- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Observed three light bulbs burned out on the cook line.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink.
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08/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed a bamboo rice cooker in use.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- 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. Observed dish machine at 00 ppm chlorine , corrective action had operator use 3 bay sink until machine is fixed.
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4/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/18/2014 | Routine - Food | Call Back - Complied |
- 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. **Warning**
- Basic - Employee eating in a food preparation or other restricted area. Observed prep cook eating on prep table in kitchen area. **Corrected On-Site** **Warning**
- Basic - Hood filters in kitchen area , covered with grease in kitchen area. **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in bucket on floor , corrective action had operator wash utensils , and hold on spider eye at 135°f, **Warning**
- Basic - Uncleanable knife block in use to store knives. Observed knife block in both kitchen area and sushi bar Area. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelfs - straight as you come in the walk in. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths at sushi bar, **Corrected On-Site** **Warning**
- High Priority - License is expired and is more than 60 after expiration date. **Warning**
- High Priority - Raw animal food stored over cooked food. Observed raw eggs over cooked chicken. **Corrected On-Site** **Warning**
- Intermediate - Employee rinsed utensil in handwash sink. Observed utensils being rinsed in hand sink. **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink in kitchen area. **Repeat Violation** **Warning**
- 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. **Warning**
- Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink in kitchen area. **Repeat Violation** **Warning**
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2/5/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed sushi bar top counter reach in cooler with ambient air temp at 48?f **Warning**
- Critical - Manager lacking proof of Food Manager Certification. **Warning**
- Observed building components, attachments or fixtures in poor repair. Observed gaps in door in kitchen, can allow rodent entrance **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon and raw tuna above 50?f in sushi cooler **Warning**
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Observed raw hard shelled eggs, par cooked chicken, tofu, and raw shrimp with no time label **Warning**
- Critical - Required consumer advisory for raw/undercooked animal food not provided. **Corrected On-Site** **Warning**
- Wet mop not hung to dry. Sitting in mop bucket **Warning**
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12/3/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. observed chlorine sanitizer in dishmachine at 0ppm. ran machine 2 times.
- Critical - Hand wash sink lacking proper hand drying provisions. hand sink off cookline
- Critical - Handwashing cleanser lacking at handwashing lavatory. hand sink off cookline
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee handle egg roll barehanded. Corrected On Site.
- Critical - Observed dead roaches on premises. observed 2 dead large roaches
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. observed employee drinking from cup with no lid in kitchen by food prep area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee handle dirty dishwares then directly begin food prep without washing hands.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw shrimp at 58 degrees f and cooked chicken at 58 degrees f on cookline counter. also observed raw chicken at 47 degrees f in walk in cooler with ambient air temperature at 41 degrees f.
- Wet mop not hung to dry. on fllor next to mop bucket.
- Critical - Working containers of food removed from original container not identified by common name. observed rice in large blue containers with no labels.
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7/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. handsink off cookline and behind sushi bar.
- Critical - Handwashing cleanser lacking at handwashing lavatory. no soap available at handsink located off cookline and behind sushi bar.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 06-09-2012 .
- Critical - No handwashing sign provided at a handsink used by food employees. located at handsink off cookline and behind sushi bar.
- Critical - Observed dented/rusted cans. observed dented cans not segregated in dry storage.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee come into work and begin rinsing rice without washing hands.
- Critical - Observed food stored on floor. observed food stored on floor of walk in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. observed lemons, paper towels and ice in handbsink off cookline.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. water at 84 degrees f.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed eggs at 65 degrees f off cookline. observed raw shrimp at 55 degrees f in walk in cooler with ambient air temperature at 40 degrees f.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw shrimp above sprouts and raw chicken and fish stored above sauces in walk in cooler.
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4/9/2012 | Routine - Food | Warning Issued |
- Critical - Hotel and Restaurant license not properly displayed.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Observed plastic container used to scoop ice, kitchen.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touching steam vegetables with bare hands. Also second employee grabbing fresh vegetables with bare hands. Corrected On Site. Employees trained in hand washing practices. AOP documents provided.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee dipping hand in container with raw shrimp in standing water and then drying hands with cloth.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Observed plastic container with raw beef fat above pot with cooked potatoes.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp at 56F on cutting board. Corrected On Site. Ice placed in container.
