- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- 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.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food stored on floor.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated dust.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- 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. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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08/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated food debris.
- 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.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- 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 - Handwash sink used for purposes other than handwashing.
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Ceiling soiled with accumulated dust.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated dust.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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9/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves throughout kitchen
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- 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 - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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.
- High Priority - Live flies in kitchen.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Storage containers inside
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- 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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2/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - EXPIRED 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 - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. REACHIN COOLER DOORS
- Critical - Observed employee improperly washing hands. USING CLOTH TO DRY HANDS and WASHED HANDS WITH GLOVES ON
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface. SHELVES USED TO STORE CLEAN POTS and DISHES
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Observed wall soiled with accumulated food debris. THROUGHOUT KITCHEN
- Critical - Person in charge failed to insure proper handwashing by employees. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- No Heimlich maneuver sign posted.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed raw animal food stored over ready-to-eat food. CHICKEN OVER VEGETABLES INSIDE REACHIN COOLER Corrected On Site.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall soiled with accumulated dust. BY COOKLINE OVER HANDSINK
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
- Wet mop not hung to dry.
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3/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Rice dispenser utensil
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Critical - Violation: 22-26-1 Observed buildup of soiled material on racks in the walk-in cooler where food is stored.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.Knives inside metal container
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.Scale
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up.WALK IN COOLER DOOR GASKET
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb.Mopsink outside restaurant with hose connected
- Critical - Violation: 30-11-1 Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.
- Violation: 34-09-1 Observed grease on the ground and/or pad around grease receptacle.
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease.Walk-in cooler door
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.Kitchen area
- Critical - Violation: 45-39-2 Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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11/28/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Lights missing the proper shield, sleeve coatings or covers.Kitchen area
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed attached equipment soiled with accumulated grease.Walk-in cooler door
- Critical - Observed buildup of soiled material on racks in the walk-in cooler where food is stored.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted, soiled material on slicer.
- Observed food debris accumulated on walk-in cooler floor.
- Critical - Observed food stored on floor.Inside walk-in cooler
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Knives inside metal container
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Scale
- Observed gaskets with slimy/mold-like build-up.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed hand wash sink used for purpose other than washing hands.Washing equipment inside handsink located by cookline area.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Rice dispenser
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Bean sprouts at 65 degrees
- Critical - Observed soil residue in storage containers.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Sushi rice
- Critical - Vacuum breaker mising at hose bibb.Mopsink outside restaurant with hose connected
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/28/2011 | Routine - Food | Warning Issued |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.Statement noted on Invoice provided says frozen seafood is frozen and stored at -4 degrees for seven days, but in the product name on the same invoice does not include the term frozen next to the fish being sold to the operator to determine if product is fresh or frozen .
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Cooked plant food inside walk-in cooler
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Sushi rice Repeat Violation. Corrected On Site.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed food stored on floor.Inside walk-in cooler
- Observed ice scoop with handle in contact with ice.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.Sushi prep container
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Shelving over prep table and on kitchen wall
- Observed gaskets with slimy/mold-like build-up.
- Observed clean equipment stored on floor.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- 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 the accumulation of dead or trapped insects in kitchen area light covers
- Observed grease accumulated under cooking equipment.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers.
- No copy of latest inspection report.
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1/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Sushi rice
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Observed floor-mounted equipment not sealed or with legs providing at least 6-inch clearance between floor and equipment.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.Sushi rice bowl
- Observed equipment in poor repair.Reach in freezer door
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Observed accumulation of soil in warewashing machine racks
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in freezer gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Kitchen area shelves used to store canned products
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting board
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Vacuum breaker mising at hose bibb.Mopsink
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- 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.
- Observed open dumpster lid.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical. Observed the accumulation of dead or trapped insects in kitchen area light covers
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.
- Observed ceiling soiled with accumulated food debris.Kitchen area
- Observed ceiling soiled with accumulated grease.Kitchen area
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical. Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
- Critical. No person in charge of establishment. Corrected On Site.
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7/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/29/2010 | Routine - Food | Call Back - Complied |
- 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. Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. BIN WITH VEGETABLES NEXT TO COMPARTMENT SINK Corrected On Site.
- Critical. Observed food stored in a prohibited area. BOX OF HONEY NEXT TO TOXIC ITEMS Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. REACH_IN FREEZER Corrected On Site.
- Critical. Observed food stored on floor. BAGS OF ONION AND CARROTS IN WALK_IN_COOLER
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Observed interior of microwave soiled.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. PANS ON SHELF
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
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1/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. SALAD IN CONTAINERS STORED AT FRONT REACH_IN COOLER Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. RICE
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. VERTICAL SEPARATION : RAW BEEF OVER RTE OVER RAW SHRIMP OVER RAW BEEF Repeat Violation.
- Critical. Observed raw animal food stored over cooked food. REACH_IN COOLER, RAW OVER READY_TO EAT
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. CUTTING GREEN ONIONS (SCALLIONS), DECORATING PLATE WITH RTE LETTUCE & CARROTS, CUTTING FRIED TOFU. Repeat Violation.
- Observed employee with no hair restraint. Repeat Violation.
- Critical. No cleaning agent provided in first compartment of sink. EMPLOYEE SKIPPING WASHING PROCEDURE IN 2-COMPARTMENT SINK
- Dishware not cleared of gross food and waste prior to being placed in sink/dishmachine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. SOILED KNIFE STORED WITH CLEAN ONES ON A MAGNETIC STRIP AT SUSHI BAR
- Observed build-up of grease on nonfood-contact surface. CRASH CART & ALL SHELF EQUIPMENT IN KITCHEN NEXT TO REACH_IN COOLER
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. COOKING EQUIPMENT Repeat Violation.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Observed clean equipment stored on floor. METAL LID
- Floors not maintained smooth and durable. KITCHEN REAR EXIT DOOR
- Observed wall soiled with accumulated grease. NEXT TO 2-COMPARTMENT SINK
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
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8/18/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 6/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/6/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 9/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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