- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Gaskets with slimy/mold-like build-up.
- High Priority - License expired within 30 days after expiration date.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Reach-in cooler shelves soiled with food debris.
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10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Food stored over ink paper (coffee news) in reach in cooler.
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook person after doing the dishes.
- 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.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. 3 compartment sink.
- Intermediate - Accumulation of food debris/grease on food-contact surface. On knive holder. (Kitchen).
- Intermediate - Employee filled water pitcher/cup at handwash sink. Kitchen area.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen area.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen area.
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5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.(rice)
- Basic - Ceiling soiled with accumulated food debris.(exhaust grill)
- Basic - Clean knives/utensils stored in crevices between equipment.(knife holder needs cleaning)
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.( residential reachin cooler)
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Reach-in cooler gasket torn/in disrepair.(kitchen)
- High Priority - License expired within 30 days after expiration date.
- Intermediate - No soap provided at handwash sink.(men's restroom)
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10/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Cutting board at sushi bar.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Caulking is peeling off the wall, and gap is forming between the wall and 3 CS .
- Basic - Wall soiled with accumulated food debris. By warewashing area
- Basic - Wet wiping cloths stored in multi purpose cleaner and sanitizer mixed together. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Pots or other cooking equipment not being sanitized. Employee washed skillet, but not sanitized in prep sink.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw fish over noodles
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Washed hands with gloves on **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Knife block used to sharpen knives **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.
- Marked exit/path to marked exit blocked. For reporting purposes only. By bike
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/15/2013 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 0 PPM WC BUCKET
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. BOWLS
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0 PPM OPERATOR SET UP MANUAL WAREWASHING UNTIL DISHMACHINE GETS SERVICED Corrected On Site. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. REACH IN REFRIGERATOR BY SUSHI BAR
- Critical - No handwashing sign provided at a handsink used by food employees. SUSHI BAR Repeat Violation.
- 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.
- No suitable facilities provided to store employee clothing and other possessions.
- Critical - No thermometer provided to measure temperature of food product.
- Observed dispensing equipment that allows contamination of the lip-contact surface. CUP WITHOUT HANDLE
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. TOP OF MACHINE
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. BY FRYER, UNDERNEATH PREP TABLE, SHELVES BY SUSHI BAR
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. TO COVER SUSHI RICE AT BAR
- Observed food debris accumulated on kitchen floor. UNDERNEATH SHELF AT FRONT SUSHI BAR
- Critical - Observed food stored on floor. FLOUR
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. TABLE BY WAREWASHING MACHINE
- Critical - Observed handwash sink used for purposes other than handwashing. SUSHI BAR HAND SINK- POT INSIDE Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.UTENSILS
- Critical - Observed interior of microwave soiled. Repeat Violation.
- Critical - Observed potentially hazardous food thawed at room temperature. FISH Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW FISH NEXT TO COOKED RICE Corrected On Site.
- Critical - Observed soil residue in storage containers. Repeat Violation.
- Critical - Observed soiled reach-in cooler gaskets. FRONT REACH IN COOLER
- Critical - Observed the accumulation of dead insects, other pests, in control devices. AT LIGHT PANELS
- Observed unnecessary items on the premise. A REFRIGERATOR NOT IN USE
- Observed wall soiled with accumulated food debris. BY 3 COMPARTMENT SINK
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Wet mop not hung to dry. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.FLOUR Repeat Violation.
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10/31/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Hotel and Restaurant license not properly displayed.current
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.sushi bar
- 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 certification must be completed
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sushi rice in sushi bar
- Critical - Observed raw animal food stored over ready-to-eat food.eggs over vegetable
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.rice
- Critical - Observed soil residue in storage containers.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.sushi rice
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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2/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. 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.
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11/29/2011 | Routine - Food | Inspection Completed - No Further Action |
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