- Basic - Carbon dioxide/helium tanks not adequately secured. Smaller tank in back storage area across from dish machine. **Warning** At callback - smaller co2 tank not secured
- Basic - No copy of latest inspection report available. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 49°, beef 50°, cooked noodles 53°, batter 63°, whole shell eggs 61°, salmon 61°. Person in charge stated items had been in cooler less than 4 hours, had employees ice down products and move to walk in cooler. Tofu 49°, miso paste 53° by miso soup prep area. AC requested on callback on 07-21-2014 **Admin Complaint** At callback- chicken 42°, shrimp 42°, beef 42°, tofu 45°, shrimp 48°, egg roll 46°, manager turned down temperature of reach in cooler, reach in cooler ambient reading 40°
- Intermediate - Employee used handwash sink as a dump sink. Excessive food debris in front hand wash sink at entrance to kitchen. **Warning** At callback- ice in front hand sink in kitchen
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Person in charge cannot located testing stripes. **Warning** At callback - establishment needs testing strips
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09/23/2014 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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09/23/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bathroom door not self-closing. Doors on both men's and women's restrooms are not self closing
- Basic - Carbon dioxide/helium tanks not adequately secured. Tanks in back kitchen not secure
- Basic - Case/container/bag of food stored on floor in kitchen. Cases of avocados on floor in kitchen and buckets of sauces on floor through out and in walk in cooler **Repeat Violation** At callback- bucket of sauce on floor in walk in cooler.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several throughout kitchen area
- Basic - Reach-in cooler gasket torn/in disrepair. Gaskets on stand up freezer and cooler are torn
- Basic - Soiled reach-in cooler gaskets. Gaskets on cooks line have some black build up on them At callback- reach in cooler gaskets heavily soiled
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Whole shell eggs 51°, tempura batter 63°, scallops 52°, Corrective action-operator placed whole shell eggs in walk in cooler, discussed adding tempura batter to the TPHC program-will be discarded at 6:30, placed scallops in freezer as employee inadvertently left out too long. At callback- tempura batter 63°, shrimp 49°, chicken 43°, beef 50°, noodles 53° reach in cooler across from cookline, tempura batter on cook line.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Whole shell eggs stored over sauce in reach in cooler on cooks line At callback- whole shell eggs over Opened container of canned sauce in reach in cooler across from cookline.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. interior top of unit at chute has some black build up in it **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. Sink at entrance to kitchen used as dump sink At callback - hand sink entrance to kitchen has multiple pieces of food inside.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Parts of both in house and Togo menus have some raw items marked but not all are designated **Warning** At callback - parts of to go menu do not indicate raw items. spicy tuna with crunch, tuna tzatsiki, and the sushi nigiri section is raw according to employee yet is not indicated on the menu.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Establishment utilizes TPHC but does not have written plan for program. Emailed forms to operator to complete At callback- establishment uses Time as a Public Health Control for sushi rice but cannot locate any forms given to them at previous inspection.
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07/21/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. In Panko bread crumbs back of establishment, in containers of vegetables along prep across from cook line. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. Smaller tank in back storage area across from dish machine. **Warning**
- Basic - Drain cover(s) missing. In mop sink. **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. Bottle of employee water next to soda machine across from cook line. **Repeat Violation** **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Container of chicken feet, containers of milk and orange juice stored with food for establishment in walk in cooler, not segregated. **Warning**
- Basic - Food storage container/container lid cracked or broken. For scallions in miso soup prep area. **Warning**
- Basic - Food stored on floor. Large container of sauce on floor in to right of entrance walk in cooler. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Used to store chicken in large white chest freezer front of kitchen. **Warning**
- Basic - Paper towel used as liner for food container. Salmon wrapped in paper towels in sushi bar reach in cooler and in reach in cooler across from cook line. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler in sushi bar and reach in cooler across from cook line completely torn. **Warning**
- Basic - Soiled reach-in cooler gaskets. Reach in cooler in sushi bar, reach in cooler across from cookline, gaskets heavily soiled. **Warning**
- Basic - Stored food not covered in walk-in cooler. Large bowl of lettuce at entrance to walk in cooler. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. Back of kitchen by mop sink **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth under cutting board on chest freezer across from cookline, cloth on prep across from cook line. **Warning**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Sanitizer bucket next sink in sushi bar filled with bleach and dish detergent used to wipe down food contact surfaces according to person in charge. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Person in charge cannot find or show any invoices for raw salmon. **Warning**
- High Priority - Operator unable to provide documentation for source of fish. Person in charge cannot show any invoices for salmon. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 49°, beef 50°, cooked noodles 53°, batter 63°, whole shell eggs 61°, salmon 61°. Person in charge stated items had been in cooler less than 4 hours, had employees ice down products and move to walk in cooler. Tofu 49°, miso paste 53° by miso soup prep area. AC requested on callback on 07-21-2014 **Admin Complaint**
