- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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 top of small ice machine **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Female pocketbook on white chest freezer **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Sushi chef preparing sushi without any hair restraint for loose head hair
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food stored on floor. Bucket of ginger on the floor by three compartment sink. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In sushi fish display cooler
- Basic - Reach-in cooler gasket torn/in disrepair. In the kitchen
- Basic - Soil residue build-up on nonfood-contact surface. Dish raks
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice at 104 f. Prepared less than an hour. Operator was using ph meter however no buffer available to chek the meter calibration. No instructions available. Showed him the instructions on the google YouTube video from the manufacturer . Operator will look into this. In the meantime explained Time As A Public Health Control Procedure and emailed the form.
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. Escolar. On paper menu on top in bold black letter Escolar ( white tuna) on the bottom under Sushi Roll white tuna ( in small print) honest mistake and was overlooked. Called Mr.O'Nell. As per him it is ok to work with the operator. Advised operator to fix this issue on the next menu print( currently 2000 menu) and correct on the current ment using pen or whiteout.
- Intermediate - No probe thermometer provided to measure temperature of food products. Provided one of the state probe thermometer **Corrected On-Site**
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08/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. / stove.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in kitchen. / containers of salt and oil.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. / white refrigerator.
- Basic - In-use tongs stored on oven door handle.
- Basic - No handwashing sign provided at a hand sink used by food employees. / women's restroom.
- Basic - Working containers of food removed from original container not identified by common name. / flour container under prep table / kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / tempura batter at 50F / overnight make table.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. / tempura batter at 50F overnight in make table.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. / raw chicken over raw shrimp / kitchen make table.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- 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. / 1 out of 4 employees training expired.
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4/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Personal items/clothes on top of bag of Japanese breadcrumbs in dry storage are
- Basic - Food stored on floor. Oil bottles on the floor in dry storage area
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back exit door by restrooms
- Basic - Wall soiled with accumulated black debris in dishwashing area. Wall behind dish machine has a black debris build up
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server cutting lemons with bare hands. Advised **Corrected On-Site**
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spoon for rice in water at 77f degrees **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw scallops over soybean pods in reach in freezer **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
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10/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On back splash of soda fountain
- Basic - Interior of toaster oven soiled with encrusted food debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter at cook line at 65 F degrees, per cook only out for an hour after making batter, correct action taken by placing batter container in ice **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.both at sushi prep area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at sushi bar area **Corrected On-Site**
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface. Grease build up hood system piping above 6 burner stove
- Critical - Observed buildup of slime in the interior of ice machine. Ice dispenser at soda machine
- Critical - Observed interior of microwave soiled. Next to soda machine
- Critical - Observed raw animal food stored over ready-to-eat food. Raw tuna over vegetables in cooler
- Observed wall soiled with accumulated food debris. At warewash area
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12/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. handsink at sushi bar Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. in between fryer and stove
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. both coolers at sushi bar
- Observed residue build-up on nonfood-contact surface. underneath metal shelf over 6 burner stove
- Wet wiping cloth not stored in sanitizing solution between uses. at sushi bar
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm bucket at sushi bar
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3/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Handwash sink not accessible for employee use at all times. sushi rice on bench in front of handsink at sushi bar
- Critical - No conspicuously located thermometer in holding unit. in all coolers
- Observed build-up of grease on nonfood-contact surface. grease and food build up on side of fryers Repeat Violation. 5-6-11
- Critical - Observed interior of microwave soiled. on cookline Repeat Violation. 5-6-11
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10/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. no proof of parasite destruction on scallops, sweet shrimp, conch, mackerel and squid at this time and all items are served raw. Until establishment can provide correct documentations all products must be served cooked
- Observed build-up of grease on nonfood-contact surface. on sides, in between the fryer and oven
- Observed grease accumulated under cooking equipment. cookline
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken and raw shrimp on top of cooked rice in reach in cooler
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. forks and spoons at front counter
- Wet wiping cloth not stored in sanitizing solution between uses. 0ppm waitstation
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5/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. in reach in cooler Repeat Violation. from 06-03-10
- Observed gaskets/seals on cold holding unit in poor repair. torn/ripped on reach in salad cooler
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. paper towels and cloth napkins used as cover for salads and veggies
- Wet wiping cloth not stored in sanitizing solution between uses. cookline
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. outside reach in cooler at sushi bar
- Observed food debris accumulated on kitchen floor. under kitchen equipment
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine over 200ppm for wiping cloth bucket Corrected On Site.
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9/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. reach in cooler cookline
- Equipment or utensils not designed or constructed in a durable manner. sushi bamboo mats for sushi rolls
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm for dishmachine , must use 3 compartment sink to sanitize until dishmachine is corrected
- Critical. Observed interior of toaster oven at sushi bar soiled.
- Observed residue build-up on nonfood-contact surface. dust,grease build up on suppression pipe system over fryers
- Observed utensils stored in crevices between equipment. knives stored in between wall and 3 compartment sink Corrected On Site.
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6/3/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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