- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Empty drink cups on counters and shelves in kitchen
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items in kitchen Laptop computer , handbag **Repeat Violation**
- Basic - Heavy Ice buildup in reach-in freezer. White single door upright freezer in kitchen **Repeat Violation**
- Basic - Ice buildup in chest freezer. In kitchen
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Center light in kitchen hood **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Raw shell eggs over raw beef strip steak on cook line **Corrected On-Site**
- 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. Glass front 2 door cooler in kitchen by cook line
|
11/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On exterior of cooking equipment **Repeat Violation** **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Sushi attendant **Warning**
- Basic - Grease accumulated under cooking equipment. **Repeat Violation** **Warning**
- Basic - Heavy Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Ice buildup in reach-in freezer. White freezer in kitchen next to WIC **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. At sushi bar **Warning**
- 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. Operator cutting melon **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw salmon over RTE open canned peas, in glass front RIC in kitchen **Repeat Violation** **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Sushi bar counter **Warning**
|
07/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above cooking equipment
- Basic - Reuse of single-service articles. Beer box in glass freezer has food stored in.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw pork.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
- Intermediate - Water filter not changed according to manufacturer's instructions. 2009 installed
|
4/14/2014 | Routine - Lodging | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Chicken bouillon powder. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.shelving under tables **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. **Repeat Violation** **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Several coolers and freezer **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Repeat Violation** **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of toaster oven at sushi bar. **Warning**
- Basic - Food-contact surface not smooth and easily cleanable. Use of cinder blocks on prep table to hold up cabinet. **Warning**
- Basic - Heavy Grease accumulated under cooking equipment. **Warning**
- Basic - Heavy Ice buildup in reach-in freezer. Single door upright white by mop sink. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tenderizer in 70° water. **Warning**
- Basic - Interior of microwave heavily soiled with encrusted food debris. Sushi bar. **Repeat Violation** **Warning**
- Basic - Packaged food has no English labeling. Mayo. **Warning**
- Basic - Storage of maintenance equipment in areas that may result in cross contamination.saws,hammer empty gas container **Warning**
- Basic - Stored food not covered in chest freezer. Fish, shrimp **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw beef **Warning**
- High Priority - Toxic substance/chemical stored by or with food. **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Repeat Violation** **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. By ice machine. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Sushi bar **Warning**
- Intermediate - Interior of refrigerator heavily soiled with accumulation of food residue. All reach in cooler. **Repeat Violation** **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ladies restroom. **Corrected On-Site** **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **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.provided and reviewed with operator **Corrected On-Site** **Repeat Violation** **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. **Repeat Violation** **Warning**
|
2/10/2014 | Routine - Food | Warning Issued |
- Basic - Buildup of food debris/soil residue on equipment door handles. **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored on floor. Vegetables, fish **Corrected On-Site** **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Drain cleaner **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Repeat Violation**
- 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. Operator was emailed form. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork, beef mixture.
|
10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Buildup of food debris/soil residue on equipment door handles. **Repeat Violation**
- Basic - Cloth used as a food-contact surface.
- Basic - Dish machine not properly sanitizing at minimum strength required. Must use 3 bay sink for ware washing and sanitizing. **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/soil residue on dry storage shelves. **Repeat Violation**
- Basic - Food stored in reach in cooler not covered.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Improper storage of maintenance equipment that interferes with cleaning.recommend some organization **Repeat Violation**
- Basic - Moderate Food debris/grease/soil residue on exterior of reach-in cooler/refrigerator. **Repeat Violation**
- Basic - Pan of pork broth on floor of walk in cooler
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.can of raid
- 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. Operator discarded item
- High Priority - chemical stored by or with food.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.food debris in hand sink **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
|
2/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0ppm. Corrected On Site. 50ppm Must use 3 bay sink to manually sanitize dishes.
|
11/19/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.disaray
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0ppm. Corrected On Site. 50ppm
- Lights missing the proper shield, sleeve coatings or covers.hood
- Critical - Observed chicken thawed at room temperature.
- Critical - Observed dead Clams. May not be served.operator discarded
- Critical - Observed fuel canister stored by food.
- Critical - Observed handwash sink used for purposes other than handwashing.dishes in cook line hand sink Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing.dishes in hand sink Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler moderately soiled with accumulation of food residue. Repeat Violation.
- Critical - Observed interior of reach-in freezer moderately soiled with accumulation of food residue.next to soda station
- Observed kitchen really needs some cleaning and organization
- Critical - Observed the accumulation of dead insects in light sheilds in kitchen
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.tuna,salamon cooked pork in 2 door RIC. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb.y connection on mop sink
|
9/19/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
4/5/2012 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.disaray
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.using serve safe
- Critical - Handwash sink not accessible for employee use at all times.stuff inside hand sink
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.stored on a insulation panel by fryers
- Lights missing the proper shield, sleeve coatings or covers.hood
- No copy of latest inspection report.
- Critical - Observed bags of rice stored on floor. Corrected On Site.
- Critical - Observed food container not properly labeled.in 2 door RIC
- Critical - Observed food-contact surfaces heavily encrusted with grease and/or soil deposits.
