- Basic - Bowl or other container with no handle used to dispense food. / by rice cooker **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. /. Observed a heavy build-up of residues at the undersides of the soda dispensing heads (of soda machine).
- Basic - Carbon dioxide/helium tanks not adequately secured. / in mop sink room
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / in kitchen
- Basic - Employee eating in a food preparation or other restricted area. / observed a worker eating water melon in the kitchen **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / a purse on top of to go bags, at front line
- Basic - Food stored on floor. / oil cases on kitchen floor by wok stove
- Basic - Grease accumulated under cooking equipment.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. / in walk in cooler **Repeat Violation**
- Basic - Single-use containers (boxes) reused for the storage of food.
- Basic - Stored food not covered in walk-in cooler. / **Repeat Violation**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. / at front line counter
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Displayed food not properly protected from contamination./ open bag of rice in dry storage area/room **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cheese 49F, at front line reach in cooler
- High Priority - Raw animal food stored over ready-to-eat food. / raw chicken and shell egg, in reach in cooler
- High Priority - Toxic substance/chemical stored by or with food. /. Spray bottle with boxes of sauce packets, at front line counter
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- 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.
- Intermediate - Refrigerator 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. / front line reach in cooler has ambient air temperature of 49 F **Repeat Violation**
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07/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on soap dispenser. / kitchen. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. / dry storage room. **Warning**
- Basic - Cardboard used to line nonfood-contact shelves. / under prep table and next to cook line / kitchen / **Repeat Violation** **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. / walk in cooler. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. / front grill. **Warning**
- Basic - Leaking pipe at plumbing fixture. / kitchen hand sink. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. / walk in cooler. **Warning**
- Basic - Packaged food has no English labeling. / all the containers next to cook line. **Warning**
- Basic - Stored food not covered in walk-in freezer. / cream cheese Rangoon. **Warning**
- Basic - Wall soiled with accumulated grease./ cook line / kitchen. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. / raw chicken, raw beef, raw shrimp ranges from 47-50F / less than 6 hours per operator / all products moved to walk in freezer / temperature rechecked between 41-43F. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / cream cheese filling at 55F / overnight in walk in cooler. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. / raw beef at 45F / front line cooler. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. / cream cheese filling at 55F overnight in walk in cooler. **Warning**
- Intermediate - Cold holding equipment incapable of 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. / walk in cooler / all time temperature control for safety food removed until walk in cooler is capable of maintaining food at 41F or below. **Warning**
- Intermediate - No soap provided at handwash sink. / kitchen. **Warning**
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1/10/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink. / kitchen.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Cardboard used to line nonfood-contact shelves. / under prep table / kitchen.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / kitchen prep table and right side of cooler / front.
- Basic - Employee with no hair restraint while engaging in food preparation. / kitchen employees / **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. / flour, sugar.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. / dry storage room.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. / raw chicken, raw beef, raw shrimp and raw scallops ranges from 44-46F.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. / salmon / food supplier fax a copy of the parasite destruction / **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. / raw fish over cooked noodles / walk in cooler.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. / chlorine over 200ppm / **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / kitchen.
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8/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. / on sushi rice. **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. / glass cooler.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. / hibachi grill / **Corrected On-Site**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. / noodles at 121F / rice warmer.
- High Priority - Raw animal food stored over ready-to-eat food. / raw fish over bread / sushi cooler. **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. / raw chicken at 48F / less than 6 hours / walk in cooler.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. / chlorine over 200ppm / sanitizing bucket.
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3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. / observed 12 seats / license shows 8 seats.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils / Repeat Violation.
- Observed employee with no hair restraint. / cook / Corrected On Site / Repeat Violation.
- Observed floor area(s) covered with standing water. / outside walk in freezer.
- Observed nonfood-grade containers used for food storage. / clean wiping cloth used to cover white rice.
