- Basic - Floor soiled/has accumulation of debris. Next to reach in freezer in kitchen. **Warning**
- Basic - Garbage on the ground and/or pad around dumpster. **Warning**
- Basic - Grease on the ground and/or pad around grease receptacle. **Warning**
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10/08/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. One at wok. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On large starch containers in kitchen. **Warning**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Cleaver at cookline. **Warning**
- Basic - Dead roach on premises. On floor next to soda fountain in wait station area. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Floor soiled/has accumulation of debris. Next to reach in freezer in kitchen. **Warning**
- Basic - Food debris accumulated on kitchen floor. Next to soda fountain in wait station area. **Warning**
- Basic - Food stored on floor. Containers of soy sauce in kitchen. Near rice holders. **Warning**
- Basic - Garbage on the ground and/or pad around dumpster. **Warning**
- Basic - Grease accumulated under cooking equipment. Heavy grease build up under wok and stove in kitchen. **Warning**
- Basic - Grease on the ground and/or pad around grease receptacle. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Wall soiled with accumulated food debris. Next to reach in freezer in dry storage area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Wok, 78°f corn starch and water mixture, tempura batter 79°f, cooked egg rolls 81°f, cooked chicken 76°f, cooked lo mein 74°f, egg wash 71°f, all products were sitting at the wok. Products were not in the process of preparation or cooling. Operator stated that all products had been out of temperature for 45mins or longer. Products were not being controlled by time. Products were not in the process of preparation or cooling. Corrective Action: after inspector asked two times operator placed all products in refrigeration of 41°f. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. In walk in cooler observed raw seafood over ready to eat proteins. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed raw beef stored in contact in the same container with raw seafood in walk in cooler. **Warning**
- Intermediate - Employee washing and rinsing dishes then proceed to put them away to dry without sanitizing them. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plastic bags, handsink in dish area. **Warning**
- Intermediate - Ice scoop container was heavily soiled. **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 - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic while cooling.Rice cooling in walk in cooler from approx. 1 hour ago 51°f, product was packed in thick dense container. Product was tightly covered with plastic wrap. Corrective Action:Operator was asked to uncover product. **Warning**
- 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. **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. For fried chicken in walk in cooler. Operator stated that product was prepared more than 24 hours ago. **Warning**
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10/07/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in kitchen. /. White food bucket
- Basic - Ceiling soiled with accumulated stain/ residues
- Basic - Clean equipment stored on floor. / cutting board on floor in sushi bar
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor soiled/has accumulation of debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. / by 3 compartment sink
- Basic - Soil residue build-up on nonfood-contact surface. /. Storage platform for bulk food containers
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. /. In wic
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. /. Cornstarch/ water mixture 71F, fried rice in walk in cooler 54F
- High Priority - Raw animal food not properly separated from ready-to-eat food. /. RAW SHRIMP NEXT TO COOKED DUMPLING IN WIC
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. / at cl
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. / OPERATOR USING TIME AS PUBLIC HEALTH CONTROL ON SUSHI RICE, WRITTEN PLAN NOT AVAILABLE
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. /. COOKED NOODLES, FRIED RICE, CHICKEN IN WALK IN COOLER
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4/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/19/2013 | Complaint Full | Admin. Complaint Callback Complied |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving in back storage area and kitchen.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Cloth used as a food-contact surface cover. Cloth placed over fried wonton strips.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food placed in soiled container/equipment. Dried beans sitting in container of soiled rags. **Corrected On-Site**
- Basic - Hole in ceiling. Storage area.
- Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Tongs and whisk stored on dirty gas piping.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Waitress station.
- Basic - Walk in Cooler in poor repair. Ambient air temperature inside walk in reading 54
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wood food-contact surface not properly sealed. Shelving in back room over ice bin.
