- No Violations Were Observed
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6/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. At sushi bar. **Warning**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Stainless next to cook line. **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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5/14/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/11/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. At sushi bar
- Basic - Accumulation of food debris/soil residue on soap dispenser. At sushi bar.
- Basic - Bowl or other container with no handle used to dispense food. In brown rice , white rice , flour and sugar.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of mold-like substance on nonfood-contact surface. Under three compartment sink on the sink itself and along walls.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.at cookline .
- Basic - Ceiling tile missing. At cookline
- Basic - Equipment in poor repair.rusted white refrigerator next to dish area.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. Throughout.
- Basic - Gaskets with slimy/mold-like build-up. At cookline
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Nonfood-contact equipment in poor repair. Ice machine.
- Basic - Soiled reach-in cooler gaskets. Everywhere!
- Basic - High Priority - Dead roaches on premises. Throughout the whole premises. At sushi bar: on the floor, inside cold holding unit, behind equipment at least 20. In kitchen: inside cold holding unit at cookline at least 20 and one inside flip top cooler. Under dish machine at least 20 dead roaches. At least 25 more dead roaches on the floor, behind shelfs and equipment.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. All 3 Sushi chefs.
- High Priority - Roach activity present as evidenced by live roaches found. One adult roach on sushi display case. 2 juvenile roaches under cold holding unit at cookline.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
- Intermediate - Employee used handwash sink as a dump sink. Dumped ice
- Intermediate - Spray bottle containing toxic substance not labeled. Soap bottle at sushi bar. **Corrected On-Site**
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10/10/2013 | Routine - Food | Warning Issued |
- 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. **Corrected On-Site**
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.front **Corrected On-Site**
- Basic - Wall soiled with accumulated food debris.end of cook line
- Basic - Water leaking from faucet/faucet handle. Prep sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.eggs over lettuce reach in **Corrected On-Site**
- Intermediate - Combined ready-to-eat, potentially hazardous(time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.not labeled **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.utensil on it **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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1/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable.tape inside ice machine door
- Observed employee with no hair restraint.cook
- Observed personal care item stored with food.hand sanitizer/rice and souffle cups Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.fish/cucumber/reach in Corrected On Site.
- Observed single-service articles improperly stored.souffle cups not inverted Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched.spoons Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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8/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment not designed and constructed in a durable manner-RUSTED FREEZER-Artic Air next to handsink
- Observed build-up of grease on nonfood-contact surface-sides of equipment-cookline.
- Observed dusty ceiling tiles and/or air conditioning vent covers--kiitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.--*45 degrees sushi front counter- Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover and floor cover
- Critical - Observed soiled reach-in cooler gaskets-cookline
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris--cookline
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site-sushi counter
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3/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine-chlorine Repeat Violation.
- Observed build-up of mold-like substance on surface of nonfood-contact surface-handsink fausit-mens.
- 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-rice. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food-sushi over veg-kitchen Corrected On Site. Repeat Violation.
- Critical - Observed soil buildup inside ice bin-inside lid
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name-rice. Corrected On Site.
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7/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine-chlorine
- Critical - Observed food stored on floor--onions-shrimp- Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.-rice spoons Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food-frozen over vegetable-true- Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food-sushi over sauces Corrected On Site.
- Observed ripped/worn carboard used as shelf cover-kitchen Repeat Violation.
- Critical - Observed soil residue in storage containers-flour on bottom shelf in front of back door.
- Critical - Outer openings not protected with self-closing doors-kitchen back door. Repeat Violation.
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2/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 13-02-1 Observed employee with ineffective hair restraint-cook cutting salmon
- Violation: 14-35-1 Observed ripped/worn tin foil used as shelf cover-kitchen .
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation-backdoor.
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8/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit---49 degrees-sushi case--operator iced down to maintain 41 degrees.--24 hour callback
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-49 degrees-sushi cooler-.
- Observed employee with ineffective hair restraint-cook cutting salmon
- Observed ripped/worn tin foil used as shelf cover-kitchen .
- Critical. Outer openings of establishment cannot be properly sealed when not in operation-backdoor.
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8/19/2010 | Routine - Food | Warning Issued |
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Observed employee with no hair restraint-sushi chef.
- Critical. Vacuum breaker mising at hose bibb.-mop sink Repeat Violation.
- Observed attached equipment soiled with accumulated food debris-ceiling tile.
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3/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name-flor, sugar.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.-sushi bar-
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Equipment or utensils not designed or constructed in a durable manner.-wood-rice bowl
- Critical. Observed soil residue in storage containers-salt-rice and label.
- Observed build-up of grease on nonfood-contact surface-cookline.
- Critical. Vacuum breaker mising at hose bibb-backflow device--hose at mop sink-purchase at home depot.
- Observed grease accumulated on kitchen floor-changes carboard weekly.
- Observed wall soiled with accumulated black debris in dishwashing area.
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11/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/6/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 2/16/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/3/2009 | Routine - Food | Warning Issued |
| No report available. | 7/15/2008 | Routine - Food | Warning Issued |
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