- Observed nonfood-grade containers used for food storage. / paper towel used to wrap fish.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / raw beef at 47F / prep area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / salmon at 50F / reach in cooler overnight / see stop sales.
- Critical - Observed raw animal food stored over cooked food. / raw shrimp over cooked noodles / walk in cooler / Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. / chlorine over 200ppm / sanitizing bucket .
- Critical - Observed uncovered food in holding unit/dry storage area. / tempura flour / dry storage room / Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. / cooked shrimp at 109F / product moved to cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. / cooked vegetables at 130F / product recooked to 145F / Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). / salmon at 50F overnight / reach in cooler.
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11/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable, at three-compartment sink.
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable, food racks in walk in cooler rusted.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up, walk in cooler.
- Critical - Violation: 35B-05-1 Outer openings not protected and vermin and/or environmental cross-contamination present, back screen door has large gap at the bottom and door left open.
- Violation: 38-10-1 Light not functioning over cookline.
- Critical - Violation: 52-01-1 Identity of food or food product misrepresented, red snapper advertised in rainbow roll but operator stated they are substituting it with tilapia.
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8/28/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured.
- Food-contact surface not smooth and easily cleanable, food racks in walk in cooler rusted.
- Food-contact surface not smooth and easily cleanable, paper towel under cream cheese and fish in containers in reach in cooler.
- Food-contact surface not smooth and easily cleanable, wiping cloth under cutting board.
- Critical - Handwashing cleanser lacking at handwashing lavatory, restroom.
- Critical - Identity of food or food product misrepresented, red snapper advertised in rainbow roll but operator stated they are substituting it with tilapia.
- Light not functioning over cookline.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed bowl without handle used to scoop rice. Corrected On Site.
- Observed bowl without handle used to scoop soy sauce.
- Observed cutting board grooved/pitted and no longer cleanable, at three-compartment sink.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, manager started cooking without washing haands first. Corrected On Site.
- Critical - Observed employees using same utensil to handle raw and cooked product, manager picked up vegetables with same tong as raw beef. Corrected On Site.
- Observed food employee doing food activity with no hair restraint. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, female cooking wearing bracelets.
- Critical - Observed food stored on floor, boxes of cooking oil. Corrected On Site.
- Critical - Observed food stored on floor, ginger container in walk in cooler. Corrected On Site.
- Critical - Observed food stored on floor, soy sauce containers on cookline.
- Observed gaskets with slimy/mold-like build-up, walk in cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, rice scoops. Corrected On Site.
- Critical - Observed knife stored as clean encrusted with soil deposits. Corrected On Site.
- Critical - Observed meat grinder encrusted with soil deposits.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, sushi shrimp and salmon 45F in front display cooler. (manager moved to freezer and when rechecked temperature sushi was at 41F.) Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food, raw beef and chicken over soy and teriyaki sauce containers.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw chicken over raw beef and raw chicken over raw shrimp not in original packaging in walk in freezer. Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed uncovered food in holding unit/dry storage area, broccoli boxes in walk in cooler.
- Critical - Observed uncovered food in holding unit/dry storage area, container of beef and spring rolls in walk in freezer. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area, noodles in dry storage room. Corrected On Site.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present, back screen door has large gap at the bottom and door left open.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, noodles and rice in walk in cooler.
- Critical - Thermometers not calibrated according to manufacturer's specifications, probe thermometers 28F and 26F in ice water should be 32F. Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched, front counter. Corrected On Site.
- Wet mop not hung to dry. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name, flour container.
- Critical - Working containers of food removed from original container not identified by common name, salt, sugar and MSG on cooks line.
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6/27/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Covered waste receptacle not provided in bathroom.
- Critical - Handwashing cleanser lacking at handwashing lavatory. / front counter.
- Critical - Manager lacking proof of Food Manager Certification. /
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. / glass cooler / front.
- Critical - No handwashing sign provided at a handsink used by food employees. / 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 /
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Outer openings not protected with self-closing doors. / exit door.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. /
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3/15/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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