- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Duct tape used to repair nonfood-contact surface. Ice machine
- Basic - In-use rice scoop/ladle stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Paper towel used as liner for food container.
- High Priority - License is expired and is more than 60 after expiration date.
- High Priority - Toxic substance/chemical stored by or with food. Bug spray near bulk containers
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Corrected On-Site**
- 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 being blocked by Clorox and detergent bottles
- Intermediate - Handwash sink used for purposes other than handwashing. Bowls in basin
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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4/24/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Single-service articles not stored inverted or protected from contamination. Small to go boxes across from three compartment sink
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked rice in reach in cooler
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10/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. Owner cooking food
- Basic - Wet mop not stored in a manner to allow the mop to dry. In mop sink
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw fish over vegetables in reach in cooler next to back exit
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked rice in reach in cooler next to back exit
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4/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. **Corrected On-Site**
- Critical - Expired training To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed employee with no hair restraint. Owner
- Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. Bowl stored in handsink at sushi bar
- Critical - Observed soiled reach-in cooler gaskets. Across from three compartment sink
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked rice
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11/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. tongs on oven handle Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice in reach in cooler
- Wet mop not hung to dry.
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3/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. tongs on oven handle
- Critical - Covered waste receptacle not provided in women's bathroom.
- Equipment and utensils not properly air-dried.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over noodles in reach in freezer
- Wet mop not hung to dry.
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10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times...kitchen--blocked by dishwasher chemical and plastic wrap Corrected On Site.
- Observed employee with no hair restraint...kitchen
- Observed grease accumulated under cooking equipment...by fryers
- Critical - Observed improper vertical separation of raw animal foods--kitchen cooler--chicken above seafood Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature...seafood
- Critical. Observed foods not stored 6" above floor--under plates shelves by fryer.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location...tongs hung on oven door handle. Corrected On Site.
- Observed grease accumulated under cooking equipment...by fryer
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12/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit...rice scoop
- Critical. Observed interior of microwave soiled...inner/upper section.
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7/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served.[rice on sushi bar]
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.[invoices from jfc international do not state parisite destruction ]
- Critical. Observed food being cooled by nonapproved method.[keep product uncovered till cooled]
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
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2/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/30/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 20A-09-1 Chlorine sanitizer not at proper minimum strength for dishmachine
- 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. Pro
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8/26/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.one given by inspector
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.sushi rice 126 degree
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Chlorine sanitizer not at proper minimum strength for dishmachine
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.all 3 Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.all 3 Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.in buckets Corrected On Site.
- Critical. Identity of food or food product misrepresented.imitation crab must be spelt on the menu 'krab' operator will fix
- 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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8/25/2009 | Routine - Food | Warning Issued |
| No report available. | 3/9/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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