- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Accumulation of food debris/soil residue on paper towel dispenser.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Admin Complaint** **Repeat Violation**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
- Basic - Ceiling tile missing. Dry storage
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Admin Complaint** **Repeat Violation**
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over cooked chicken Eggs over sauces
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.
- Intermediate - Food manager certification expired.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- 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. **Admin Complaint** **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Bar
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. **Admin Complaint** **Repeat Violation**
- Intermediate - Soda gun soiled. **Admin Complaint** **Repeat Violation**
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
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5/27/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cardboard used to line nonfood-contact shelves. **Corrected On-Site**
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
- Basic - Ceiling tile in disrepair. In the side storage area broken pieces from the tile has fallen onto food or food contact surface
- Basic - Duct tape used to repair nonfood-contact surface. Dish machine
- 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.
- Basic - Improper use of detergent-sanitizer when there is no distinct water rinse - a different product was used for the wash and for the sanitize steps.bleach with deodorizer
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of reach in freezer in disrepair/has exposed insulation.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.in the dry storage area
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.cook line next to the hand sink
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.grill next to hand sink
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.hand sink in the kitchen
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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.
- 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 - Soap dispenser at handwash sink not working/unable to dispense soap.in the kitchen
- Intermediate - Soda gun soiled.black/green mold-like substance on/around soda gun heads and holder
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
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7/24/2013 | Routine - Food | Warning Issued |
- Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Wall soiled with accumulated grease.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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4/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Observed ceiling soiled with accumulated grease. BY COOK LINE.
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 10/02/2012.
- Observed hole in wall. BY KITCHEN ENTRANCE .
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. SHELL EGGS OVER READY TO EAT FOODS. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW POULTRY OVER VEGETABLES. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
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8/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed cloth used as a food-contact surface. RICE COOKER.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Observed unnecessary items on the premise.
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1/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. BAR AREAS.
- Critical - Handwashing cleanser lacking at handwashing lavatory.BAR AREAS.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10/26/2011. WARNING ALREADY CITED ON :08/26/2011.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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. This violation must be corrected by : 10/26/2011. WARNING ALREADY CITED ON: 08/26/2011.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. OPENED CHEESE BLOCKS (BRIE).
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee improperly washing hands. NOT SUPPLIES IN STATION .
- Observed employee with no hair restraint.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW BEEF OVER YOGURT CONTAINERS.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed uncovered food in holding unit/dry storage area. CHEESE PIECES AT COOLER.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. SUSHI RICE (85F DEGREES) LEFT OUT FROM NIGHT BEFORE.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED FOODS AT REACH IN COOLER.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. ALL 3 MENUS MUST HAVE IT. (SUSHI,MEDITERRANEAN AND LOCAL).
- Critical - Stop Sale issued due to adulteration of food product. 4 lbs of SUSHI RICE LEFT AT KITCHEN . NO TIME LABEL CONTROL. (85F DEGREES) FROM DAY BEFORE.
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9/26/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. KITCHEN AREA.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No Certified Food Manager for establishment. This violation must be corrected by : 10/26/2011.
- Critical - No certified person in charge at establishment.1 SUSHI MAKER AND 3 PERSONS IN REGULAR KITCHEN .
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 10/26/2011.
- 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. NO PROOF OF EMPLOYEE TRAINING TO OBSERVE. This violation must be corrected by : 10/26/2011.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. KITCHEN PREPARATION AREA.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. SUSHI PERSON.
- Observed build-up of food debris, dust or dirt on BAR HANDWASHING SINK.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed dusty ceiling lamps (KITCHEN ).
- Critical - Observed employee improperly washing hands. SUPPLIES MISSING (PAPER TOWEL). Corrected On Site.
- Observed employee with no hair restraint. KITCHEN EMPLOYEE.
- Observed hood filters not installed in kitchen .For reporting purposes only.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Critical - Observed soiled reach-in cooler shelves.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Critical - Person in charge failed to insure proper handwashing by kitchen employees.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. FOOD AT COOLERS.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. NO ADVISORY ON SUSHI MENU.
- Critical - Working containers of food removed from original container not identified by common name.
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8/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed a gas appliance without proper venting. For reporting purposes only.KITCHEN LACKING HOOD SYSTEM .
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4/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 02/20/2011. NO PROOF ON CALL BACK INSPECTION .
- 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 : 02/20/2011. NO PROOF ON CALL BACK INSPECTION .
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2/24/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed raw animal food stored over ready-to-eat food. BEEF (SLIDERS TRAY OVER DRESINGS). Corrected On Site.
- Critical. Raw animal food not properly separated from ready-to-eat food. Corrected On Site.
- Critical. Observed employee improperly washing hands. NO SUPPLIES AT BAR.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. NEXT TO ICE BIN (BAR AREA). Corrected On Site.
- Observed employee with no hair restraint.
- Critical. Observed buildup of slime on soda spray dispensing nozzle gun.
- Non-prewrapped utensils not properly presented.
- Critical. No handwashing sign provided at a handsink used by food employees. BAR AREA.
- Critical. Hand wash sink lacking proper hand drying provisions. BAR AREA.
- Critical. Handwashing cleanser lacking at handwashing lavatory. BAR AREA.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 02/20/2011.
- 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. This violation must be corrected by : 02/20/2011.
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12/20/2010 | Routine - Food | Warning Issued |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- 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 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
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4/28/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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