- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment in poor repair walk in cooler not holdin food at 41°, removed salmon and cooked chicken wings Salmon 46°, chicken 46°, and only left unwashed produce in cooler **Warning**
- Basic - Food stored on floor. In Walk-in freezer **Warning**
- Basic - Gaskets with slimy/mold-like build-up. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken at room temperature **Warning**
- Basic - Reach-in freezer shelves soiled with encrusted food debris. **Warning**
- Basic - Shelf under preparation table soiled with food debris. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface one front of ice machine in front booth. **Warning**
- Basic - Stored food not covered in reach in cooler. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Salmon 46°, chicken 46° in walk in cooker corrective action moved to freezer to cool fiend to 41° **Warning**
- Intermediate - Cutting board(s) stained. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by rear prep room hand wash sink. **Warning**
- Intermediate - No soap provided at handwash sink. **Warning**
- 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. **Warning**
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10/07/2014 | Routine - Food | Warning Issued |
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Use for raw meat in reach in freezer.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Stored food not covered in walk-in cooler. Chicken in walk in cooler.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- High Priority - Toxic substance/chemical stored by or with food. Ajax bleach powder on food shelf by cook One.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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4/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/11/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair walk in cooler, ambient air temperature 47°. **Warning**
- Basic - Food in contact with a surface that was contaminated and not cleaned and sanitized before use, reuse of egg cartons, to store uncooked crab rangoons, two flats,Owner discarded. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, freezer. **Corrected On-Site** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, fish, still frozen, ran under cold water. **Corrected On-Site** **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination, plastic ware behind sushi bar. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure, lemons and limes. **Corrected On-Site** **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded, letter faxed by end of inspection. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, Cabbage 45°, chicken 44°, tofu 46°, whole shell eggs 45°. in walk in cooler. Corrective action taken. Employee moved to working cooler and opened freezer door. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food, wole shell eggs over avocado in walk in cooler. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
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10/9/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor under shelving....all shelvings And equipment .
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. ......sauces in glass door reach in cooler , kitchen.
- Basic - Equipment in poor repair.......cover missing for cooler ventilation, back room glass door cooler.
- Basic - Floor area(s) covered with standing water....by walk in cooler.
- Basic - Floors not maintained smooth and durable.......underneath shelf by walk in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees......bar **Repeat Violation**
- High Priority - Raw animal food not separated from ready-to-eat food during preparation......raw sea food with ready to eat green pease,cooked sea food in reach in freezer. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food....raw sea food above cooked sea food in reach in cooler, ushi bar. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature......raw chicken above raw pork in walk in freezer.
- Intermediate - Handwash sink used for purposes other than handwashing...stored bucket, cup in beverage station, back room. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.....beverage station, back room.
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2/19/2013 | Complaint Full | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.....wrong test kit.
- Critical - No handwashing sign provided at a handsink used by food employees.....sushi bar.
- Observed build-up of mold-like substance on surface of nonfood-contact surface.....dishwashing racks.
- Critical - Observed handwash sink used for purposes other than handwashing.....dumping rice in hanwashing sink in kitcken west side.
- Critical - Observed handwash sink used for purposes other than handwashing.....stored hose pipe in hanwashing sink, sushi bar.
- Critical - Observed raw animal foods not properly separated from each other in holding unit.........raw chicken with raw meats in reach in freezer .
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.....sushi rice in sushi bar. Corrected On Site.
- Critical - Raw animal food not properly separated from ready-to-eat food.....raw chicken , raw meats with noodles ,green beans etc. in reach in freezer .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.....soup base, sauce in walk in cooler .
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10/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. .,...beverage station . Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.....using like a dumping sink at sushi bar.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit......sea food 50 degrees in sushi case. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food.....raw fish above cooked eel, reach in freezer .
- Critical - Observed raw animal food stored over ready-to-eat food. .....raw chicken above nodles glass door reach in cooler , kitcken . Corrected On Site. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.....sauce, walk in cooler .
