- Basic - Buildup of food debris/soil residue on equipment door handles. WALK IN FREEZER AND WALK IN COOLER. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. FISH, CABBAGE, CUCUMBERS. **Warning**. AT CALL BACK: ENDIVE, LEMONS.
- Basic - Clean equipment stored on floor. DISH RACKS. **Warning**
- Basic - Employee eating in a food preparation or other restricted area. EMPLOYEE EATING RICE SHE IS SCOOPING. **Warning**. AT CALL BACK: EATING SOUP IN KITCHEN.
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment in poor repair. RACK FOR AIR DRYING CLEAN EQUIPMENT RUSTED AND PITTED. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**. AT CALL BACK: WATER IS 84°.
- Basic - Stored food not covered in walk-in cooler. READY TO EAT ONIONS. **Warning**. AT CALL BACK: LEMONS, ENDIVE, CHICKEN ON FLOOR.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. FLOUR. **Warning**AT CALL BACK: STILL NOT LABELED.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. SUSHI RICE @ 75°. **Warning**. AT CALL BACK: PH IS 4.8 TEMPERATURE IS 78°.
- 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. SUSHI RICE. LESS THAN 4 HOURS. **Warning**. AT CALL BACK: USING PH METER. PH OF SUSHI RICE IS 4.8.
- High Priority - Raw animal food stored over ready-to-eat food. RAW CHICKEN ABOVE SOY SAUCE IN WALK IN COOLER. **Warning**. AT CALL BACK: RAW CHICKEN ABOVE SOY SAUCE.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. SUSHI COUNTER. **Warning**. AT CALL BACK: SAME
- Intermediate - No soap provided at handwash sink. SUSHI COUNTER. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. FOR SUSHI RICE. **Warning**. AT CALL BACK: PH METER IS IN USE RICE PH 4.8.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. HOW TO CALIBRATE A PROBE THERMOMETER. **Warning**
|
09/15/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. FLOUR AND READY TO EAT RICE. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. WALK IN FREEZER AND WALK IN COOLER. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. FISH, CABBAGE, CUCUMBERS. **Warning**
- Basic - Clean equipment stored on floor. DISH RACKS. **Warning**
- Basic - Employee eating in a food preparation or other restricted area. EMPLOYEE EATING RICE SHE IS SCOOPING. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment in poor repair. RACK FOR AIR DRYING CLEAN EQUIPMENT RUSTED AND PITTED. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Stored food not covered in walk-in cooler. READY TO EAT ONIONS. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. FLOUR. **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. RTE COOKED WHITE RICE. **Warning**
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. EMPLOYEE SCOOPING RICE. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. SUSHI RICE @ 75°. **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. SUSHI RICE. LESS THAN 4 HOURS. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. RAW CHICKEN ABOVE SOY SAUCE IN WALK IN COOLER. **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. RAW FISH ABOVE ICE CREAM. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. SUSHI COUNTER. **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. SUSHI COUNTER. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. FOR SUSHI RICE. **Warning**
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. HOW TO CALIBRATE A PROBE THERMOMETER. **Warning**
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07/15/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. CUCUMBERS, LETTUCE. **Admin Complaint** **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Admin Complaint** **Repeat Violation**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. NO FEED LETTER FOR SALMON. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. SUSHI RICE @ 65° **Admin Complaint** **Repeat Violation**
- 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. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. CHICKEN @85°; SHRIMP @ 78°; SPRING ROLLS@ 105°. **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. RAW EGGS ABOVE PEELED AND WASHED ONIONS IN TEACH IN COOLER. **Admin Complaint** **Repeat Violation**
- 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-contact surfaces encrusted with grease and/or soil deposits. DISH RACKS. **Admin Complaint** **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. CONTAINER STORAGE FRONT COUNTER.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Admin Complaint** **Repeat Violation**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Admin Complaint** **Repeat Violation**
- Intermediate - No soap provided at handwash sink. **Admin Complaint** **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Admin Complaint** **Repeat Violation**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. WAIT STAFF, BUS BOYS, DISH PERSONNEL. **Admin Complaint** **Repeat Violation**
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2/5/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. CUCUMBERS, LETTUCE. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. NO FEED LETTER FOR SALMON; ALSO NO INDICATION ON INVOICE THAT SALMON HAS BEEN FROZEN PROPERLY FOR PARASITIC DESTRUCTION. **Warning**. AT CALL BACK: STILL NO "FEED LETTER" OR PROOF OF FREEZING.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. RTE CHICKEN @ 80; SUSHI RICE @ 79; CALIFORNIA ROLLS @ 79 **Warning**. AT CALL BACK: SUSHI RICE @ 65°; RTE CHICKEN @ 85°; RTE SHRIMP @ 78°.
