- Basic - Case/container/bag of food stored on floor in kitchen. Soy, oil, raw shrimp
- Basic - Cloth used as a food-contact surface. In reach in cooler
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use tongs stored on oven door handle.
- Basic - Paper towel used as liner for food container. Sushi fish
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Shrimp
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.shrimp
- Basic - Uncovered food stored near sink exposed to splash. Raw shrimp
- 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 - 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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6/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Case/container/bag of food stored on floor in kitchen.
- 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. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use tongs stored on oven door handle.
- Basic - Raw animal food not properly separated from unwashed produce. Bottom shelf
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- 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 - Interior of reach-in cooler soiled with accumulation of food residue.
- 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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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen, sugar, soy sauce
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, spoons at sushi ar **Corrected On-Site**
- 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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee eating while preparing food.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Crab sticks
- Basic - Reuse of single-service articles, plastic containers
- 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 - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, cantaloupe and watermelon **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged. Chicken not commercially wrapped
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Employee used handwash sink as a dump sink, ice
- 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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8/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Clean the baked-on food deposits from the surfaces of the cook stove.
- Basic - Build-up of grease on nonfood-contact surface. Clean the accumulated grease from the exterior surfaces of the deep friers.
- Basic - Food stored on floor. Store the case of ginger off the kitchen floor.
- Basic - Wall soiled with accumulated grease. Clean the grease from the wall behind the cook line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths 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. Label sushi rice (100?F) with a four-hour-time label. Discard any unserved rice at the end of four hours.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Clean the brown substance from the ceiling baffle of the ice machine.
- Intermediate - Food preparation sink has soil/old food residue. Clean the inside surfaces, of the food-prep sink, in the kitchen.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged.
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Mesured 0 PPM at 3-compartment sink.
- 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. Food debris build-up on exterior of black reach-in cooler in bar and 2-door cooler in kitchen.
- Critical - Observed buildup of slime and mold like substance in the interior of ice machine.
- Observed dusty ceiling tiles and/or air conditioning vent covers - kitchen.
- Critical - Observed food (sauces) stored on floor in kitchen.
- Observed grease accumulated under cooking equipment.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed interior of reach-in cooler (pepsi and 2-door reach-in cooler) soiled with accumulation of food residue.
- Observed open dumpster lid.
- Observed unnecessary items on the premise. Observed open bag of cat food in kitchen.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. No time marked on sushi rice.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked rice in pepsi cooler not date marked.
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8/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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. Employees trained using Florida Restaurant Association, but no documentation of training available. Repeat Violation.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed torn foil on preparation table.
- Critical - Observed food stored in ice used for drinks. Bottle water and ice tea pitcher stored in ice maker ice. Repeat Violation.
- Critical - Observed food stored on floor - suaces in five gallon buckets and onions stored on the floor in kitchen. Repeat Violation.
- Observed open dumpster lid.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked - cooked food in freezer.
- Critical - Observed the presence of insects, rodents, or other pests. Ants throughout kitchen. Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit - flour batter.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sushi rice in sushi bar measured 102F. Sushi rice not listed on time as public health control application. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. No date marked on spam and rice in reach-in coolers.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Sauces in plastic squeeze bottles not labeled.
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3/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- 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. Employees trained using Florida Restaurant Association, but no documentation of training available.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface - outside surface of chest freezer.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed food stored in ice used for drinks. Soda and drinks in pitchers stored in ice maker ice.
- Critical - Observed food stored on floor - onions on the floor in kitchen.
- Observed leaking pipe at plumbing fixture - 3-compartment sink.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch in water measured 66F. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken, eggs, and shrimp stored above lettuce in reach-in cooler.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Cooked frozen food in reach-in freezer not date marked.
- Critical - Observed the presence of insects, rodents, or other pests. Ants on wall behind handwash sink in kitchen.
- Critical - Observed unlabeled spray bottle - glass cleaner in spray bottle not labeled.