- Observed heavy build-up of food debris on exterior of cook line equipment
- Critical - Observed heavy ice build up in RIF
- Critical - Observed improper use of suffle with no handle used to dispense salt Corrected On Site.
- Critical - Observed interior of cookreach-in cooler heavily soiled with accumulation of food residue.
- Critical - Observed interior of reach-in cooler heavily soiled with accumulation of food residue.
- Critical - Observed interior of sushi reach-in cooler s heavily soiled with accumulation of food residue.
- Critical - Observed jug of bleach and soap stored in food preparation table
- Critical - Observed raw chicken,beef seafood stored over ready-to-eat food.RIC
- Observed sushi cooler not maintaing 41F.not in use at this time of inspection
- Critical - Observed uncovered raw chicken in 2 door RIC
- Critical - Observed unlabeled spray bottle.blue solution
- Observedcook line cutting board badly grooved/pitted and no longer cleanable.
- Soiled Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. not labled in english
|
2/1/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
8/18/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.WALKIN COOLER NOT MAINTAING 41F.no phf's stored In walkin cooler at time of inspection ambient temperature 55F.
- Observed build-up of food debrisON Exterior of all equipment
- Critical - Observed cases of food stored on floor.kitchen
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Observed heavy food/grime debris accumulated on kitchen floor.under/behind equipment
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.water 76F rice spoon
- Critical - Observed interior of ALL reach-in coolers HEAVILY soiled with accumulation of food residue. Repeat Violation.
- Critical - Observed interior of microwave moderatly soiled. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.all fish in sushi display cooler 45F.recommend rapid chill
- Critical - Observed raw animal food stored over ready-to-eat food.in RIC
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
|
8/17/2011 | Routine - Food | Warning Issued |
- Clean wiping cloth used as shelf liners for clean dishes.
- Observed Moderate build-up of food debris on exterior of 2 door RIC
- Observed clean linens stored in improper location. Corrected On Site.
- Critical - Observed interior of microwave heavily soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.2 DOOR RIC
- Critical - Observed toxic item stored by utensils. Corrected On Site.
- Critical - Observed unlabeled spray bottle.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.sugar
|
4/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed prepared ready-to-eat, potentially hazardous food opened and frozen, not properly date marked or labled.slamon,tuna,escolar
- Critical. Fruits/vegetables not washed prior to preparation.red potatoe and eggplant
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.when touching face. Corrected On Site.
- Observed nonfood-grade containers used for food storage.clear plastic storage bins for uncooked rice and panco.
- Wiping cloth chlorine sanitizing solution for cook line not at proper minimum strength.over 200 ppm. Corrected On Site.
- Critical. Observed interior of reach-in freezer moderatly soiled with accumulation of food residue.sushi bar
- Observed build-up of food debris, dust or dirt on shelves on cook line.recommend to organize server station and cook line.
- Observed build-up of dust or dirt on top of dishmachine
- Clean pots and pans not stored inverted or in a protected manner.
- Equipment and utensils not properly air-dried.ice bucket
- Critical. Handwash sink not accessible for employee use at all times.dishes in hand sink.
- Critical. Observed sanitizing solution for cook line exceeding the maximum concentration allowed. Corrected On Site.
|
10/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-27-1 Failure to maintain freezing records on nonexempt fish for 90 days.madai red snapper,uni.no parasite destruction documented.
- 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. This violation must be corrected by : 08/03/2010.no proof owner states he ordered yesterday
|
8/4/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed dead shellfish and/or shellfish with broken shells. May not be served.ambient temperature is 54F
- Critical. No oyster warning sign with required language provided. Corrected On Site.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.madai red snapper,uni
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sashimi combo 50F,clams 51F ambient temperature
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.sushi rice 90F
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.cooked chicken,cooked breaded shrimp,cooked fish on cook line counter
- Critical. brown sushi display cooler incapable of maintaining potentially hazardous food at proper temperatures.ambient temperature 54F.no warning issued has another sushi display cooler and RIC at sushi bar.brown cooler is not to be used till maintaing 41F for potentially hazardous foods.
- Critical. No conspicuously located thermometer in holding unit.brown sushi display cooler
- Critical. Observed raw chicken,raw fish stored over cooked pork,clean vegitables in 2 door RIC on cookmline
- Critical. Observed whole shell eggs stored over vegitables in walkin cooler
- Critical. Observed cloth used as a food-contact surface for sushi rice. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface for fresh tuna.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.sushi bar
- Observed rice spoon stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee improperly washing hands.no soap and used prep sink.
- Food-contact surface not smooth and easily cleanable.bamboo wraps Repeat Violation.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.through out facility
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.handle up.
- Critical. Hand wash sink lacking proper hand drying provisions.kitchen
- 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 This violation must be corrected by : 08/03/2010.
|
6/4/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Food-contact surface not smooth and easily cleanable.bamboo wraps and wooden rice bowl.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed unlabeled spray bottle.
- No Heimlich maneuver sign posted. Corrected On Site.
- 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.Has 60 days from licensing inspection
|
4/29/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Kibo Japanese Dining, 3760 W Eau Gallie Blvd #101, Melbourne, FL »