hot water not provided/shut off at employee hand wash sink. Hand wash sink in warewashing area.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Three hand wash sinks in sushi bar.
- Observed personal care item stored with food. Purses, shoes and jackets stored in dry storage area.
- Critical. Observed toxic item stored by utensils. Spray bottle hanging on rack holding clean drink glasses.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine in sanitation bucket at 200 ppm.
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4/20/2010 | Routine - Food | Warning Issued |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Corrected On Site.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. rice no written policy, provided information Corrected On Site.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days. some fish frozen on site no written records, records for fish frozen by distributors on site Corrected On Site.
- Critical. Observed food stored in ice used for drinks. bottle bar area
- Critical. Observed cloth used as a food-contact surface. rice Corrected On Site.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. bamboo as multi use sushi roller Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- Waste line missing at soda gun holster. bar area
- Critical. Observed handwash sink used for purposes other than handwashing. sushi bar, HWS buckets in sink Corrected On Site.
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12/22/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/3/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 12A-13-1 Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishmachine.
- Critical. Violation: 12A-18-1 Observed employee dry hands on clothes/apron after washing. Employee wiping gloves on wet wipecloth instead of washing hands.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. Bar sinks.
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. Bar sinks.
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8/3/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 6/4/2009 | Complaint Full | Warning Issued |
| No report available. | 4/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/6/2008 | Routine - Food | Administrative complaint recommended |
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