- Basic - Carbon dioxide/helium tanks not adequately secured. / by back door
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. /. A water bottle stored in reach in cooler **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Outer openings not protected with self-closing doors. / back door
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soil residue build-up on nonfood-contact surface. /. Dirty fabric curtains hung at doorway between sushi kitchen and back room
- Basic - Soiled reach-in cooler gaskets.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. / in reach in cooler **Corrected On-Site**
- Basic - Wall soiled with accumulated food debris. / in sushi kitchen
- 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 (sushi rice, and the time removed from temperature control was 9 am)
- 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. /. Chicken wing container date-marked 7/1
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. / Amornwit Rangsiyawaranon, certified 6/26/09, expired 6/26/14
- Intermediate - Hot water not provided/shut off at employee handwash sink. /. At sushi kitchen **Corrected On-Site**
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08/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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07/02/2014 | Routine - Food | Call Back - Complied |
- Basic - Reuse of single-service articles. / aluminum food pans **Warning**
- 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. / tofu in reach in cooler **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. /. Raw tuna, raw salmon, raw escolar, raw tilapia on SUSHI and TEMAKI menu **Warning**
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6/25/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. /. In bulk rice container **Warning**
- Basic - Ceiling soiled with accumulated stain and residue **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Reuse of single-service articles. / aluminum food pans **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. /. Inside cabinet at sushi kitchen **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Invoice observed salmon is served fresh, spoke to owner Concerning problem. **Warning**
- 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. / tofu in reach in cooler **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. /. Raw tuna, raw salmon, raw escolar, raw tilapia on SUSHI and TEMAKI menu **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / in sushi kitchen **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. Per owner written plan given on last inspection No filled out properly. **Corrected On-Site** **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. / observed copies only **Warning**
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. **Warning**
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4/22/2014 | Routine - Food | Warning Issued |
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cream cheese 45°f in top panel sushi bar
- 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. Observed employee working in sushi bar using bare hands for sushi rolls
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Plastic sushi rice mold, spoke to employee working sushi bar.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Observed terrible build up on the soda machine, recommend to clean more often.
- 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. Tofu stored in reach in cooler **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Observed trays stored on top of hand sink
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Repeat Violation**
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11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. BY OFFICE DESK **Repeat Violation**
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Interior of microwave soiled with encrusted food debris. AT SUSHI KITCHEN **Repeat Violation**
- Basic - Outer openings not protected with self-closing doors.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. CHLORINE / LESS THAN 50 PPM
- High Priority - Live flies in kitchen. **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. PLASTIC SUSHI RICE MOLD
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked /. SUSHI RICE WAS 101?F, employee stated that sushi rice was made about 10:00 AM this morning.
- 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 SUSHI RICE, EMPLOYEE STATED THE RICE WAS MADE AT 10:00AM THIS MORNING
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. (1) OBSERVED SUSHI RICE WAS 101?F IN RICE COOKER/WARMER (2) SUSHI RICE WAS 76?F INSIDE AUTO SUSHI MAKING MACHINE. **Repeat Violation**
- 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. TOFU IN RIC
- Intermediate - Handwash sink used for purposes other than handwashing. OBSERVED EMPLOYEE WETTING PLASTIC CONTAINER AT THE HANDSINK AT SUSHI KITCHEN
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. RAW SUSHI ITEMS
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- 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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. ALL RAW SUSHI ITEMS
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. OBSERVED A SMALL FRYER IN USE IN KITCHEN
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3/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Ceiling tile missing. **Corrected On-Site** **Repeat Violation**
- Critical - License expired within 30 days after expiration date. **Repeat Violation**
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- 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.
- Observed personal care item stored with food. **Repeat Violation**
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name. **Corrected On-Site** **Repeat Violation**
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12/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- CO2 tanks not secured
- Ceiling tile missing - at front area
- Chlorine solution not at proper ppm - in sanitizer bucket
- Critical - Current license not displayed
- Critical - Expired CFM. expired on 4/24/11 COS 04/06/11
- Critical - Fryer in use without hood - for reporting only
- Fryer not in use, in building
- Grease on counter, under fryer
- Grease on outside of fryer
- Grooved cutting board
- Inside of both microwave with rust and in poor repair.
- Critical - No handwash sign posted in men restroom and woman restroom - as per manager employee use restroom located by Starbuck Coffee.
- Critical - No hot water at handwash sink located in restroom. As per manager employee uses restroom located by Starbuck coffee
- Critical - No label on tempura flakes
- Critical - No visible thermometer in make table cooler
- Non food grade container in use to store food
- Critical - Observed an unlabeled soap bottle COS
- Critical - Observed dirty microwaves
- Old labels stuck to clean food container
- Critical - Open bottle of water on top of soup machine next to and over prep table and by utensil COS
- Purse and shoes stored with food - at front area
- Scoop handle touching tempura flakes
- Slime on and inside floor drain - at front area
- Critical - Small flying insect at front area
- Standing water on floor - at front area
- Critical - Sushi chef put on gloves without washing hands
- Critical - Sushi rice at 83F - room temperatures - COS time marked sushi
- Unwashed fruit and vegetables stored with ready to eat food in reach in cooler COS
- Water damage on ceiling tile - at front area
- Wet wiping cloth on counter and dishmachine area
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5/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Observed employee preparing sushi rolls front area sushi bar, owner found copy of (AOP) submit 7/2010 Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eel 56 degrees F, cream cheese 56 degrees F stored on top plastic container inside reach in cooler.
- Critical - Observed potentially hazardous food thawed in standing water. ground tuna Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice 83.7 degrees F in rice warmer no data on 10/17/2011
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). eel, cream cheese
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10/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - License expired within 30 days after expiration date. Checked with office staff current active license. active
- 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 - Observed interior of microwave soiled. Observed frontline area.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. No sushi rice record provided spoke to owner on the phone, must time mark sushi rice Repeat Violation. Repeat Violation.
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5/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice 114 degrees F.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eel 47 degrees F. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sushi 114 degrees F.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Employees have not received training related to their assigned duties.
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10/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Unlabeled toxic container does not bear the manufacturer's label. Corrected On Site.
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2/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
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12/30/2009 | Routine - Food | Inspection Completed - No Further Action |
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