- Basic - High Priority - Dead roaches on premises. / observed 29 dead roaches in the sushi bar room (on floor, in cabinet, on reach in cooler) and 1 at dining room seating area. On 9/7/2013 Observed 4 dead roaches on floor behind RIC at sushi bar
- 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. not dispensing sanitizer. Replaced bucket. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tempura chicken, 60; cooked lo main noodles, 47; raw chicken wings, 47; cooked shrimp, 50; raw beef, 48; raw chicken strips, 47; chopped lettuce head, 58; fried rice, 51( WIC) Bean sprouts, 51(Make table) **Warning**. On 9/7/2013 Observed fried rice 51°F, beef 48°F, cooked shrimp 46°F, cooked chicken 45°F, cut lettuce 44°F, raw chicken 46°F.
- High Priority - Produce with mold-like growth. Orange in WIC. **Corrected On-Site**
- Intermediate - Accumulation of mold-like substance on/around soda dispensing nozzles.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by CO2 tanks
- Intermediate - Handwash sink used for purposes other than handwashing. Metal mesh cleaner pad and container placed in hand sink next to 3 compartment sink.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- 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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9/7/2013 | Complaint Full | Emergency Order Callback Complied |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving in back storage area and kitchen.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Cloth used as a food-contact surface cover. Cloth placed over fried wonton strips.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food placed in soiled container/equipment. Dried beans sitting in container of soiled rags. **Corrected On-Site**
- Basic - Hole in ceiling. Storage area.
- Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Tongs and whisk stored on dirty gas piping.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Waitress station.
- Basic - Walk in Cooler in poor repair. Ambient air temperature inside walk in reading 54°
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wood food-contact surface not properly sealed. Shelving in back room over ice bin.
- Basic - High Priority - Dead roaches on premises. / observed 29 dead roaches in the sushi bar room (on floor, in cabinet, on reach in cooler) and 1 at dining room seating area
- 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. not dispensing sanitizer. Replaced bucket. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tempura chicken, 60°; cooked lo main noodles, 47°; raw chicken wings, 47°; cooked shrimp, 50°; raw beef, 48°; raw chicken strips, 47°; chopped lettuce head, 58°; fried rice, 51°( WIC) Bean sprouts, 51°(Make table) **Warning**
- High Priority - Produce with mold-like growth. Orange in WIC. **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. / observed 13 live roaches in the sushi bar room, some on top of the work counter behind the toaster, under the sushi bar counter/ above the reach in cooler and inside the cabinet with single-use items
- Intermediate - Accumulation of mold-like substance on/around soda dispensing nozzles.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by CO2 tanks
- Intermediate - Handwash sink used for purposes other than handwashing. Metal mesh cleaner pad and container placed in hand sink next to 3 compartment sink.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- 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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9/6/2013 | Complaint Full | Emergency order recommended |
- No Violations Were Observed
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6/18/2013 | Routine - Food | Call Back - Complied |
- Basic - (1) Soil residue build-up on exterior of food container/buckets in kitchen (2) pallet under bulk food buckets in kitchen
- Basic - Attached equipment soiled with accumulated grease. / exhaust hood
- Basic - Bowl or other container with no handle used to dispense food. / plastic container in rice bucket at sushi bar **Corrected On-Site**
- Basic - Build-up of grease on hood filters
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation./ cook at cookline
- Basic - Food stored on floor. / bucket of soy sauce on floor by 3 compartment sink
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. / tong handle in contact with fried noodles in noodle container at wait station/kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / corn starch/ water mixture 78F at cookline **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked. / Sushi rice using time as public health control had old date marking (5/28), operator stated that sushi rice was made today
- High Priority - Raw animal food not properly separated from ready-to-eat food. / raw chicken next to cooked rice, in walk in cooler
- High Priority - Raw animal food stored over ready-to-eat food. / raw chicken over cooked pork in COOKLINE reach in cooler
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Buildup of soiled material on racks in the walk-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of residue/ liquid, at wait station and in kitchen by walk in cooler
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. / TO GO MENU
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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5/29/2013 | 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. / noodles, rice, chicken in WIC
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. / Bulk flour container in kitchen
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / corn starch/water mixture at 85 F, less than 4 hours. Observed potentially hazardous food: cornstrach and water mixer on 10-10-12 at 78 F on make table.
