- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Reachin cooler gasket on cookline
- Basic - Gaskets/seals on holding unit in poor repair. Stained no longer cleanable , sushi Reachin cooler
- Basic - No suitable facilities provided to store employee clothing and other possessions. Shoes and purse under prep table on cookline
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Seafood items **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Shrimp in plastic container over vegetables in Reachin cooler on cookline. **Repeat Violation**
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4/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Gaskets/seals on holding unit in poor repair. Stained No longer cleanable
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- High Priority - Raw animal food stored over ready-to-eat food. Raw Shrimp over cooked shrimp coved in Reachin cooler **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plastic container in 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 in kitchen prep Reachin cooler
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8/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Cooked noodles not protected in reachin cooler coved with bottom of plastic container
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shrimp over vegetables
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauces in ric at sushi bar, rice in walk cooler and shrimp in walkin cooler
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1/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/16/2012 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm
- Critical - Observed handwash sink used for purposes other than handwashing. Plastic cups in and around sink
- Critical - Observed toxic item improperly stored. Nail polish remover in foid prep area Corrected On Site.
- Observed unnecessary items on prep table.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Rice and cooked chicken and soups
- Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar
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8/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. Resolve cleaer and Goof Off heavy duty cleaer Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Rice, soup, ready to eat. wic
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Left on counter over night kitchen prep area. Adviced operator to disgarded items.
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5/21/2012 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times.TRAYS
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Light not functioning.KITCHEN PREPARATION AREA
- Critical - No conspicuously located thermometer in holding unit.UPRIGHT FREEZER
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.BOTTOM OF DIPPERWELL
- Critical - Observed food stored on floor.WALKIN FREEZER
- 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
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days. sushi.
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen hand sink. Corrected On Site.
- Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. thawing packaged shrimp in kitchen hand sink. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. shrimp. Corrected On Site.
- Critical - Observed unlabeled spray bottle.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sushi.
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3/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. front.
- Observed employee with no hair restraint.
- Critical. Observed interior of microwave soiled.
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11/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sauce in single door cooler at 45. door cracked open.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. tested at 0ppm clorine. use 3/comp sink to sanitize until repaired.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface. under side of shelves at service line.
- Observed residue build-up on nonfood-contact surface. interior of soup warmers.
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5/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Observed residue build-up on nonfood-contact surface. shelves in wic.
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12/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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