- 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. SPRING ROLLS, SUSHI RICE, CALIFORNIA ROLLS. **Warning**. AT CALL BACK: SUSHI RICE; SPRING ROLLS; RTE SHRIMP.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. SPRING ROLLS @ 100. **Warning**. AT CALL BACK SPRING ROLLS @ 105°.
- High Priority - Raw animal food stored over ready-to-eat food. EGGS ABOVE SAUCES IN WALK IN COOLER. **Warning**. AT CALL BACK: RAW EGGS ABOVE RTE ONIONS IN REACH IN COOLER.
- Intermediate - Certified food manager fails to exhibit active managerial control. TIME IN LIEU OF TEMPERATURE REQUIREMENTS. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. DISH RACKS. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - No soap provided at handwash sink. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**. AT CALL BACK: STILL NO WRITTEN PLAN.
- 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. **Warning**. AT CALL BACK: NO TRAINING FOR WAIT STAFF, BUS BOYS, DISH PERSONNEL.
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2/5/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. CUCUMBERS, LETTUCE. **Warning**
- Basic - Clean equipment stored on floor. DISH RACKS. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. CIGARETTES AND CEL PHONES **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. SHELVES BY DISH MACHINE TO STORE CLEAN EQUIPMENT OBSERVED RUSTED AND PITTED. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. ON HANDLES OF ALL EQUIPMENT. **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. @ 78°. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. NO FEED LETTER FOR SALMON; ALSO NO INDICATION ON INVOICE THAT SALMON HAS BEEN FROZEN PROPERLY FOR PARASITIC DESTRUCTION. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. RTE CHICKEN @ 80°; SUSHI RICE @ 79°; CALIFORNIA ROLLS @ 79° **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. SPRING ROLLS, SUSHI RICE, CALIFORNIA ROLLS. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. SPRING ROLLS @ 100°. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. EGGS ABOVE SAUCES IN WALK IN COOLER. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. CHICKEN ABOVE EGGS;. **Warning**
- Intermediate - Certified food manager fails to exhibit active managerial control. TIME IN LIEU OF TEMPERATURE REQUIREMENTS. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. DISH RACKS. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - No soap provided at handwash sink. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
- 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. **Warning**
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8/5/2013 | Routine - Food | Warning Issued |
- Critical - Certified Food Manager unable to answer basic Food Code questions. ( question as it related to parasite distruction)
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. Sink in kitchen next to emergency medical kit.
- Lights missing the proper shield, sleeve coatings or covers. In walk in freezer
- Critical - No conspicuously located thermometer in holding unit. Walk in cooler
- Observed a nonfood-grade basting brush used in food. Shopping bags in walk in cooler
- Critical - Observed food stored on floor. Noodles in storage
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauces in walk in coler
- Wet mop not hung to dry.
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12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. less than 50 ppm
- Critical - Hand wash sink lacking proper hand drying provisions. in kitchen next to standing reach in cooler
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - No conspicuously located thermometer in holding unit. sushi cooler
- Observed attached equipment soiled with accumulated grease. hood filters
- Observed dusty ceiling tiles and/or air conditioning vent covers. throughout kitchen
- Observed employee with no hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing. storing utensils
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood 48 degrees F in sushi cooler ; see stop sale
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). seafood
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. handwash sink in kitchen at reach in freezer
- Critical - Hot water not provided/shut off at employee hand wash sink. in service area
- Critical - No handwashing sign provided at a handsink used by food employees. in andicap restroom
- Critical - No handwashing sign provided at a handsink used by food employees.in kitchen at reach in freezer
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee wash hands with no soap. male employee Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed empolyee wash hands with no hot water.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. male employee washing hands in 3 compartment sink Corrected On Site.
