- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.designate the top plate, on each stack of clean plates, as the cover plate. Do not use the cover plates for customer service. **Repeat Violation**
- Basic - Food stored in holding unit not covered. Wrap all foods in the lift-top freezers.
- Basic - Food stored on floor. Store bags of onions, off the floor, in the kitchen. **Repeat Violation**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint the bare-wood posts, in the walk-in cooler - so as to render them easy to clean.
- 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. Label the rice, on the counter top at room temperature, with a four-hour-time label. Discard any unserved rice at the end of four hours. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Clean the dirt from the ceiling of the ice machine.
- 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. New employees must pass Food Safety Training within 60 days of hiring. Keep proof of completed training on the premises.
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10/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Store the bag of raw onions off the kitchen floor. **Corrected On-Site**
- Basic - Stored food not covered in chest freezer. Keep frozen foods, in the lift-top freezer, covered.
- 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. Label the rice and shell eggs, sitting on the counter at room temperature, with four-hour-time labels. Discard the unused portions at the end of four hours. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Clean the ceiling baffle of the ice machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Complete the "Time Control" form (provided) for the unrefrigerated rice and eggs.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods, (in the walk-in cooler) with the dates they are originally repackaged.
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6/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. Replace bamboo mats with plastic mats. This will allow for the mats to be cleaned, in the dish washer, between uses.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Designate the top plate, on each stack of clean plates, as the cover plate. Do not use the cover plates for customer service.
- Basic - Food stored on floor. Store bag of onions, off the floor, in the kitchen.
- Basic - Grease accumulated under cooking equipment. Clean the grease from the floor beneath the deep fryer.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Do not wrap frozen foods in plastic-takeout gas; use food-grade rated "ziplock" bags.
- Basic - Stored food not covered in chest freezer. Keep the coconut shrimp covered, in the lift-top freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing buckets between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses. **Corrected On-Site**
- 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. Label the sushi rice, steamed rice, and she'll eggs, which are held at room temperature, with four-hour-time labels. Discard any unused portion at the end of four hours. **Corrected On-Site**
- Intermediate - Accumulation of dirt in the interior of the ice machine. Clean the ceiling baffle of the ice machine. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Provide soap, at the hand-washing sink, in the salad-prep area. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provide a written policy for which foods are intended to be held at room temperature - steamed rice, sushi rice, she'll eggs.
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12/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Keep CO2 tank, behind bar, secured in place.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Designate the top plate, on each stack of clean plates, as a cover plate. Do not use cover plates for customer service.
- Basic - Single-service articles not stored inverted or protected from contamination. Invert take-out clam shells at the front counter. **Corrected On-Site**
- Basic - Stored food not covered in chest freezer. Keep coconut shrimp, in the lift-top freezer, covered. **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. Repair the leaking hot-water faucet at the three-compartment sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Replace the plastic wrap, on the meat-portioning scales, at least every four hours.
- 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. Label rice and pasta, on counter tops at room temperature, with four-hour-time labels. Discard any unserved portions at the end of four hours.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Complete the time/tee rapture application, provided, for storing rice and pasta at room temperature.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods, in the walk-in cooler, with the dates they are originally repackaged.
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8/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. Replace bamboo mats with plastic mats. Wash plastic-rolling mats in dishwasher.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Designate the top plate, on each stack of clean plates, as the cover plate. Do not use cover plates for customer service.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on counter tops; store them in sanitizing buckets between uses. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Provide sanitizing solution, for the storage of wiping cloths between uses.
- 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. Label the sushi rice and pasta with 4-hour-time labels. Discard any unserved portions at the end of four hours.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Clean the food splash from the inside surfaces of the microwave oven.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Repackaged, refrigerated foods, in the walk-in cooler, must be labeled with 7-day-date labels. The label indicates when to discard any unused portions.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Water filter not changed according to manufacturer's instructions. Label the water filter, on the side of the ice machine, with the date it was last changed. Filters must be replaced at least once annually.
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5/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food offered in a way that misleads/misinforms the consumer. Indicate on the menu that MSG is present in the onion soup.
- Basic - Food stored in dry storage area not covered. Transfer sugar and MSG, from open bags, to clean, covered containers.
- Basic - Open dumpster lid. Keep dumpster lids closed.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on counter tops; store them in sanitizing solution between uses.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Provide sanitizing solution, for the storage of wiping cloths, in accordance with manufacturer recommendations.
- High Priority - Potentially hazardous (time/temperature control for safety) food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. Label sushi rice and vinegar with a four-hour time label. Discard any unserved rice at the end of four hours.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Clean the ceiling baffle of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Clean and sanitize the food scales at least every four hours.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Label open case of chicken with a seven-day date label. The label indicates by when to serve, or discard, any unserved pieces.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated meats with seven-day date labels. Date indicates by when to serve, or discard, the food item.
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1/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. Clean and sanitize the chicken scale and the beef scale, and reapply plastic wrap. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Remind employees to wash hands every time they change gloves. Corrected On Site.
- Critical - Observed food stored on floor. Store bag of onions off the floor. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Cover the iced-tea urn. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label repackaged, refrigerated foods with the date they are originally repackaged.
- Wet wiping cloth not stored in sanitizing solution between uses. Store wiping cloths in sanitizing buckets between uses. Corrected On Site.
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8/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for sanitizing cutting boards and weight scales between uses. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees must wash hands every time they change gloves. Corrected On Site.
- Critical - Observed food stored on floor. Store onions off the kitchen floor.
- Critical - Observed interior of microwave soiled. Clean the food splash from the inside of the microwave oven.
- Critical - Observed soil buildup inside ice bin. Clean the dirt from the ceiling baffle of the ice machine.
- Critical - Prep surface not sanitized after contamination and prior to use. Sanitize the cutting boards, and weight scales, before portioning foods. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Label squeeze bottles with the common names of their contents.
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3/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/17/2011 | Routine - Food | Call Back - Complied |
- Critical - Food-contact surfaces not cleaned after being contaminationed. Clean and sanitize the cutting knives after each portioning of meats. Corrected On Site.
- Critical - Food-contact surfaces not cleaned after being contaminationed. Sanitize the meat scale, and recover with clean plastic wrap, after each type of meat. Corrected On Site.
- Critical - Food-contact surfaces not cleaned between uses with fruits and vegetables and potentially hazardous foods. Sanitize cutting board immediately after portioning foods for each grill. Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Do not portion chopped vegetables with bare hands; wash hands and use plastic gloves to portion raw vegetables. Corrected On Site.
- Critical - Observed food stored on floor. Store bags of onions off the kitchen floor.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Label steamed rice, on the countertops, with 4-hour-time labels. Discard any unserved rice at the end of four hours. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Provide buckets of sanitizing solution, for the storage of wiping cloths between uses. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be labeled with 7-day-date labels.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing buckets between uses.
- Critical - Working containers of food removed from original container not identified by common name. Label the bulk-container of dry rice with its common name.
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11/16/2011 | Routine - Food | Warning Issued |
- 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. Employees must pass Food Safety Training within 60 days of hire. Call 866 372 7233 to order workbooks.
- Critical - Working containers of food removed from original container not identified by common name. Label bulk-food-storage containers with the common names of their contents.
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10/28/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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