- Food Service Manager not certified after 30 days of employment.
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3/18/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Bowl or other container with no handle used to dispense food. Soy sauce container
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surfaces. Lower cabinets at the front counter
- Basic - Buildup of food debris/soil residue on equipment door handles. Four reach in cooler in/at at the front counter and in the kitchen
- Basic - Cloth used as a food-contact surface. Fish
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. The AOP is not available for review, additionally the cooks in the kitchen aren't part of the AOP and the were cutting a vegetable Kampyo
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Wall soiled with accumulated grease. Kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish 49. 47. 45 (L) reach in cooler in/at front counter. Fish 49. 49. 46 (R) reach in cooler in/at front counter.
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. The sushi rice was left out without any marking and the employee was going to use it
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. See stop sale. Rice 72 left out from the previous evening. The employee was going to use the rice.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cold holding equipment incapable of 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. The unit (L) at the front counter
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Used as storage in the kitchen
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Middle room
- Intermediate - Soil residue in food storage containers. Seaweed containers at the front counter
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3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
- Critical - Bathroom not enclosed with self-closing doors. The self closing mechanism has ripped holes through the door
- Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Critical - Food Service Manager not certified after 30 days of employment.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed employee with no hair restraint. The sushi employees
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. batter mix 80 f degrees in a bucket on the cookline Item just made at 76 degrees ice and water added
- Critical - Person in charge not monitoring employees regarding Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
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12/26/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
- Critical - Bathroom not enclosed with self-closing doors.
- Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Critical - Food Service Manager not certified after 30 days of employment.
- Critical - Hot water not provided/shut off at employee hand wash sink. cookline Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cutting vegetables at the sushi bar
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee improperly washing hands. server turned off the water with bare hands
- Observed employee with no hair restraint. The sushi employees
- Critical - Observed empolyee wash hands with no hot water on the cookline
- Critical - Observed food stored in a prohibited area. cut vegetables in metal pan are being placed on a trash can
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. the handles to the unit on the cookline are encrusted with old food. employees have to use the handles to open the unit
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. batter mix 80 f degrees in a bucket on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bean sprouts 45 f degrees in the reach in cooler on the cookline
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. tofu, etc all open foods need to be dated
- Critical - Observed raw animal food stored over ready-to-eat food. eggs over bean sprouts in the unit in the middle room
- Critical - Observed raw animal food stored over ready-to-eat food. eggs over vegetables in the unit on the cookline
- Critical - Person in charge not monitoring employees regarding Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sushi fish, fish, spring rools, etc all made products need to be dated
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10/22/2012 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Restroom door does not self close
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. recommend leaving the two display reach in cooler at the front counter on as the temperature does not go down to 41 f degrees in less than one hour. fish temps 43-47 f degrees
- Critical - Identity of food or food product misrepresented. Item 6 Volcano Roll and item 13 Gator Roll are both made with imitation crab meat, the spelling does not include the "K" for imitation. I asked two cooks and both stated the item is made with imitation crab meat.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation 4 employee present no manager on duty
- Critical - No thermometer provided to measure temperature of food product. 0-220 f or intended range Corrected On Site.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Uni and Conch items sold as sushi have not undergone parasite destruction. items must be cooked prior to service.
- Observed employee with no hair restraint. The cook on the cookline
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. The cook wearing a watch while cooking Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. sink in the kitchen used as storage Corrected On Site.
- Critical - Observed interior of microwave soiled. kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood 44 f degrees x3 in the display reach in cooler at the front counter (closest hand sink)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood 46 and 47 f degrees in the display reach in cooler at the front counter (right)
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts open held 24 hrs or greater not dated in the storage reach in cooler at the front counter area
- Critical - Observed raw animal food stored over ready-to-eat food. egg raw in carton stored above bean sprouts in the storage reach in cooler on the cookline Corrected On Site.
- Observed wall soiled with accumulated grease by exhaust fan mounted on the wall in the kitchen
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sushi fish thawed held 24 hrs or greater not dated in reach in cooler at the front counter area
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3/12/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. rie 89 f degrees at sushi bar. provided time as a public health control form. 1.3.12 Form was not available. rice was being cooked at time of the inspection
- Critical - Violation: 12A-08-1 Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Operator stated they have an AOP but its not on premises provided AOP 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. Licensed for 10 seats operating with 38 seats. provided Seating Evaluation form. either approval from local authority or remlval of unapproved seats is required by next unannounced inspection. 1.3.12 The seating evaluation form was not filled out/approved and the facility was operating with 38 seats
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1/3/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts open not dad, roast beef etc in storage reach in cooler middle room
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. rie 89 f degrees at sushi bar. provided time as a public health control form
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product. 0 220 f degrees or intended range
- Critical - Violation: 06-04-1 Observed potentially hazardous food thawed at room temperature. several frozen fish items left on counter
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. beff raw non commercially wrapped over raps in storage reach in cooler. provided safe refrigerator storage form.
- Critical - Violation: 08B-04-1 Observed cloth used as a food-contact surface. paper towels used on multiple food items, fish, cheese etc
- Critical - Violation: 12A-08-1 Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Operator stated they have an AOP but its not on premises provided AOP form.
- Critical - Violation: 12A-29-1 Alternative Operating Procedure does not include provision requiring thorough washing of the hands and use of a chemical hand sanitizing solution. by sushi bar.
