- Basic - Bowl or other container with no handle used to dispense food. Dressings, vinegars , syrup .
- Basic - Cloth used as a food-contact surface on top of sushi rice . **Corrected On-Site**
- Basic - Raw shrimp stored above unwashed produce in walk in cooler . **Corrected On-Site**
- Basic - Single-use containers ( pepper sauce bottle ) reused for the storage of food.
- Basic - Stored food not covered in walk-in cooler. Rehydrated noodles
- Basic - Working containers of food removed from original container not identified by common name. Sauces , fish , dressings .
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- 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 . Sushi rice made at 11:30 . **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over sauces
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cream cheese , milk , fish thawed for sushi .
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dishes in sink **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Front sink **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Krab mix .
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10/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Stored food not covered in walk-in cooler. Rice noodles
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.( Sea bass from kazys gourmet ) Fish must be cooked before serving . **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over buckets of sauce in walk in cooler . Raw shrimp over soy beans in reach in cooler .
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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5/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bucket of lettuce
- 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.
- Basic - Stored food not covered in walk-in cooler. Shredded carrots , cut lettuce
- Basic - Working containers of food removed from original container not identified by common name. Flour
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Shrimp 76° F .
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw scallops over shredded carrots
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Tongs not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- Intermediate - Handwash sink used for purposes other than hand-washing. Food debris in hand sink
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/13/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bowl or other container with no handle used to dispense sugar
- Basic - Stored food not covered in walk-in cooler. Shredded carrots , cut washed lettuce .
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Sushi fish
- High Priority - Bowl of lemons stored in ice used for drinks.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken at 48° F, **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Shrimp tempura at 65° F, for less than fours at sushi line . - manager added to time as a public health control written procedures .
- High Priority - Presence of ants in the kitchen by dry storage shelf.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over sauce buckets , raw scallops over shredded carrots .
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tuna, krab meat, salmon , mackerel , escolar .
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8/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. Wiping cloth used to cover cooked rice.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Fish stored together with customer food.
- Basic - Food not stored at least 6 inches off of the floor. Bucket of ginger stored on floor in bar.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs stored over seafood.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Can of WD-40.
- Intermediate - Establishment advertised red snapper on the menu/menu board but served another type of fish. Listed on invoice as Uogashi Tilapia (see notes). Listed on menu as Crispy Red Snapper and described as a Red Snapper filet. **Admin Complaint**
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. Escolar served listed as white tuna on menu items Gulf Coast, Panama City Roll, Lady Gaga Roll, and White Tuna. **Admin Complaint**
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6/27/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in kitchen. Fry oil
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Food container stored in ice used for drinks. Observed container of lemons in ice bin.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Corrected On-Site**
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured Infront of post mix. **Corrected On-Site**
- Critical - Observed employee improperly washing hands with gloves on. **Corrected On-Site**
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.Observed employee washing his hands inside the prep sink.
- Critical - Observed hand wash sink used for purpose other than washing hands.Observed spoons inside the employee hand sink in the kitchen area. **Corrected On-Site**
- Critical - Observed raw animal food stored over ready-to-eat food.chicken over ready to eat food inside walk in cooler.
- Critical - Observed uncovered food inside the walk in cooler.
- Critical - Working containers of food removed from original container not identified by common name.Observed oil container on the cookline not labeled.
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12/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Observed 94 seats in establishment and license shows 64. Seating change form given.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk sugar Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Observed 4 people working with no certified food manager on duty. CFM came in before I finished inspection. He will be remaining on site. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable on preparation table.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.
- Critical - Observed food contaminated by unsanitized equipment. Observed premade salads stacked on top of each other with protection. Unsanitized bottom of bowl in contact with food. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed nonfood-grade containers used for food storage. To Go bags with chicken in reach in freezer. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken and raw shrimp over snow peas in reach in cooler. Corrected On Site.
- Observed single-service items stored on floor. Napkins at entrance to kitchen from dining room. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at 10ppm. Corrected On Site.100ppm
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6/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/27/2012 | Routine - Food | Call Back - Complied |
- Critical - Hot water not provided/shut off at employee hand wash sink, men's restroom.
- Critical - Hot water not provided/shut off at employee hand wash sink, women's restroom.
- Critical - Identity of food or food product misrepresented. Observed Crispy Crab Rangoon on menu and its imitation krab.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed knife stored between crevices of reach in cooler and preparation table. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, shelving with clean dishes at sushi bar. Corrected On Site.
- Critical - Observed appling gloves, without washing hands. 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. Observed waitress handling lemons with bare hands. Lemon thrown away. Corrected On Site.
- Critical - Observed employee using dry dirty cloth to wipe hands in kitchen. Corrected On Site.
- Critical - Observed food contaminated by unsanitized equipment. Observed brown paper bag of vegetables lying directly on top of uncovered washed cabbage. Corrected On Site.
- Critical - Observed food contaminated by unsanitized equipment. Observed unsanitized bottom of butter container sitting directly on top of washed vegetables in top of maketable. Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands. Observed dirty utensils in handsink at sushi bar. Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands. Observed employee going to dump liquid into handsink in kitchen. Corrected On Site.
- Critical - Observed hot potentially hazardous food received at less than 135 degrees Fahrenheit. Observed shrimp at 95 degrees fahrenhiet;plated to go to customer. Voluntarily thrown out. Corrected On Site.
- 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. Plastic bowl observed being used to scoop vegetables. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon and scoop by soup wells in kitchen. Corrected On Site.
- Critical - Observed interior of toaste oven soiled at sushi bar.
- Observed nonfood-grade containers used for food storage. Observed walmart bags used for storage of washed vegetables in walk in cooler.
- Critical - Observed onions stored on floor in walk in cooler. Corrected On Site.
- Critical - Observed plastic container of sake stored on floor in kitchen. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed batter for frying at 70 degrees fahrenhiet. It has been out 2 hours. Placed on ice bath to cool down to 41 degrees or below.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed sushi rice at 84 degrees fahrenhiet. They have 1-1/2 hours to get to 41 degrees fahrenhiet.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Plasticware forks and spoons in kitchen to go area.
- Critical - Observed uncovered food in holding unit/dry storage area. Washed and chopped cabbage, assorted vegetables in walk in cooler
- Critical - Observed vegetable oil stored on floor in kitchen. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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2/23/2012 | Routine - Food | Warning Issued |
- 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. 60 Days from hire date to comply.
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9/28/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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