- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Open dumpster lid.
- Basic - Soil residue build-up on nonfood-contact surface.( dishwash area shelves)
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 with no time mark) **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
- Intermediate - Non-pitting surface rust on food-contact equipment.( wa Kin freezer)
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5/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee with no hair restraint while engaging in food preparation.(dishwasher)
- Basic - Hood filters in disrepair.
- Basic - Hood soiled with accumulated grease.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No Heimlich maneuver/choking sign posted.
- 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 - Soil residue build-up on nonfood-contact surface.(white freezer at end of cook line)- gaskets
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- High Priority - Raw animal food stored over ready-to-eat food.( eggs above vegetables)
- Intermediate - Food manager certification expired.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
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12/11/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/25/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food. Inside rice container
- Basic - Cardboard used to line food-contact shelves. Shelves next to cook line
- Basic - Case/container/bag of food stored on floor in kitchen. Containers of oil , case of garlic
- Basic - Ceiling tile in disrepair. Some of the ceiling tiles have water damage
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair. Wood rice container has some cracks
- Basic - Floor tiles cracked, broken or in disrepair. Some areas of kitchen
- Basic - Large amount of unused equipment/supplies present. Broken blender next to handsink
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Reach-in cooler gasket torn/in disrepair. By sushi bar
- Basic - Soil residue build-up on nonfood-contact surface. Shelving on top of 3 CS
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris. Some areas if kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice at 77 f
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to Sushi rice at sushi bar at 77 f. Three containers, about 10 lbs. as per person in charge, cooked around 2 or 3 am. abuse.at 3:30 pm on 4/01/2013, Sushi rice at sushi bar at 77 f. Three containers, about 10 lbs. as per person in charge, cooked around 2 or 3 am.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plastic Container inside hand sink in kitchen, and t sushi bar
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- 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. Some certificates hav blank dates. Unable to read training date on some of the certificates
- Intermediate - Soil residue in food storage containers.
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6/7/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food. Inside rice container
- Basic - Cardboard used to line food-contact shelves. Shelves next to cook line
- Basic - Case/container/bag of food stored on floor in kitchen. Containers of oil , case of garlic
- Basic - Ceiling tile in disrepair. Some of the ceiling tiles have water damage
- Basic - Clean knives/utensils stored in crevices between equipment. Knives
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair. Wood rice container has some cracks
- Basic - Floor tiles cracked, broken or in disrepair. Some areas of kitchen
- Basic - Ice buildup in chest freezer.
- Basic - Large amount of unused equipment/supplies present. Broken blender next to handsink
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No copy of latest inspection report available.
- Basic - Raw animal food stored above unwashed produce. Raw chicken over unwashed produce., raw shell eggs over unwashed produce
- Basic - Reach-in cooler gasket torn/in disrepair. By sushi bar
- Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Single service gloves stored inside woman's bathroom
- Basic - Soil residue build-up on nonfood-contact surface. Shelving on top of 3 CS
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris. Some areas if kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice at 77 f
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to Sushi rice at sushi bar at 77 f. Three containers, about 10 lbs. as per person in charge, cooked around 2 or 3 am. abuse.at 3:30 pm on 4/01/2013, Sushi rice at sushi bar at 77 f. Three containers, about 10 lbs. as per person in charge, cooked around 2 or 3 am.
- High Priority - Toxic substance/chemical stored by or with single-service items. Bottle of windex **Corrected On-Site**
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plastic Container inside hand sink in kitchen, and t sushi bar
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- 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. Some certificates hav blank dates. Unable to read training date on some of the certificates
- Intermediate - Soil residue in food storage containers.
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4/1/2013 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.0 PPM
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Faucet/handle missing at plumbing fixture. FRONT COUNTER HANDSINK
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. pots and pans
- Critical - Hand wash sink lacking proper hand drying provisions. handsink by warewashing area
- Critical - Handwashing cleanser lacking at handwashing lavatory. by warewashing area
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- 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. AT KITCHEN
- No copy of latest inspection report.
