- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water less than 135°F near stove. **Corrected On-Site** **Repeat Violation**
- Basic - Newspaper used as a food-contact surface. Observed newspaper used to cover food in walk-in cooler. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. At sushi bar.
- Basic - Working containers of food removed from original container not identified by common name. Observed containers without labels under the prep table.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Observed the ice bin at wait station with mold-like substance on the back wall.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Spray bottle containing toxic substance not labeled. Observed a bottle with purple liquid near the 3 comp sink without a label. **Repeat Violation**
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11/03/2014 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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09/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Cloth used as a food-contact surface. Observed cloth used to cover ready-to eat food. **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Observed AC vents and light shields dusty in kitchen area.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between equipment. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil stored in standing water less than 135°F near stove. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light fixture missing shield in dish washing area of the kitchen.
- Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign in men's restroom.
- Basic - Single-service articles not stored inverted or protected from contamination. Observed to-go containers not stored inverted in the kitchen. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed all TCS food in RIC near back door at a temperature greater than 41°F, *Raw Scallops 53°F, Raw Squid 51°F, Raw Fish 50°F, Raw Shrimp 51°F. Corrective action taken TCS food moved to near by working RIC and RIC temperature turned down.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Ambient temperature 51°F.
- Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with purple liquid near cookline not labeled. **Corrected On-Site**
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09/09/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Cloth used as a food-contact surface. Observed cloth covering cucumbers and newspaper used to cover cut peppers. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 125°F. **Corrected On-Site**
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Observed trash bag covering cut lettuce in WIC. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Observed bins with food items removed from original containers without labels.
- Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle with pink liquid above 3 comp sink without a label. **Corrected On-Site**
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4/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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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3/31/2014 | Routine - Food | Call Back - Extension given, pending |
- 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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1/29/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Ice scoop handle in contact with ice. At server station **Corrected On-Site** **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. On cookline **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp 51° F raw chicken 51° F, raw mussels 50° F, cooked corn 51° F in RIC at end of cookline across from wok corrective cation taken all TCS food iced down **Warning**
- High Priority - Food container stored in ice used for drinks. Can drink and heavy cream stored in drink ice. **Corrected On-Site** **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Observed shell eggs at room temp By cook-line **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed raw shrimp 51° F raw chicken 51° F, raw mussels 50° F, cooked corn 51° F in RIC at end of cookline across from wok corrective cation taken all TCS food iced down, ambient temp of RIC 51° F **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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1/28/2014 | Routine - Food | Warning Issued |
- Observed clean equipment stored on floor. Four cutting boards observed stored propped up on floor directly next to walk in cooler. **Corrected On-Site**
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed dishwasher handle dirty food wares then directly handle clean food area without washing hands inbetween tasks.
- Critical - Observed food stored on floor. Three boxes of avocados observed stored on floor under prep table in area directly in front of walk in cooler. **Corrected On-Site**
- Critical - Observed handwash sink used for purposes other than handwashing. Observed employee use cookline handsink to wash and rinse a knife
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops at hot holding bins on expo line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed creamer at 47?f in expo line reach in cooler closest to dishmachine
- Observed utensils stored in crevices between equipment. Multiple knives on cookline. **Corrected On-Site**
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice.
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12/19/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed glass-doored reach-in cooler on waitline closest to dishmachine at ambient temperature of 46 degrees. operator removed all potentially hazardous food from unit.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed rice soup in walk-in cooler at 80 degrees after cooling for 5.5 hrs according to operator
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. observed rice soup in walk-in cooler at 80 degrees after cooling for 5.5 hrs according to operator.
- Critical - Handwash sink not accessible for employee use at all times. multiple items filling cookline handsink
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed dishwasher handle dirty food wares then directly handle clean food wares without washing hands inbetween tasks.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. grill tools at cookline Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw chicken at 50 degrees and raw shrimp at 47 degrees in cookline reach-in cooler top. observed creamer in waitline reach-in cooler at 51 degrees. Repeat Violation.
- Critical - Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. sushi rice
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw chicken stored over cooked wonton in cookline reach-in cooler. observed raw shrimp stored over veggies in cookline reach-in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw chicken stored over raw seafood in cookline reach-in cooler top.
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8/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. observed multiple open drinks throughout kitchen including on top of microwave and on reach-in cooler top on top of flood tubs. 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. observed cookline employee handle diced raw onion with bare hands to place in communal container in cookline reach-in cooler top. Corrected On Site.
- Observed clean equipment stored on floor. two cutting boards observed on floor inbetween prep table and walk-in cooler.
- Critical - Observed employee eating in a food preparation or other restricted area. observed four employees eating on cookline prep table.
- Critical - Observed employee improperly washing hands. observed employee dunk gloved hands in sanitizer bucket after handling raw chicken.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed cookline employee handle raw chicken, then dunk gloved hands in sanitizer bucket, dry with towel, then directly handle brocolli without washing hands inbetween tasks.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. observed employee engaged in food preparation on cookline wearing a bracelet.
- Critical - Observed handwash sink used for purposes other than handwashing. observed employee rinse veggies in cookline handsink Repeat Violation.
- Critical - Observed improper horizontal separation of raw animal foods. observed raw chicken behind raw beef in cookline reach-in cooler top. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoops
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed creamer in waitline glass-doored reach-in cooler at 51 degrees. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw chicken stored over cooked pasta in cookline reach-in cooler in center. observed raw fish stored over sauce in cookline reach-in cooler in center. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed chlorine in cookline sanitizer bucket at 200ppm.