- Critical - Water pressure lacking at fixtures that require the use of water......handwashing sink, beverage station .
- Critical - observed proof of food handler training expired . 3/28/12
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6/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink....sushi bar.
- Critical - Hot water not provided/shut off at employee hand wash sink. ....sushi bar.
- No copy of latest inspection report.
- Observed build-up of grease on nonfood-contact surface.....kitchen wall by deep fryer through hanwashing sink.
- Critical - Observed employee eating in a food preparation or other restricted area....frontline food preperation area. Corrected On Site.
- Critical - Observed food stored on floor....fish, walk in cooler . Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.....sauces, walk in cooler . Corrected On Site.
- Critical - Observed non food grade paper contacting ready-to-eat food dumpeling. reach in cooler at cooke line. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit....beef, fish, sauce, nodles temperature between 48/51 degrees F. walk in cooler . operator stated that door being open long time.closed door properly . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit....nodles 55 degrees cooke line reach in cooler .food being held less than 4 hours . Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.....beef over ready to eat sauce .walk in cooler .Corrected On Site.
- Critical - Observed soil buildup inside ice machine Repeat Violation. Corrected On Site.
- Observed wall / ceiling soiled with accumulated black debris in walk in cooler .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked...sauces , soup. nodles at walk in cooler .
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1/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. server station handwash sink. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. sushi station. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. wait staff / lemons. Corrected On Site.
- Observed build-up of food debris, grease and/or dirt on nonfood-contact surface. shelfs.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean utensils/equipment stored in dirty drawers/containers.
- Critical - Observed cloth used as a food-contact surface. cloth towel/napkin on cut bell peppers in reach-in cooler.
- Critical - Observed food stored on floor. fish on cooking sheet pan on floor in walk-in cooler. Corrected On Site.
- Observed grease and debris accumulated under cooking equipment.
- Observed ice scoop with handle in contact with ice. server station. Corrected On Site.
- Observed nonfood-grade containers used for food storage. shopping / grocery bags used to store cut and peeled vegetables / carrots in it in reach-in cooler.
- Observed personal item stored with food. purse on cookline by/over plates and over foods. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken wings on buffetline / saladbar under heating lamp at 126 degrees. Note: was reheated immediately. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over cooked food. --- raw shell eggs above cooked noodles and fresh sliced vegetables.
- Observed build-up of grease on nonfood-contact surface. --- cook line exhaust hood filters.
- 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. --- ABC extinguisher on dining room floor
- Critical. No currently certified food service manager on duty with four or more engaged in food preparation. --- manager on duty (Sandy) has an expired certification.
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12/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. --- salmon and talapia have no verification of proper parasite treatment. Repeat Violation.
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. Repeat Violation. --- reviewed with chef.
- Wet wiping cloth not stored in sanitizing solution between uses. --- in kitchen.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed buildup of slime in the interior of ice machine. --- interior rear of machine. reviewed with chef. Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. --- 2 glass door reach-in-cooler.
- Non-prewrapped utensils not properly presented. Flatware & Plating on buffet table not protected from coug and sneezes. Repeat Violation.
- Observed holes in ceiling. --- in kitchrn.
- No copy of latest inspection report.
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10/21/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. ---- fresh salmon , no invoice or verification of proper parasite destruction is available. Repeat Violation.
- Critical. Observed processed, potentially hazardous food opened and frozen, not properly date marked. --- in 2 door rreach-in-freezer opposite walk-in-units. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- in cook line cold table, cooked chicken
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. --- in kitchen prep area, working at same time on same table, same area prepping raw chicken and slicing ready to eat fresh vegetables.
- Critical. Observed raw animal food stored over ready-to-eat food. --- in walk-in-cooler, raw shell eggs over sauces
- Critical. Observed food stored on floor. --- in walk-in-cooler, raw chicken on floor. Repeat Violation.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. --- manual warewashing taking place without using 3 steps & 3 compartments of sink AND without use of sanitizer/sanitizer step..
