- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed that a wire whip used for stirring soup is stored in standing water with a temperature of 82°. Dumped the water **Corrected On-Site**
- Basic - Rice bins not properly air dried after washing. Observed water inside covered rice bins on a shelf after washing. Bacteria could start growing in this water.
- Basic - Sponge used as a wiping cloth on a food-contact surface in the prep kitchen. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sugar and flour in containers in the prep kitchen. **Corrected On-Site**
- High Priority - Food stored in ice used for drinks. See stop sale. Observed that bottles of beer are stored inside the ice machine in the ice.
- High Priority - Live flies in kitchen. Observed flies in the prep kitchen.
- High Priority - Live, small flying insects in food preparation area. Observed small flies in the prep kitchen near the shelf where Karo syrup is stored.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon received fresh used for sushi.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All sushi on the conveyor belt. Provided via ,e-mail, TPHC form.
- High Priority - Stop Sale issued due to adulteration of food product. Observed that bottles of beer are stored inside the ice machine in the ice.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed coffee cups stored in a hand sink at the sushi bar. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plastic takeout container used for panko. **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. Used to cover sushi rice in the prep kitchen. **Corrected On-Site** **Repeat Violation**
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed sponges in use in the prep kitchen.
- Basic - Working containers of food removed from original container not identified by common name. Sugar in the prep kitchen. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Had to inform a cook in the prep kitchen to wash his hands before putting on gloves **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Krab sticks in reach-in cooler drawers. Moved to a working cooler. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. Observed the cutting board on the Bain Marie cooler is soiled on the bottom. Water was never cleaned from under the board. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer pail stored on the hand sink in the prep kitchen. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink in the prep kitchen.
- Intermediate - Refrigerated drawers 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.
- Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment. The rice mixing bowl cannot fit into the 3 compartment sink or dish machine to be properly sanitized.
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6/3/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. Used for sushi rice.
- Basic - Raw animal food stored above unwashed produce. Raw chicken and raw shell eggs.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar.
- Basic - Working containers of food removed from original container not identified by common name. Sugar in the prep kitchen.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employees in the prep kitchen.
- High Priority - Employee washed hands with no soap. Employees in the prep kitchen.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In the top part of the Bain Marie cooler in the kitchen. All food was moved to the walk-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over sushi ginger.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employees in the prep kitchen.
- Intermediate - Handwash sink not accessible for employee use at all times. Items stored in the hand sink along with the hand being blocked in the prep room.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.many different foods in the walk-in cooler in the prep kitchen.
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1/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used for sesame seeds. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner during transport from the remotely located kitchen. Dishes need to be covered during transport.
- Basic - Cloth used as a food-contact surface on sushi rice.
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- High Priority - Employee washed hands with no soap. Sushi prep area. **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee tried washing gloves. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by rice holders.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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8/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. 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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3/22/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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