- No Violations Were Observed
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07/31/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Lunch on shelf walk in cooler **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 131F **Corrected On-Site** **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Sushi plates not inverted **Corrected On-Site** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 1 live by right side prep table **Warning**
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07/30/2014 | Routine - Food | Warning Issued |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. / front counter, cook line, sushi prep area and front cook line.
- Basic - In-use wet wiping cloth/towel used under cutting board./ kitchen. / **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. / soda cup / front counter.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. / walk in cooler / **Corrected On-Site**
- Basic - Water draining onto floor surface. / from broken water filter.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. / noodles 46F on prep table about 15 minutes / advice moved back to walk in cooler after use.
- High Priority - Cooked shrimp cold held at greater than 41 degrees Fahrenheit. / 46F / moved to reach in freezer / temperature rechecked 37F.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. / cut cabbage 56F / front cook line / about 1 hour / time as public health control recommended.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / tempura flour 46F / sushi cooler / moved to reach in freezer / temperature rechecked 38F.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. / raw chicken over raw shrimp / **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. / a container with water on top of the hand sink / cook line / **Corrected On-Site**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. / one employee training certificate expired.
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5/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface./ deep fryer.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. / in front of the vegetables grill / moved container on the grill.
- Basic - Old labels on containers / clean dish rack / **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination / tea filter / **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. / chlorine at 0ppm / sanitizing bucket / front counter, cook line / **Corrected On-Site**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. / noodles on kitchen prep table at 57F / noodle was out for 20 minutes per manager / moved to reach in freezer.
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9/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/20/2013 | Routine - Food | Call Back - Complied |
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. / sushi menu. **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**
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7/22/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Case/container/bag of food stored on floor in dry storage area. / oil container, bottle water and soy sauce containers / **Corrected On-Site** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / storage rack above prep table / **Corrected On-Site** **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. / outside walk in cooler. **Warning**
- Basic - In-use utensil stored in ice or ice water between uses. / sushi knifes / **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. / holding unit for rice scoop at 102F / kitchen / **Corrected On-Site** **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. / used for chicken bones. **Warning**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. / walk in cooler. **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. / cooked shrimp at 44F / drawer cooler / front line / product was iced. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / tempura batter at 46F / less than 4 hours / sushi cooler / moved to walk in cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / French fries at 119F / less than 4 hours / steam table. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. / observed two live roaches behind the sushi cooler and two live roaches inside the sushi cooler gasket / all food removed from the cooler / sushi cooler was disconnected and removed for cleaning / 24 hour warning issued per district manager Valerie Freeman. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. / employee dumped ice into the hand sink / kitchen / **Corrected On-Site** **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. / sushi menu. **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/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**
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7/19/2013 | Routine - Food | Warning Issued |
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. / front counter.
- 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. / cooked shrimp at front counter cooler. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. / vegetable grill. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. / raw salmon at 46F/ less than 6 hours / sushi cooler / product moved to reach in freezer.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. / sushi bamboo mat. **Corrected On-Site**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. / thermometer read 37F after calibration.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / noodles / walk in cooler.
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2/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/17/2012 | Complaint Full | Call Back - Complied |
- No Violations Were Observed
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10/2/2012 | Complaint Full | Emergency Order Callback Not Complied |
- No Violations Were Observed
|
10/2/2012 | Complaint Full | Call Back - Extension given, pending |
- Critical - All PHF ranges from 44f to 47F overnight - cooked shrimp, tofu, tempera flour and salmon - cooler was unplugged when the temperature was taken - manager discarded all the products.
- Critical - Ice machine soiled
- Kitchen floor dirty
- Critical - Observed 5 live roaches behind sushi cooler, 1 live on dry storage rack, 4 live inside cabinet with to go cups, 1 dead next to the ice machine, 5 dead behind sushi cooler.
- Critical - Raw chicken over raw shrimp - WIC - COS
- Stove/grease build up.
- Critical - Sushi wrapper soiled
- Critical - Unwashed vegetables over washed vegetables - WIC
- Critical - White substance container not labeled under prep table - kitchen.
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10/1/2012 | Complaint Full | Emergency order recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. / noodles at 85F, shrimp at 82F / walk in cooler / product was iced and put in shallow pans / Corrected On Site.