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. --- geease bu ld-up in exhaust hood.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. --- in kitchen, build-up of decomposed food residues on handles of kitchen refrigeration and cooking equipment, shelving and exteriors of refrigeration and equipnent. Repeat Violation.
- Non-prewrapped utensils not properly presented. --- flatware and plating on buffet table not protected from coughs and sneezes. Repeat Violation.
- Critical. Observed the accumulation of dead insects, or other pests, in control devices. --- dead insects in kitchen ceiling light fixtures. Repeat Violation.
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7/14/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. --- fresh salmon received on 05/18/10 has not been properly treated for parasites ond must be served cooke or discarded.
- Critical. Observed potentially hazardous food opened and frozen, not properly date marked. --- in walk-in-freezer, seafoods and chicken.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. --- sushi rice ot being held under time. Corrected On Site. Repeat Violation. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. --- in dry storage, rice bins not labeled.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food (in-use squeeze bottles of sauces) stored in ice in the sushi bars crushed ice machine.
- Critical. Observed food stored on floor. --- 2 cases of raw chicken & one large box of rresh salmon sat on the kitchen floor through entire inspection period.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. --- in dry storage, bowl in rice bin.
- Critical. Observed employee handling soiled equipment or utensils then handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- dishmachine operator loading soiled dishes and wares into dishmachine, then unloading clean & sanitized dishes and wares from the machine without washing hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.--- inspector washed hands upon arrival in kitchen. throughout period of inspection no other handwadhing was observed.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Wet wiping cloth not stored in sanitizing solution between uses. --- in kitchen and in dining area.
- Wet wiping cloth not stored in sanitizing solution between uses. --- at sushi bar
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of grease on nonfood-contact surface. --- exhaust hood filters.
- Observed residue build-up on nonfood-contact surface. --- observed decomposed food residue build-up on exteriors & especially handlesof refrigeration/freezer and other equipment. Repeat Violation.
- Non-prewrapped utensils not properly presented. --- flatware & plating on buffet line not protected from coughs and sneezes.
- Observed utensils stored in crevices between equipment. --- in kitchen, knives/cleaver on cook line.
- Critical. Observed handwash sink used for purposes other than handwashing. --- in kitchen.
- Critical. Hand wash sink lacking proper hand drying provisions. --- in kitchen.
- Critical. Hand wash sink lacking proper hand drying provisions. --- at sushi-bar.
- Critical. Handwashing cleanser lacking at handwashing lavatory. --- in kitchen.
- Critical. Observed the accumulation of dead insects, other pests, in control devices. --- in kitchen, in ceiling light fixtures.
- Observed grease accumulated under cooking equipment.
- Observed attached equipment soiled with accumulated grease. --- in kitchen, greasiciles built-up in exhaust hood.
- Observed ceiling in disrepair. --- some ceiling tiles in kitchen & dry storage have gaps/holes that need correction/repair.
- In kitchen/server area, ceiling light fixture shield, sleeve coatings or covers in disrepair.
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5/18/2010 | 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, no time marking as normal
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. --- bamboo sushi mats in-use.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. --- plastic oil jugs being re-used for sauces.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. --- in Kitchen.
- Observed food residue build-up on nonfood-contact surfaces. --- exteriors and handles of equipment, shelving, tables.
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12/1/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Observed single-use containers reused for the storage of food. --- plastic oil jugs are being re-used for varied sauces in WIC.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. --- shell egg trays are being re-used to absorb excess oils from fried foods.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed knife block in use to store knives. --- Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. --- more buckets needed throughout restaurant to allow for proper & frequent sanitation of FCSurfaces between uses. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil buildup inside ice bin.
- Observed clean utensils/equipment stored in soiled containers.
- Observed food debris accumulated on kitchen floor. --- especially under shelving in kitchen dry storage area.
- Observed ceiling in disrepair. --- kitchen ceiling tiles either in disrepair, broken, misplaced, or missing. All ceiling holes or openings need to be eliminted. --- Repeat Violation.
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7/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/12/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 10/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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