- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. The license expired on 4/1/14 a renewal fee of 373.00 is due. Failure to renew the license may result in administrative actions **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Salmon farm raised is insufficient information to determine if it is safe for uncooked service. Fish shall be cooked or discarded, until documentation or freezing records are provided. **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. Rice, lettuce, additionally commercial items open Tofu when held in the walk in cooler **Warning**
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5/22/2014 | Routine - Food | Emergency Order Callback Time Extension |
- Basic - Dead roaches on premises. Thirty in the left corner when facing the hood system in the kitchen **Warning** two inside the oven
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. The license expired on 4/1/14 a renewal fee of 373.00 is due. Failure to renew the license may result in administrative actions **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Salmon farm raised is insufficient information to determine if it is safe for uncooked service. Fish shall be cooked or discarded, until documentation or freezing records are provided. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. One crawled across the floor in the kitchen, eight on the wheel to the prep reach in cooler on the cook line **Warning** 4 live three at the wheel and one by the 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. Rice, lettuce, additionally commercial items open Tofu when held in the walk in cooler **Warning**
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5/22/2014 | Routine - Food | Emergency Order Callback Not Complied |
- Basic - Dead roaches on premises. Thirty in the left corner when facing the hood system in the kitchen **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. The license expired on 4/1/14 a renewal fee of 373.00 is due. Failure to renew the license may result in administrative actions **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cook line: poultry 49. 51. 46. 48. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Owner multi-tasking in the kitchen **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Salmon farm raised is insufficient information to determine if it is safe for uncooked service. Fish shall be cooked or discarded, until documentation or freezing records are provided. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. One crawled across the floor in the kitchen, eight on the wheel to the prep reach in cooler on the cook line **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See poultry 47 degrees or higher **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. Rice, lettuce, additionally commercial items open Tofu when held in the walk in cooler **Warning**
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5/21/2014 | Routine - Food | Emergency order recommended |
- Basic - Fixed nonfood-contact equipment not sealed A splash guard is missing on the right side of the hand sink at the sushi bar **Warning**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The kitchen and front counter sushi bar has been modified **Warning**
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2/18/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. The hand sink at the front counter will require a splash guard on both sides
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in the hood system
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The facility had been placed on a warning for plan review and they failed to submit the plans. I've provided via email the plan review application packet, a plan review referral to assist the operator in complying this violation. A fee of 150.00 will be required to process the plans.
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2/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fixed nonfood-contact equipment not sealed A splash guard is missing on the right side of the hand sink at the sushi bar **Warning**
- Basic - Paper towel used as liner for food container. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Poultry 45-49 in the walk in cooler **Warning** poultry 45. Rice 47-48 from the previous day
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The kitchen and front counter sushi bar has been modified **Warning**
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8/8/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-contact equipment in poor repair. The cold/hot holding equipment was incapable of maintaining foods at the required temperature. DO NOT USE THE EQUIPMENT for the safe storage of temperature controlled for safety (TCS) foods, until certain it has been repaired and functioning correctly. The walk in cooler has a large block of ice on the interior coils. Employee has removed half of the ice already **Corrected On-Site**
- Basic - Paper towel used as liner for food container. Fish, vegetables **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice 47. 48 in the walk in cooler from the previous day. Lettuce 46.
- High Priority - Toxic substance/chemical improperly stored. Windex bottles are located on the floor at the front counter
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Food service manager not certified within 30 days of employment. Co-owner is not certified
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Facility. The front counter has been completely remodeled **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Rice 82. Rice 160. Poultry 45. All in the walk in cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice multiple undated I the walk in cooler **Repeat Violation**
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8/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Fixed nonfood-contact equipment not sealed A splash guard is missing on the right side of the hand sink at the sushi bar **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop 76 degrees **Warning**
- Basic - Paper towel used as liner for food container. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - License is expired and is more than 60 after expiration date. Renewal fee 373.00 is due **Admin Complaint**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Egg wash 63. Tofu 63. Pasta 62. In the prep reach in cooler, kitchen **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Poultry over beef in the reach in cooler. **Corrected On-Site** **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Poultry 45-49 in the walk in cooler **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. All food held hater than 47 f degrees **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- 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. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The kitchen and front counter sushi bar has been modified **Warning**
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6/5/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Accumulation of food debris/soil residue on handwash sink. By the cook line (middle) **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Pots and buckets, pans etc being stored outside
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cup sitting on top of the microwave in the prep area
- Basic - Employee eating in a food preparation or other restricted area. On the prep line
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. On both hood systems in the kitchen the left and right side
- Basic - In-use knife/knives stored in cracks between pieces of equipment. On the cook line **Corrected On-Site**
- Basic - In-use utensil stored in ice or ice water between uses. Rice scoop 41 **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Egg case over broccoli in the walk in cooler **Corrected On-Site**
- 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 and the required time of disposal cannot be determined. See stop sale. Rice sushi
- 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 and the time removed from temperature control cannot be determined. See stop sale. Rice in the sushi bar
- High Priority - Raw animal food stored over cooked food. Two flats of eggs stored over cooked rice in the walk in cooler **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Top prep area soiled x2 units on the cook line
- 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 - Establishment advertised white tuna on the menu/menu board but served another type of fish. Escolar for "rainbow roll" and white tuna in the sushi section of the menu. Menu provided as evidence **Admin Complaint**
- Intermediate - No soap provided at handwash sink.sushi bar **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. While the chicken is being cooked on the cook line the already cooked chicken is dropping in temperature below 135 when left out side. Poultry temperature ranged from 117-175. Sushi rice 117 in large metal bowl in the kitchen.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice in the walk in cooler
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3/4/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Certified Food Manager unable to answer basic Food Code questions. unaware of big five please review inspectors comments section
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. no outside storage of pots and pans, utensils, etc allowed
- Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. AOP employee failed to use paper towel to turn off the water on three occasions. Corrected On Site.
