- 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. **Corrected On-Site** **Warning**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- Basic - Soiled reach-in cooler gaskets. **Corrected On-Site** **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- High Priority - Small flying insects in bar area. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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11/06/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Cheese in walk in cooler and panko breading **Corrected On-Site** **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. **Corrected On-Site** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- Basic - Soiled reach-in cooler gaskets. **Corrected On-Site** **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site** **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **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. Sushi chef prepping tuna **Corrected On-Site** **Warning**
- High Priority - Small flying insects in bar area. **Warning**
- High Priority - Sterno stored with/above food, clean equipment and utensils, clean linens and/or single-service items. **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Spray bottle in kitchen. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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 - No soap provided at handwash sink. **Warning**
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09/02/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Bulk rice, olive oil, panko breadcrumbs.
- Basic - Build-up of grease/dust/debris on hood filters. Above grill and broilermelt.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Wif
- Basic - Cloth used as a food-contact surface. Under cooked/blanched asparagus, cook's line and Walk in cooler
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler
- Basic - No handwashing sign provided at a hand sink used by food employees. 3 Compartment sink
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Lobster meat, calimari.
- Basic - Reach-in cooler gasket torn/in disrepair. Cook's line/pasta Reach in cooler, sushi bar Reach in cooler
- Basic - Single-service articles not stored inverted or protected from contamination. Large plastic catering trays and lids.
- High Priority - Small flying insects in bar area. At service well.
- High Priority - Vacuum breaker missing at hose bibb. Hose behind bar at service well.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Garbage can/prep table.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 3 Compartment sink
- Intermediate - No soap provided at handwash sink. 3 Compartment sink
- 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.
- Intermediate - Spray bottle containing toxic substance not labeled. Dishroom, bar area.
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3/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi bar/fish holding coolers. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar/ rice cooking area. **Warning**
- Intermediate - Identity of food or food product misrepresented. Kobe beef is represented on menu, Waygu beef is what is being used and is labeled on the case in Walk in cooler. **Warning**
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8/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. 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. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi bar/fish holding coolers. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar/ rice cooking area. **Warning**
- Basic - Wiping cloth/towel used under cutting board. **Warning**
- High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. **Corrected On-Site** **Warning**
- High Priority - License is expired and is more than 60 after expiration date. **Corrected On-Site** **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Salmon, seabass, Walk in cooler **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Ground beef, beef tenderloin, veal, chicken breast. Walk in cooler **Warning**
- Intermediate - Identity of food or food product misrepresented. Kobe beef is represented on menu, Waygu beef is what is being used and is labeled on the case in Walk in cooler. **Warning**
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous(time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Salmon Walk in freezer **Warning**
- Intermediate - Slicer blade soiled with old food debris. **Warning**
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8/16/2013 | Routine - Food | Warning Issued |
- Basic - Duct tape used to repair nonfood-contact surface. Reach in cooler, cook's line.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored on floor. Potatoes
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Wif
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service articles not stored inverted or protected from contamination. Large platter lids.
- Basic - Soiled reach-in cooler gaskets. Cook's line.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles, Reach in cooler sushi bar.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Blew nose.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Reach in drawer/ cook's line. removed all phf from drawer. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Portioned salmon.
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4/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. **Corrected On-Site**
- Equipment or utensils not designed or constructed in a durable manner. Non- handled container used as scoop/ rice and oil containers.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees. Sushi bar hand wash sink.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Sushi bar area.
- Critical - Observed cloth used as a food-contact surface. Unser cutting board.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed gaskets/seals on cold holding unit in poor repair. Cook's line reach in, single door reach in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. Hand wash sink at sushi bar area.
- Critical - Observed potentially hazardous food thawed in standing water. Lobster tails.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. Portioned fish walk-in freezer.
- Critical - Observed uncovered food in holding unit/dry storage area. Ice cream/ reach in freezer.
- Critical - Working containers of food removed from original container not identified by common name.squeeze bottles.
