- Basic - Bowl or other container with no handle used to dispense food. On dynamite sauce in wic, employee removed it **Corrected On-Site** **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Curtains at entrance and in kitchen, also handsink by triple sink, also top of stove,
- Basic - Clean knives/utensils stored in crevices between equipment. Prep unit and table, employee moved them **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee food over cooked veggies in prep reach in cooler , employee moved it **Corrected On-Site**
- Basic - Food stored on floor. Oil jugs, employee placed them on top of an empty one, by box freezer **Corrected On-Site** **Repeat Violation**
- Basic - Gaskets with slimy/mold-like build-up. Prep unit by cook line and reach in cooler by sushi area
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 79° water
- Basic - Plumbing system in disrepair. Handsink by triple sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi area, placed in sanitizer **Corrected On-Site**
- High Priority - Food not properly protected from contamination. Bowls stacked on top of each other, bottom of bowl touching tofu, in prep unit
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing and rinsing container only, employee put it back in triple sink **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw salmon next to / and touching cooked octopus, on sushi cooler, mgr moved raw fish and discarded octopus piece that was touching raw fish **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic and oil on table, corrective action: employee placed it in prep unit, explained time as public health control **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. Tempura batter, sushi rice corrective action: employee wrote time
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken in same container with raw pork, every piece wrapped with plastic, all in bucket in walk in cooler
- High Priority - Toxic substance/chemical stored by or with food. By soda syrup, employee moved chemical **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Lids for soups
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Sushi cooler
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. At triple sink, explained to him, washed in handsink **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Employee couldn't find it, gave a blank form
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09/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/17/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food. On bulk container, rice, flour, on sauces too in wic **Corrected On-Site**
- Basic - Food stored on floor. Ginger in bucket at sushi area **Corrected On-Site** **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface. Oven handle, exterior of microwave, on stop top **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Bulk flour in storage shelf **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 70° garlic and oil, on table, corrective action: placed in cooler
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw salmon on same tray with mango, and raw salmon skin on same tray with wasabi, all with plastic wrap **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw steak over salmon in freezer
- High Priority - Toxic substance/chemical stored by or with food. Hanging by Ida syrup **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer. In storage cabinet
- Intermediate - Hot water not provided/shut off at dump sink. By sushi area and handsink at sushi bar
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. On sushi rice **Corrected On-Site** **Warning**
- Basic - Reuse of single-use gloves. For sushi **Corrected On-Site** **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink, hanging hose side **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw opened bag of salmon over edamame in freezer **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. By cook line **Corrected On-Site** **Repeat Violation** **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 - Spray bottle containing toxic substance not labeled. Over mop sink **Warning**
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12/30/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Clean knives/utensils stored in crevices between equipment. Prep cooler and table **Corrected On-Site** **Warning**
- Basic - Cloth used as a food-contact surface. On sushi rice **Corrected On-Site** **Warning**
- Basic - Food stored on floor. Oil jug **Corrected On-Site** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Reuse of single-use gloves. For sushi **Corrected On-Site** **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. On stove top and gaskets in sushi cooler **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. Cutting tuna for sushi, got gloves **Corrected On-Site** **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink, hanging hose side **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw opened bag of salmon over edamame in freezer **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. At triple sink **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. By cook line **Corrected On-Site** **Repeat Violation** **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. Sushi area **Corrected On-Site** **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 - Spray bottle containing toxic substance not labeled. Over mop sink **Warning**
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10/29/2013 | Routine - Food | Warning Issued |
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - No copy of latest inspection report available.
- Basic - Working containers of food removed from original container not identified by common name. Bulk container of corn starch.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Corn starch scoop and lid of cornstarch bin.
- Intermediate - Handwash sink not accessible for employee use at all times. Completely blocked in kitchen.
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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. three door reach-in under sushi display cooler ambient air temp 55'F *Do not use this cooler for potentially hazardous foods until it's maintaining 41'F or below* PHF in cooler ambient cooling, moved to another cooler
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. fish on cutting board on trash can Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. blocked with buckets/table
- No copy of latest inspection report.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. shelving in walk in cooler
- Observed gaskets with slimy/mold-like build-up. walk in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. portioned beef over portioned shrimp, upright reach-in freezer
- Observed residue build-up on nonfood-contact surface. scoop in bulk container
- Critical - Observed slime in the interior of ice machine.
- Critical - Observed uncovered food in holding unit/dry storage area. top of reach-in, items stacked on one another, touching food product below
- Critical - Outer openings not protected with self-closing doors. rear exit
- Critical - Vacuum breaker mising at hose bibb. mop sink, needed after splitter, before hose
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11/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bulging can of hoisin sauce.
- CO2 tanks not secured.
- Critical - Can of gasoline stored over food and single service items. COS.
- Critical - Chicken thawing at room temperature. COS.
- Critical - Cigarettes and lighter on prep table.
- Critical - Cloth used as food contact surface. Under vegetables.
- Critical - Consumer advisory for raw animal food not posted. COS.
- Cracked ice scoop.
- Food residue on wall behind make table.
- Food service buildup on reach in cooler handle.
- Critical - Handwash sink not accessible. Chicken thawing in sink, food stored in front at sink.
- Critical - Interior of ice machine soiled.
- Mold-like substance on shelving in walk in cooler.
- Non-food grade containers used for food storage.
- Critical - Open buckets stored in front of hand sink. Exposed to splash.
- Critical - Potentially hazardous foods not held at 135?F or above. COS. Soups 107?F, 120?F. 45 minutes later both soups 135?F.
- Critical - Raw shrimp behind vegetables, top of make table.
- Scoop with no handle used to scoop rice.
- Single service items stored under hand sink.
- Critical - Stop sale issued for bulging can of Hoisin sauce. See Stop Sale.
- Wet towel not stored in sanitizer bucket. Repeat.
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5/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, water 110 degrees.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked. Sauce in cooler, sushi fish.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Failure to list type of tuna on invoices- 'fresh tuna' only. Unable to determine if exempt species.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine, quarternary at 3 compartment sink.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, tongs and bowl, on top of prep table from yesterday.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, raw shrimp on top of pans inside prep unit. Corrective action taken.
- Critical - Observed raw animal food stored over ready-to-eat food, raw shrimp in reach in. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked, sushi, shrimp.
- Critical - Required consumer advisory for raw/undercooked animal food not provided, signs not seen conspicuously from every table. Will place on menus as they will be re doing them soon.
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6/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08B-01-1 Employee foods not segregated and marked as such.
- Violation: 26-02-1 Observed reuse of single-service articles, drink bottles refilled with sauces.
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1/28/2011 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked, sauce in walk in, sushi fish.
- Critical. Working containers of food removed from original container not identified by common name, sauce homemade in walk in, bottles in kitchen.
- Critical. No conspicuously located thermometer in holding unit, sushi unit.
- Critical. Observed containers stored in ice used for drinks. Corrected On Site.
- Critical. Observed food stored on floor, jugs of fry oil. Corrected On Site.
- Critical. Employee foods not segregated and marked as such.
- 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, raw rice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, rice scoop.
- Food-contact surface not smooth and easily cleanable, bamboo sushi mat.
- Critical. Observed buildup of mildew in the interior of ice machine.
- Observed reuse of single-service articles, drink bottles refilled with sauces.
- Critical. Cold water not provided/shut off at employee handwash sink, handwashing sink.
- Critical. Handwash sink not accessible for employee use at all times. Fry oil jugs blocking sink. Corrected On Site.
- 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. All Expired .
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11/18/2010 | Routine - Food | Warning Issued |
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