- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Dry storage.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 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. Water bottle.
- Basic - Food stored on floor. Cases of noodles on dry storage floor.
- Basic - Hole in ceiling. Broken tile on storage area (upstairs)
- 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. Rice
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Prep area
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Bean sprouts.
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Cardboard boxes reused for food storage.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Salmon, tuna, escolar, eel, surimi and cheese, in the sushi bar display units at 49-54°f. Corrective action taken, moved inside another units capable of maintain proper temperature.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at 54°f in a double container at the cookline flip top reach in cooler. Corrective action taken, moved inside the cooler.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine at grater than 200ppm, diluted to 50ppm. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Rice cooling in a plastic, closed container at room temperature found at 105°f, cooling for almost two hours according to mgr. Corrective action taken, moved inside a cooler uncovered.
- 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. Sushi bar display units.
- Intermediate - Spray bottle containing toxic substance not labeled. Bleach
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08/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Onions
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Used as liner in the Cookline reach in cooler containers, also frozen meat in the freezers.
- Basic - Working containers of food removed from original container not identified by common name. Flour.
- 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, sushi rice. Discarded. **Corrected On-Site** **Repeat Violation**
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. Broth at 95°f at the cookline, brown rice in a rice warmer at 118°f, reheated to 165°f **Corrected On-Site**
- 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. **Repeat Violation**
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.bottom of Frigidare freezer.
- Basic - Equipment in poor repair. Glass cooler, storage room @ 49°.
- Basic - No Heimlich maneuver/choking sign posted. Google online.
- Basic - No copy of latest inspection report available.
- Basic - Soiled reach-in cooler gaskets. Chest freezer.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Poultry 49°, 2 pounds.
- 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. Sushi Rice, **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Seafood over vegetables, chest, and Frigidare freezer**Corrected On-Site** **Repeat Violation**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Poultry 2 pounds in glass door cooler, discarded, do not use until repaired.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Taped up again, do not tape, must be able to use paper towels. **Corrected On-Site** **Repeat Violation**
- 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. All waitresses, dishwasher Mason.
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10/8/2013 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area. Cookline. **Corrected On-Site**
- Basic - Raw animal food (raw beef) stored above sprouts in reach in cooler between storage area and dish wash machine. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 00ppm, no sanitizer hooked up to dish wash machine when inspector tested it and dishwasher/employee adding chlorine manually to dish wash machine at every cycle. Was retested at 100ppm chlorine when employee added chlorine. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over vegetables in cookline reach in cooler. **Corrected On-Site**
- High Priority - Single-use gloves reused at sushi station. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Bag stored in sushi station reach in cooler. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towel roll was taped/ unable to use taper towel due to tape around roll. At front line hand wash sink. **Corrected On-Site**
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 10ppm. Corrected on site to 100ppm. sanitizer hose didn't reach bottom of sanitizer bucket. **Corrected On-Site**
- Equipment or utensils not designed or constructed in a durable manner. Pork, seafood frozen in grocery/shopping bags in chest freezer by sushi station.
- Critical - Hand wash sink lacking proper hand drying provisions. On frontline/server station hand wash sink, cook line/dishwash hand wash sink and sushi station hand wash sink. **Corrected On-Site**
- Observed employee with no hair restraint. **Corrected On-Site**
- Critical - Observed food stored on floor. Bag of onions in storage area. **Corrected On-Site**
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Reach-in cooler between storage area and dish wash area.
- Critical - Observed objectionable odors in kitchen in dish wash area. From floor drain.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw pork over sauce in storage area reach-in cooler and raw shrimp over sliced carrots in reach-in cooler between dishwash area and storage area. **Corrected On-Site**
- Observed residue build-up on nonfood-contact surface. On wooden shelves in storage area. Must re-seal the wood soon as sealant is wearing off.
- Critical - Observed shell eggs received in a unit not maintaining an ambient air temperature of 45 degrees Fahrenheit or less. Case of shell eggs in kitchen in hallway at 72 degrees fahrenheit held at room temperature since they were delivered 1.5 hours prior as per Manager. Eggs were refrigerated immediately and must be discarded or cooked within 2.5 hours. **Corrected On-Site**
- Critical - Observed unlabeled spray bottle. Red liquid cleaner by dishwash area. **Corrected On-Site**
- Critical - Re-using plastic single serve gloves. Sushi station.
- Wet wiping cloth not stored in sanitizing solution between uses. Sushi station. **Corrected On-Site**
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12/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. several. Corrected On Site. Repeat Violation. Note: corrected at callback inspection .
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8/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 00ppm. Nite: DO NOT USE THIS DISHWASH MACHINE TO SANITIZE UNTIL REPAIRED ! - use 3 compartment sink instead until then.
- Critical - Handwashing cleanser lacking at handwashing lavatory. sushi station. Corrected On Site.
- Critical - Observed accumulation of dead roaches in trapping device/glue traps inside of unused oven. kitchen. Corrected On Site. Repeat Violation.
- Critical - Observed dented cans. bamboo shoots. Corrected On Site. pulled off shelf for vendor credit.
- Observed equipment in poor repair. standing water inside of cookline reach-in cooler. Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken behind cooked chicken in top of fliptop cooler on cookline. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. several. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. pork over produce, vegetables and broccoli in kitchen reach-in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over feta cheese in cookline reach-in cooler. Corrected On Site. Repeat Violation.
- Plumbing system in disrepair. slow draining handwash sink on frontline by server station.
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6/21/2012 | Routine - Food | Warning Issued |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. at sushi station. Corrected On Site.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. on/under shelfs in tall glassdoor reach-in cooler in storage area.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface. on top of prepared salads in reach-in cooler on frontline. Corrected On Site.
- Critical - Observed dead roaches on premises. in glue traps in kitchen. Corrected On Site.
- Observed grease and debris accumulated under cooking equipment, equipment, coolers throughout kitchen and storage area.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. raw shell eggs over cooked chicken and raw seafoods in reach-in cooler on cookline. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over carrots AND raw beef and raw chicken over red peppers in reach-in cooler in storage area. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shrimp over cut greens and vegetables in reach-in cooler on cookline. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw shrimp and raw pork held in same container in reach-in cooler on cookline. Corrected On Site.
- Observed standing water inside reach-in cooler on cookline.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/15/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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