- No Violations Were Observed
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09/26/2014 | Routine - Food | Call Back - Complied |
- 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. Shelf at cookline over prep tables heavily soiled with greas and old food.
- Basic - Exterior door has a gap at the threshold that opens to the outside and door does not shut.
- Basic - Food-contact surface not smooth and easily cleanable. Blue ice bucket cracked and chunked around edges.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood heavily soiled with accumulated grease.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
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07/24/2014 | Routine - Food | Call Back - Extension given, pending |
- 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. Shelf at cookline over prep tables heavily soiled with greas and old food.
- Basic - Dead roaches on premises. 15-20 dead roaches on shelf over cookline prep cooler. One dead in container with doily like papers used under foods etc. one dead under cookbook on shelving over cookline prep station.
- Basic - Exterior door has a gap at the threshold that opens to the outside and door does not shut.
- Basic - Food-contact surface not smooth and easily cleanable. Blue ice bucket cracked and chunked around edges.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood heavily soiled with accumulated grease.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- High Priority - Roach activity present as evidenced by live roaches found. 4 live roaches on shelf over cookline prep station. 1 half live in sticky trap on shelving over cookline prep table. And 1 live as seen during FDA data collection, crawling on dishes over cookline prep table.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated one stem for facility as well as inspectors stem.
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07/23/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Cardboard used to line nonfood-contact shelves. In the walk in cooler
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Intermediate - Food manager certification expired.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler
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3/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Soy sauce **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cardboard used to line food-contact shelves.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Working containers of food removed from original container not identified by common name. Water bottle
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Soda gun soiled.
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11/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/17/2013 | Routine - Food | Call Back - Complied |
- Basic - Attached equipment heavily soiled with accumulated dust, both restroom vents **Warning**
- Basic - Bowl or other container with no handle used to dispense food, bowls used to scoop dry food products. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured, 4 tanks in front of storage shelf next to rear exit. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items, purse stored on in use BIB syrup boxes. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation, several food employees. **Repeat Violation** **Warning**
- Basic - Hood filters soiled with accumulated greasy dust. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit, scoop stored in 84 degrees F standing water. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair, cook line unit. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Walk-in cooler gaskets and door frame heavily soiled with slimy/mold-like build-up. **Warning**
- Basic - Working containers of food removed from original container not identified by common name, bulk storage bins on dry food storage shelf. **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit, sushi rice is at 74 degrees F-sushi chef stated it was prepared at approximately 12 noon. Discussed Time as a public health control. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed invoices provided for salmon offered raw from sushi case state salmon is received fresh, bottom of invoice states "All frozen seafood products have been kept at -4 degrees F for more than 7 days for parasite destruction before distribution". Operator unable to provide invoice documentation for wahoo and hamachi offered on menu. **Warning**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food, Sterilite bin used to store dry food products. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, cooked tempura shrimp in basket on cook be are at 66 degrees F. **Warning**
- High Priority - Several bottles of water in main ice bin stored in ice used for drinks. See stop sale. **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit, flat of raw shell eggs on cook line are at 74 degrees F. **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin, accumulation is heavy. **Warning**
- Intermediate - Handwash sink used for purposes other than hand washing, sushi counter hand wash sink has a bucket of kale in the basin. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling, 5 employees on duty at the time of inspection. **Warning**
- Intermediate - No person in charge of establishment during operation, server stated there was no manager or person n charge when asked and then telephoned operator to inform them that an inspector was present at the establishment. **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. 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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1/29/2013 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.cook line Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.dish area Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.server station Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.filter misding
- Light not functioning in dish machine area.
- Observed employee with no hair restraint.
- Critical - Observed food employee (cook, washing hands in a prep sink. Corrected On Site.
- Critical - Observed ftoaster oven heavily encrusted with grease and/or soil deposits.sushi line
- Critical - Observed handwash sink used for purposes other than handwashing.heavy accumulation of food in hand wash dink on the cook line
- Observed ice scoop with handle in contact with ice.sushi bar ice machine
- Critical - Observed interior of cook line reach-in coolers moderately soiled with accumulation of food residue.
- Observed leaking pipe at plumbing fixture.pipe under dish machine
- Critical - Observed moderate buildup of slime in the interior of ice machine.by back door
- Critical - Observed raw whole shell eggs stored over rice noodles in the cook line cooler. Corrected On Site.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Observed unwashed vegetables stored ready to eat rice noodles in the walk in cooler. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured, 4 tanks near hot water heater.