- Equipment and utensils not properly air-dried.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. / observed ice scoop stored on top of soda box / kitchen.
- Critical - No conspicuously located thermometer in holding unit. / sushi cooler.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / on prep table / Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. / stove / kitchen.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee wash hands with no soap. / cook / front cookline.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. / observed oil carton on kitchen floor / Corrected On Site.
- Observed grease accumulated on kitchen floor. / behind cookline.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. / flour bucket / under prep table
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. / rice scoop / kitchen.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. / water bucket at cookline / front grill.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / shrimp at 46F / sushi cooler / product was iced.
- Observed single-service articles stored without protection from contamination. / coffee filter / above the handsink / kitchen / Corrected On Site.
- Critical - Observed unlabeled spray bottle. / under handsink / front counter.
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only. / front counter.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. / sushi rice.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. / spring rolls at 118F / steam table / product was reheat.
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5/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. / rice scoop at 83F / sushi area / Corrected On Site.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. / rice scoop in water at 90F / kitchen.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. / observed food debris inside handsink / front counter.
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1/4/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. / kitchen / Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. / an empty bucket in handsink / kitchen / Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. / rice scoop / front counter.
- 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 This violation must be corrected by : 1-4-2012.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / an open bottle of water on top of the sushi cooler.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable. / green / back of the house.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. / male employee in front.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. / cook in front.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink / observed 3 compartment sink set up as wash, sanitize then rinse.
- Observed floor area(s) covered with standing water. / cookline / Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. / shrimp in cooling process covered with plastic wrap and a lid on top.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. / observed male employee scoop chicken with bare hands and touch the raw meat.
- Observed gaskets with slimy/mold-like build-up. / walk in cooler
- Critical - Observed handwash sink used for purposes other than handwashing. / observed food debris inside handsink / front counter.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. / rice scoop at 83F / sushi area / Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. / rice scoop in water at 90F / kitchen.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. / sushi area / Corrected On Site.
- Observed nonfood-grade containers used for food storage. / observed seaweed wrapper stored inside a rusted container / Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Observed personal care item stored with food. / observed employee's hat stored next to clean pans / above sushi area.
- Critical - Observed raw animal food stored over ready-to-eat food. / observed raw fish stored over washed vegetables.
- Critical - Observed uncovered food in holding unit/dry storage area. / chicken uncovered in walk in freezer / inside dry storage room.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. / dry storage room.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. / egg roll at 125F / hot holdings / Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. / front counter.
- Critical - Working containers of food removed from original container not identified by common name. / squeeze bottle / cookline.
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11/4/2011 | Routine - Food | Warning Issued |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable, deli reach in cooler by cook's line.
- Violation: 36-22-1 Observed floor area(s) covered with standing water, under wok cooking area.
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9/20/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler under cook's line was 57f.
- 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, cook Filemon.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable, deli reach in cooler by cook's line.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cook.
- Observed floor area(s) covered with standing water, under wok cooking area.
- Observed food debris accumulated on kitchen floor, piece of chicken by food preparation table.
- Observed food debris accumulated on kitchen floor, under 3 compartments sink, back kitchen .
- Critical - Observed food stored on floor, bag of soda.
- Critical - Observed food stored on floor, boxes of vegetables.
- Critical - Observed handwash sink used for purposes other than handwashing, werewashing by cook's line.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, knife by deli reach in cooler by cook's line.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, knife, ice scoop and rice scoop were stored inside crokpot with water that was at 110f, by cook's line.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity, rice scoop, front services area.
- Observed leaking pipe at plumbing fixture, under cook's line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, shrimp and beef were 55f,ach in cooler under cook's line.
- Wet wiping cloth not stored in sanitizing solution between uses, under cutting boards in kitchen area.
- Critical - Working containers of food removed from original container not identified by common name, squeeze bottle, cook's line.
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6/2/2011 | Complaint Full | Warning Issued |
- Critical. Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded, salmon. This violation must be corrected by : 1-4-11. Manager gave me a letter from Souteastern Food supplies informing me that the salmon is transported at 30f, they failed to say that this fish went thru parasite destruction process.
- Critical. Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided, they prepare and serve raw salmon as sushi. This violation must be corrected by : 1-4-11.
