- Basic - Build-up of grease on nonfood-contact surface. Outside cooking equipment **Repeat Violation**
- Basic - Food stored on floor. Wi cooler and freezer
- Basic - Garbage can located outside has no lid or lid open/broken. **Repeat Violation**
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- High Priority - Raw animal food stored over ready-to-eat food. WI cooler, eggs over sauce.
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10/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, grease, dust or dirt on nonfood-contact surface. Equipment
- Basic - Garbage can located outside has no lid or lid open/broken. **Repeat Violation**
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in coolers.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Wall soiled with accumulated grease. **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. In process. **Repeat Violation**
- Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling potentially hazardous (time/temperature control for safety) food.
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4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, grease, dust or dirt on nonfood-contact surface. All cooking equipment.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
- Basic - Dumpster overflowing garbage.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Garbage can located outside has no lid or lid open/broken.
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen prep area.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Kitchen
- Intermediate - Handwash sink not accessible for employee use at all times. Kitchen **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Repeat Violation**
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10/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pots hanging from ceiling. Main kitchen.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food in contact with cloth (unable to get sanitized properly). Towel used to cover Sushi rice.
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice at 79f degrees.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Main kitchen cook person.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Sushi preparation persons.
- 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. Cook handling foods bare handed.
- High Priority - Employee washed hands with no soap. Front counter employee.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer y not all products commercially packaged. Chicken repacked by restaurant over stuffed pasta (gyozas).
- Intermediate - Employee rinsed utensil in handwash sink. Front counter.
- Intermediate - Handwash sink not accessible for employee use at all times. Main KICHEN.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Main KICHEN.
- Intermediate - Handwash sink used for purposes other than handwashing. Main kitchen.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For sushi rice , no time mark. Sushi rice 79f degrees.
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4/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/2/2012 | Routine - Food | Call Back - Complied |
- CLEAN GLASS, CUPS, UTENSILS, POTS, AND PANS NOT STORED INVERTED OR IN A PROTECTED MANNER.
- DRAIN COVERS MISSING UNDER 3 COMPARTMENTS SINK IN KITCHEN
- Critical - EMPLOYEE TRAINING PROVIDED BY AN UNAPPROVED PROVIDER. TO ORDER APPROVED PROGRAM FOOD SAFETY MATERIAL, CALL DBPR?S CONTACT PROVIDER: FLORIDA RESTAURANT and LODGING ASSOCIATION (SAFESTAFF) 866-372-7233. THIS VIOLATION MUST BE CORRECTED BY: 10/23/2012
- Critical - HANDWASHING SINK NOT ACCESSIBLE FOR EMPLOYEES USE AT ALL TIMES. COVERED WITH KITCHEN WARE
- LIGHTS MISSING PROPER SHIELD, SLEEVE COATING OR COVERS. LAMP OVER COLD PREPARATION TABLE IN KITCHEN
- Critical - NO CURRENTLY CERTIFIED FOOD SERVICE MANAGER ON DUTY WITH EMPLOYEES ENGAGED IN FOOD PREPARATION
- OBSEREVD CUTTING BOARD GROOVED/PTTED AND NO LONGER CLEANABLE
- OBSERVED FOOD DEBRIS ACCUMULATED ON KITCHEN FLOOR RICE SPILLED ON FLOOR
- Critical - OBSERVED RAW ANIMAL FOOD STORED OVER READY-TO-EAT FOOD. SHELL EGGS OVER PICKLES AND BEER BOTTLES
- Critical - OBSERVED TORN PACKAGES/BAGS OF FOOD EXPOSING THE CONTENTS TO CONTAMINATION. IN KITCHEN SHELVES
- OBSERVED WET MOP NOT HUNG TO DRY
- OBSERVED WET WIPPING CLOTHS USED FOR OCCASIONAL SPILLS ON EQUIPMENT FOOD AND FOOD CONTACT SURFACES NOT CLEAN SOILED
- Critical - PERSON IN CHARGE FAILED TO INSURE PROPER HANDWASHING BY EMPLOYEES. MAIN KITCHEN EMPLOYEE NOT WASHING HANDS AS NEEDED
- Critical - POTENTIALLY HAZARDOUS FOOD NOT HELD AT 135 DEGREES FAHRENHEIT OR ABOVE. 4 TEMPURA SALMON ROLLS IN KITCHEN (98F DEGREES)
- TABLE MOUNTED NONFOOD CONTACT EQUIPMENT IS NOT EASILY MOVABLE OR INSTALLED ON LEGS OF AT LEAST 4 INCHES WALKIN FREEZER WHERE SALMON TRAYS ARE PLACED
- WET WIPPING CLOTH NOT STORED IN SANITIZING SOLUTION BETWEEN USES. KITCHEN AREAS
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8/23/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- 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.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
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4/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. KITCHEN HANDWASHING SINK WITH RICE COOKER OVER AND TRAY. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. TOWEL IN CONTACT WITH SUSHI RICE. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. KITCHEN EMPLOYEE WASHING HANDS AT 3 COMPARTMENT SINK. Corrected On Site.
- Critical - Observed food stored on floor. FISH AT WALK IN COOLER. Corrected On Site.
- Observed grease accumulated under cooking equipment. IN KITCHEN AREA.
- Critical - Observed potentially hazardous food thawed in standing water. FROZEN SHRIMPS THAWING Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. SHELL EGGS OVER SAUCE.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. TIME LABEL CONTROL ON SUSHI RICE (89F DEGREES).
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9/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed handwash sink used for purposes other than handwashing. FRONT COUNTER ( UTENSILS ).
- Wet mop not hung to dry.
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1/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Sushi \cases 51f.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed employee eating in a food preparation or other restricted area.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed raw animal food stored over precooked food.
- Observed build-up of grease on nonfood-contact surface. ON KITCHEN CURTAIN
- Plumbing system in disrepair. HANDSINK IN KITCHEN AREA Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
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1/7/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Observed employee improperly washing hands. washed hands with gloves on Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Plumbing system in disrepair. hanwash sink in kitchen leaking
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed grease accumulated under cooking equipment.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
- Wet mop not hung to dry. Repeat Violation.
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7/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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