- Basic - Bowl or other container with no handle used to dispense food. In bulk salt and sesame seeds on shelf under prep table on back cook line
- Basic - Reach-in cooler gasket torn/in disrepair. 2 door reach in cooler in sushi area, 2 door make table on back cook line
- Basic - Reuse of single-service articles. Container used for nori in sushi area **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. In sushi area **Corrected On-Site**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Two sinks in hibachi area, operator stated sinks were installed per plan review when establishment opened
- Intermediate - Handwash sink used for purposes other than handwashing. Stainless steel scrubby in sink in kitchen area in dining area
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu identifies chef's choice with a asterisk! no raw or cooked food identified
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink in server area near kitchen area
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provided operator Time as a Public Health Control and explained to her to keep it on file for the next time a inspector comes in.
- 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. Certificates for three employees, operator stated she has ten employees
- Intermediate - Spray bottle containing toxic substance not labeled. Red liquid on shelf in employee restroom
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08/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On sliding grove parts of "true" reach in coolers, wait station.
- Basic - Equipment in poor repair. Two door reach in cooler at hibachi/sushi station door not on hinges preventing door from being securely closed.
- Basic - No copy of latest inspection report available.
- Basic - Old labels stuck to food containers after cleaning. On lids of containers with shrimp and chicken, make table in kitchen. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Two door reach in cooler at hibachi/sushi station held together with tape.
- Basic - Single-service articles not stored inverted or protected from contamination. Multiple throughout, also plates throughout not stored inverted.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- Basic - Water leaking from faucet/faucet handle. Hand wash sink at sushi bar station.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. sanitizer bucket located by Dishwasher.
- Basic - Working containers of food removed from original container not identified by common name. On red bottle located in hibachi carts, also container of seasoning on rack by cook line. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi rice at sushi bar station 109°. Gave time as public health control paperwork.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shelled eggs over onions in "true" reach in cooler located by server station entry door. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Hand wash sink turned off at sushi bar area, had manager turn back on. Manager stated sink was sink off because they are closing for afternoon and plumbing continues to leak.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hot water turned off at Hand wash sink by dishwasher.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Employee had HAACP plan but did not have written procedures for sushi rice held on time. Have and filled out time as public health control form with manager.
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4/8/2014 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/17/2013 | Routine - Food | Admin. Complaint Callback Complied |
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp and shell eggs over vegetables walk in cooler.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Four employees preparing and cooking foods at time of call back inspection.
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10/9/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean utensils.
- 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. No lid on drink by ice tea urns.
- Basic - Food stored in a location that is exposed to splash/dust. Pitchers of water by handsink.
- 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. Picked up carot pieces and put them on plate **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over vegetables walk in cooler.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Spray bottle containing toxic substance not labeled. Soap
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8/5/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In rice cooker.
- Basic - Cutting board has cut marks and is no longer cleanable. Near cookline
- Basic - Employee eating in a food preparation or other restricted area. Employee eating while doing dishes handling clean and dirty dishes.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Wiping off counter at sushi bar, put on gloves did not wash hands. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and raw shrimp in same container, cooler drawers, grill area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink dishwasher area.
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5/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Spices on shelf.
- High Priority - Container of medicine improperly stored.Shelf with clean dishes.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed gloved hands
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Under cola dispenser in kitchen.
- 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 foods walk in cooler
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3/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/5/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Handwashing cleanser lacking at handwashing lavatory. By 3 Comp sink.
- Critical - Identity of food or food product misrepresented. White tuna advertised on menu observed escolar used, receipt shows the item as escolar.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Jar of garlic wder spice rack.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Knives stored in butcher block.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Sushi bar.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Bottled dRink in kitchen
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. After dRinking from bottle drink, then handle utensils.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chicken over beef, walk in coooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Scallops and shrimp 45f. Corrected On Site.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. Broken egg in carton.
- Critical - Working containers of food removed from original container not identified by common name. Bulk container flour spice rack.
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10/29/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.Vegetables in walk in cooler. Corrected On Site.Items covered.
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6/14/2012 | Complaint Full | Call Back - Complied |
- No Violations Were Observed
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2/14/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.Vegetables in walk in cooler. Corrected On Site.Items covered.
- Violation: 10-01-1 In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk sugar container. Corrected On Site.
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. 12-5-2011
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2/8/2012 | Complaint Full | Call Back - Extension given, pending |
- Carbon dioxide/helium tanks not adequately secured.
- Equipment or utensils not designed or constructed in a durable manner. Bowl in bulk container of sugar and bulk bag of flour. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Employees restroom.
- Critical - Handwash sink not accessible for employee use at all times. Beside stove. Block with bowl of rice. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk sugar container. Corrected On Site.
- Critical - Medicine not labeled properly. In walk in cooler. Corrected On Site.Item removed.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.Large wooden bowl.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed container of medicine improperly stored. Employee medication on shelf in walk cooler. Removed by manager.
- Critical - Observed dead roaches on premises. 15 under triple sink area, 2 in employee restroom, 3 in bulk storage room, and 20 under reach in cooler in kintchen.
