- Basic - Gaskets/seals on holding unit in poor repair. Reach in cooler gasket at cook line is in disrepair.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel not stored in sanitized solution.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mayo sauce at 52°. Sushi bar: salmon 45°, tuna 44°. Items were place in freezer for after cooling. **Corrected On-Site**
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10/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Food debris and grease on cooking equipment. **Warning**
- Basic - Floors not maintained smooth and durable. In food prep area. **Warning**
- Basic - Food stored on floor. Bag of carrots on the floor in dry storage area. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Dish machine sanitizer at. 0 ppm. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. No designated Han sink in food prep area. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed tuna being stored in hand sink at sushi area. **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. At cook line **Warning**
- 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. **Warning**
- 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. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Egg cook wrapped in plastic while cooling. **Warning**
- Portable fire extinguisher is inaccessible. For reporting purposes only. Observed fire extinguishers on the floor. **Warning**
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4/14/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Floors not constructed to be easily cleanable.
- Basic - In-use knife/knives stored in crack between equipment and wall. Observed knives between crevices. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel not in sanitized solution at 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. Employee at cook line handle vegetables with bare hands.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed vegetables being strained in hand wash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauce prep on site but did not have any date mark.
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10/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. Construction of a new shushi bar. **Warning**
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8/27/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - No handwashing sign provided at a hand sink used by food employees. Restrooms.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Observed raw chicken stored by fruit in ric cook line area?
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- 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. Construction of a new shushi bar. **Warning**
- 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. **Warning**
- 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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6/21/2013 | Routine - Food | Warning Issued |
- Basic - Floors not maintained smooth and durable. Observed floor in kitchen area not smooth and durable.
- Basic - Garbage disposal area location improper because it is causing a nuisance or public health hazard. Observed trash, unused equipment in the yard.
- Basic - Interior of microwave soiled with encrusted food debris. Observed interior of microwave soiled with food residue. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed soiled cloth in RIF. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed kimchi salad in ric at 57 degrees.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed fire extinguisher gauge at recharge zone.
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1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. OBSERVED WET CLOTH ON PREP TABLE Corrected On Site.
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7/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- No copy of latest inspection report.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sushi rice at 76
- Observed reuse of single-service articles.
- Observed unnecessary items on the premise.
- Observed utensils stored in crevices between equipment.
- Critical - Vacuum breaker mising at hose bibb.
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4/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/21/2012 | Routine - Food | Call Back - Complied |
- Lights missing the proper shield, sleeve coatings or covers.kitchen area
- Critical - No handwashing sign provided at a handsink used by food employees.restroom
- 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 expired Food Manager Certification.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.eggs
- Observed single-service articles stored without protection from contamination.
- Critical - Observed soil buildup inside ice bin.
- Plumbing system in disrepair.3 compartment sink
- Critical - Working containers of food removed from original container not identified by common name.
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11/4/2011 | Routine - Food | Warning Issued |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed employee with no hair restraint.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. No oyster warning sign with required language provided.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No conspicuously located thermometer in holding unit.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. in front of range stove.
- Observed build-up of grease on nonfood-contact surface. fryer.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. range stove.
- Critical. Handwash sink not accessible for employee use at all times. kitchen .
- Observed unnecessary items on the premise. back of the restaurant .
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7/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No conspicuously located thermometer in holding unit.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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2/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi fish. for less than 2 hours .
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. sushi refrigerator at sushi chef station .
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
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8/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/24/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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