- Basic - Equipment in poor repair. Walk in cooler door has insulation exposed, metal portion is coming off, walk in freezer gasket is in disrepair.
- Basic - Floors not maintained smooth and durable. Cracked and missing tiles throughout kitchen and dry storage area, floor is not sealed.
- Basic - Gaskets with slimy/mold-like build-up. Gaskets on reach in cooler across from fryers heavily soiled handles on reach in cooler also soiled with food residue
- Basic - Grease accumulated under cooking equipment. Along cook line, also on side of stove and fryers, excessive accumulation.
- Basic - Hole in wall. Hole in wall to outside back corner of dry storage area back of establishment
- Basic - Objectionable odor in establishment. Back of establishment end of cook line, by reach in cooler by back door.
- Basic - Soil residue build-up on nonfood-contact surface. Heavy build up of dirt in mop sink end of cook line.
- Basic - Working containers of food removed from original container not identified by common name. Multiple small containers of powdered substances on shelf across from cookline
- 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 dish machine
- High Priority - Raw animal food stored over ready-to-eat food. Whole shell eggs over RTE sauces in reach in cooler end of cookline, storage corrected by chef. Plastic wrapped Raw beef and and raw chicken over bag of fries in reach in freezer, storage corrected by chef
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine back of establishment has heavily build on of mold like substance interior top
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu must identify what items are raw
- Intermediate - Spray bottle containing toxic substance not labeled. Blue spray bottle in grill area, chef removed to label **Corrected On-Site**
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/29/2014 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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2/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Back door of kitchen screen door. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. By triple sink. **Corrected On-Site** **Warning**
- Basic - Drain cover(s) missing. Broken drain by cook line. **Warning**
- Basic - Equipment in poor repair. Rusted microwave sushi area. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. By front of kitchen. **Warning**
- Basic - Outer openings not protected with self-closing doors. Rear screen door broken. **Warning**
- Basic - Packaged food has no English labeling. Brown powder across from cook line. **Corrected On-Site** **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Manager stated smoked salmon is served in raw sushi, he does not have original packaging onsite, stated he buys it at Sams. **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. For chicken in walk in cooler. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. By tea and coffee maker front of kitchen. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Noodles made 2 days prior not date marked. **Warning**
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2/24/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In bulk sugar, dry storage room by walk in cooler. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Jug of frying oil. Moved. **Corrected On-Site** **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. Knife at cook line. Moved. **Corrected On-Site** **Warning**
- 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. Water bottle on prep table at cook line. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on seasoning container near slicer at cook line. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - In-use tongs stored on oven door handle. Removed. **Corrected On-Site** **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Bulk flour in dry storage area. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops at cook line. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. Cook line. **Repeat Violation** **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At Mongolian hot plate cooking area. **Warning**
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Bowls at buffet. **Warning**
- Basic - Stored food not covered in walk-in freezer. Multiple items. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen. Moved. **Corrected On-Site** **Warning**
- High Priority - Displayed food not properly protected from contamination. Chili sauce at buffet not protected, needs to be placed under sneeze guard. **Warning**
- Intermediate - Accumulation of black substance in the interior of the ice machine. On edge of ice shield. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bowl, behind sushi bar. **Repeat Violation** **Warning**
- Intermediate - Identity of food or food product misrepresented. Crab served is actually fake krab. Crab can be spelled with a k for clarity. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu does not specify which rolls contain raw ingredients. **Warning**
- 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. Operator has books to retrain. **Warning**
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12/9/2013 | Routine - Food | Warning Issued |
- Basic - Wiping cloth/towel used under cutting board.
- 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. Employee cutting celery without gloves on
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishes washed without setting up 3 comp sink
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice from 3/26
- Intermediate - Handwash sink not accessible for employee use at all times. Near 3 comp sink blocked by crash carts and other items
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Clean dishes near 3 comp sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sushi counter
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Noodles, egg rolls walkin cooler
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Drain flies.
- Critical - Employee set up 3 compartment sink in wrong order. Sanitizer in middle compartment
- Critical - Glass door reach in cooler is soiled.
- Critical - Hand wash sink near 3 compartment has bucket inside
- Critical - Three compartment sink set up without sanitizer.
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10/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. egg rolls, noodles, sweet and sour chicken made 2 days ago Repeat Violation.
