- Basic - Cutting board has cut marks and is no longer cleanable, top of prep area by cooks line. **Warning**
- Basic - Food stored in a location that is exposed to splash/dust, bag of rice, getting wet when handsink is used by sushi area. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, they were,over toa corner in the grill area. **Warning** **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface, cooler in front of cooks line. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, stored on top of prep table by cooks line. **Warning**
- Basic - Working containers of food removed from original container not identified by common name, container with white powder look like salt, sushi area. **Corrected On-Site** **Warning**
- High Priority - Displayed food not properly protected from contamination., container with celery at the bar. **Warning** **Corrected On-Site**
- High Priority - Employee washed hands with no soap. **Corrected On-Site** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, employee was cleaning outside then started to managed clean equipment with same dirty gloves, advice employee to change gloves and she said she did not change gloves because they were hard to put with wet hands, recommended manager to revisit employee training especially hand washing procedures. **Warning**
- 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, milk containers inside reach in cooler. **Warning**
- Intermediate - Employee applied hand antiseptic in place of washing hands as required. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, bottom unit by cooks line. **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No soap provided at handwash sink, by handsink next to cooks line. **Warning**
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10/27/2014 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food, to scoop flour, dry storage area.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Reach-in cooler gasket torn/in disrepair, reach in coolers by cooks line.
- Basic - Working containers of food removed from original container not identified by common name, flour in the dry storage area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, chicken was90°f, product was reheated to 171°f
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, sushi . **Corrected On-Site**
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09/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface, sushi area. **Warning**
- High Priority - Small flying insects in bar area. **Warning**
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1/8/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair, double door drawer unit had ambient temp of 52°f **Warning**
- Basic - Food stored on floor, bag of rice, sushi area. **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface, sushi area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, conch fritter 44°f, conch 50°f, chicken 51°f, inside small double door unit by cooks line, product was discarded. **Warning**
- High Priority - Small flying insects in bar area. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing, holding bottle of Galliano, bar area. **Corrected On-Site** **Warning**
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1/7/2014 | Routine - Food | Warning Issued |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floors not constructed to be easily cleanable, broken and missing floor tiles in front of ice maker.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Reach-in cooler shelves with rust that has pitted the surface, sushi area.
- Basic - Working containers of food removed from original container not identified by common name, flour in dry storage area.
- High Priority - Dented/rusted cans present. Product was discarded. **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Toxic substance/chemical stored by or with food, by spices in the sushi area. **Corrected On-Site**
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8/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair, smal Pepsi unit by sushi prep area, and left side of sushi reach in cooler. **Warning**
- Basic - Soiled reach-in cooler gaskets, Pepsi unit by sushi prep area. **Warning**
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4/15/2013 | Complaint Full | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cooler unit downstairs. **Warning**
- Basic - Food stored on floor, bag of bread crumbs, sushi area. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair, smal Pepsi unit by sushi prep area, and left side of sushi reach in cooler. **Warning**
- Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash, souffle cups in the handsink by cooks line. **Warning**
- Basic - Soiled reach-in cooler gaskets, Pepsi unit by sushi prep area. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food., sushi area. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, salmon , mahi mahi were 46?f, Krab 45?f, inside reach in cooler in the sushi area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, cooked yucca was 89?f by cooksline. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing, holding equipment. **Warning**
- Intermediate - Interior of reach-in cooler and freezer soiled with accumulation of food residue, by cooks line. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, by cooks line. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Cooked yucca chips, cook line were 89?f. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. left side of reach in cooler had ambient temp of 45?f., sushi area. **Warning**
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4/12/2013 | Complaint Full | Warning Issued |
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
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1/24/2013 | Routine - Food | Call Back - Complied |
- 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** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name.flour **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at hose bibb. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at bar **Corrected On-Site** **Warning**
- Intermediate - No plan review submitted and approved - SUSHI bar area added. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. **Warning**
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1/14/2013 | Routine - Food | Warning Issued |
- Critical - No handwashing sign provided at a handsink used by food employees by cooksline .
- Critical - Observed toxic item stored by food, spray bottle with degreaser. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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7/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler had ambient temp of 45f. Corrected On Site.
- Critical - Observed beer bottles stored in ice used for drinks, bar area. Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, conch was 45f. Corrected On Site.
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12/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Floors properly constructed, clean, drained, coved
- Floors properly constructed, clean, drained, coved
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9/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cheese was 56f product was discarded.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, conch was 48f to 51f, product was discarded.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, ambient temp was 58f, Phfs were discarded. 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, round bowl bowl used to scoop spices.
- Food-contact surface not smooth and easily cleanable, inside microwave.
- Critical. Identity of food or food product misrepresented, establishment offers crab and lobster meat in sushi rolls but they used inmitatation crab and lobster meat.
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1/12/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Observed food stored in undrained ice, plantains inside reach in cooler.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, employee took off gloves then used hand sanitizer then put new set of gloves without washing hands.
- Observed cutting board grooved/pitted and no longer cleanable.
- Food-contact surface not smooth and easily cleanable, interior of microwave by dry storage area.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing, was 0ppm.
- Wet wiping cloth not stored in sanitizing solution between uses, was stored on top of counter.
- Critical. Observed interior of microwave by dry storage area soiled.
- Critical. Observed encrusted material on can opener.
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8/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No handwashing sign provided at a handsink used by food employees, bar area.
- Critical. Handwashing cleanser lacking at handwashing lavatory, bar area. Corrected On Site.
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1/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed soiled walk-in cooler shelves, downstairs .
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7/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/4/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/23/2008 | Routine - Food | Inspection Completed - No Further Action |
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