- Critical - Violation: 03A-07-1 On 7/30/12, Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / fried rice at 50 F, in WIC, less than 4 hours. On 10/10/12, fried rice stored at cookline was 70 F.
- Critical - Violation: 08A-28-1 Observed food stored on floor. / oil box, food bucket, in kitchen and sushi bar Repeat Violation. Observed oil, and duck sauce on floor on 10-10-12 CB inspection.
- Violation: 10-04-1 In-use utensil stored in a dirty tin can at cookline
- Violation: 14-51-1 Observed nonfood-grade shopping bags used for food storage. / in WIC. Obsereved nonfood-grade plastic shopping bags in WIC and RIC used to store food.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler/freezer soiled with accumulation of food residue. / throughout kitchen Repeat Violation.
- Violation: 23-03-1 Observed build-up of grease inside fryer cabinet
- Violation: 23-05-1 Observed residue build-up on WIC fan covers.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. / all kitchen RIC
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times. / at sushi bar HWS FILLED WITH PANS IN SUSHI BAR AREA.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. / Observed a sponge container inside sushi bar handsink 10-10-2012 HWS IN SUSHI BAR AREA HAD PANS LOCATED INSIDE HWS.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
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10/10/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured.
- Food-contact surface not smooth and easily cleanable. / Whitr cloth napkin used as liner for food steamer, on stove top
- Critical - Hand sink missing at dishwashing machine. [ Remodel plan review inspection visit. An approved handsink is missing by the dishmachine ]
- Critical - Handwash sink not accessible for employee use at all times. / Observed pans, pails stored in handsink by 3 bay sink
- Critical - Handwash sink not accessible for employee use at all times. / at sushi bar
- Critical - Handwashing cleanser lacking at handwashing lavatory. / at cookline
- In-use utensil stored in a dirty tin can at cookline
- Critical - No conspicuously located thermometer in holding unit. / in cookline RIC Repeat Violation.
- No mop sink provided. [Remodel plan review inspection visit. Mopsink is not provided ]
- Observed build-up of grease inside fryer cabinet
- Observed cell phones stored with food/utensil/single-use items in kitchen .
- Critical - Observed food stored on floor. / oil box, food bucket, in kitchen and sushi bar Repeat Violation.
- Observed gaskets with slimy/mold-like build-up. / all kitchen RIC
- Critical - Observed handwash sink used for purposes other than handwashing. / Observed a sponge container inside sushi bar handsink
- Critical - Observed interior of reach-in cooler/freezer soiled with accumulation of food residue. / throughout kitchen Repeat Violation.
- Observed knives stored in crevices between cookline RIC and steam table.
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. / Observed employee drink bottle stored on food preparing table in kitchen
- Observed nonfood-contact equipment in poor repair / torn aluminum used as shelf liner for food in kitchen
- Observed nonfood-grade shopping bags used for food storage. / in WIC
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / A container of chicken broth at 80 F, on floor under wok stove / Corrected On Site. Discarded by chef
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / corn starch/water mixture at 85 F, less than 4 hours
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / fried rice at 50 F, in WIC, less than 4 hours
- Observed residue build-up on WIC fan covers.
- Observed single-service articles improperly stored. / To-go boxes stored next to sushi bar handsink, subject to splashing when handsink is used.
- Observed unnecessary items on the premise. / Observed a lawn trimming machine stored with food and clean pans, outside WIC
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / noodles, rice, chicken in WIC
- Critical - Working containers of food removed from original container not identified by common name. / Bulk flour container in kitchen
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7/30/2012 | Routine - Food | Warning Issued |
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