- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
- Basic - Food stored on floor.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.in the sushi area
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. In the sushi area
- Basic - Soiled reach-in cooler gaskets.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee washed hands with no soap.
- High Priority - First aid supplies improperly stored.
- High Priority - Food stored in ice used for drinks. See stop sale. Bowl of lime.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs 84°f, less than 4 hrs. Operator put the eggs back in the cooler.
- High Priority - Raw animal food stored over ready-to-eat food.chicken
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the sushi area
- Intermediate - No soap provided at handwash sink.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Slicer blade soiled with old food debris.
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10/06/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No soap provided at handwash sink.
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3/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Cooked potatoes stored with raw poultry at cook line.
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ripped/worn tin foil used as food-contact shelf cover.in kitchen next to the small reach in cooler **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.around soda heads on the soda machine **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- 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. **Warning**
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5/21/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases of beans and dessert on the floor in the walk in freezer and buckets that have food stored in them on the floor in the walk in cooler **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment.prep station under microwave **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Ice scoop handle in contact with ice. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.employee bathroom in the back by the back door **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.shrimp in a bucket of water on the shelf in the kitchen **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover.in kitchen next to the small reach in cooler **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.around soda heads on the soda machine **Warning**
- Basic - Storage of maintenance equipment in areas that may result in cross contamination.paint brush and tray stored over a case of avocados in back on shelf by walk in cooler **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- 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. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No person in charge of establishment during operation. **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**
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3/13/2013 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.spoons
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Establishment not maintaining shellstock tags for 90 days.
- Critical - No conspicuously located thermometer in holding unit.
- No copy of latest inspection report.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed attached equipment soiled with accumulated dust.fan cover in walk in cooler
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.fan used on cookline and around soda heads
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor.in dry storage area and in walk in cooler and in walk in freezer
- Observed ice scoop with handle in contact with ice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sushi rice
- Critical - Observed raw animal food stored over ready-to-eat food.raw chicken over sauce
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw chicken on top of raw beef
- Observed ripped/worn tin foil used as shelf cover.kitchen and in walk in cooler
- Critical - Observed soiled reach-in cooler gaskets.on cookline
- Critical - Observed toxic item stored in food preparation area.hot shot roach spray on top of prep table
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.back door
- Critical - Working containers of food removed from original container not identified by common name.
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10/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. OBSERVED FISH IN A BUCKET STORED ON THE FLOOR.
- Critical - Observed interior of microwave soiled.
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4/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. OBSERVED SANITIZER LEVEL AT WASHING MACHINE AT 0 PPM. Corrected On Site.
- Critical - Observed interior of microwave soiled. Repeat Violation.
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10/10/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. RED CURRY SAUCE NOT AT 41 DEGREES.Corrected On Site.
- Critical - Observed interior of microwave soiled.
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4/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee improperly washing hands. OBSERVED COOK WASHING HIS HANDS WITH HIS GLOVES ON.
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10/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/21/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. In freezer. Corrected On Site.
- Critical. Violation: 08B-09-1 Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Violation: 21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory.
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2/8/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi bar.
- Critical. Working containers of food removed from original container not identified by common name. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. DRESSING. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sushi rice at the sushi bar . Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. In freezer. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed employee eating in a food preparation or other restricted area.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Observed utensils stored in crevices between equipment.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- 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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2/5/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. No conspicuously located thermometer in holding unit. Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. WALK_IN COOLER
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. WALK_IN COOLER
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. WASHED HANDS WITH GLOVES ON
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Repeat Violation. Corrected On Site.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. PLEASE SET_UP 3-COMPARTMENT SINK FOR SANITIZING .
- Critical. No handwashing sign provided at a handsink used by food employees. SUSHI BAR
- Critical. Hand wash sink lacking proper hand drying provisions. SUSHI BAR
- Critical. Handwashing cleanser lacking at handwashing lavatory. SUSHI BAR
- Critical. Identity of food or food product misrepresented. KOBE BEEF ADVERTISED IN MENU (KOBE BEEF 6 OZ. SERVED WITH MASH POTATOES AND SAUTEED SPINACH) FOR $80; KOBE CARPACCIO $20.95, KOBE DEMON SLAYER (KOBE BEEF SEARED) $29.95; KOBE BEEF TATAKI WITH PONZU $25.95; KOBE BEEF TATAKI WITH ENOKEDAKI MUSHROOM $39.95; KOBE BEEF MINI BURGER 5pcs $59.95; SUSHI AND SASHIMI LIST (KOBE BEEF, price M/P) INVOICE STATES BEEF.
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11/5/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 3/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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