- Violation: 24-08-1 Equipment and utensils not properly air-dried.
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1/4/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded, salmon. This violation must be corrected by : 1-4-11.
- Critical. Required consumer advisory for raw/undercooked animal food not provided, they prepare and serve raw salmon as sushi. This violation must be corrected by : 1-4-11.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter was 55f, product was refrigerated.
- Critical. Observed food stored on floor, bag of carrots by walk in cooler.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cooks, changing chours.
- Food-contact surface not smooth and easily cleanable, screw holding shield inside ice machine was rusted.
- Critical. Food-contact surfaces not cleaned after being contaminationed, food preparation tables by cook's line.
- Critical. Observed encrusted, soiled material on slicer,vegetables unit in front of ice maker.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue, unit by ice maker.
- Observed residue build-up on nonfood-contact surfacestorage rack holding cleaned pans.
- Equipment and utensils not properly air-dried.
- Critical. Handwash sink not accessible for employee use at all times, dirty towels were stored inside handsink by 3 compartment sink. Corrected On Site.
- Observed food debris accumulated on walk in cooler floor inside dry storage room.
- Observed floor area(s) covered with standing water by ice machine.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
- Critical. Unlabeled toxic container does not bear the manufacturer's label, white container with soap in dry storage area.
- Critical. Identity of food or food product misrepresented, menu offers crab meat but they use inmitation crab meat.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
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1/3/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded, salmon.
- Critical. Working containers of food removed from original container not identified by common name, sugar by 3 compartment sink.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, chicken was 118f. Product was reheated. Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature, chicken , by cook's line.
- Critical. Observed food stored in undrained ice.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods, raw chicken was stored over vegetables inside walk in cooler.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw beef was stored over raw shrimp inside reach in cooler by back kitchen .
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Observed cutting board grooved/pitted and no longer cleanable, cook's line.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Wet wiping cloth not stored in sanitizing solution between uses, was stored on top of counter.
- Critical. Handwash sink not accessible for employee use at all times, blocked with trashcan by 3 compartment sink.
- Critical. Hand wash sink lacking proper hand drying provisions by cook's line.
- Observed floor area(s) covered with standing water.
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Deep fryer, cook's line Notified Fire AHJ. For reporting purposes only.
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7/12/2010 | 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. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, rice 115 degrees Fahrenheit and 121 degrees Fahrenheit. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food, raw beef over egg rolls in reachin freezer. Corrected On Site.
- Critical. Observed food stored on floor, deliveries of food sitting on floor outside door of back storage room.
- Critical. Observed food stored on floor, bag of cabbage.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, corn starch container. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable, red one. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Cold water not provided/shut off at employee handwash sink, back preparation area.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed, chlorine 200 ppm.
- Critical. Portable fire extinguisher not fully charged, off premise storage room. For reporting purposes only.
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1/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/9/2009 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
|
7/18/2009 | Routine - Food | Call Back - Complied |
- Other conditions sanitary and safe operation
|
7/17/2009 | Complaint Partial | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED NOODLES IN WALKIN COOLER.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi rice no time control used and no proof that it's not a phf. 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. employee touching cooked noodle with barehand
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Equipment food-contact surfaces and utensils not sanitized. dishwasher not using sanitizer for washing pans.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed residue build-up on nonfood-contact surface. bulk bin in back area.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Handwash sink not accessible for employee use at all times. LID TO PAN COVERING HANDSINK NEAR 3-sink
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Observed roach activity as evidenced by live roaches found. [ one on kitchen handsink. About 20 dead roaches under cookline on floor and at least 10 live roaches inside fryer cabinet at cookline . one live roach on rice warmer table and one live roach on wall. About 10 lives roaches found on food prep table in back food prep area. 2 dead roaches on floor in back food prep area. This violation must be corrected by : 7-18-09.
- Observed hole in wall. by 3-compartment sink and behind cooksline on right side.
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7/17/2009 | Routine - Food | Emergency order recommended |
| No report available. | 6/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/29/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/26/2009 | Routine - Food | Warning Issued |
| No report available. | 2/27/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/26/2009 | Routine - Food | Warning Issued |
| No report available. | 9/23/2008 | Routine - Food | Inspection Completed - No Further Action |
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