- Food-contact surface not smooth and easily cleanable. cotton string on sushi rollers.
- Critical - Hand wash sink lacking proper hand drying provisions. x2 sinks on the cookline Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.nknives stored in between equipment on the cookline Repeat Violation. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime/residue on soda dispensing nozzles, heads and body to the unit in the kitchen
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. fish in the walk in freezer Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. The handles to the reach in coolers were soiled Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board on the reach in cooler on the cookline
- Critical - Observed incorrect information on Hotel and Restaurant license. expired license displayed, additionally the beverage license and restaurant license do not match; two distinct owners
- Critical - Observed interior of microwave soiled. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Spring rolls 79. to be added to TPHC
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tofu 47 f degrees, to be added to TPHC
- Observed residue build-up on nonfood-contact surface. shelves innthe kitchen
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice and any cooked foods
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). 2 bags of rice 78 f degrees left out in the prep area from the previous day, the intent it would be used for sushi later. Repeat Violation.
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11/7/2012 | 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. pork, beef, noodles etc in the walk in cooler
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. brown rice 102 f in warmer
- Critical - Violation: 08A-28-1 Observed food stored on floor. multiple oil bottles in the kitchen
- Critical - Violation: 08B-04-1 Observed cloth used as a food-contact surface. wet cloth placed in the sushi rice, removed Corrected On Site.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. scoops water temp 76 f degrees Corrected On Site.
- Critical - Violation: 50-06-1 License expired within 30 days after expiration date. The license expired 4.1.12
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4/20/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. sushi bar Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. placing knives in between prep reach in coolers on the cookline Corrected On Site.
- Critical - License expired within 30 days after expiration date. The license expired 4.1.12
- Critical - No conspicuously located thermometer in holding unit. one required at each reach in cooler. including the sushi area
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. fish roe, Conch being offered to customers without proper parasite destruction. items must be cooked prior to service.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. manager making sushi for customers with bare hands. Provided the AOP packet. until all required components and a proper AOP approved by DBPR no bare hand contact is allowed with ready to eat foods.
- Critical - Observed cloth used as a food-contact surface. wet cloth placed in the sushi rice, removed Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. manager placed on gloves without washing hands to break the contamination cycle. Corrected On Site.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee continually touching face on the cookline. when instructed to wash hands he washed his hands in less than 5 seconds. proper hand washing is required to help prevent contamination. Corrected On Site.
- Critical - Observed food stored in a prohibited area. brown rice, oil, etc placed under or adjacent to a hand sink on the cookline
- Critical - Observed food stored on floor. multiple oil bottles in the kitchen
- 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. in the corn starch container
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. scoops water temp 76 f degrees Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. x2 cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. egg mix 49 f degrees placed into the prep reach cooler on the cookline
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. brown rice 102 f in warmer
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. egg mix 49 f degrees placed into the prep reach in cooler on the cookline
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. soup 128 f degrees on the cookline
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork, beef, noodles etc in the walk in cooler
- Critical - Stop Sale issued due to adulteration of food product. making sushi with bare hands
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4/18/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cornstarch and water held at room temperatures; 86 degrees fahrenheit. see comment section
- Critical - Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
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10/18/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand sink missing in food preparation room or area. H.w.s has been removed from food prep area. This violation must be corrected by : 10/18/11.
- Critical - Hand wash sink lacking proper hand drying provisions. Next to register.
- Critical - Handwashing cleanser lacking at handwashing lavatory. H.w.s next to register.
- Critical - Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Food storage shelves bare wood.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden stand with rice cooker on top.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets on reach-in cooler under sushi bar.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Rice scooped with plastic cup.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cornstarch and water held at room temperatures; 86 degrees fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw tuna cold holding at 45 degrees fahrenheit in sushi refrigerator.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. This violation must be corrected by : 10/18/11.
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8/18/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Hws at cook line. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Hws at sushi bar.
- Critical - No handwashing sign provided at a handsink used by food employees. At dish machine hws.
- Critical - No handwashing sign provided at a handsink used by food employees. Hws at sushi bar.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cornstarch and water at 82 degrees farenheit. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over sauces in walk in cooler. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw Chicken and raw beef in make unit. Corrected On Site.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Fried rice prepared yesterday (12/16) not properly date marked.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken thawing over raw beef thawing in walk in cooler. Corrected On Site.
- Observed nonfood-grade containers used for food storage. Grocery bags used to store frozen foods.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Vacuum breaker mising at hose bibb. Mop sink at back door.
- Observed open dumpster lid.
- Observed hole in wall behind prep sink around electrical sogget.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- No Heimlich maneuver sign posted.
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12/17/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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