- High Priority - Raw animal food stored over ready-to-eat food. Whole shell eggs stored over an opened can of sauce in reach in cooler across from cook line. Package Raw salmon stored over large bowl of cooked noodles in walk in cooler. Container of raw shrimp stored over container of cabbage in walk in cooler. Corrected by employee. **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Container of Raw beef over salmon wrapped in plastic wrap in white reach in freezer back of kitchen, employee corrected. **Corrected On-Site** **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler across from cook line ambient 60-61° **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Excessive food debris in front hand wash sink at entrance to kitchen. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. sushi nigiri section on take out menu do not indicate that items are raw (verified with person in charge. AC requested on callback on 7-21-2014. **Admin Complaint**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Person in charge cannot located testing stripes. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. There are 2 sushi chefs, 2 cooks, several servers, 8 food service employees total. **Warning**
- Intermediate - No soap provided at handwash sink. No soap or hand wash sign at hand sink far end of sushi bar. **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. Establishment uses Time as a Public Health Control for rice but person in charge cannot locate procedures. AC requested on callback 7-21-2014 **Admin Complaint**
- 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. Person in charge has been working for several months but does not have training. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Sushi in reach in cooler in sushi bar held over 24hrs must be date marked, **Warning**
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07/21/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing. Doors on both men's and women's restrooms are not self closing
- Basic - Carbon dioxide/helium tanks not adequately secured. Tanks in back kitchen not secure
- Basic - Case/container/bag of food stored on floor in kitchen. Cases of avocados on floor in kitchen and buckets of sauces on floor through out and in walk in cooler **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several throughout kitchen area
- Basic - Faucet/handle missing at plumbing fixture. Faucet missing at hand sink in back kitchen area
- Basic - In-use tongs stored on oven door handle. Couple of sets of tongs
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Measuring scoop,laying inside bucket of sauce with handle touching product **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Thank you bags used to store multiple items in direct contact with foods in both freezers
- Basic - Reach-in cooler gasket torn/in disrepair. Gaskets on stand up freezer and cooler are torn
- Basic - Soiled reach-in cooler gaskets. Gaskets on cooks line have some black build up on them
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Sink at entrance to kitchen has standing water in it **Corrected On-Site**
- Basic - Stored food not covered in reach-in freezer. Fish in white stand up freezer not covered
- 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. Dish machine at 0 ppm. Operator out of sanitizer for machine. Set up triple sink to sanitize equipment
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Whole shell eggs 51°, tempura batter 63°, scallops 52°, Corrective action-operator placed whole shell eggs in walk in cooler, discussed adding tempura batter to the TPHC program-will be discarded at 6:30, placed scallops in freezer as employee inadvertently left out too long
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Whole shell eggs stored over sauce in reach in cooler on cooks line
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. interior top of unit at chute has some black build up in it **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Nozzles on unit in kitchen area have some build up on them. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Sink at entrance to kitchen used as dump sink
- Intermediate - Handwash sink not accessible for employee use at all times. Sink in back of kitchen has spicket laying in it
- Intermediate - Hot water not provided/shut off at employee handwash sink. Sink at entrance to kitchen has hot water turned off
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Parts of both in house and Togo menus have some raw items marked but not all are designated **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. Establishment utilizes TPHC but does not have written plan for program. Emailed forms to operator to complete
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At sink at entrance to kitchen **Corrected On-Site**
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5/19/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/8/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Make table cooler at cook line. **Corrected On-Site** **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Server area. Removed scoop. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Multiple. **Warning**
- Basic - Stored food not covered in walk-in cooler. Multiple items. **Repeat Violation** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple. **Warning**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw chicken behind cooked noodles in make table top, at cook line. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over cut vegetables. **Repeat Violation** **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **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. **Warning**
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1/30/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Make table cooler at cook line. **Corrected On-Site** **Warning**
- Basic - Case/container/bag of food stored on floor in dry storage area. Jugs of frying oil. **Repeat Violation** **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Server area. Removed scoop. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop, at cook line. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Multiple. **Warning**
- Basic - Stored food not covered in walk-in cooler. Multiple items. **Repeat Violation** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple. **Warning**
- High Priority - Food stored in ice used for drinks. Container of lemons, bin under soda fountain in server area. Removed lemons and ice, refreshed. **Corrected On-Site** **Warning**
