- Basic - Clean knives/utensils stored in crevices between equipment on the cook line
- Basic - Dusty air conditioning vent covers in the dining area and waitress station
- Basic - Food stored on floor. Observed post mix setting on the floor in the back area.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Open dumpster lid.
- Basic - Stored food not covered in walk-in freezer.crab legs **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses on the cook line
- High Priority - Container of medicine improperly stored. Observe a bottle of Collagen + C setting above a prep area on the cook line,
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed coconut shrimp soup 68 dated 9/16/2014
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.coconut shrimp soup 68 dated 9/16/2014
- Intermediate - Employee used handwash sink as a dump sink in the waitress station
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the back area next to the office
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09/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowel used to dispense cooked rice. **Corrected On-Site**
- 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. **Corrected On-Site**
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 71° f. Placed ice directly into container 38° f.**Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken stored over raw beef and raw shrimp.
- Intermediate - Handwash sink used for purposes other than handwashing. Storing dishes in sink. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish wash area.
- 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**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Sushi fish
- 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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3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor.observed cooking oil on the floor behind the breaking table on the cook line.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit on the cook line
- Basic - Working containers of food removed from original container not identified by common name. Bren sugar.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.sushi rice **Corrected On-Site**
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10/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Leaking pipe at plumbing fixture. Dump sink. **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Warning**
- Intermediate - Identity of food or food product misrepresented. Observed Snapper on menu. Reviewed invoices dated back to January no snapper found. Operator informed that they are no longer serving Snapper. Snapper listed on menu a total of five dishes. Sushi (Fire Me Up), sushi rainbow roll, a-la-carte (Tai), Fish (snapper), and snapper filet. Observed 12oz sirloin on menu. Operator provided invoice #05-132581 Cheney Brothers, inc. listed as Beef Stk Top Butt item # 373687. Dated 3/4/13 **Admin Complaint**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Observed sushi rice and cream cheese not temperature regulated. **Warning**
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5/29/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Bucket of rice. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Leaking pipe at plumbing fixture. Dump sink. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Front sushi **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Warning**
- Intermediate - Identity of food or food product misrepresented. Observed Snapper on menu. Reviewed invoices dated back to January no snapper found. Operator informed that they are no longer serving Snapper. Snapper listed on menu a total of five dishes. Sushi (Fire Me Up), sushi rainbow roll, a-la-carte (Tai), Fish (snapper), and snapper filet. Observed 12oz sirloin on menu. Operator provided invoice #05-132581 Cheney Brothers, inc. listed as Beef Stk Top Butt item # 373687. Dated 3/4/13 **Admin Complaint**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Observed sushi rice and cream cheese not temperature regulated. **Warning**
- 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. Observed some training expired January 2013 **Warning**
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3/21/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Establishment must sanitize with chemical until the dish machine is functioning properly.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Critical - Observed bathroom doors left open other than during cleaning or maintenance. **Corrected On-Site**
- Critical - Observed container of medicine improperly stored next to food prep area.
- Critical - Observed handwash sink used for purposes other than hand washing.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sushi fish
- Observed utensils stored in crevices between equipment.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice and rice noodles .
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. sauces
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
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6/13/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Observed rice cooker at sushi bar encrusted with food deposits.
- Critical - Observed small flying insects in bar area.
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4/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean plates, bowls not stored inverted or in a protected manner at the wait station. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions at the bar.
- Critical - Handwashing cleanser lacking at handwashing sink at the bar.
- Critical - Insecticide in use not designed for commercial/instituitional use in restaurants.
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed interior of small toaster oven in sushi bar soiled with build-up of grease/baked on residue.
- Critical - Observed shrimp and spring roll wrappers stored on walk-in freezer floor. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above (miso soup). Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (sauces in walk-in cooler).
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12/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. straw basket as strainer.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
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3/30/2011 | Routine - Food | Inspection Completed - No Further Action |
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