- Basic - Bowl or other container with no handle used to dispense food. Observed that a oyster can is used as a scoop for raw rice.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Buildup of food debris/soil residue on equipment door handles in the kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed that raw duck, seaweed and some boxes of food are stored on the floor of the walk-in freezer.
- Basic - Clean knives/utensils stored in crevices between equipment behind the sushi bar.
- Basic - Dead roaches on premises. Observed 5 dead roaches on the floor outside the employee bathroom. Swept up immediately. **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Observed that crab Rangoon stored in the walk-in freezer, is not covered.
- Basic - Food stored on floor. Observed that raw shrimp in a bus tub is stored on the floor of the walk-cooler. **Corrected On-Site**
- Basic - Heat lamp bulb not shielded or coated on the hot buffet line.
- Basic - In-use wet wiping cloth/towel used under cutting board in a prep area and in the kitchen. **Corrected On-Site**
- Basic - Interior of refrigerator in disrepair/has exposed insulation. The chest freezer in the wait staff prep area.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed all the light bulbs above the food on the cold buffet and hibachi station are not shielded or covered.
- Basic - No container installed for catching grease from hood drip tray above the convection oven on the cook's line.
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Observed that a oyster sauce can is being re-used as a scoop for raw rice.
- Basic - Wash solution not clean in the dish machine
- Basic - Working containers of food removed from original container not identified by common name. Container of MSG is labeled Japanese salt.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. If further hand wash violations are noted in this area, an additional hand wash sink will be required to be installed In the area of the dish machine. Plans will also be required to be submitted and approved.
- High Priority - Raw animal food stored over ready-to-eat food. Raw meats and seafood stored above prepped vegetables in a reach-in freezer behind the sushi bar. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Raw chicken stored on top of seaweed in the walk-in freezer.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee filled a sanitizer pail at handwash sink in a prep area.
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. Sushi buffet sign has a label for white tuna and it should be escolar.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed no oyster tags from between 7/22/14 till 8/22/14.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee washing a food container in a hand sink at the sushi bar.
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08/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Employees bathroom **Repeat Violation**
- Basic - Bowl or other container with no handle used to dispense food. Observed non-handled take-out containers used for sauces stored in the walk-in cooler. **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed the outside of the tempura flour container is soiled.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed a container of cooked thawing crawfish on the floor in the walk-in cooler and many cases of food stored on the floor of the walk-in freezer. **Repeat Violation**
- Basic - Employee dumping wastewater on the ground behind the restaurant.
- Basic - Floor area(s) covered with standing water under and around the ice machine in the kitchen
- Basic - Hood soiled with accumulated grease.
- Basic - Sponge used as a wiping cloth on a food-contact surface behind the sushi bar.
- High Priority - Dented/rusted cans present. See stop sale. 3 cans of sliced pears.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Fresh salmon used for sushi.
- High Priority - Raw animal food stored over cooked food. Observed raw chicken stored above cooked crawfish and raw shrimp stored above cooked shrimp in the walk-in cooler. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed raw shrimp above tofu in a reach-in cooler on the cook's line **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed raw oysters on a half shell stored in the same pan with cooked crab legs. Stop sale issued.
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine in the kitchen.
- Intermediate - Equipment drain line draining into handwash sink. Observed a walk-in cooler drain going into the employee bathroom hand sink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed a wiping cloth sanitizer container stored in the hand sink in a prep room. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site** **Repeat Violation**
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
- Intermediate - Soil residue in food storage containers. Observed the inside of the tempura batter flour container is soiled.
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4/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Plastic take-out containers used for many food items. **Warning** no change at callback inspection.
- Basic - Clams/mussels/oysters removed from original container for long-term storage. Found oysters on a half shell in the walk-in cooler with no tag. Retrieved tag **Corrected On-Site** **Warning** at callback, observed 2.5 sheet pans of freshly shucked oysters in the walkin cooler with no oyster tag.
- Basic - Leaking pipe at plumbing fixture. Under the hand sink by the 3 compartment sink. **Warning** observed the same pipe still leaking at the callback inspection.
- Basic - Reuse of single-use number 10 cans. Reusing a can for scooping raw rice. **Warning** observed the same at callback.
- Basic - Working containers of food removed from original container not identified by common name. Flour. **Warning** no change at callback inspection.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Note: there is no hand wash sink in the dish machine washing room. There is also a capped drain pipe with hot and cold water connections under a dry board in the dish machine washing room. Dishwasher did this multiple time even after being directed by the manager on correct hand wash procedures. **Warning** Observed the same violation at callback inspection.
