- Basic - Bowl or other container with no handle used to dispense food. Observed plastic quart containers with no handles used as scoops with closed containers of flour and dry rice.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed bulk bags of cabbage, onions and carrots stored directly on floor in walk-in cooler.
- Basic - Cutting board has cut marks and is no longer cleanable. Observed at cold hold prep unit.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in water at 88°F in kitchen.
- Basic - Interior of microwave soiled with encrusted food debris. Observed on interior ceiling of microwave.
- Basic - Soiled reach-in cooler gaskets. Observed at salad/soup station reach in cooler and at cold hold prep unit.
- Basic - Working containers of food removed from original container not identified by common name. Observed flour removed from original packaging in rolling gray container with no label as to its contents.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee engaged in food prep answer cell phone and then return to food prep with no handwash.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed container of "Ortho Home Defense" insect killing spray on shelf near mop sink. Observed label on front states "for residential use only".
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed garlic in oil at 47°F and raw chicken at 45°F in cold hold prep unit in kitchen. Operator stated that both items had been in unit overnight.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Observed in back left area with doors of cold hold prep unit.
- Intermediate - Cutting board(s) stained/soiled. Observed at cold hold prep unit in kitchen.
- Intermediate - Handwash sink not accessible for employee use at all times. Observed bento boxes stored over handwash ledge blocking use of basin. **Corrected On-Site**
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07/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed no handle plastic quart container used as scoop within closed container of dry rice.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed wrist band on employee engaged in food preparation.
- Basic - Interior of microwave soiled with encrusted food debris. Observed especially on the interior ceiling of microwave.
- Basic - Soil residue build-up on nonfood-contact surface. Observed on doors and door handles of 3 door reach in freezer in kitchen. Operator stated it will be cleaned this afternoon.
- Basic - Working containers of food removed from original container not identified by common name. Observed bulk container of flour removed from original packaging and not labeled as to its contents.
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4/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters. 7/15/13 **Repeat Violation**
- Basic - Building components, attachments or fixtures in poor repair. Observed leak in ceiling at mid-kitchen which makes floor wet in between cookline and prep table. Observed heavy rainfall on day of inspection.
- Basic - Case/container/bag of food stored on floor in kitchen. Observed container of cooking oil stored on floor in kitchen near cookline. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed noodles, carrots and bag of onions stored on floor in walk in cooler. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed various fish products (yellowfin tuna, salmon, octopus, etc.) thawing on metal pan sitting on table near back kitchen door. Items were moved to walk-in cooler. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Observed shell eggs stored over apples and oranges in walk-in cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen handwash sink near 3 compartment sink. **Corrected On-Site**
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11/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed in sugar and cornstarch tubs in kitchen.
- Basic - Build-up of grease/dust/debris on hood filters. Manager informed me it is scheduled to be cleaned within the week.
- 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. Observed on automatic dishwasher in kitchen.
- Basic - Equipment in poor repair. Observed cold hold prep unit at ambient temp of 46°. Items stored within were all raw vegetables. Chicken that was stored in cooler was discarded and future chicken will be kept in walk in cooler until unit is restored to good ambient temp of 41° or below or unit is repaired if needed.
- Basic - Interior of microwave soiled with encrusted food debris. In kitchen.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Working containers of food removed from original container not identified by common name. Sugar and cornstarch in large tubs in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food found between 44 degrees Fahrenheit and 47 degrees Fahrenheit for over four hours. Raw chicken in cold hold prep unit in kitchen observed at 46° and per manager had been in unit more than 24 hours. Manager discarded chicken and was advised to keep chicken in walk in cooler. See stop sale.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed clear container in kitchen handwash sink and scrub pad in handwash sink at sushi counter. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Handwash sink near front sushi counter.
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7/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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3/1/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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