- Certified Food Manager unable to answer basic Food Code questions. Unaware of the big five.
- Cold holding equipment incapable of maintaining potentially hazardous food at temperatures, the glass door reach in cooler on the cook line. The cold/hot holding equipment was incapable of maintaining foods at the required temperature do not use the equipment for the safe storage of temperature controlled foods until certain it has been repaired and functioning correctly. **Warning** reach in cooler glass
- Hand wash sink lacking proper hand drying provisions. By the pep sink on the cook line **Warning** 1/12/13 will not dispense paper
- No current boiler certification provided/available. For reporting purposes only. **Warning**
- Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees working with raw chicken stopped working with the chicken started putting all sorts of foods away, moving equipment through out the establishment all without anyone washing their hands to break the contamination cycle **Warning**. 2/12/13 employee handling both raw meat and then cooked food containers without removing gloves and washing hands
- Observed food-contact surfaces encrusted with grease and/or soil deposits. Just about every prep surface was soiled, tables, coolers, equipment etc all in the kitchen **Warning**
- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Egg rolls 55. Popcorn chicken 53, Tao chicken 53, shrimp 54 all in the glass reach in cooler in the kitchen. All sushi at the front counter in the 70's. **Admin Complaint** **Repeat Violation** 2/12/13 shrimp 57, egg rolls 58. Beef on stick 51 in the reach in cooler glass
- Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. The ice cream unit is not properly protected when the cover is opened. The rice at the buffet island has no sneeze guard protection **Repeat Violation** **Warning** 2/12/13 rice is not protected
- Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Temps in the glass reach in cooler., clams 99, all sushi **Warning**. See 03a not complied 2/12/13
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2/12/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- Violation: 08A-16-1 Observed food stored in a prohibited area. bags of dry foods outside unprotected
- Violation: 08A-20-1 Displayed food not properly protected from contamination. rice is not protected when the cover is opened
- Violation: 48-12-2 No current boiler certification provided/available. For reporting purposes only.
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1/7/2013 | Complaint Full | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within /- 3 degrees Fahrenheit. Glass cooler states 40? unit operating at 53 or higher **Warning**
- Critical - Certified Food Manager unable to answer basic Food Code questions. Unaware of the big five.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at temperatures, the glass door reach in cooler on the cook line. The cold/hot holding equipment was incapable of maintaining foods at the required temperature do not use the equipment for the safe storage of temperature controlled foods until certain it has been repaired and functioning correctly. **Warning**
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Wontons 76 left out on a rolling rack inside and used walk in to cool at room temperature. For an undetermined amount of time. Operator moved rack into the walk in cooler **Warning**
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. The dishmachine is not capable of operating through all its proper functions. The 3 sink shall be used until deficiencies have been corrected. Sanitizing wares and untensils shall be done in the three compartment sink by dip method at 50 to 100 ppm Cholrine or 100 to 200 ppm Quaternary Ammonia until the DISHMACHINE IS SERVICED AND FUNCTIONING PROPERLY. **Warning**
- Critical - Hand wash sink lacking proper hand drying provisions. By the pep sink on the cook line **Warning**
- Critical - No current boiler certification provided/available. For reporting purposes only. **Warning**
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training materials available however employees have not been trained **Warning**
- Critical - Observed cloth used as a food-contact surface. When placed under the cutting boards. When placed under thawed fish at the sushi bar reach in cooler **Warning**
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees working with raw chicken stopped working with the chicken started putting all sorts of foods away, moving equipment through out the establishment all without anyone washing their hands to break the contamination cycle **Warning**
- Critical - Observed encrusted material on can opener. **Warning**
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Just about every prep surface was soiled, tables, coolers, equipment etc all in the kitchen **Warning**
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Egg rolls 55. Popcorn chicken 53, Tao chicken 53, shrimp 54 all in the glass reach in cooler in the kitchen. All sushi at the front counter in the 70's. **Admin Complaint** **Repeat Violation**
- Critical - Observed potentially hazardous food thawed at room temperature. A rack with pork, chicken, etc was placed in an unused walk in cooler to thaw at room temperature. Operator moved rack into he walk in cooler **Warning**
- Critical - Observed potentially hazardous food thawed in standing water. Octopus 49 in tub on the drain board of the prep sink in the kitchen **Warning**
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cream cheese open, bulk in the walk in cooler **Repeat Violation** **Warning**
- Critical - Observed the use of an unclean thermometer. **Corrected On-Site**
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sushi rice 84 at the sushi bar, poultry 110, ribs 118, clams 99 at the buffet island by the front. Stuffed mushrooms 129. Vegetables cooked 130. Wings 118 at a buffet island **Admin Complaint** **Repeat Violation**