- 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 prepping green peppers for later use **Corrected On-Site** **Warning** At callback, observed a cook handling Krabsticks bare handed, a prep person shucking oysters bare handed.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tempura batter and batter fried chicken left out in the kitchen. Placed both in working coolers **Corrected On-Site** **Warning** at callback observed tempura batter on the cooks line in the kitchen at 81°.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sneeze guards are too high for adequate protection on the sushi buffet and some of the hot food buffet. There is no sneeze guard protect for the self serve ice cream buffet. No sneeze guard protection in front of the hibachi grill. **Warning** observed that the only correction was made in front of the hibachi grill. All other sneeze guards are the same.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. **Warning** At callback inspection, no Certified Food Manager was present with at least 14 employees working.
- 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. All Asian employees are trained, no Hispanic employees are trained. **Warning** No change at callback inspection.
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1/10/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. Plastic take-out containers used for many food items. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Raw chicken **Corrected On-Site** **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Raw shrimp in a walkin cooler **Corrected On-Site** **Warning**
- Basic - Clams/mussels/oysters removed from original container for long-term storage. Found oysters on a half shell in the walk-in cooler with no tag. Retrieved tag **Corrected On-Site** **Warning**
- 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. **Corrected On-Site** **Warning**
- Basic - Leaking pipe at plumbing fixture. Under the hand sink by the 3 compartment sink. **Warning**
- Basic - Raw animal food stored above unwashed produce. Raw shrimp over avocados and raw beef over broccoli in a walkin cooler . **Warning**
- Basic - Reuse of single-use number 10 cans. Reusing a can for scooping raw rice. **Warning**
- Basic - Stored food not covered in walk-in cooler. Raw chicken, raw shrimp, prepped broccoli, prepped green beans. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour. **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed none being used. **Corrected On-Site** **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Note: there is no hand wash sink in the dish machine washing room. There is also a capped drain pipe with hot and cold water connections under a dry board in the dish machine washing room. Dishwasher did this multiple time even after being directed by the manager on correct hand wash procedures. **Warning**
- 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 prepping green peppers for later use **Corrected On-Site** **Warning**
- High Priority - Employee washed hands with no soap. Prep cook and manager. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tempura batter and batter fried chicken left out in the kitchen. Placed both in working coolers **Corrected On-Site** **Warning**
- 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 and the time removed from temperature control cannot be determined. Sushi rice **Warning**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Observed the line cook place a bowl soiled with raw chicken juices on top of prepped mushrooms in the Bain Marie cooler on the cooks line. Stop sale issued for the mushrooms. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over shrimp. **Corrected On-Site** **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sneeze guards are too high for adequate protection on the sushi buffet and some of the hot food buffet. There is no sneeze guard protect for the self serve ice cream buffet. No sneeze guard protection in front of the hibachi grill. **Warning**
- High Priority - Stop Sale issued due to adulteration of food product. Prepped mushrooms. **Warning**
- Intermediate - Certified food manager fails to exhibit active managerial control. **Warning**
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. **Warning**
- Intermediate - Employee rinsed unwashed produce in handwash sink in a prep room. **Corrected On-Site** **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Manager and prep cook. Note: employees are using the 3 compartment sink for washing hands because the hand sink by the 3 compartment sink drains onto the floor and there is no hand wash sink in the kitchen. There are hot and cold water connections behind a refrigeration unit and sealed drain under the same refridgeration unit in the kitchen. If future violations are noted at the callback inspection or future routine unannounced inspections hand wash sinks may be required to be installed along with Plan review. **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than hand-washing. Steel sponge in a prep room hand sink. **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink by the 3 compartment sink, in the employee bathroom. **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. Sushi rice **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. All Asian employees are trained, no Hispanic employees are trained. **Warning**
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11/8/2013 | Routine - Food | Warning Issued |
- Basic - Food stored on floor.walk in freezer **Warning**
- 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 and the time removed from temperature control cannot be determined. New owner- **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. - for ice cream **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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6/6/2013 | Complaint Full | Call Back - Complied |
- Basic - Clean knives/utensils stored in crevices between equipment. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Food stored on floor.walk in freezer **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
- Basic - In-use tongs stored on oven door handle between uses. **Warning**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Stored food not covered in walk-in cooler. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.no bucket set up **Warning**
- High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- 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 and the time removed from temperature control cannot be determined. New owner- **Warning**
- High Priority - Raw animal food no separated from each other- in walk in cooler **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. - for ice cream **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - Nonfood-grade basting brush used in food. **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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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4/2/2013 | Complaint Full | Warning Issued |
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