- Critical - Observed expired Food Manager Certification. 12-5-2011
- Critical - Observed food stored on floor. Bulk container of cooking oil by stove and Bulk containers in walk in freezer. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.Hand sink Used as dump sink full of ice at entrance to kitchen.
- Critical - Observed roach activity as evidenced by live roaches found 3. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. Can of household roach spray on shelf above triple sink.
- Critical - Observed uncovered food in holding unit/dry storage area.Vegetables in walk in cooler. Corrected On Site.Items covered.
- Wet wiping cloth not stored in sanitizing solution between uses.Throughout kitchen. Corrected On Site.
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1/27/2012 | Complaint Full | Warning Issued |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 48 f, steak and scallops 47 f, reach in cooler.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler kitchen.
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11/15/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler kitchen.
- Equipment and utensils not properly air-dried.
- Critical - Handwash sink not accessible for employee use at all times. Handsink waitress area filled with soapy water and wiping cloths.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Spoon in jars of spices. Also bulk containers.
- Observed clean equipment stored on floor. Cuttingboards, clean.
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink used as dumpsink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 48 f, steak and scallops 47 f, reach in cooler.
- Critical - Observed potentially hazardous food thawed at room temperature. Salmon at sushi bar.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Dairy, reach in cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/31/2011 | Routine - Food | Warning Issued |
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times. Pots in handsink cookline.
- Critical - Violation: 45-12-2 Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only. Repeat Violation.
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8/15/2011 | Routine - Food | Call Back - Complied |
- Equipment or utensils not designed or constructed in a durable manner. Large unsealed wood bowl for rice.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical - Hand wash sink lacking proper hand drying provisions. Any handsinks. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. Pots in handsink cookline.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk pepper.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical - Observed toxic item stored by food. Spray bottles on shelf with spices.
- Critical - Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only. Repeat Violation.
- Critical - Observed unlabeled spray bottle. Spray bottles of chemicals by spices.
- Critical - Vacuum breaker mising at hose bibb. Splitter at mop sink.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Squeeze bottles.
- Critical - Working containers of food removed from original container not identified by common name. Sushi cooler not labeled.
- Critical - Working containers of food removed from original container not identified by common name. Sushi cooler.
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6/14/2011 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice at sushi counter
- Critical. No conspicuously located thermometer in holding unit. Two door reachin behind sushi counter
- Critical. Observed cloth used as a food-contact surface. Cloth under cutting board on cookline
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Cup in rice vinegar bin in walkin cooler Repeat Violation.
- Equipment or utensils not designed or constructed in a durable manner. Using wooden sush mats. Plastic sushi mats are now required.
- Critical. Equipment food-contact surfaces and utensils not sanitized. Observed employee wash cutting board in prep sink with soap only
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed single-service articles stored without protection from contamination. Unwrapped straws on bar counter.
- Waste line missing at soda gun holster. Behind bar Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb. At mop sink after splitter, on non-chemical side. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. Handsink near soda fountain machine, used as a dump sink. Observed ice in sink Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. By wok station
- Critical. Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only. Repeat Violation.
- No copy of latest inspection report. Corrected On Site.
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1/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sushi walk in cooler
- Critical. Working containers of food removed from original container not identified by common name. Sushi cooler not labeled
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tuna 45 f sushi bar Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl in cooked rice
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk pepper
- Critical. Observed employee improperly washing hands. Washed gloved hands Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Sushi bar
- Observed utensils in poor condition. Blade of knife broken grill area.
- Observed a nonfood-grade basting brush used in food. Metal banded
- Observed old food stuck to clean dishware/utensils. Knife on rack
- Wet wiping cloth not stored in sanitizing solution between uses.
- Equipment and utensils not properly air-dried.
- Observed clean equipment stored on floor. Cutting board
- Observed single-service articles stored without protection from contamination. Aluminum containers wait area
- Critical. Vacuum breaker mising at hose bibb. Splitter adapter at mop sink.
- Critical. Handwash sink not accessible for employee use at all times. Utensils in handsink cookline
- Critical. Observed handwash sink used for purposes other than handwashing. Dump sink
- Critical. Observed unlabeled spray bottle. Soap bottle
- Critical. Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.
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2/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2 door glass cooler-no food in unit
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food/incorrect vertical separation. Repeat Violation.
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Violation: 45-12-2 Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only. has called for service-stated due to heat issue
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12/16/2009 | Routine - Food | Call Back - Complied |
- Critical. Shell eggs not held in a unit maintaining an ambient air temperature less than 45 degrees Fahrenheit. on cart-discarded
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice 67-out less than 4 hrs-placed back in cooler; dressings 54-discarded Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sushi rice
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2 door glass cooler
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food/incorrect vertical separation. Repeat Violation.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Tin foil used as shelf cover. Repeat Violation. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Observed single-service articles washed andvstored. chopsticks being waahed, but mgr stated for personal use only- Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site. Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers. restroom
- Critical. Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only. has called for service-stated due to heat issue
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12/14/2009 | Routine - Food | Warning Issued |
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