- No Violations Were Observed
|
07/23/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food. No handle container used to scoop rice. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Dumplings **Warning**
- Basic - Plastic jug cut in half and reused as scoop. **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Observed invoice from Kazy''s Gourmet invoice #516300 dated 03/24/14 stating salmon has not undergone parasite destruction. **Warning**
- Intermediate - Establishment advertised red snapper on the menu/menu board but served another type of fish. Sushi menu states Red Snapper then beside it in parentheses lists Tilapia. Asked Hong Sen Gao what was being served. Operator showed a frozen package of Tilapia. **Admin Complaint**
|
4/9/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. No handle container used to scoop rice. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Cooking oil. **Warning**
- Basic - Dead roaches on premises. Observed one dead in men's restroom, approximately 30 dead in waitress station. Approximately 15 dead in fryer compartment. Approximately 30 dead behind make line. Approximately 12 dead next to clean dishware on make line shelf. Approximately 20 dead in and around chest freezer motor in kitchen. **Warning**
- Basic - Dead roaches present behind equipment and floors. **Warning**
- 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. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Dumplings **Warning**
- Basic - Plastic jug cut in half and reused as scoop. **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Observed invoice from Kazy's Gourmet invoice #516300 dated 03/24/14 stating salmon has not undergone parasite destruction. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch 75° f on cooking cart. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Observed two live in men's restroom, approximately 25 live in waitress station behind refrigerator. Approximately 6 live in and around make line motor area in kitchen. Approximately 5 live around chest freezer in kitchen. **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Warning**
- Intermediate - Dead roaches present on make line shelves. **Warning**
- Intermediate - Establishment advertised red snapper on the menu/menu board but served another type of fish. Sushi menu states Red Snapper then beside it in parentheses lists Tilapia. Asked Hong Sen Gao what was being served. Operator showed a frozen package of Tilapia. **Admin Complaint**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken pieces, egg rolls. **Warning**
|
4/8/2014 | Routine - Food | Emergency order recommended |
- No Violations Were Observed
|
4/8/2014 | Routine - Food | Call Back - Complied |
- Basic - Food-contact surface not smooth and easily cleanable. Sushi mats wrapped **Repeat Violation** **Warning**
- Basic - Wood food-contact surface not properly sealed. Shelves **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
|
2/5/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of grease on nonfood-contact surface. On cook line equipment **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Floor under dishmachine or three-compartment sink area soiled. **Warning**
- Basic - Food-contact surface not smooth and easily cleanable. Sushi mats wrapped **Repeat Violation** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - Wall soiled with food debris. **Repeat Violation** **Warning**
- Basic - Wood food-contact surface not properly sealed. Shelves **Warning**
- Basic - Working container of food not labeled in English. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over cooked chicken in walk in freezer Raw shell eggs over sauce in walk in cooler **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches on floor in back room around three compartment sink and mop sink Contacted Kenny Hensdill who issued next day follow up inspection **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Doors of cook line reach in cooler Cooking equipment on cook line **Repeat Violation** **Warning**
- Intermediate - Handwash sink used for purposes other than hand washing Observed rinsing out towels and filling up coffee pot **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
- Intermediate - Soil residue in food storage containers. **Warning**
|
2/4/2014 | Routine - Food | Warning Issued |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Equipment in poor repair. Sushi bar slide doors broken
- Basic - Food-contact surface not smooth and easily cleanable. Sushi mats wrapped
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Filters soaking at time of inspection
- Basic - No copy of latest inspection report available.
- Basic - Old, unused equipment stored outside.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Wall soiled with accumulated food debris.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale.
- 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. Sushi rice
- High Priority - Raw animal food stored over cooked food. Raw chicken over cooked chicken in walk in cooler **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer ' not all products commercially packaged.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer ' not all products commercially packaged.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Cook line top
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provided plan for sushi rice Along with Chinese packet
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Uncovered rice container in walk in cooler **Corrected On-Site**
- 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.
|
7/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris on kitchen floor under and around cooking equipment
- Basic - Food placed in soiled container/equipment.
- Basic - Food stored in dry storage area not covered. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Raw animal food stored above unwashed produce. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Container of medicine improperly stored. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp and eggs on cook line under 4 hours **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Cook line equipment
- Intermediate - Handwash sink used for purposes other than handwashing. Thawing in hand wash sink
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front hand wash sink
- 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 - Soil residue in food storage containers.
|
1/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-10-1 Observed hood filters greasy
- Violation: 42-11-1 Observed trash over ledge in back of establishment
|
9/28/2012 | Routine - Food | Call Back - Complied |
- Observed debris on kitchen floor.
- Critical - Observed food stored in non-food grade bags Repeat Violation.
- Critical - Observed food stored on floor. raw meat stored under shelf in walk in freezer Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. equipment on cook line
- Critical - Observed hand wash sink used for purpose other than washing hands. scrubbies in hand wash sink behind bar
- Observed hood filters greasy
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw beef in walk in freezer Repeat Violation.
- Critical - Observed roach activity as evidenced by live roaches found 8-10 dead
- Observed soiled shelf above 3 compartment sink
- Observed trash over ledge in back of establishment
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed wall soiled
- Wet mop not hung to dry. Repeat Violation.
|
9/27/2012 | Routine - Food | Warning Issued |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. in walk in cooler
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed food stored on floor. bagged foods in walk in freezer
- Critical - Observed food stored on floor. veggies and pork in walk in cooler
- Observed hood filters soiled with grease.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowl without handle in rice Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. corn starch on cart; under four hours Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. raw shrimp over tempura in reach in cooler Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw meats over veggies in walk in freezer
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed soiled cook top
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Potentially hazardous food held under time as a public health control without the end time marked indicating 4-hour limit on sushi rice
- 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.
|
5/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
2/22/2012 | Routine - Food | Call Back - Complied |
- No Heimlich maneuver sign posted. provided sign
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees. provided sign
- 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. 60 days to obtain
- Critical - Observed food stored on floor.
- Critical - Observed hand wash sink used for purpose other than washing hands. bowl in bottom of sink 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 Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over vegetables
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over beef
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. garlic and oil on cookine under 2 hours provided time as public health
- Critical - Required consumer advisory for raw/undercooked animal food not provided. provided sign
- Critical - Working containers of food removed from original container not identified by common name.
|
2/8/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical - NO CERTIFIED FOOD MANAGER
- Critical - NO PROOF OF EMPLOYEE TRAINING
- Critical - NO SOAP AT HANDWASH SINK - CORRECTED ON SITE
- Critical - OPERATING WITHOUT CURRENT HOTEL AND RESTAURANT LICENSE (OWNER CHANGE) - 7602004
- Critical - PLAN REVIEW NEEDED (WORKING WITH R BULL)
- RAW MEATS NOT SEPARATED CORRECTLY - RAW CHICKEN OVER RAW BEEF IN WALK-IN FREEZER
- SHELL EGGS OVER COOKED EGG ROLLS IN WALK-IN COOLER
|
12/14/2011 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Jin Jin 98, 10916 Hwy 98 W Unit A, Miramar Beach, FL »