- Observed utensils stored in crevices between equipment. knives at cookline prep table.
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1/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized. observed employee washing and rinsing food wares at 3 compartment sink but not sanitizing before putting away
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed cookline employee strip off gloves after handling raw chicken then not wash hands before grabbing a new pair of gloves.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed dishwasher handling dirty food wares then directly handling clean without washing hands inbetween tasks.
- Critical - Observed food stored on floor. boxes of avocados stored on floor under prep table by walk-in cooler. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. observed ice dumped into handsink by expo line
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw chicken stored above raw shrimp in walk-in cooler. Corrected On Site.
- Observed utensils stored in crevices between equipment. knife observed stored in crack inbetween prep table and storage rack by walk-in cooler.
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8/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employees not informed of acceptable sanitary practices. temps and monitoring
- Food-contact surface not smooth and easily cleanable.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. sushi bar
- Critical - No list of certified food service managers available at the establishment.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed employee with ineffective hair restraint.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed pesticide-emitting strip present in food prep area. over prep
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sushi rice 102f
- Critical - Probe-type thermometer not used to ensure proper food temperatures. Corrected On Site.
- Critical - Unapproved hand sanitizer in use. Corrected On Site.
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6/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/8/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cup of tea sitting out at prep table
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed dishwasher handling dirty food wares then handle clean without washing hands inbetween tasks
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked pork sitting out at 72 degrees. Corrected On Site. put into cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw shell eggs observed stored above raw fish in walk-in cooler. observed raw chicken stored over raw pork 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, cooked meats, cooked foods in walk-in cooler.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. eggs sitting out at cookline. Corrected On Site.
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2/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employees using same utensil to handle raw and cooked product. cookline employees using same tongs and bowls to handle both raw and ready-to-eat foods Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline grill tools and spoons
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. cookline employee observed handling raw fish then handling steamed veggies without washing hands inbetween tasks Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed sushi bar employee not washing hands directly before putting on a new pair of gloves
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. stored on dry storage shelves with sauces and spices Corrected On Site.
- Critical. Equipment food-contact surfaces and utensils not sanitized. observed sushi bar employee wash and rinse utensils in 3 sink but not sanitize before putting away
- Critical. Observed handwash sink used for purposes other than handwashing. observed sushi bar employee rinsing out rag in handsink
- Critical. No handwashing sign provided at a handsink used by food employees. at cookline near woks
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in sushi bar sanitizer bucket exceeds 200ppm
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
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9/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/2/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces, cooked meats, cooked rice in walk-in cooler. Repeat Violation.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw fish over veggies in cookline reach-in cooler. Repeat Violation. Corrected On Site. On callback in cookline reach-in cooler closest to back exit door raw crab stored over sauce and raw sushi stored over diced veggies.
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee observed grabbing cooked chicken and green beans with bare hands. Repeat Violation. Corrected On Site. On callback employees observed handling multiple veggies with bare hands
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4/29/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces, cooked meats, cooked rice in walk-in cooler. Repeat Violation.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice. Repeat Violation. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. bulk white powders in white buckets on racks near walk-in cooler Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sauces, cooked meats, cooked pastas on ice at cookline. homemade dressing on prep table at kitchen entrance made sure product bin was fully submerged in ice Repeat Violation. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods. raw beef behind raw pork in cookline reach-in cooler. Repeat Violation. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish over veggies in cookline reach-in cooler. Repeat Violation. 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. employee observed grabbing cooked chicken and green beans with bare hands. Repeat Violation. Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. employee observed handling raw beef then grabbing veggies without washing hands inbetween Repeat Violation.
- Critical. Observed employee improperly washing hands. employee picked up item from floor then dipped hands in sanitizer bucket before continuing with food prep
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2/24/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces, cooked meats, prepared foods in WIC
- Critical. Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. on cookline and by rice cookers
- Violation: 14-19-1 Single-service containers not constructed with the required characteristics. Scoops without handles in flour and rice bin in kitchen
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12/4/2009 | 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. sauces, cooked meats, prepared foods in WIC
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice
- Critical. Working containers of food removed from original container not identified by common name. bulk white powder near back exit door under prep table
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. sitting out at cookline. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked chicken in portion cups on cookline. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw seafood behind veggies in RIC top on cookline. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over veggies in cookline RIC. raw beef over sauces and raw shell eggs over veggies in WIC.
- Critical. Observed raw animal food stored over cooked food. raw chicken over cooked chicken in cookline RIC
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook handling spices, cooked pasta with bare hands. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. on cookline and by rice cookers
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watches/bracelets
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. cook cracked raw shell egg then handled cooked pasta without washing hands first
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher must wash hands inbetween touching dirty and clean food wares
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on a new pair of gloves hands must be washed
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline. Corrected On Site.
- Single-service containers not constructed with the required characteristics. Scoops without handles in flour and rice bin in kitchen
- Observed nonfood-grade containers used for food storage. using newspaper to cover food in WIC. Corrected On Site.
- Observed utensils stored in crevices between equipment. cookline RIC and at handsink
- Critical. Observed handwash sink used for purposes other than handwashing. filling up sanitizer bucket
- Critical. No handwashing sign provided at a handsink used by food employees. cookline
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in cookline sanitizer bucket Corrected On Site.
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9/22/2009 | Routine - Food | Warning Issued |
| No report available. | 3/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/21/2009 | Routine - Food | Warning Issued |
| No report available. | 9/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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