- Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks near server area. Owner chained tanks up. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pots on dish rack above triple sink.
- Basic - Food stored on floor. Containers of sauces and cut lettuce stored on ground in walk in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink in kitchen. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. Soiled reach in cooler gaskets at reach in coolers in sushi bar area. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths in kitchen and in server drink area. Owner placed cloths in bucket. **Corrected On-Site**
- High Priority - Dipperwell faucet bent downward eliminating required air gap. Dipper well faucet touching the water in kitchen. Sushi chef drained dipper well. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked sushi rolls 120° and temperature batter 72° on counter next to fryers. Corrective action: placed items on time control and provided operator with new time as a public health control form.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp stored in make table over tofu and next to krab sticks. In walk in cooler, raw chicken stored next to container of shredded cabbage. Owner rearranged items. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Ziplock bag of raw steak over raw shrimp in reach in freezer next to flat top. Owner moved steak to other freezer. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. In server drink area, hand wash sink blocked by server tray. Employee moved server tray off of sink. **Corrected On-Site**
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. Black mold like build up present at sods fountain ice chute in server area. **Repeat Violation**
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09/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Containers of sauces stored on ground in reach in cooler.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipperwell only dripping, turned on dipperwell.
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink in sushi bar.
- Basic - Reuse of ridged single-use container. Reuse of spice containers to hold sauces in walk in cooler. Also reuse of Siracha container to hold oil.
- Basic - Soiled reach-in cooler gaskets. Reach in cooler gaskets at sushi bar.
- Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth bucket on floor in server drink area.
- 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. No time marking on tempura batter held using time. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over cleaned carrots in walk in cooler. Also raw tuna over bottles of beer in walk in cooler. Bag of raw salmon over ice cream in reach in freezer at entrance to kitchen.
- Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in sushi bar used to thaw seafood. Hand wash sink in kitchen used to hold scrub pad. Also hand wash sink in kitchen used to fill up pot.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Build up in ice chute on soda fountain in server area.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Establishment holds sushi rice and tempura batter on time. Provided form to manager.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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2/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Bag of onions.
- 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. Water bottle over make table cooler. **Repeat Violation**
- Basic - Equipment in poor repair. Mini fridge with holding temperatures of 48-49°, at cook line.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk rice, near walk in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. Multiple. **Repeat Violation**
- Basic - Raw animal food stored above unwashed produce. Styrofoam box of raw salmon on top of bag of onions, raw shrimp over cucumbers all in walk in cooler.
- Basic - Stored food not covered in walk-in cooler. Multiple.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple. **Repeat Violation**
- High Priority - Hose attached to dipperwell faucet eliminating required air gap. Moved pipe up. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 2 Sushi rolls in mini fridge at cook line 47-49°. Corrective action - Moved to functioning cooler. **Repeat Violation**
- High Priority - Roach activity present as evidenced by live roaches found. 2 under reach in cooler in kitchen. Killed. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Entrance to kitchen. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Storing multiple items, sushi area.
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8/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pots over triple sink.
- 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. On shelf over make table cooler at cook line.
- Basic - Food-contact surface not smooth and easily cleanable. Paper towel used to drain raw beef juice, reach in cooler make table at cook line.
- Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Interior top at cook line.
- Basic - Menu does not designate which sushi rolls contain raw ingredients. Both dinner and paper menus.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Right sushi cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. Multiple.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter at cook line 77?. Corrective action - put on time control, given plan. Sushi rolls 43-47? in mini cooler next to walk in cooler. Corrective action - moved to functioning cooler. Sushi rice 71? corrective action - put on time control.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shrimp over cut sweet potato, make table cooler. Also raw shrimp over noodles in walk in cooler.
- Intermediate - Employee used handwash sink as a dump sink. Server area at entrance to kitchen.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- 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. Sushi rolls 43-47? in mini cooler next to walk in cooler, cooler not intended for high volume use. Corrective action - moved to functioning cooler.
- Intermediate - Sushi fish in display case not properly labeled. Fish, krab, not being put back in proper spots in display case to properly reflect correct name.
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed no handwash signs no hand towels and soap at handwash sinks. *No boiler on site. *Gloves are used with ready to ead tood. *City sewer/water. *Discussed health policies.
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7/6/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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