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7/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed employee reusing utensil to taste food.
- Critical. Observed employee use food thermometer to take food temperatures without first cleaning the thermometer.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. rice
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical. Waste receptacle not constructed of easily cleanable material.
- Critical. No handwashing sign provided at a handsink used by food employees. main sink
- Critical. Observed unlabeled spray bottle.l prep aa
- Critical. No Certified Food Manager for establishment. 60 days to acquire
- 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. Pro
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12/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sushi rice must use time as control
- Critical. Observed establishment utilizing time as a public health control without having written procedures. must use if keeping sushi rice below 135f
- Food-contact surface not smooth and easily cleanable.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical. Food-contact surfaces not cleaned between uses with fruits and vegetables and potentially hazardous foods. Corrected On Site.
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground.
- Observed non-bagged garbage in dumpster. keep vectors away
- Critical. License expired within 30 days after expiration date.
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12/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 35B-05-1 Outer openings not protected and vermin and/or environmental cross-contamination present. gap bottom rear door need threshold strip no gap allowed
- 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. sushi bar added
- Critical. Violation: 53B-06-1 Employees not informed of acceptable sanitary practices. hand wash
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9/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sushi rice 104
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. over rte sprouts and lettuce
- Critical. Observed food stored on floor. veggies Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. walkin
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee improperly washing hands. no soap used
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Rinse solution not clean. Corrected On Site.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. 110f
- Critical. Food-contact surfaces not cleaned after being contaminationed. Corrected On Site.
- Observed leaking pipe at plumbing fixture. 3/c sink
- Critical. No handwashing sign provided at a handsink used by food employees. sushi bar
- Critical. Hand wash sink lacking proper hand drying provisions. single use towels only
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present. gap bottom rear door
- Observed moldy ceiling tiles and/or air conditioning vent covers. over ice machine
- Light not functioning. walk in
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. sushi bar added
- No copy of latest inspection report.
- Critical. Employees not informed of acceptable sanitary practices. hand wash
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9/7/2010 | Routine - Food | Warning Issued |
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish over sauces. raw beef over duck sauce.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spoons and bowl by rice.
- Observed ice scoop with handle in contact with ice. ice bin.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. by coffee maker must have lids and straws.
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4/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. cutting lemon wedges
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. raw wood
- Clean wiping cloth not properly stored.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. shelving
- Observed residue build-up on nonfood-contact surface. between equipment
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. wait station
- Critical. Water pressure lacking at fixtures that require the use of water. sink second wait station
- Critical. Observed hand sanitizer applied to unclean hands. Corrected On Site.
- Observed open dumpster lid.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit. small one
- Observed linens other than wiping cloths not mechanically washed.
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10/16/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/16/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-05-1 Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. chicken
- Critical. Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures. items on line not checked
- Violation: 19-01-1 Hot water sanitizing warewasher water pressure not between 15 - 25 pounds per square inch.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. bottom reaar door, air gap Repeat Violation.
- Critical. Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. 78 seats
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8/11/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Corrected On Site.
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. chicken
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. out on prep 55f Corrected On Site.
- Critical. Probe-type thermometer not used to ensure proper food temperatures. items on line not checked
- Critical. Observed uncovered food in holding unit/dry storage area. sugar flour bags
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. containers on food Corrected On Site.
- Observed ice scoop with handle in contact with ice. wait station
- Hot water sanitizing warewasher water pressure not between 15 - 25 pounds per square inch.
- Observed build-up of grease on nonfood-contact surface. top of all 3 six top burners
- Observed residue build-up on nonfood-contact surface. between equipment wait station
- Critical. Observed dead roaches on premises. 3 in storreroom
- Critical. Observed roach activity as evidenced by live roaches found 1
- Critical. Observed live flies in kitchen. dumpster area
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. bottom reaar door, air gap Repeat Violation.
- Critical. Observed container of medicine improperly stored. wait staff area Corrected On Site.
- Critical. Observed incorrect information on Hotel and Restaurant license. 78 seats
- Critical. No list of certified food service managers available at the establishment.
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8/7/2009 | Routine - Food | Warning Issued |
| No report available. | 4/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/16/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/25/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/21/2009 | Routine - Food | Warning Issued |
| No report available. | 2/5/2009 | Routine - Food | Warning Issued |
| No report available. | 7/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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