- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving by warewashing areas
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Faucet/handle broken at plumbing fixture.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food-contact surface not smooth and easily cleanable.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hole in wall. By entrance to mop sink area
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Paper towel used as liner for food container.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reuse of single-service articles. Net used to prepare sushi rice.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Sponge used as a wiping cloth on a food-contact surface.
- Basic - Utensils in poor condition.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wall soiled with accumulated grease.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Fresh salmon received from Asami Foods. Co.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked shrimp at 75 f
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over rte sauce
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. Handwashing procedures
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand washing sink by server statiin
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Metal stem-type thermometer soiled.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. At bar on second floor
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
- Intermediate - Probe thermometer not within the intended measuring range of use. Thermometer provided only measures from 50-550 f, **Corrected On-Site**
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10/17/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone, wallet on top of microwave
- Basic - Floors not maintained smooth and durable.
- Basic - In-use tongs stored on oven door handle.
- Basic - Plumbing system in disrepair. Hot water handle not working at server station hand washing sink.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Employee washed hands with cold water. No hot water at handwashing sink at server station At time of callback inspection, the servers were not using the station.
- High Priority - Vacuum breaker missing at hose bibb.
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4/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on drainboards or equivalent.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Cloth used as a food-contact surface.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone, wallet on top of microwave
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Establishment has the middle compartment set up to sanitize .
- Basic - Floors not maintained smooth and durable.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Warewashing area
- Basic - Mop/service sink in disrepair.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. 2nd floor bar
- Basic - Paper towel used as liner for food container.
- Basic - Plumbing system in disrepair. Hot water handle not working at server station hand washing sink.
- Basic - Reuse of single-use articles.establisment reuses net for rice
- Basic - Soiled reach-in cooler gaskets.
- Basic - Storage of tools on shelf above or with food. Pliers next to cook line
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Water leaking from faucet/faucet handle. At 3 CS at kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm-chlorine
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee washed hands with cold water. No hot water at handwashing sink at server station
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tempura mix 73 f
- High Priority - Raw animal food stored over ready-to-eat food.raw beef over rte ice cream, raw chicken over fully cooked shrimp
- High Priority - Vacuum breaker missing at hose bibb.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. At sushi bar
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. For 3 CS ,
- Intermediate - No soap provided at handwash sink. 2nd floor bar
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For sushi rice .-time marked but no procedures available. **Corrected On-Site**
- Intermediate - Reach-in cooler 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. Reach in cooler by kitchen entrance -tofu at 58 f, cut lettuce at 58. Ambient thermometer inside unit measuring 58 f. Operator transferred product to other unit for rapid cooling. And called service company for unit
- 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.
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2/24/2014 | Routine - Food | Warning Issued |
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site**
- Basic - Floors not maintained smooth and durable. By ook line
- Basic - Food debris/dust/grease/soil residue on exterior of toaster oven.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar and 2 nd floor bar
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish **Corrected On-Site**
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Soiled reach-in cooler gaskets. By sushi bar
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board. At sushi bar
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice 104 f
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with glass leaner
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8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.(bulk containers)
- Basic - Employee with no hair restraint while engaging in food preparation.(Dishwash area)
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. (Broken shells discarded) **Corrected On-Site**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.(Test strips not found)
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1/4/2013 | Routine - Food | Administrative complaint recommended |
- Floors not maintained smooth and durable.[broken tile]
- Lights missing the proper shield, sleeve coatings or covers.[kitchen area]
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.[lime deposit inside machine]
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed grease accumulated on kitchen floor.[behind equipment ]
- Wet mop not hung to dry.
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7/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. BAMBOO MIXER BOWL.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. RAW CHICKEN NEXT TO RAW BEEF. Corrected On Site.
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11/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Identity of food or food product misrepresented.USING ESCOLAR AS WHITE TUNA IN THE MENU.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed food stored on floor.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SUSHI RICE.
- Critical - Working containers of food removed from original container not identified by common name.
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7/13/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Covered waste receptacle not provided in women's bathroom. Repeat Violation.
- Critical - Hand sink missing at dishwashing machine or area. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Repeat Violation.
- Hood filters not equipped with a drip tray. For reporting purposes only.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Identity of food or food product misrepresented. WHITE TUNA IN THE MENU. USING IMMITATION CRAB AS CRAB ON MENU.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - Observed employee dry hands on clothes/apron after washing.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. OVEN
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. RAW CHICKEN NEXT TO RTE IN COOLER.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. VINEGAR
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. RAW EGGS OVER READY TO EAT Repeat Violation.
- Critical - Observed interior of microwave soiled. Repeat Violation.
- Observed personal care item stored with food. CELL PHONE
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SUSHI RICE. Repeat Violation.
- Critical - Observed toxic item stored in food preparation area. MEDICINE
- Observed utensils in poor condition. WOODEN SPOON TO MIX SUSHI.
- Observed wall soiled with accumulated grease.
- Critical - Vacuum breaker mising at hose bibb. 3CS.
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3/3/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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10/1/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Observed gaskets with slimy/mold-like build-up.
- Observed utensils stored in crevices between equipment.
- Critical. Hand sink missing at dishwashing machine or area.
- Critical. Covered waste receptacle not provided in women's bathroom.
- 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. Observed toxic item stored in food preparation area. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Identity of food or food product misrepresented. IMMITATION CRAB USED AS REAL CRAB IN THE MENU.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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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9/27/2010 | Routine - Food | Warning Issued |
- Ventilation hood not designed to prevent grease or condensation from causing cross-contamination.For reporting purposes only.
- Observed residue build-up on nonfood-contact surface.
- Observed grease accumulated under cooking equipment.
- Wall not smooth and easily cleanable area of mop sink.
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4/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/26/2010 | Routine - Food | Call Back - Complied |
- Observed residue build-up on nonfood-contact surface. in walk-in
- Critical. Outer openings not protected with self-closing doors.jrear door opened
- Wall not smooth and easily cleanable.
- Lights missing the proper shield, sleeve coatings or covers.in walk-in
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2/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical. Observed molluscan shellfish removed from original container for long-term storage.
- Critical. Observed packaged food not labeled as specified by law.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored on floor.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed an employee dumping mop water in the handwash sink.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Beverage tubing/cold plate not separated from stored ice.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Observed residue build-up on nonfood-contact surface.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. dishracks
- No mop/service sink installed/available at establishment.
- Wall not smooth and easily cleanable.
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11/6/2009 | Routine - Food | Warning Issued |
- Critical. FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical. When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical. (A) A handwashing lavatory shall be maintained so that it is accessible at all times for EMPLOYEE use.
- Critical. Outer Openings, Protected. (A) Except as specified in Paragraphs (B), (C), and (E) and under Paragraph (D) of this section, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (B) Paragraph (A) of this section does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. (C) Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. (D) Except as specified in Paragraphs (B) and (E) of this section, if the windows or doors of a food establishment, or of a larger structure within which a food establishment is located, are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors as specified under Paragraph (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 1 inch screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. (E) Paragraph (D) of this section does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- Critical. Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years.
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7/10/2009 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 1/23/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 10/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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