- Observed wall soiled with accumulated food debris - throughout kitchen.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sushi rice in bar area measured 121F.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked rice and other cooked items in reach-in coolers not date marked.
- Critical - Working containers of food removed from original container not identified by common name. Sauces and spices in plastic bottles not labeled of it's content.
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11/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit - sushi bar. Corrected On Site.
- Observed chest freezer gaskets with food debris build-up.
- Critical - Observed food stored on floor - sauces stored on the floor in kitchen.
- Observed hole in ceiling.
- 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. Using plastic container without handle as scoop in rice, sugar, and sauce containers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cornstarch mixed in water measured 79F. Product placed on ice to control temperature.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening - milk in sushi bar.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Cooked food in reach-in freezer in plastic container not date marked.
- Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices - dead mouse in trap.
- Critical - Observed uncovered food in holding unit/dry storage area. Open bags of salt and sugar not stored in covered container.
- Observed wall soiled with accumulated food debris - next to the 3-compartment sink.
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6/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- No copy of latest inspection report.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor - vinegar.
- Critical - Observed potentially hazardous food thawed in standing water. Observed shrimp thawing in standing water.
- Critical - Observed raw animal food stored over cooked food in reach-in-freezer and cooler.
- Observed wall soiled with accumulated food debris - next to 3-compartment sink.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed coocked rice at sushi bar at 120 F.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Measured 0ppm in 3-compartment 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. Oil, sauces, sugar, etc, not labeled.
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2/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Post the Consumer Advisory (provided) at the sushi bar. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or to discard, the food item.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Do not leave flour in open bags; transfer the contents to a clean, covered container. 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. Provide a scoop, with handle, in the bulk-rice-storage bin. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wet-wiping cloths between uses. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing buckets between uses. Corrected On Site.
- Critical. Observed soil buildup inside ice bin. Clean the brown substance from the inside of the ice machine.
- Observed build-up of grease on nonfood-contact surface. Clean grease from the outside surfaces of refrigerators and cookline equipment.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Do not store clean glasses on absorbant towels; store them atop rubber matting, or on a clean, dry surface.
- Observed grease accumulated under cooking equipment. Clean gase from the floor beneath the cookline equipment.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only. The hood-fire-suppression system is past due to be serviced and retagged.
- Critical. Portable fire extinguisher tag out-of-date. For reporting purposes only. Portable-fire extinguishers are past due to be serviced and retagged.
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7/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- 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 thawed at room temperature. shrimp
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler shelves.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed residue build-up on nonfood-contact surface. outside of reachin coolers soiled
- Critical. Handwash sink not accessible for employee use at all times. water or tea pitcher blocking ese
- Critical. Observed handwash sink used for purposes other than handwashing. using as dump sink
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated food debris.
- Carbon dioxide/helium tanks not adequately secured. at back door
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2/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 35B-05-1 Outer openings not protected and vermin and/or environmental cross-contamination present.
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9/19/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- 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 employee switch from working with raw food to ready-to-eat food without washing hands.
- 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.
- Critical. Food-contact surfaces not cleaned between working with raw foods and ready-to-eat foods.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours.
- Critical. Food-contact surfaces not cleaned between uses with fruits and vegetables and potentially hazardous foods.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed handwash sink used for purposes other than handwashing. draining foods
- Observed open dumpster lid.
- Observed grease on the ground and/or pad around grease receptacle. trashand debris at back doors
- Critical. Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present.
- Physical facilities not cleaned when the least amount of food is exposed.
- Observed grease accumulated under cooking equipment.
- Observed grease accumulated on kitchen floor.
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated food debris.
- Observed wall soiled with accumulated grease.
- Observed wall soiled with accumulated grease.
- Critical. Pesticide use not in accordance with manufacturer's directions.
- Observed unnecessary items on the premise.
- No copy of latest inspection report.
- 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
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9/18/2009 | Routine - Food | Warning Issued |
| No report available. | 4/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/18/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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