- Basic - Bowl or other container with no handle used to dispense food. Rice
- Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Tcs moved to walk in
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Spray bottles
- Intermediate - Handwash sink not accessible for employee use at all times. Dish room sink blocked by pots and pans
- 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. Front sushi salad
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08/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Rice, tempura batter
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor. Buckets
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Working containers of food removed from original container not identified by common name. Oil bottles
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- 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 sushi rice
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Comet
- Intermediate - Handwash sink not accessible for employee use at all times. Clean pots/pans blocking sink
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Gallon of soap
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Servers
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3/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean equipment stored on floor. Fry baskets **Corrected On-Site**
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
- Basic - Clean utensils stored between equipment and wall.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 ppm
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- 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.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Sanitizer buckets
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- 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 - Required employee training expired 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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10/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Inside bulk food container.
- Basic - Case of single-service articles stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Ceiling tile not tightly closed together. Kitchen hood area.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Spices.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Basic - Wiping cloth/towel used under cutting board. Sushi bar.
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer y not all products commercially packaged.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reach in cooler at cook line.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Dish washing area.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Chlorine.
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. kitchen
- Critical - Observed a designated employee drinking area located in a food preparation or other restricted area.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no beard guard/restraint.
- Observed employee with no hair restraint.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. towels
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. bottles
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9/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. tiles loose on cookline
- Critical - Handwash sink not accessible for employee use at all times.
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed clean equipment stored on floor. ice bucks
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink, several times. front 3 compartment sunk, back prep sink.
- Critical - Observed food stored on floor. cooler
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. unwrapped straws
- Observed wall soiled with accumulated dust. kitchen
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.bottle
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12/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding walkin equipment incapable of maintaining potentially hazardous food at proper temperatures.corrective action taken. all phf's were iced down prior to my arrival
- Equipment and utensils not properly air-dried.
- Critical - Handwash sink not accessible for employee use at all times. server , all
- Critical - Observed a designated employeedrinking area located in a food preparation or other restricted area.
- Critical - Observed food stored on floor. cooler
- Observed wall soiled with accumulated food debris. kitchen
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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7/25/2011 | 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. Working containers of food removed from original container not identified by common name. bottles, bulk
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken/beef over peas
- Critical. Observed food stored on floor. cooler
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sauces
- 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. rice
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sauces
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Observed employee with ineffective hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed clean equipment stored on floor. ice buckets, pots/pans
- Critical. Handwash sink not accessible for employee use at all times. Repeat Violation.
- Critical. Employees have not received training related to their assigned duties.
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11/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. bottles
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. No conspicuously located thermometer in holding unit. reachin
- Critical. Observed food stored on floor. cooler
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed dirty cardboard and cloth napkins used as shelf cover.
- Observed nonfood-grade containers used for food storage. sugat
- Observed clean equipment stored on floor.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Floors not maintained smooth and durable. under dishwasher
- Observed wall soiled with accumulated food debris. kitchen
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Light not functioning. hood
- Critical. Observed container of medicine improperly stored. vitamins saline
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. towels
- Critical. Portable fire extinguisher blocked/not easily accessible. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
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7/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
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6/28/2010 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Cross-contamination, equipment, personnel, storage
- In use food dispensing utensils properly stored
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Facilities to maintain product temperature
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6/28/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna at 46F, sushi rice at 74F, salmon at 45F.
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit.left hand sushi case
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. wooden bamboo mats
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
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3/23/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. salmon
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed in standing water.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Food-contact surface not smooth and easily cleanable. bamboo mats, wooden sushi rice bowl
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. clean glasses inverted on paper
- Critical. Hand wash sink lacking proper hand drying provisions.sushi area
- Critical. Observed toxic item improperly stored. chemical spray bottle on shelf next to single service containers
- Critical. Identity of food or food product misrepresented. imitation crab listed as real crabstick on menu.
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1/21/2010 | Routine - Food | Administrative complaint recommended |
| No report available. | 2/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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