- Violation: 13-03-1 Observed employee with no hair restraint. Sushi chef
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust. outside of hood full of dustt
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle. purple liquid (degreaser) on floor in kitchen
- 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. Licensed for 10 seats operating with 38 seats. provided Seating Evaluation form. either approval from local authority or remlval of unapproved seats is required by next unannounced inspection
- Critical - Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. No training of any kind.
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10/28/2011 | Routine - Food | Call Back - Extension given, pending |
- No Violations Were Observed
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10/27/2011 | Routine - Food | Emergency Order Callback Not Complied |
- Critical - Alternative Operating Procedure does not include provision requiring thorough washing of the hands and use of a chemical hand sanitizing solution. by sushi bar.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Licensed for 10 seats operating with 38 seats. provided Seating Evaluation form. either approval from local authority or remlval of unapproved seats is required by next unannounced inspection
- Critical - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Operator stated they have an AOP but its not on premises provided AOP form.
- Critical - Insecticide/rodenticide use not in compliance with regulations. for residential use Ant and Roach spray on wire rack in kitchen
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. No training of any kind.
- Critical - No thermometer provided to measure temperature of food product. 0 220 f degrees or intended range
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. coffee cups placed on food contact surfaces, coolers etc
- Observed attached equipment soiled with accumulated dust. outside of hood full of dustt
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Touching sushi fish with bare hands.
- Critical - Observed cloth used as a food-contact surface. paper towels used on multiple food items, fish, cheese etc
- Critical - Observed dead roaches on premises. cabinets at front counter, floor middle room, by the grease trap etc.
- Critical - Observed dead roaches on premises. on shelf over the three compartment sink
- Observed employee with no hair restraint. Sushi chef
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. wash, rinse and sanitize all food surfaces, coolers, cutting boards, etc.
- Observed grease accumulated under cooking equipment.
- Critical - Observed potentially hazardous food thawed at room temperature. several frozen fish items left on counter
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts open not dad, roast beef etc in storage reach in cooler middle room
- Critical - Observed raw animal food stored over ready-to-eat food. beff raw non commercially wrapped over raps in storage reach in cooler. provided safe refrigerator storage form.
- Observed residue build-up on nonfood-contact surface. Clean, wash and rinse all surfaces, tables, counters, cabinets, etc
- Critical - Observed roach activity as evidenced by live roaches found 1 under side of counter in front prep area (counter against wall)
- Critical - Observed roach activity as evidenced by live roaches found 20 plus on grease trap under the three compartment sink in kitchen
- Critical - Observed roach activity as evidenced by live roaches found 3 live in the kitchen hand sink.
- Critical - Observed roach activity as evidenced by live roaches found 6 in door jam of door adjacent to the ice machine
- Critical - Observed unlabeled spray bottle. purple liquid (degreaser) on floor in kitchen
- Observed unnecessary items on the premise. Kitchen areas are cluttered with excess equipment, boxes etx
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rie 89 f degrees at sushi bar. provided time as a public health control form
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10/26/2011 | Routine - Food | Emergency order recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sliced Cheese in reach in cooler not properly date marked.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw shell eggs over raw meats in reach in cooler.
- Critical. Observed hand wash sink used for purpose other than washing hands. Cookie dough stored in hws.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Sushi chef not wearing gloves when preparing rolls.
- Observed employee with no hair restraint. Sushi chef.
- Observed employee with no hair restraint. Cooks preparing foods in kitchen.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed gaskets with food debris build-up at cook line.
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12/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- 51-16-1: No plan review submitted and renovations in progress. front handwashing sink not accessible, electric above flooring on tiles, cooking eqiupment added, restructuring must submit plans within 60 days & may not use frying eqiupment until plans approved by ahj & central plan review of dbpr - div of hotels & restaurants.
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10/25/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name. all rte phf in ric not date marked, meatloaf , tuna, chis salad, pastas,
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna, chicken; , pastas in display ric @ 45-47degrees Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. front display ric
- Critical. No conspicuously located thermometer in holding unit. ric
- Critical. Observed raw animal food stored over ready-to-eat food. eggs over water in ric @ hall
- Critical. Observed food stored on floor. onions
- Observed cutting board grooved/pitted and no longer cleanable.
- Clean wiping cloth not properly stored. unde cutting; board
- Critical. Handwash sink not accessible for employee use at all times. @ fRont hw sink
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present. open wall @ fan in kitchen
- Observed attached equipment soiled with accumulated grease. fan in kitchen wall
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. added fryers & rice cooker & no fss available for fryers
- Critical. No current hood fire suppression system inspection report available. For reporting purposes only. no fss for new fryers & other open flame equipment
- Critical. Hood suppression system tag out-of-date. For reporting purposes only. 6-09
- Critical. Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only. fryers added & no fire suppression system available & no 16 inch separatation available
- Carbon dioxide/helium tanks not adequately secured.
- No plan review submitted and renovations in progress. front handwashing sink not accessible , electric above flooring on tiles , cooking equipment added, restructuring must submit plans within 60 days & may not use frying equipment until plans approved by ahj & central plan review of dbpr--div of hotels & restraunts
- No plan review submitted and renovations in progress. fryers added to kitchen & no plan submitted to plan review for new installed frying equipment This violation must be corrected by : 10-25-10.
- Critical. No Certified Food Manager for establishment.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location. must comply in 60 days
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8/25/2010 | Routine - Food | Warning Issued |
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