- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. SHELVES
- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Floor area(s) covered with standing water.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor.
- Basic - No copy of latest inspection report available.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Plumbing system in disrepair.
- High Priority - Raw animal food stored over ready-to-eat food. WALK IN COOLER
- High Priority - Sewage/wastewater backing up through floor drains.UNDER THREE COMPARTMENT SINK.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash 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.
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09/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - Soil residue build-up on nonfood-contact surface. LARGE ICE BIN
- Basic - Walk-in cooler/walk-in freezer floor soiled. **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale. DENTED CANS DRY STORAGE OPERATOR DISCARDED PRODUCT
- High Priority - Raw animal food stored over ready-to-eat food. WALK IN COOLER RAW CHICKEN OVER FRUITS
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. At soy sauce container, flour containers and rice containers. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Case/container/bag of food stored on floor in dry storage area. Opened rice bag. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Chicken on floor at walkin freezer, opened soy sauce containers on floor at walkin cooler. **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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Tooth paste stored next to food in dry storage shelving. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Cookline cooler unable to maintain foods at 41° F or below at all times. Ambient thermometer inside showing over 50° F. May not store any potentially hazardous foods in this cooler until such time as it has been repaired and the cooler can maintain foods at 41° F or below. **Warning**
- Basic - Equipment or utensils not designed or constructed in a durable manner. Home made rice scoop used made out of a plastic vinegar bottle. **Warning**
- Basic - Hood soiled with accumulated grease. At cookline **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Between coolers at cookline. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in soup station in buffet area at 82° F. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Thank you bags used to directly store chicken bones used for chicken stock. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Crab in standing water at 3 compartment sink. **Warning**
- Basic - Soiled reach-in cooler gaskets. At cookline cooler. **Warning**
- Basic - Stored food not covered in walk-in cooler. Chicken, calamari and prepped onions. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice at 91° F under no temperature control at sushi station. Time mark. Must discard rice within 4 hours from leaving temperature control. **Warning**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched neck and hair and failed to wash hands prior to handling clean utensils and prepping at sushi buffet bar station . **Corrected On-Site** **Warning**
- High Priority - First aid supplies improperly stored. Next to food in dry storage shelving. **Corrected On-Site** **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon served raw at sushi bar. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp at 52° F at cookline cooler. Placed in working cooler. Must discard within 4 hours from leaving temperature control. All sushi and sashimi rolls made at the buffet station between 60° F and 66° F. Time mark. Must discard all foods within 4 hours from leaving temperature control. Melon at 52° F at buffet. Time mark. Corrective actions taken. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken wings at 115° F and chicken on a stick at 125° F both at buffet hot holding station. Time mark. Discard foods within 4 hours from leaving temperature control. **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Soup station at bar has no SNEEZEGUARD protection **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Obstructed by plastic wrap in cookline area. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink at HANDWASH sinks by 3 compartment sink and cookline. **Warning**
- Intermediate - Mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked shrimp at 72° F on speed rack in cookline area under no temperature control. Placed inside walkin cooler. **Corrected On-Site** **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
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12/12/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. SUSHI BAR UNDER PREP TABLE
- Basic - Food stored in dry storage area not covered.
- Basic - Food stored on floor.
- Basic - Ice scoop handle in contact with ice.
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. SUSHI BAR EX: JB ROLL READING AT 60 DEGREES LESS THAN ONE HOUR
- 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.
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5/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. Bathrooms
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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5/15/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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