- Critical - Observed a covered beverage container on a food preparation table or over/next to clean equipment/utensils, on cook line make area.
- Observed attached equipment soiled with accumulated dust, walk in cooler fan motor covers.
- Observed attached equipment soiled with accumulated greasy dust, hood filters.
- Observed dusty ceiling tiles and/or air conditioning vent covers, restrooms.
- Observed reach-in cooler gasket torn/in disrepair, sushi counter and cook line reach in coolers.
- Observed walk in cooler gaskets and door frame with slimy/mold-like build-up.
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3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Thermometers, gauges, test kits provided
- Wiping cloths clean, used properly, stored
- Clean clothes, hair restraints
- Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Employee training validation
- Food contact surfaces designed, constructed, maintained, installed, located
- Food protection during storage, preparation, display, service, transportation
- Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
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8/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/30/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Handwash sink not accessible for employee use at all times, cookline handwash sink has a container and several lids in the basin. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees., server/beverage station area. Repeat Violation.
- No suitable facilities provided to store employee clothing and other possessions, purse on clean dish storage shelf at the 3 bay sink area.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Observed salmon, cobia, and yellowtail in the sushimxase to be served raw- manager couldn't provide invoice for cobia or yellowtail and invoice provided for salmon states: all seafood must be cooked before consumption. Fish must be served cooked or discarded.
- Observed attached equipment soiled with accumulated dust, walk in cooler fan motor covers.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed food stored in ice used for drinks, small bottle of orange juice in sushi counter ice machine bin. Corrected On Site.
- Observed ice scoop with handle in contact with ice, sushi counter machine. Corrected On Site. Repeat Violation.
- Observed reach-in cooler gasket torn/in disrepair, cookline unit across from fryer.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowe, chlorine wiping cloth sanitizer at the sushi counter tested at 200 ppm. Repeat Violation.
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3/16/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Par cooked chicken holding in walk-in cooler temped at 52F.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Partially cooked chicken holding at 52 F after 12 plus hours.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Partially cooked chicken held in plastic bags in walk-in cooler. Stop sale issued and product disposed of. See stop sale.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken prepped by facility stored over prepped raw fish
- Critical. Observed food stored on floor-case of food on floor inbwalk-in freezer.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop at 3 bin/bar area stored on top of ice bin.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Ice scoop handle burried in shaved ice bin in sushi bar.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Wooden scoop stored in 135F water but handle of scoop is in 135F water-having to touch water to grab scoop.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Coffee cup at reach-in cooler on cookline.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. White colunder cracked and broken. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable-several boards throughout kitchen.
- Food-contact surface not smooth and easily cleanable. Wrong sushi mats in use. Corrected On Site.
- Observed nonfood-grade containers used for food storage-white sterilite shoe box containers being used for food storage.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces- one filter missing. For reporting purposes only. Corrected On Site.
- Observed knife block in use to store knives.
- Observed old food stuck to clean dishware/utensils. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses-cloths at sushi bar.
- Critical. Observed buildup of blacknslime in the interior of ice machine by back door.
- Critical. Observed soil buildup inside ice bin-black slime on lid to ice bin in kitchen wait station.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Top of dishwadher heavily soiled.
- Critical. Handwash sink not accessible for employee use at all times. Handwadh sink on cookline in kitchen blocked by 3 bottles of fryer-type oil.
- Critical. No handwashing sign provided at a handsink used by food employees - drink/wait station in kitchen.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed-chlorine at 300+ppm. Corrected On Site.
- 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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11/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Carton of cream on wait station in kitchen.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site. Info for consumer warning given toda, corrected on site. If not found at next unannounced inspection this violation will incurr immediate administrative actions.
- Observed employee with no hair restraint. Dishwasher and sushi bar/manager with un restrained, loose hair.
- Food-contact surface not smooth and easily cleanable-sushi mats are slotted.
- 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. Several new wait staff members need training.
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5/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans, dented can of hoisen sauce. Corrected On Site.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw beef stored over the raw squid in the walk in freezer.
- Critical. Observed food stored on floor, bus tub of meat in the walk in freezer.
- Observed employee with no hair restraint.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed utensils stored in crevices between equipment, cleaver on cook line. Corrected On Site.
- Critical. Cold water not provided/shut off at employee handwash sink, sushi counter.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation, large gap at bottom of screen door (main door propped open).
- Observed dusty ceiling tiles and/or air conditioning vent covers, ladies restroom and dining area.
- No copy of latest inspection report.
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10/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/16/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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