- 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 noon. Marked time. **Corrected On-Site** **Warning**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw chicken behind cooked noodles in make table top, at cook line. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over cut vegetables. **Repeat Violation** **Warning**
- Intermediate - Accumulation of black substance in the interior of the ice machine. Around chute. **Warning**
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. Serving escolar, some parts of menu state escolar, other parts do not. All menus in every instance must specify escolar. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cup in hand sink in kitchen. Removed. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **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. **Warning**
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11/25/2013 | Routine - Food | Warning Issued |
- Basic - Cardboard used to line nonfood-contact shelves. Under flat top grill
- Basic - Case/container/bag of food stored on floor in kitchen. Multiple items throughout kitchen
- 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. Above prep table reach in cooler
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. At 3 comp sink
- Basic - Stored food not covered in chest freezer. Ice creams
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sushi bar
- Intermediate - No soap provided at handwash sink. Rear of store
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5/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Cardboard used to line nonfood-contact shelves. Under flat top grill
- Basic - Case of single-service articles stored on floor in dry storage area. Box of chopsticks
- Basic - Case/container/bag of food stored on floor in kitchen. Multiple items throughout kitchen
- 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. Above prep table reach in cooler
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. At 3 comp sink
- Basic - Nonfood-contact equipment in poor repair. Prep table reachin cooler not maintaining potentially hazardous foods at 41'F
- Basic - Raw animal food not properly separated from unwashed produce. Chicken over avacadoes walkin cooler
- Basic - Stored food not covered in chest freezer. Ice creams
- Basic - Stored food not covered in walk-in cooler. Salmon and shrimp
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Various items 48'F-52'F, prep table reach in cooler corrective action items have been in cooler less than 4hrs moved to walkin cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter on cookline 60'F suggested time as a public health control **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over eggs and salmon
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sushi bar
- Intermediate - No soap provided at handwash sink. Rear of store
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5/22/2013 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable. At sushi bar
- Basic - Floor under dishmachine or three-compartment sink area soiled. Black under dish machine
- Basic - Reach-in cooler gasket torn/in disrepair. Under sushi bar
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cuttingboard washed in 3 comp sink without sanitizer
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw chicken, beef and shrimp behind veggies and cooked noodles in make table unit **Corrected On-Site**
- High Priority - Raw animal food stored in same container as ready-to-eat food. Raw salmon in container with sliced avacado
- High Priority - Raw animal food stored over ready-to-eat food. Squid over wasabi paste in walkin cooler
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sushi bar
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2/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable. At sushi bar
- Basic - Floor under dishmachine or three-compartment sink area soiled. Black under dish machine
- Basic - Food stored on floor. Pan of beef in kitchen **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef
- Basic - Reach-in cooler gasket torn/in disrepair. Under sushi bar
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cuttingboard washed in 3 comp sink without sanitizer
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw chicken, beef and shrimp behind veggies and cooked noodles in make table unit **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Various foods 47'F - 50'F , prep table reach in cooler, corrective action moved to walkin cooler unit was stocked between 11:00 - 12:00
- High Priority - Raw animal food stored in same container as ready-to-eat food. Raw salmon in container with sliced avacado
- High Priority - Raw animal food stored over ready-to-eat food. Squid over wasabi paste in walkin cooler
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Reach in cooler on cookline
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Prep sink **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Soaking noodles in bowl at sushi bar
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sushi bar
- Intermediate - No soap provided at handwash sink. Under clock **Corrected On-Site**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Ambient thermometer reads 51'F
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2/15/2013 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. employee washed rice holder without using sanitizer solution
- Food-contact surface not smooth and easily cleanable. cloth used to line container with salmon
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. glass of cola on prep table reach in cooler
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. sushi rice bowl and broken padle
- Critical - Observed food stored on floor. bag of sugar
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spatula in front of flat top grill on floor
- Observed personal care item stored with food. hair dye, mouthwash in cabinet with mayo at sushi counter
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. various potentially hazardous foods, prep table reach in cooler, 46'F - 48'F corrective action moved to walkin cooler
- Critical - Observed raw animal food stored over ready-to-eat food. shell eggs over washed bok choy walkin cooler Corrected On Site.
- Critical - Pesticide use not in accordance with manufacturer's directions. ortho home defense max insect killer in facility
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. noodles in walkin cooler
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9/6/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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