- Basic - Bowl or other container with no handle used to dispense food.
- 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. In sushi bar
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Lime scale build-up inside ice machine. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice for sushi 109° F Corrective measures taken: Time as a public health measure was emailed to the operator
- High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Observed sanitation bucket over 200 ppm chlorine **Corrected On-Site**
- Intermediate - Cooked hamburger/cheeseburger ordered from children's menu not reaching a minimum internal temperature of 155 degrees Fahrenheit for 15 seconds or equivalent time/temperature combination as specified in cooking chart. Observed steak from the kids menu at 138° F Corrective measures taken: Steak was placed back on the stove
- Intermediate - Handwash sink used for purposes other than handwashing. HWS on cook line being used as a dump sink
- Intermediate - No handwash sink for employees. In sushi bar. There is only a 3 compartment sink
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in freezer.
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink over food in reachin freezer . **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees in men's restroom.
- 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. See stop sale. **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 by shrimp in reachin freezer. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Operator given form.
- 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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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Drain cover(s) missing. 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.
- Basic - No handwashing sign provided at a hand sink used by food employees. In restroom.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. *Milk 46°F. Tofu *46°F. Cut lettuce *46°F. In reach in "cold drinks" cooler. Products moved to working cooler. **Corrected On-Site**
- Intermediate - Food manager certification expired.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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10/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/16/2013 | Complaint Full | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical - Exit signs not properly illuminated. For reporting purposes only. kitchen
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- No plan review submitted and renovations in progress. new bar expanded seating
- Observed build-up of grease on nonfood-contact surface. hood
- Observed employee with ineffective hair restraint.
- Critical - Observed empolyee wash hands with no hot water.
- Critical - Observed establishment utilizing time as a public health control without having written procedures.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. walkin
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice sushi area
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10/22/2012 | Complaint Full | Warning Issued |
- Observed attached equipment soiled with accumulated grease. Hood filters.
- Critical - Observed door in poor repair, gaps around edge of back door leading out from kitchen.
- Observed floor area(s) covered with standing water. Corner of service area under microwave.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked chicken piled too high in top of reachins. 56F at top. Corrected On Site. Amt of product lowered.
- Critical - Observed potentially hazardous food thawed at room temperature. Chicken at sushi bar. Corrected On Site.
- Observed wall soiled with accumulated food debris. Walls under sushi bar, back of shelving. Cleaning started during inspection.
- Critical - Shell eggs held at room temperature without time documentation. Corrected On Site. Moved to cooler.
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10/17/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/24/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walkin ambient temperature above 60F. Cookline cooler ambient temperature at 57F. Repairman was called this morning. PHFs put on ice. Internal freezer door left open to cool walk-in cooler. This violation must be corrected by : 7/21/12.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site. Chlorine 100ppm after priming. Repeat Violation. This violation must be corrected by : 7/21/12.
- Critical - Observed employee dry hands on apron after washing. This violation must be corrected by : 7/21/12.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. No wash after loading dirty dishes before unloading clean dishes. Repeat Violation. This violation must be corrected by : 7/21/12.
- Critical - Observed employee improperly washing hands. Rinsed gloved hands then dried on soiled cloth on cookline. This violation must be corrected by : 7/21/12.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Handled raw shrimp then plated vegetables without changing gloves or washing hands. Also handled raw beef with gloved hands then touched clean equipment. This violation must be corrected by : 7/21/12.
- Critical - Observed handwash sink used for purposes other than handwashing. Cookline handwash sink holding bowl. Used as both prepsink and handwash sink. Must be designated for handwashing only. This violation must be corrected by : 7/21/12. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish in sushi display case and chicken and tuna in cookline reachin cooker all above 41F. Placed recently stocked items on ice. Repairman was called this morning. This violation must be corrected by : 7/21/12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs (2 dozen in bowl) held on cookline at room temperature without time documentation. Corrected On Site. This violation must be corrected by : 7/21/12.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw eggs over sauce in walkin. Corrected On Site.
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7/20/2012 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Machine was not primed. Corrected On Site. Sanitizer now 50ppm and employee trained.
- Critical - Handwashing cleanser and paper towels lacking at handwashing lavatory in kitchen. Corrected On Site.
- Observed dumpster rusted out on bottom. Leachate on ground. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Washed gloves instead of washing hands and changing gloves.
- Critical - Observed handwash sink used for purposes other than handwashing. Used for prep on cookline. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops. Corrected On Site.
- Critical - Observed interior of microwave and toaster oven at sushi bar soiled and worn. Not easily cleanable. Should be replaced.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over salad greens in walkin. Raw eggs over soy sauce in walkin.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Multiple items in walkin - soups, sauces.
- Critical - Working containers of food removed from original container not identified by common name. Flour, rice. Corrected On Site. Labeled.
