- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cell Phone. **Corrected On-Site**
- Basic - Food stored on floor. Bag of Sugar. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Kitchen.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Burnt out Ceiling Light.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop Sink.
- 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 not accessible for employee use at all times. Blocked by Kitchen Equipment. **Corrected On-Site**
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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris in three-compartment sink.Dirty and Cluttered.
- Basic - Case/container/bag of food stored on floor in dry storage area. Open Bucket of Onions.
- Basic - Cutting board has cut marks and is no longer cleanable. Need to be replaced.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.Kitchen.
- Basic - Wall soiled with accumulated grease.Kitchen.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cut meat and grabbed Bean Sprouts with the same hand with contaminated Gloves.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Spray hose at dish sink Broke, Needs replaced ASAP.
- Intermediate - Handwash sink not accessible for employee use . Blocked by Step Stool.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- 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 - Torn packages/bags of food exposing the contents to contamination. bag of Flour, Bag of Rice. **Corrected On-Site**
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4/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. Both hand wash sinks in the kitchen.
- Basic - Bowl or other container with no handle used to dispense food. Plastic take-out containers used as food scoops for all kinds of food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface on tn the outside of all food containers.
- Basic - Buildup of food debris/soil residue on equipment door handles. Kitchen
- Basic - Case/container/bag of food stored on floor in kitchen. Underneath equipment.
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash by the hand wash sink next to the 3 compartment sink in the kitchen.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Throughout the kitchen.
- Basic - Cloth used as a food-contact surface. Soiled cloth used to cover fried rice in a reach-in cooler in the kitchen. See stop sale
- Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on the Bain Marie cooler on the cooks line.
- Basic - Employee with no hair restraint while engaging in food preparation. Kitchen employees **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Bowls and pans.
- Basic - Food debris accumulated on kitchen floor. Under all equipment in the kitchen.
- Basic - Food stored in a location that is exposed to splash/dust. 5 gallon bucket of vinegar stored under the hand wash sink by the 3 compartment sink.
- Basic - Food stored in a prohibited area. Mixing sushi rice in a container on top of a garbage can with garbage in it.
- Basic - Grease accumulated under cooking equipment. Under the deep fat fryers.
- Basic - Interior of microwave soiled with encrusted food debris. Behind the sushi bar.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Cooked pork, raw pork and raw chicken. Placed under refrigeration. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. 2 door lowboy reach-in cooler in the kitchen.
- Basic - Shelf soiled with food debris. Under the kitchen steam table and the shelves of the wheeled cart in the kitchen.
- Basic - Single-service articles not stored inverted or protected from contamination in the kitchen **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen and sushi bar.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean at sushi bar.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. No sanitizer pails for wiping cloths are set up.
- Basic - Working containers of food removed from original container not identified by common name. No food containers are labeled in the kitchen.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Cook **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Sushi chef.
- High Priority - Employee washed hands with no soap. Cook
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over teriyaki BBQ sauce in a reach-in cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed raw pork and raw chicken thawing at room temperature in the same container. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed sushi chef wash gloves with no soap while wearing them in a kitchen hand wash sink. **Corrected On-Site**
- High Priority - Stop Sale issued due to adulteration of food product. Fried rice covered with a soiled cloth in a reach-in cooler in the kitchen.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Behind the front counter.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Could not answer the proper cooking temperature for chicken or fish, could not answer what temperature cold food must be kept at and could not properly demonstrate how to test the sanitizer for the dish machine
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Large pot covers and pan covers. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Lowboy reach-in freezer in the kitchen, the inside bottom of the tall reach-in cooler in the kitchen and the 3 door low boy reach-in cooler at the sushi bar.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand wash sinks in the kitchen.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 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.
- Intermediate - Soil residue in food storage containers. Inside of the drawers used for breaking with pano, flour and cornstarch
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11/25/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink. Kitchen area
- Basic - Bowl or other container with no handle used to dispense food. Observed in containers throughout facility.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observe at front counter. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed shrimp at front counter.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed deep pan of rice in stand up RIC rice at 50?. Operator voluntarily discarded.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed throughout facility
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed deep pan of rice 50? left over night in RIC. Operator voluntarily discarded. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Observed at front counter. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Observed throughout facility.
- Intermediate - Soil residue in food storage containers. Observed in kitchen and front counter.
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4/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Handwash sink not accessible for employee use at all times. 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 container of medicine improperly stored. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed handwash sink used for purposes other than handwashing.
- 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.
- Observed single-service articles stored without protection from contamination.
- Critical - Observed soil residue in storage containers.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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8/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Light not functioning.hood
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed personal care item stored with food.
- Critical - Observed soil residue in storage containers.
- Observed unnecessary items on the premise.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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5/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Light not functioning.hood
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Observed grease accumulated under cooking equipment.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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3/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Sushi rice, Front Counter, Corrected On Site.
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10/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.cookline Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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6/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/21/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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