- Basic - Bowl or other container with no handle used to dispense food. Observed no handle containers used to scoop rice and sugar. **Corrected On-Site** **Repeat Violation**
- Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles of walk-in cooler and freezer soiled with food debris.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed container with floor stored on the floor of the walk-in freezer.
- Basic - Cloth used as a food-contact surface. Observed napkin used to cover sushi rice at buffet. **Corrected On-Site**
- Basic - Food not stored at least 6 inches off of the floor. Observed bags of rice stored on a shelf that is not 6 inches off the floor.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Observed rice scoops in standing water less than 135°F. **Corrected On-Site** **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at front counter RIC with TCS foods. **Corrected On-Site**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves in walk-in cooler rusty.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed cloth on cutting board not stored in solution. **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. At wait station.
- Intermediate - Cold water not provided/shut off at employee handwash sink. At bar's HWS. **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Slicer blade soiled with old food debris.
- Intermediate - Soda gun soiled. At bar.
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10/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/6/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle used to scoop rice. **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Observed WIC fans with an accumulation of dust.
- Basic - Ice scoop stored with handle in contact with ice in ice machine. **Corrected On-Site** **Repeat Violation**
- Basic - Leaking pipe at plumbing fixture. Observed HWS in kitchen by DM leaking water unto the floor.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed foods in cooler at a temperature greater than 41°F, *Chicken Wings 55°F, Raw Chicken 56°F, Raw Beef 55°F. Corrective action taken, all items removed and taken to another RIC and WIC.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. At wait station. **Repeat Violation**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at prep sink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed container stored in HWS in kitchen by DM. **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Observed HWS at wait station and sink in kitchen by DM with no hot water. **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Observed dumplings in the back cooling.
- 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. Ambient Temperature 60°F.
- Intermediate - Spray bottle containing toxic substance not labeled. At bar **Repeat Violation**
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5/29/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/21/2014 | Complaint Full | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed meat items stored on the floor of WIF. **Warning**
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site** **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. At buffet line. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed many food items in the walk-in cooler, reach-in cooler and walk-in freezer stored in thank you bags. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizing solution at 0 ppm chlorine. **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. Observed DM 0 ppm chlorine. **Warning**
- 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. Observed employee cutting cucumbers without gloves. **Corrected On-Site** **Warning**
- High Priority - Pots or other cooking equipment not being sanitized. Observed cooking equipment not being sanitized. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. At wait station. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed container in HWS by dish machine. **Corrected On-Site** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At sink in wait station. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.observed no paper towels at HWS by dish machine. **Corrected On-Site** **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 - No soap provided at handwash sink. At sushi bar. **Corrected On-Site** **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle at bar with no labels. **Warning**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed fire extinguisher by the cookline in the red zone. **Warning**
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2/19/2014 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Observed clear plastic to go soup bowl used to dispense cooked rice at cookline area hot holding bin.
- Basic - Ice scoop stored with handle in contact with ice in ice machine. Small ice machine next to mop sink.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Observed tongs on cookline reach in cooler raw meat bins with handles in contact with food.
- Basic - Raw animal food stored above unwashed produce. Observed raw shell eggs stored over box of ginger pot in walk in cooler.
- Basic - Working containers of food removed from original container not identified by common name. Bulk white powders throughout kitchen.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Observed raw fish stored over sauces in walk in cooler
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw chicken stored over cooked noodles in cookline reach in cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed raw chicken stored over raw fish in walk in cooler.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Only kitchen handsink
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed large metal food tub with multiple spoons inside of it stored in handsink next to dish machine
- Intermediate - Hot water not provided/shut off at employee handwash sink. Only handsink in kitchen
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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5/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours.
- Critical - Observed incorrect information on Hotel and Restaurant license. corp will change at renewal
- Critical - Observed potentially hazardous food thawed in standing water. shrimp Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
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9/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
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4/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. no hand wash signs located in employee restroom.
- 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. no employee food handling training being used. This violation must be corrected by : 04-30-2012 .