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3/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. cover difficult to read thru
- Critical - Food-contact surfaces not cleaned between contact with different raw animal products.
- Observed dumpster rusted out on bottom. leachate all over ground
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed handwash sink used for purposes other than handwashing. cookline Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. seafood
- Critical - Observed toxic item stored by utensils. prep station
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9/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- seating change to 130 includes sushi bar and nw room
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7/27/2011 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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7/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves. On 5/24 callback, no food prep observed.
- Critical - Violation: 35A-07-1 Observed small flying insects in bar area. Fruit flies observed in sushi bar area. On 5/24 callback, a 3 fruit flies observed in bar area.
- Critical - Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. Currently licensed for 95 seats-total seating at 130.
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Additional seating added-unit number 9 added to space. Contains seating and bathrooms.
- Violation: 51-16-1 No plan review submitted and additional space added to restaurant.
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7/23/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves. On 5/24 callback, no food prep observed.
- Critical - Violation: 35A-07-1 Observed small flying insects in bar area. Fruit flies observed in sushi bar area. On 5/24 callback, a 3 fruit flies observed in bar area.
- Critical - Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. Currently licensed for 95 seats-total seating at 130.
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Additional seating added-unit number 9 added to space. Contains seating and bathrooms.
- Violation: 51-16-1 No plan review submitted and additional space added to restaurant.
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5/24/2011 | Routine - Food | Emergency Order Callback Complied |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Additional seating added-unit number 9 added to space. Contains seating and bathrooms.
- No plan review submitted and additional space added to restaurant.
- Observed build-up of grease on hood suppression system, kitchen floor, and prep tables.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves.
- Critical - Observed food stored in ice used for drinks. Sauce squeeze bottles stored in ice bin in sushi bar.
- Critical - Observed incorrect information on Hotel and Restaurant license. Currently licensed for 95 seats-total seating at 130.
- Critical - Observed numerous dead roaches around entire premises.
- Observed personal care item stored with food. Purses stored on shelf with food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bean sprouts held at room temperature.
- Critical - Observed roach activity as evidenced by 3 live roaches by service station, 5 live roaches behind reach in freezer next to 3 sink, 40 live roaches found behind reach in coolers on cookline, 10 live roaches found by Pepsi reach in cooler by soup station, 2 live roaches under reach in freezer.
- Critical - Observed small flying insects in bar area. Fruit flies observed in sushi bar area.
- Critical - Observed toxic item stored by food. Chemical spray bottles stored on shelves with food.
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5/23/2011 | Routine - Food | Emergency order recommended |
- Violation: 10 UTENSILS NOT STORED IN WATER OF 135 DEGREES F
- Critical - Violation: 12 NO SPLASH GUARD FOR HAND SINK - HAND WASHERS SPLASHING ON TO READY TO EAT CASHEWS FOR GARNISHMENTS need barrier
- Critical - Violation: 32 NO SIGN / DISPOSAL BUCKET - SUSHI BAR
- Critical - Violation: 35 NO SELF CLOSING DEVISE FOR REAR DOOR
- Violation: 42 EXTRA EQUIPMENT IN REAR AREA
- Critical - Violation: 50 INCORRECT INFORMATION ON LICENSE MUST SUBMIT CHANGE SEATING FORM
- Violation: 51 MUST COMPLETE PLAN REVIEW FOR SECOND DINING ROOM - SUBMIT PLAN REVIEW FORM 7005 and APP'N FEE $150.00 - 3 SETS OF PLANS, MENU, PROOF OF WATER and SEWER FORM 7007 FOR LICENSE
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5/10/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - 12 EMPLOYEES - NO CERTIFIED MGR ON SITE
- Critical - 3 COMPARTMENT SINK NOT SET UP IN PROPER ORDER
- Critical - BARE HAND CONTACT - EMPLOYEE OBSERVED PREPARING SEAFOOD NO GLOVES OR BARRIER
- EXTRA EQUIPMENT IN REAR AREA
- Critical - FOODS ON FLOOR - BEEF - IN WALK-IN
- GREASE BUIILD-UP BETWEEN COOKLINE EQUIPMENT
- HEAVY GREASE BUILD UP WEST WALL EQUIPMENT WALL and FLOOR
- Critical - INCORRECT INFORMATION ON LICENSE MUST SUBMIT CHANGE SEATING FORM
- KNIVES STORED IN CREVICES BETWEEN EQUIPMENT
- MUST COMPLETE PLAN REVIEW FOR SECOND DINING ROOM - SUBMIT PLAN REVIEW FORM 7005 and APP'N FEE $150.00 - 3 SETS OF PLANS, MENU, PROOF OF WATER and SEWER FORM 7007 FOR LICENSE
- Critical - NO SELF CLOSING DEVISE FOR REAR DOOR
- Critical - NO SIGN / DISPOSAL BUCKET - SUSHI BAR
- Critical - NO SPLASH GUARD FOR HAND SINK - HAND WASHERS SPLASHING ON TO READY TO EAT CASHEWS FOR GARNISHMENTS
- Critical - NOT SANITIZING PREP BOARD BETWEEN USES
- UTENSILS NOT STORED IN WATER OF 135 DEGREES F
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4/30/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. 90 seats Repeat Violation. must submit change seating form
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. spoke w/ mgt about adding room qnd additional seating
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.9 persons working
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. 9 persons working
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification. two cards
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11/19/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. 90 seats Repeat Violation. must submit change seating form
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. spoke w/ mgt about adding room qnd additional seating
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.9 persons working
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. 9 persons working
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification. two cards
- Critical. Violation: 53B-06-1 Employees not informed of acceptable sanitary practices. proprr handwash
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10/25/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed opened/prepared container/package of ready-to-eat potentially hazardous food that does not bear a consume/sell by date/label. Food may not be served.