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All cooked foods in the walk in cooler have not been dated. Ribs, clams, etc **Repeat Violation** **Warning**
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. The ice cream unit is not properly protected when the cover is opened. The rice at the buffet island has no sneeze guard protection **Repeat Violation** **Warning**
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Temps in the glass reach in cooler., clams 99, all sushi **Warning**
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12/11/2012 | Complaint Full | Administrative complaint recommended |
- Critical - Violation: 08A-16-1 Observed food stored in a prohibited area. bags of dry foods outside unprotected
- Critical - Violation: 08A-20-1 Displayed food not properly protected from contamination. ice cream in ice cream unit in the buffet line not approved for customer self service, scoop is not long enough and the ice cream is not protected when the cover is opened
- Critical - Violation: 08A-20-1 Displayed food not properly protected from contamination. rice is not protected when the cover is opened
- Violation: 10-02-1 In-use utensil not stored on a clean portion of food preparation or cooking equipment. multiple knives in between equipment on the cookline
- Critical - Violation: 48-12-2 No current boiler certification provided/available. For reporting purposes only.
- 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. All certificates are blank
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11/7/2012 | Complaint Full | Call Back - Extension given, pending |
- Critical - Displayed food not properly protected from contamination. ice cream in ice cream unit in the buffet line not approved for customer self service, scoop is not long enough and the ice cream is not protected when the cover is opened
- Critical - Displayed food not properly protected from contamination. rice is not protected when the cover is opened
- Critical - Handwashing cleanser lacking at handwashing lavatory. in the rear prep area
- Critical - Hot water not provided/shut off at employee hand wash sink. shut off at the cookline Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. multiple knives in between equipment on the cookline
- Critical - No current boiler certification provided/available. For reporting purposes only.
- 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. All certificates are blank
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. soda can in the reach in cooler (glass) above cooked foods Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. all employees were multi-tasking none washed hands
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. wait staff dumping soiled dishes not washing hands
- Critical - Observed evidence of employee smoking in food preparation or other non-designated area. Ashes from cigarette in the hand wash sink on the cookline
- Critical - Observed food stored in a prohibited area. bags of dry foods outside unprotected
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. The prep table, slicer, and can opener are soiled additionally the equipment shall not be used when placed outside.
- Critical - Observed handwash sink used for purposes other than handwashing. used as storage at the front counter Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. flour, cornstarch, etc
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. drink mix with lemons on the cookline Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop, 98 f degrees
- Observed open dumpster lid.
- Critical - Observed pesticide-emitting strip present in food prep area. fly tape on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish sushi (multiple) 58, 61, 50, 63, 62 at the buffet islands
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Noodles 49, garlic n oil 65, cornstarch 65 f degrees left out on the cookline
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk, cream cheese, sour cream etc in the walk in cooler
- Observed residue build-up on nonfood-contact surface. two racks on the right side in the outside walk in cooler
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pizza 110, poultry 95 f degrees at the buffet islands
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice 78 f degrees at the sushi bar at the front counter
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. poultry, beef, mussels, pork in the walk in cooler
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11/5/2012 | Complaint Full | Warning Issued |
- Critical - Cold water not provided/shut off at employee handwash sink. adjacent to the prep sink on the cookline
- Critical - Hand wash sink lacking proper hand drying provisions. exterior sink used for the ice machine
- Critical - Handwash sink not accessible for employee use at all times. when the rear door is opened the outside sink is blocked by the door
- Critical - Hot water not provided/shut off at employee hand wash sink. adjacent to the prep sink on the cookline
- Critical - No handwashing sign provided at a handsink used by food employees. exterior sink used for the ice machine
- 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 - No thermometer provided to measure temperature of food product. 0 to 220 f degrees or intended range
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. The door in the ice machine room is not sealed gaps noted on wood boards to the door leading to the fronr area
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. the rear door
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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7/23/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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