- Basic - Bowl or other container with no handle used to dispense food. Smelt roe **Corrected On-Site** **Repeat Violation**
- Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Dishwashing area
- Basic - Food stored in dry storage area not covered. Bulk bag of sushi rice at front counter **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Cup with handle inside bulk container of rice vinegar at sushi bar **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wall soiled with accumulated food debris. Sushi bar area
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Rice
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Placed in freezer for quick chill -sushi cooler turned on and not at proper holding temperature prior to storing foods **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom ( corrected on site) Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Rice
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08/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/2/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food in bulk uncooked rice , cookline and proportioned cut lettuce in bowls on top of lettuce inside bulk container at wait station area **Corrected On-Site**
- Basic - Clean equipment/dishware/utensils -cutting board- stored below soap dispenser exposing the items to drips from people's hands. Back kitchen handsink **Corrected On-Site**
- Basic - Duct tape used to repair gaskets - nonfood-contact surface. Opposite woks
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Small reach in cooler, front counter **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted , top shelf , kitchen **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Breaded grouper and breaded shrimp next to toaster oven at front counter , under 2 hours per operator- moved to reach in freezer for quick chill **Corrected On-Site**
- Intermediate - Accumulation of food debris inside food-contact surface- toaster oven
- Intermediate - Hot water not provided/shut off at employee handwash sink. Women's restroom near dining area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter **Corrected On-Site**
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4/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **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**
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3/12/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of food debris/soil residue on handwash sink. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen.by wok **Warning**
- Basic - Clean cups/glasses not properly air dried - wet nesting. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in coolers **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler **Warning**
- Basic - Soiled reach-in cooler gaskets.and reach in freezer **Warning**
- Basic - Working containers of food removed from original container not identified by common name.white powder in kikoman buckets **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.making sushi **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.rice **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **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 - Reach-in cooler shelves soiled with food debris. **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**
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12/31/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Cleaned and sanitized equipment or utensils not properly stored.in soiled vegetable can
- Basic - Duct tape used to repair nonfood-contact surface. Reach in freezer gasket
- Basic - Equipment in poor repair.top of coffin freezer all rusty
- Basic - Floor soiled/has accumulation of debris.through out
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored on floor.in sushi bar
- Basic - In-use ice scoop stored on soiled surface between uses. On top of ice machine
- Basic - In-use tongs stored on oven door handle between uses.left hanging soiled over night
- Basic - Interior of microwave soiled with encrusted food debris.both
- Basic - No handwashing sign provided at a hand sink used by food employees.sushi bar
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.under sink in sushi bar
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.fish over vegetables, eggs over vegetables
- Intermediate - Accumulation of food debris/grease on food-contact surface.toaster oven in sushi bar
- 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. Cheese, rolls
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.sushi rolling mats
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.through out
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In sushi bar **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.in kitchen **Corrected On-Site**
- Intermediate - Reach-in cooler shelves soiled with food debris.
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5/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.[establishment will sanitize dishes in 3 compartment sink till machine is repaired]
- Observed build-up of grease on nonfood-contact surface.[on cooking equipment ]
- Critical - Observed employee eating in a food preparation or other restricted area.[in waitstaff area]
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[sushi chefs cutting fish] Corrected On Site.
- Critical - Observed food stored on floor.[buckets of panko and rice]
- 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.[in panko]
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[sushi rice in cooker in cooler 81 degrees f over night Corrected On Site.voluntarily thrown away
- Critical - Observed raw animal food stored over ready-to-eat food.[seafood over cream cheese and vegetable ] Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Wet mop not hung to dry.
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7/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- 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. Establishment has books but no current certificates for any employees.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.[3 door upright ]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[fried grouper and shrimp on counter sushi bar 58 degrees--returned to cooler] Corrected On Site.
- Wet mop not hung to dry.
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3/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. Corrected On Site.
- Light not functioning.[over cookline ]
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface.[in rice]
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food being cooled by nonapproved method.[rice left in rice cooker over night]
- Critical - Observed food stored in a prohibited area.[sake and bag flour stored in employee restroom ]
- Critical - Observed food stored on floor.[buckets of rice]
- Critical - Observed food stored on floor.[oil under stove]
- Critical - Observed food stored on floor.[pot of sauce]
- Critical - Observed interior of microwave soiled.[interior top in waitstaff ]
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue[in waitstaff area].
- Observed reach-in cooler gasket torn/in disrepair.[on cookline ]
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food.[in reachin in kitchen ]
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.[rice]
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[rice in cooker 72 degrees overnight --see stop sale---thrown away 5 lb]
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.[white powders by ice machine ]
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9/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 1 1 No current certified food manager on duty with four or more employees engaged in food preperation.
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 6/7/11.
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6/15/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- 1 No current certified food manager on duty with four or more employees engaged in food preperation.
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4/5/2011 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - Identity of food or food product misrepresented.[two items using imitation krab listed on menu as crab, when changes were made they forgot these two]
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[sitting on top of cooler ]
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 6/7/11.
- No mop/service sink available at establishment.[blocked, inaccessable]
- Observed build-up of grease on nonfood-contact surface.[hood filters]
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[cutting carrots]
- 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.[plate used as scoop in flour]
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[potentially hazardous food in 3 door upright 45-47 degrees internal temperature, all moved to a working cooler ]
- Critical - Observed raw animal food stored over cooked food.[raw pork over vegetable ]
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4/5/2011 | Routine - Food | Warning Issued |
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
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2/8/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.[white tuna from Hawaiian Fresh Seafood has no notation of parisite destruction] This violation must be corrected by : 2/3/2011.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.[sushi rice 71 degrees]
- Critical. Observed food stored in a prohibited area.[sake, beer stored in employee restroom ]
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[ice scoop]
- Critical. Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.[after talking on cell phone while preparing food]
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[setting up sushi bar]
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[slicing cleaned carrots in kitchen ]
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.[employee restroom ]
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.[back handsink ]
- Critical. Hand wash sink lacking proper hand drying provisions.[employee restroom ]
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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12/1/2010 | Routine - Food | Warning Issued |
- Critical. Observed food stored on floor. near ate shelf
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Handwash sink not accessible for employee use at all times. blocked with items
- Critical. Hand wash sink lacking proper hand drying provisions. near reach in freezer
- Wet mop not hung to dry.
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6/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name. flour, sugar
- Critical. Observed torn packages/bags of food exposing the contents to contamination. rice
- Observed gaskets/seals on cold holding unit in poor repair. reach in cooler
- Observed old labels stuck to food containers after cleaning.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Handwash sink not accessible for employee use at all times. blocked by bags of rice
- Critical. Exit signs not properly illuminated. For reporting purposes only.
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2/26/2010 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 3/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/13/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/30/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/28/2008 | Routine - Food | Call Back - Extension given, pending |
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