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. 49f
- Critical. Observed food stored on floor.
- Observed ice scoop with handle in contact with ice. cook line
- 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.
- Equipment or utensils not designed or constructed in a durable manner.
- Critical. Food-contact surfaces not cleaned between working with raw foods and ready-to-eat foods. sushi bar
- Critical. No handwashing sign provided at a handsink used by food employees. main sink
- Critical. Hand wash sink lacking proper hand drying provisions.
- Floors not maintained smooth and durable. around mop sink causing standing water
- Critical. Observed incorrect information on Hotel and Restaurant license. 90 seats Repeat Violation. must submit change seating form
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. spoke w/ mgt about adding room qnd additional seating
- Critical. No Certified Food Manager for establishment. all certifications are expired
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. 9 persons working
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Observed expired Food Manager Certification. two
- Critical. Employees not informed of acceptable sanitary practices. proprr handwash
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8/11/2010 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. several sauces
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical. Observed food stored on floor. fish walkin
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical. Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. Corrected On Site.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical. Food-contact surfaces not cleaned between uses with fruits and vegetables and potentially hazardous foods. Corrected On Site.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. sushi
- Critical. Observed incorrect information on Hotel and Restaurant license.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
- No plan review submitted and renovations in progress. Repeat Violation. had been cited previously turned to storeroom now dining again
- Critical. Employees not informed of acceptable sanitary practices. proper handwash
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6/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed potentially hazardous food thawed at room temperature. shrimp
- Critical. Observed food stored on floor. vegs Corrected On Site.
- Critical. Observed employee use food thermometer to take food temperatures without first cleaning the thermometer.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. corrected 3rd run
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. sushi bar hand sink
- Critical. Observed incorrect information on Hotel and Restaurant license. 96 seats licensed for 65
- Critical. Employees not informed of acceptable sanitary practices. calibration and proper use of thermometer
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11/30/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/14/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 08A-28-1 Observed food stored on floor. walk in
- Critical. Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. excess seating due to addition
- Critical. Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. 138 seats contact nnfd and utility
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
- Violation: 51-16-1 No plan review submitted and renovations in progress. new room with extra 50 seats Repeat Violation.
- Critical. Violation: 53A-08-1 No list of certified food service managers available at the establishment.
- Critical. Violation: 53A-08-1 No list of certified food service managers available at the establishment. must compile list
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. 10 persons working
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9/9/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. 138 seats contact nnfd and utility
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
- Violation: 51-16-1 No plan review submitted and renovations in progress. whoe new dining room added over 40 seats
- Critical. Violation: 53A-08-1 No list of certified food service managers available at the establishment. must compile list
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7/7/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. beef, vegetable items
- Critical. Observed potentially hazardous food thawed at room temperature. seafood, non prep area Corrected On Site.
- Critical. Observed food stored on floor. walk in
- Observed ice scoop with handle in contact with ice. wait station
- Critical. Observed employee improperly washing hands. Corrected On Site.
- Observed employee with ineffective hair restraint.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. outer door jagged rusty edges
- Critical. No handwashing sign provided at a handsink used by food employees. sushi bar
- Critical. Outer openings not protected with self-closing doors. rear of kitchen
- Critical. Observed incorrect information on Hotel and Restaurant license. excess seating due to addition
- No plan review submitted and renovations in progress. new room with extra 50 seats Repeat Violation.
- Critical. No list of certified food service managers available at the establishment.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. 10 persons working
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7/7/2009 | Routine - Food | Warning Issued |
| No report available. | 3/12/2009 | Routine - Food | Warning Issued |
| No report available. | 11/19/2008 | Routine - Food | Call Back - Complied |
| No report available. | 11/18/2008 | Routine - Food | Call Back - Complied |
| No report available. | 11/14/2008 | Routine - Food | Warning Issued |
| No report available. | 11/7/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 9/4/2008 | Routine - Food | Warning Issued |
| No report available. | 8/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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