- Basic - Bathroom door left open other than during cleaning or maintenance. Women's
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Wall soiled with accumulated dust. Cook line
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0 ppm
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw fish over ready to eat foods
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by ladder
- Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- 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.
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3/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Walls stands and coves
- Basic - Ceiling tile in disrepair.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.
- Basic - Clean knives/utensils stored in crevices between equipment. Hanging on stove
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - Grease accumulated under cooking equipment.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reuse of single-service articles. Bottle for water on line
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.
- High Priority - Toxic substance/chemical stored by or with food.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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5/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. Over hand sink
- Critical - Cold holding 3 door reach inequipment incapable of maintaining potentially hazardous food at proper temperatures. Cooler turned down **Admin Complaint**
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.before putting on gloves
- Critical - Observed misalignment of hood suppression system nozzles. For reporting purposes only. Fryers not protected by annul system
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sauce 45, 45sauce
- Observed wall soiled with accumulated dust. Kitchen
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11/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding sushi reachin equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. towels
- 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.
- Wet mop not hung to dry.
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3/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/3/2011 | Routine - Food | Call Back - Complied |
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed food stored in ice used for drinks.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowl in rice
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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8/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Light not functioning. kitchen
- Critical - Observed a designated employee drinking area located in a food preparation or other restricted area.
- Critical - Observed cloth used as a food-contact surface. cutting board
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor.
- Critical - Observed raw animal food stored over ready-to-eat food. eggs/fish over produce
- Critical - Portable fire extinguisher blocked/not easily accessible. For reporting purposes only. k class
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/29/2011 | 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.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice at 120 degrees
- Critical. No conspicuously located thermometer in holding unit. probe thermometer used not ambient type
- Critical. Observed raw animal food stored over ready-to-eat food. sushi fish over produce
- Critical. Observed food stored on floor.onions
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint. Corrected On Site.
- Observed a nonfood-grade sushi mat used in food. Repeat Violation.
- Observed knife block in use to store knives.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. tested at 0 ppm
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- No suitable facilities provided to store employee clothing and other possessions.
- Critical. Observed unlabeled spray bottle.
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8/23/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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7/19/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 08B-04-1 Observed cloth used as a food-contact surface. towel on counter next to sink
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. using bamboo sushi mats.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Violation: 52-01-1 Identity of food or food product misrepresented. Listing many sushi selections on menumade with crab, but using artifical crab sticks. Also listing white tuna on the menu and using escolar.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
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5/18/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 3 reachin coolers plus the sushi case has an ambient temperature greater than 44F
- Critical. No conspicuously correctly calibrated located thermometer in holding unit.
- Critical. Observed ice for drinks stored in undrained ice.
- Critical. Observed cloth used as a food-contact surface. towel on counter next to sink
- Observed employee with no hair restraint. Corrected On Site.
- Food-contact surface not smooth and easily cleanable. using bamboo sushi mats.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. skipping sanitizer step
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. spoons handles down next to sink
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. cups, glasses on cloth
- No copy of latest inspection report.
- Critical. Identity of food or food product misrepresented. Listing many sushi selections on menumade with crab, but using artifical crab sticks. Also listing white tuna on the menu and using escolar.
- Critical. Manager lacking proof of Food Manager Certification.
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5/17/2010 | Routine - Food | Administrative complaint recommended |
- 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.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.
- Violation: 14-49-1 Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical. Violation: 53B-08-1 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 : 2/15/10.
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2/17/2010 | Routine - Food | Call Back - Admin. 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 food stored over cooked food.eggs in reach-in
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.3compartment
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed food debris accumulated on kitchen floor.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- No suitable facilities provided to store employee clothing and other possessions.
- Carbon dioxide/helium tanks not adequately secured.
- 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 : 2/15/10.
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12/15/2009 | Routine - Food | Warning Issued |
| No report available. | 1/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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