- Basic - No handwashing sign provided at a hand sink used by food employees. At cookline, by ice machine, sushi bar and bar area. **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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09/17/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Fish used for sushi. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. At vinegar sauce and rice containers. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At cookline, by ice machine, sushi bar and bar area. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Take out containers on top of walkin cooler. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For wahoo, salmon, hamachi and conch . **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. Fish used for sushi. **Warning**
- Intermediate - oyster tags not marked with last date served. **Warning**
- Intermediate - oysters tag removed from original container prior to container being emptied. **Warning**
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07/18/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Fish used for sushi. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. At vinegar sauce and rice containers. **Warning**
- Basic - Clean equipment stored on floor. Cooking Pot and cutting boards. **Warning**
- Basic - Clean utensils or equipment stored in dirty container. Knives in dirty container at cookline. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Warning**
- Basic - Food stored on floor. Rice on floor by walkin cooler. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At cookline, by ice machine, sushi bar and bar area. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Take out containers on top of walkin cooler. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For wahoo, salmon, hamachi and conch . **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at 63° F, cheese 61° F, bacon 57° F, fritter batter 59° F, shrimp dip 61° F, shelled eggs at ambient temperature of 55° F, cut lettuce at 61° F, shredded cheese at 61° F, salsa at 61° F all at cookline flip top cooler , held in cooler over night. Food discarded. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw lobster over salsas at cooler next to ice machine. Raw burger over sausage at cookline freezer. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cookline cooler not maintaining potentially hazardous foods at 41° F or below at all times. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Butane next to sesame seeds by sushi bar. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In sushi bar, cookline and by ice machine. **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 - No soap provided at handwash sink. At cookline and by ice machine area. **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. Fish used for sushi. **Warning**
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Ambient thermometer inside cooler reading 55° F. All food discarded from cooler. **Warning**
- Intermediate - oyster tags not marked with last date served. **Warning**
- Intermediate - oysters tag removed from original container prior to container being emptied. **Warning**
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07/17/2014 | Routine - Food | Warning Issued |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees.By ice machine,cookline, and front counter areas.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By ice machine,cookline, and front counter areas.
- Intermediate - No soap provided at handwash sink. By ice machine,cookline, and front counter areas.
- 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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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4/3/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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