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed employee handle raw chicken then rinse hands in 3 compartment sink and dry hands on soiled apron then directly handle green beans.
- Critical - Observed employees using same utensil to handle raw and cooked product. observed employee use same tong to handle raw chicken, raw beef then raw shrimp. they also used the same bowls to handle raw chicken, raw beef, and raw shrimp. Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. observed employee handle raw shrimp for service without washing hands and putting on gloves.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed employee using bowl with no handle to scoop rice and other ready to eat foods.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw shrimp at 50 degrees f in ice at buffet line.
- Critical - Observed raw animal food stored over cooked food. observed raw chicken stored above cooked chicken in reach in cooler next to cookline.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw salmon stored above ready to eat foods in reachin cooler across from stove.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw chicken stored above raw salmon in reachin cooler across from stove.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. mongolian pork at 120 degrees f, butter shrimp at 110 degrees f on buffet line steam table.
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2/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. bar
- Critical - No thermometer provided on dishmachine.
- Critical - Observed color-coded thermometers in use without a numerical scale.
- Critical - Observed pesticide-emitting strip present in food prep area. rear prep
- Critical - Observed potentially hazardous food thawed at room temperature. salmon
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
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8/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. and towels bar Corrected On Site.
- Critical - Identity of food or food product misrepresented.wrong verbiage cannot say white tuna Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. hood
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. onions
- Observed leaking pipe at plumbing fixture. restroom
- Critical - Observed pesticide-emitting strip present in food prep area.
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6/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment, food-contact surfaces or utensils not exposed to sanitizer for proper exposure time. Corrected On Site.
- Critical - No list of certified food service managers available at the establishment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. single serve cup to dispense rice
- Observed open dumpster lid.
- Critical - Observed pesticide-emitting strip present in food prep area. prep Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice
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2/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. seafood items
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. will attempt time as control procedures
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Critical. Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.wait stations
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Critical. Observed incorrect information on Hotel and Restaurant license.
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9/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 01B-21-1 Ready-to-eat potentially hazardous food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. Food may not be served.
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3/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented/rusted cans. nuts sauces
- Critical. Ready-to-eat potentially hazardous food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. Food may not be served.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical. Observed soil buildup inside ice bin.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed open dumpster lid. Corrected On Site.
- Critical. Employees not informed of acceptable sanitary practices. hot hold temps
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3/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Raw animal food not properly separated from ready-to-eat food. sushi bar
- Observed ice scoop with handle in contact with ice. bar
- Critical. Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. Corrected On Site.
- Table-mounted nonfood-contact equipment is not installed to allow easy cleaning.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soil buildup inside ice bin.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. sushi area
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical. Observed incorrect information on Hotel and Restaurant license. owner should be corporation
- Critical. No list of certified food service managers available at the establishment.
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11/16/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/7/2009 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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10/7/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. Corrected On Site.
- Critical. Observed packaged food not labeled as specified by law.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Thermometers not calibrated according to manufacturer's specifications. plus8
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed employee use food thermometer to take food temperatures without first cleaning the thermometer.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical. Exposed, unused utensils not removed when a consumer is seated.
- Observed build-up of grease on nonfood-contact surface. between equipment
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. dish wash area
- Critical. No handwashing sign provided at a handsink used by food employees. sushi bar
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
- Critical. Observed incorrect information on Hotel and Restaurant license. need application business is a corporation
- Critical. Employees not informed of acceptable sanitary practices. temps setting up 3 sink
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10/7/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed cloth used as a food-contact surface. sushi rice
- Critical. Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Observed employee with ineffective hair restraint.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. using quat strip
- Observed old labels stuck to food containers after cleaning.
- Critical. No handwashing sign provided at a handsink used by food employees. sushi bar
- Critical. Observed incorrect information on Hotel and Restaurant license. seating 210, should be corporation, not single propritor
- Critical. No list of certified food service managers available at the establishment.
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7/23/2009 | Routine - Food | Warning Issued |
| No report available. | 1/21/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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