- Critical - Observed food stored on floor, noodle in stockroom
- Critical - Observed food stored on floor, pre-cook noodle in walk in freezer
- Critical - Observed food stored on floor, produce, chickens in walk in cooler.
- Observed ice scoop with handle in contact with ice.
- Plumbing system in disrepair; hot water pipe in service area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces in walk in cooler
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2/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. advised operator that 3 compartment sink needs to be used until machine is able to maintain proper sanitizer level
- Lights missing the proper shield, sleeve coatings or covers. light shieldd missing walk in cooler
- Critical - No handwashing sign provided at a handsink used by food employees. handsink in kitchen Repeat Violation.
- Observed attached equipment soiled with accumulated dust. fan guard walk in cooler
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. fans in kitchen and fan in sushi station
- Critical - Observed encrusted, soiled material on toaster. sushi station
- Critical - Observed food stored on floor. seafood walk in freezer Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. sushi station
- Observed reuse of single-service articles. tofu and similar containers reused to store food walk in cooler and cookline Repeat Violation.
- Critical - Observed soiled reach-in cooler gaskets. cookline cooler
- Critical - Observed unlabeled spray bottle. pink degreaser
- Observed utensils stored in crevices between equipment. knives under microwave
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. back door
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions KITCHEN Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.KITCHEN Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. SUSHI LINE Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of rice makers
- Observed food debris accumulated on kitchen floor. WALKIN COOLER FLOOR
- Critical - Observed food stored on floor. WALKIN COOLER
- Observed gaskets/seals on cold holding unit in poor repair. COOKLINE
- Critical - Observed raw animal food stored over ready-to-eat food. WALKIN COOLER RAW OVERR CARROTS ON FLOOR
- Observed reuse of single-service articles. tofu and similar containers used for food storage on sushi line and cookline
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.
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3/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/25/2011 | Routine - Food | Call Back - Complied |
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days. SALMON
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. rice Corrected On Site.
- Observed residue build-up on nonfood-contact surface. exterior of rice cooker.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface shelving kItchen .
- Observed gaskets with slimy/mold-like build-up. reachin cooler kitchen
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner not in same direction on top of reachin at cookline
- Observed reuse of single-service articles. food containers reused for food storage tofu containers for example
- Critical. Handwash sink not accessible for employee use at all times. blocked by rice table
- Observed grease/debris accumulated under cooking equipment/shelving/counters.
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11/9/2010 | Routine - Food | Warning Issued |
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers.
- Violation: 37-19-1 Observed moldy ceiling tiles and/or air conditioning vent covers.
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3/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded fresh salmon.
- Critical. Observed employee eating in a food preparation or other restricted area dishmachine room Corrected On Site.
- Observed nonfood-grade containers used for food storage tofu and other like containers reused for food storage.
- Wet wiping cloth not stored in sanitizing solution between uses on cutting board cooks line.
- Observed residue build-up on nonfood-contact surface inside dishmachine.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed moldy ceiling tiles and/or air conditioning vent covers.
- 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
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12/18/2009 | Routine - Food | Warning Issued |
- Critical. Observed raw animal food stored over ready-to-eat food eggs.
- Critical. Observed food stored on floor cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 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 sushi bar. 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 cooksline.
- Critical. Observed employee meal in a food preparation or other restricted area shelving in kitchen.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils sushi bar.
- Observed nonfood-grade containers used for food storage holding veggies on sushi line.
- Observed nonfood-grade containers used for food storage walkin cooler cannot reuse tofu and other disposable containers.
- Wet wiping cloth not stored in sanitizing solution between uses sushi bar.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner utensils in cup sushi bar.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner in drawer not in the same direction so only touched by hands.
- Unwrapped single-service utensils not presented so that only the handles are touched front counter.
- Observed leaking pipe at plumbing fixture faucet sushi bar.
- Observed greaseand or debris accumulated under cooking equipment and shelving.
- Observed attached equipment soiled with accumulated dust fan in coolers.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
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7/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/20/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/19/2009 | Routine - Food | Warning Issued |
| No report available. | 11/12/2008 | Routine - Food | Inspection Completed - No Further Action |
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