- Critical - Violation: 08A-15-1 Food not stored in a clean/dry location that is not exposed to splash/dust. plastic veggie tower inside walkin cooler is soiled
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. multiple foods inside walkin freezer
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 22-24-1 Observed buildup of slime on soda dispensing nozzles. at beverage station Repeat Violation.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. walkin cooler vents
- Violation: 40-04-1 Observed personal care item stored with food. wallet and keys on shelf above steam table
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6/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. internal thermometer reads 54'F, DO NOT USE TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL MAINTAINING PROPER TEMPERATURES Repeat Violation.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. plastic veggie tower inside walkin cooler is soiled
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. walkin cooler vents
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles. at beverage station Repeat Violation.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. bowls used at prep table reach in cooler
- Observed food debris accumulated on kitchen floor. under equipment at cookline
- Critical - Observed food stored in undrained ice. baby corns in can inside walkin cooler
- Observed grease accumulated under cooking equipment. deep fryers
- Observed personal care item stored with food. wallet and keys on shelf above steam table
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Various potentially hazardous foods, reach in cooler under sushi bar, 47'F - 52'F Corrected On Site. stop sale issued items voluntarily discarded
- Critical - Observed uncovered food in holding unit/dry storage area. multiple foods inside walkin freezer
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. egg rolls, noodles, sweet and sour chicken made 2 days ago Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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4/27/2012 | Routine - Food | Warning Issued |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit, some are broken.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, front reach in cooler in sushi bar. Do not use this unit until it is able to maintain potatoes hazardous foods at 41 degrees F. or less. (Only 1 phf was in this unit and it was discarded.)
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days. All invoices state "all product must be cooked before consumption ".
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. see Mayport Fisheries invoice- Tuna species not specified. Operator called Emily at supplier who stated tuna supplied was yellow fin.
- Critical - Observed buildup of stain and rust in the interior of ice machine.
- Critical - Observed buildup of stain on soda dispensing nozzles.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. Sushi rice held by time. Provided form to operator.
- Critical - Observed expired Food Manager Certification. Lan Ahn Ly, expired 6/2010. Amaris Jin Mattox, expired 6/2005.
- Observed gaskets with slimy/mold-like build-up, prep top unit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cream cheese at sushi bar, reach in cooler. Item was discarded. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, cream cheese.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked, cooked /fried meats.
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9/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. product discarded - 2 door cooler available at cookline DO NOT USE 1 DOOR COOLER UNTIL COLD TEMPERATURES OF 41F OR BELOW CAN BE MAINTAINED
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. small 1door cooler at cookline Corrected On Site- product discarded- eggrolls , chicken fried
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. eggrolls , cooked chicken Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. CHICKEN ?, pork?
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6/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. wonton soup, noodles , rice, bbq pork, smoked salmon
- Critical. Working containers of food removed from original container not identified by common name. Seasonings
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. fried rice Corrected On Site- discarded
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. *rice made at 9:30am Corrected On Site-discarded
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Observed nonfood-grade containers used for food storage.
- Observed nonfood-contact equipment in poor repair Exterior of walk in cooler door
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Do Not use Dishwasher until it can dispense the proper ppm
- Critical. Observed soil buildup inside ice bin. beverage station
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving under hot holding
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Plumbing system in disrepair. *steady water leak at wok unit *handwash sink at sushi bar
- Critical. No handwashing sign provided at a handsink used by food employees. *mongolian bbq bar Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed attached equipment soiled with accumulated grease. Hood filters
- Observed unnecessary items on the premise. near office
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9/10/2010 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/16/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed food stored on floor. broccoli Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. at sushi bar Repeat Violation.
- Observed utensils in poor condition. pan lids
- Observed nonfood-contact equipment in poor repair walk in cooler door Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. tongs hanging from oven door Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times. chair and vacuum in front of handwash sink
- Critical. No handwashing sign provided at a handsink used by food employees. sushi bar
- Observed attached equipment soiled with accumulated dust. air vents back dining
- Lights missing the proper shield, sleeve coatings or covers. back storage nearest cooler
- Critical. Observed toxic item stored by food. rubbing alcohol stored above rice noodles
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2/19/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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12/30/2009 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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12/23/2009 | Routine - Food | Call Back - Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Repeat Violation.
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. roast pork in walk in cooler
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. eggroll in small reach in at cookline Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. Bulk products , powdered sugar , crushed peanuts
- Critical. Working containers of food removed from original container not identified by common name. sushi at sushi bar Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fried rice on prep table Corrected On Site- discarded by owner
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. white sushi rice Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed employee eating while preparing food. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Equipment or utensils not designed or constructed in a durable manner. wet towel placed under cutting boards
- Observed nonfood-contact equipment in poor repair walk in cooler dooe Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets. Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. tongs hanging from oven door
- Observed utensils stored in crevices between equipment.
- Critical. Hot water not provided/shut off at employee hand wash sink. shut off at handwash sink because of a slow leak
- Critical. Observed dead roaches on premises. 2 on floor at sushi bar
- Observed floor area(s) covered with standing water. under handwash sink at sushi bar
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. sanitizing buckets Corrected On Site. Repeat Violation.
- Critical. Unlabeled toxic container does not bear the manufacturer's label.
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10/29/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 4/28/2009 | Routine - Food | Warning Issued |
| No report available. | 4/28/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/21/2009 | Routine - Food | Warning Issued |
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