- 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 - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. SPRITE CAN
- Critical - Observed an uncovered electrical box. For reporting purposes only. by reach in cooler
- Critical - Observed container of medicine improperly stored. by microwave
- Critical - Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed equipment in poor repair. REACH IN COOLER DOOR AT FRONT COUNTER FALLS OFF. and door panel in reach in cooler by cook line
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. AT 3 COMPARTMENT SINK
- Critical - Observed food stored on floor. BOTTLE OF MAYO, RICE
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.cutting boards
- Critical - Observed handwash sink used for purposes other than handwashing. UTENSILS INSIDE HANDSINK AT FRONT COUNTER
- Observed hole in ceiling tile at dry storage.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed residue build-up on nonfood-contact surface. door handle of walk in cooler
- Observed residue build-up on nonfood-contact surface. shelves around 3 compartment sink
- Observed single-service articles stored without protection from contamination. SINGLE-SERVICE CONTAINERS STORED IN SHELVES AT MEN'S BATHROOM
- Critical - Observed soil buildup inside ice machine.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets. reach in coolers
- Observed utensils stored in crevices between equipment. knife
- Observed wall soiled with accumulated black debris in dishwashing area. BY 3 COMPARTMENT SINK
- Observed wall soiled with accumulated food debris. BY 3 COMPARTMENT SINK
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. heavily rusted
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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10/9/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- Critical - Observed handwash sink used for purposes other than handwashing.
- 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 live flies in kitchen.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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5/9/2012 | Routine - Food | Warning Issued |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - No handwashing sign provided at a handsink used by food employees. BATHROOM
- Nonfood-contact equipment not designed and constructed in a durable manner. WALKIN COOLER DOOR
- Observed attached equipment soiled with accumulated grease. HOODSYSTEM
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. OON STORAGE SHELVES COOKLINE
- Critical - Observed raw animal food stored over ready-to-eat food. RAW BEEF OVER VEGETABLES
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
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11/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/15/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 6-09-2011.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.reachin cooler on cookline.
- Critical - Observed raw animal food stored over ready-to-eat food.
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6/8/2011 | Routine - Food | Warning Issued |
- Observed wall soiled with accumulated black debris in dishwashing area.wall underneath dishwasher
- Improper storage in electrical room.storage ontop of waterheater Corrected On Site.
- Critical. Establishment operating without a current Hotel and Restaurant license.LICENSE EXPIRED 10 1 2010
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1/19/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
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12/3/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- 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.chix over beef Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.eggs Corrected On Site.
- 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.rice Corrected On Site.
- Critical. Observed evidence of employee smoking in food preparation or other non-designated area. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- 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. Corrected On Site.
- Critical. Cold water not provided/shut off at employee handwash sink.dishwasher hws Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed food debris accumulated on kitchen floor.under equipment
- Critical. Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
- Critical. Employees not informed of acceptable sanitary practices. 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 This violation must be corrected by : 11-7 2010 .
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9/7/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.walkin freezer broken, empty during inspection
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- 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 an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Observed objectionable odors in kitchen.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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12/28/2009 | Routine - Food | Administrative complaint recommended |
- 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. Observed food prepped in dishmachine. carrots
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.walkin freezer
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.walkin freezer
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.walkin freezer
- Critical. Observed raw animal food stored over ready-to-eat food.walkin freezer
- 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.sauces
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Observed ripped/worn tin foil used as shelf cover.
- Observed gaskets/seals on cold holding missing. in small cooler by water heater
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.spice containers by cookline
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.reachin handles
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed utensils stored in crevices between equipment.
- Critical. Handwash sink not accessible for employee use at all times.handsink covered with large white plastic liner
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed wall soiled with accumulated food debris.
- Critical. Observed container of medicine improperly stored.
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10/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/27/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/21/2009 | Routine - Food | Warning Issued |
| No report available. | 11/6/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/25/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 7/21/2008 | Routine - Food | Warning Issued |
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