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11/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- Lights missing the proper shield, sleeve coatings or covers. outside walkin cooler .
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. kitchen .
- Observed build-up of grease on nonfood-contact surface. hood above grill.
- Critical - Observed cloth used as a food-contact surface. under cuttingboard.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Observed exhaust system operated with filters removed. For reporting purposes only. above wood burning grill.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. tuna/sushi bar.
- Critical - Observed food stored on floor. walkin freezer, walkin cooler . Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. panko bread crumbs.
- Critical - Observed live flies in kitchen.
- Observed nonfood-grade containers used for food storage. bulk rice container.
- Critical - Observed raw animal food stored over ready-to-eat food. raw sausage/over danish.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. walkin freezer, shrimp , fish.
- Critical - Observed unlabeled spray bottle. behind bar.
- Critical - Raw fruits/vegetables not washed prior to preparation. lemons.
- Single-service containers not constructed with the required characteristics. reused mayonaise container.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. squeeze bottles.
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6/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site. primed pump
- Critical - No conspicuously located thermometer in holding unit. reach in coolers/cook's line.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. service area.
- Critical - Observed cloth used as a food-contact surface. sushi rice.
- Observed employee with no hair restraint. Corrected On Site.
- Observed equipment in poor repair. chipped plates/bowls.
- Observed floor area(s) covered with standing water. walkin cooler.
- Critical - Observed food stored on floor.fish/walkin cooler freezer and , c.o.s. Corrected On Site.
- Critical - Observed interior of microwave soiled. service area.
- Observed nonfood-grade containers used for food storage. purple rice container.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. reach in cooler/ corrective action taken place items on ice, remove product to another reach in cooler. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. portioned fish/beef walkin freezer.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.panko bread crumbs.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. 3 brown sauces on steamtable, all sauces were reheated to proper temperature. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. squeeze bottles
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2/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Handwash sink not accessible for employee use at all times. dishroom . Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. walkin cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. thawing lobster meat.Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. lobster tails.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. canoli shells. Corrected On Site.
- Critical - Observed unlabeled spray bottle.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Waste line missing at soda gun holster. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. sqeeze bottles. Corrected On Site.
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9/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-28-1 Observed food stored on floor.(walk in freezer)
- Critical - Violation: 08B-04-1 Observed cloth used as a food-contact surface.(under cutting board and to cover sushi)
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Violation: 24-10-1 Observed utensils stored in crevices between equipment.(knife - cook line)
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6/29/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.(dessert reach in cooler)
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.(sushi station)
- Critical - No conspicuously located thermometer in holding unit.(walk in cooler)
- 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. Pro This violation must be corrected by : 6/25/11.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.(quat)
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface.(under cutting board and to cover sushi)
- Critical - Observed employee put on/changing single use gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor.(walk in freezer)
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(desserts - discarded)
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.(walk in cooler)
- Observed single-service articles stored without protection from contamination.(cook line and storeroom)
- Observed soiled reach in cooler gaskets.(dessert reach in)
- Critical - Observed uncovered food in holding unit/dry storage area.(walk in cooler and freezer)
- Critical - Observed unlabeled spray bottle.
- Observed utensils stored in crevices between equipment.(knife - cook line)
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.(left over sushi - discarded)
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(walk in freezer)
- Unwrapped single-service utensils not presented so that only the handles are touched.(straws - bar)
- Critical - Working containers of food removed from original container not identified by common name.(squeeze bottles)
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4/25/2011 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Working containers of food removed from original container not identified by common name. bottles
- Critical. Observed raw animal food stored over ready-to-eat food. fish over sauces
- Critical. Observed food stored on floor. freezer cooler hallway Corrected On Site.
- Observed a nonfood-grade sushi rice bowl/sushi mat used in food.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Equipment and utensils not properly air-dried.
- Critical. Vacuum breaker mising at hose bibb. mop sink
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Hand wash sink lacking proper hand drying provisions. dish
- Lights missing the proper shield, sleeve coatings or covers. cooler
- 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. Pro
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11/18/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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