- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Observed cooking utensils stored at shed not fully enclosed , pots or pans. All needs to be brought inside restaurant.
- Basic - Cove molding at floor/wall juncture broken/missing. Behind chest freezer by Sushi Bar Area.
- Basic - Food stored on floor. Rice bag on kitchen floor. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Server station.
- High Priority - Cooked rice (Sushi) hot held at less than 135 degrees Fahrenheit. Sushi rice 89°f.
- 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 and the time removed from temperature control cannot be determined. Time marking not clear. Form given and explained how to keep time as a Public Health Control.
- High Priority - Raw animal food stored in same container as ready-to-eat food.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef over seafood.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar area.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Battery out on dispenser.
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09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/05/2014 | Complaint Full | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee rinsed utensil in handwash sink. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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 probe thermometer provided to measure temperature of food products.
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4/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Stored food not covered in walk-in freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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12/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Employee restroom
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Ceiling soiled with accumulated dust. Inside walk in cooler
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Ware washing area
- Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources.pots and pans stored outside exposed to elements
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wood food-contact surface not properly sealed. Inside walk in cooler
- Intermediate - Handwash sink used for purposes other than handwashing. Bar area
- Intermediate - Hot water not provided/shut off at employee handwash sink. Sushi prep area handsink
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Tea prep 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. Sushi Rice
- Intermediate - Soil residue in food storage containers.
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4/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Handwash sink not accessible for employee use at all times.AT SUSHI AREA
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees.AT THE SUHI AREA
- Observed cutting board grooved/pitted and no longer cleanable.AT SUSHI AREA
- Critical - Observed food contaminated by unsanitized equipment.
- Critical - Observed food stored in a prohibited area.OPEN BEVERAGE IN REACH IN UNIT
- Critical - Observed handwash sink used for purposes other than handwashing.AT SUSHI AREA
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed soiled reach-in cooler gaskets.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/27/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/23/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Covered waste receptacle not provided in women's bathroom. INSIDE EMPLOYEE BATHROOM
- Faucet/handle missing at plumbing fixture. HANDSINK IN SUSHI BAR
- Floors not maintained smooth and durable. IN FRONT OF FRYER
- Critical - Hand wash sink lacking proper hand drying provisions. HANDSINK AT KITCHEN ENTRANCE
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink. HANDSINK IN SUSHI BAR
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No handwashing sign provided at a handsink used by food employees.INSIDE EMPLOYEE BATHROOM , HANDSINK NEXT TO ICE MACHINE
- No mop/service sink installed/available at establishment.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - No thermometer provided to measure temperature of food product. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed dented/rusted cans. PINAPPLE CHUNK CANS.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food stored in ice used for drinks. BOTTLE OF BEERS
- Critical - Observed food stored on floor. SOY SAUCE BUCKET Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. SPOON INSIDE HANDSINK
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed personal care item stored with food. PURSE STORED ON TOP OF PREP TABLE
- Critical - Observed potentially hazardous food thawed in standing water. shrimp outside
- Critical - Observed raw animal food stored over ready-to-eat food. RAW SHELL EGGS OVER VEGETABLES Corrected On Site. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN OVER RAW SEAFOOD
- Observed ripped cardboard used as shelf cover.
- Observed ripped/worn tin foil used as shelf cover. ON CART, ON SHELF OF PREP TABLE
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed the use of an unclean thermometer.
- Critical - Observed uncovered food in holding unit/dry storage area. CUT VEGETABLESS INSIDE WALK IN COOLER Repeat Violation.
- Critical - Observed unlabeled spray bottle.
- Observed walk-in cooler gasket torn/in disrepair. Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. SUSHI RICE
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. FRIED SOFT CRAB AT 82 F
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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5/22/2012 | Routine - Food | Warning Issued |
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Raw animal food not properly separated from ready-to-eat food.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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9/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.sometiles broken
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dead roaches on premises. Corrected On Site.cleaned up by employee
- Critical - Observed dented/rusted cans.
- Critical - Observed encrusted, soiled material on slicer.
- Observed equipment in poor repair.ricepot used for sushi rice
- Observed food debris accumulated on kitchen floor.behind equipment
- Critical - Observed food stored on floor.walkin Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving in walkin
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.small ovens
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sushi rice Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food.eggs over vegies
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.chiken over beef
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Observed waste line passing through ice machine.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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6/7/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.coffe station
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed dented/rusted cans.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor.walkin
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice.
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sushi rice
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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4/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed handwash sink used for purposes other than handwashing.
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11/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.sushi rice
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sushi rice
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed food stored on floor.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- 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 employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.ovens in sushi bar
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.shelves under prep table
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Observed grease accumulated under cooking equipment.
- Observed personal care item stored with food.women bag
- Critical. Observed unlabeled spray bottle.
- Carbon dioxide/helium tanks not adequately secured.
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3/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored in ice used for drinks.bar area
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed cloth used as a food-contact surface.
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Hand sink missing plashguard in food preparation room or area.sushi bar
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.behind equipment
- Observed wall soiled with accumulated food debris.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Observed unlabeled spray bottle.
- Carbon dioxide/helium tanks not adequately secured.
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8/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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