- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing. Behind kitchen equipment and in restroom. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Ice buildup in reach-in freezer. **Warning**
- Basic - Screen in door torn/in poor repair. Back door. **Warning**
- Basic - Wall soiled with accumulated grease. In multiple areas in kitchen. **Repeat Violation** **Warning**
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. Per operator escolar being served as white tuna. Menu states white tuna, invoice shows escolar. **Admin Complaint**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
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09/18/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing. Behind kitchen equipment and in restroom. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Ice buildup in reach-in freezer. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Open dumpster lid. **Repeat Violation** **Warning**
- Basic - Screen in door torn/in poor repair. Back door. **Warning**
- Basic - Wall soiled with accumulated grease. In multiple areas in kitchen. **Repeat Violation** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over margarine in black cooler by cook line. **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. Old droppings; 1 under dish machine, 1 next to stove, 1 next to black mini fridge, 1 on floor under black mini fridge, 2 next to beer cooler in front area. **Warning**
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. Per operator escolar being served as white tuna. Menu states white tuna, invoice shows escolar. **Admin Complaint**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer bucket in sink at sushi bar. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At sushi bar. **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site** **Warning**
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09/17/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling soiled with accumulated dust.
- Basic - Open dumpster lid.
- Basic - Raw animal food not properly separated from unwashed produce. Scallions next to raw shrimp and raw pork **Corrected On-Site**
- Basic - Wall soiled with accumulated grease. Throughout kitchen.
- Basic - Water leaking from faucet/faucet handle. By ware wash area.
- 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. Pickled radish. **Corrected On-Site**
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Per operator mop sink not used, mop water dumped onto ground.
- High Priority - Raw animal food stored over ready-to-eat food. Beef over broccoli and cucumbers in reach-in cooler. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw fish with frozen French fries. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 comp sink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. At sushi bar **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. By ware wash machine **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice at 84f and time marked but no written plan. Corrective action: provided operator with Time as a Public Health Control plan.
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6/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of grease/debris on exterior of warewashing machine. **Warning**
- Basic - Back door and wall behind ice machine soiled with accumulated dust. **Warning**
- Basic - Bowl with no handle used to scoop rice. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf over dish sink. **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Reach in cooler fan guards. Beverage cooler. **Warning**
- Basic - Wall at cook line soiled with accumulated grease. **Warning**
- Basic - Wooden shelves at front counter need to be sealed or painted. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Prep cooler, tofu and raw chicken, 51-52 F; less than 1 hour. Black cooler, sprouts, shell eggs, roe, 50/52 F, less than one hour. corrective action taken: product placed in storage cooler **Warning**
- 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. **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Warning**
- High Priority - Employee washed hands with no soap. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw meats stored over rice. **Warning**
- High Priority - Vacuum breaker missing at hose spigot. By mop sink. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employees washing hands n dish sink. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Sushi prep area. **Warning**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Beverage dispensing station. **Warning**
- Intermediate - Pitcher at three compartment sink encrusted with grease and/or soil deposits. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. Wait staff. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Reach-in coolers not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Prep cooler at cookline and small black refrigerator. 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. **Warning**
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11/20/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust on rack above sink. **Warning**
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Shelves in front need to be painted or sealed. **Warning**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Warning**
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5/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Build-up of grease/dust on rack above sink. **Warning**
- 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 - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Shelves in front need to be painted or sealed. **Warning**
- Basic - grease/soil residue on exterior of refrigerator at cookline. **Warning**
- 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. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Warning**
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5/16/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Build-up of dust or on nonfood-contact surface. Reach in cooler fan guard. **Warning**
- Basic - Build-up of grease/dust on nonfood-contact surface. Paper towel dispenser and rack above sink. **Warning**
- Basic - Carbon dioxide tank not adequately secured. **Warning**
- 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 - Hood soiled with accumulated grease. **Warning**
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Shelves in front need to be painted or sealed. **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons and forks. **Warning**
- Basic - grease/soil residue on exterior of refrigerator at cookline. **Warning**
- 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. **Warning**
- High Priority - Employee washed hands with no soap. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken, seafood, over vegetables. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs stored over tofu and sprouts. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Warning**
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. **Warning**
- Intermediate - Handwash sink at sushi bar not accessible for employee use due to items stored in the sink. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Ladies room. **Warning**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - Required employee training provided by a person who is not a certified food manager. Training done by employee with expired CFM. **Warning**
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3/13/2013 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 2 containers of rinse aid connected to machine. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface.inside fryer cabinet.
- Critical - Observed food stored on floor.storage area.
- Critical - Observed handwash sink used for purposes other than handwashing.utensil in sink at sushi area. Corrected On Site.
- Observed ice scoop with handle in contact with ice.ice machine.
- Wet mop not hung to dry.
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Equipment and utensils not properly air-dried.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee making salads with bare hands. Advised. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface.hood filters
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling soiled with accumulated grease.above hood
- Observed employee with ineffective hair restraint.
- Observed employee with no hair restraint.
- Observed hole in wall.behind door in kitchen.
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal food stored over ready-to-eat food.raw shrimp over ready to eat vegetables in reach in cooler. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb.need backflow preventer at outside hose bibb.
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs hanging foom front of stove.
- Observed build-up of grease on nonfood-contact surface. Exterior of dishmachine, reach-in coolers.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cutting board at prep table stained/grooved.
- Critical - Observed handwash sink used for purposes other than handwashing. Sanitizing bucket stored in handsink. Corrected On Site.
- Critical - Observed soil buildup inside ice chute at beverag dispenser.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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12/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. Sushi fish containers
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bean Spouts temp at 58 degree Advised
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sushi rice temp at 78 degree Advised
- Critical - Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw meat over vegetable in reach in cooler Repeat Violation.
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. In sugar Repeat Violation.
- Critical - Violation: 12A-22-1 Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employee touching cooked fry shrimp Advised
- Violation: 14-27-1 Water treatment device has not been inspected or serviced according to manufacturer's instructions. Last service date was 12/05 v Repeat Violation.
- Violation: 15-14-1 Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Raw wood behind bus cart
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Sushi area
- Violation: 37-07-1 Observed wall soiled with accumulated dust. Behind ice machine
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers. Dining room
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8/10/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline reach in cooler has an ambient temperature of 50 degree Advised
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Oppm
- Light not functioning. Above cookline
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Raw wood behind bus cart
- Critical - Observed cloth used as a food-contact surface. Cloth to cover sushi rice
- Observed dusty ceiling tiles and/or air conditioning vent covers. Dining room
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wait staff
- Critical - Observed establishment utilizing time as a public health control without having written procedures. For sushi rice
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee wash han at 3 comp sink
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employee touching cooked fry shrimp Advised
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. In sugar Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw meat over vegetable in reach in cooler Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon at Sushi bar
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bean Spouts temp at 58 degree Advised
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tofu temp at 46 degree in cookline reach in cooler Advised
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Reuse egg tray to absorb oil
- Observed wall soiled with accumulated dust. Behind ice machine
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Soup holds at 122 degree Advised
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sushi rice temp at 78 degree Advised
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Last service date was 12/05 v Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Sushi area
- Critical - Working containers of food removed from original container not identified by common name. Sushi fish containers
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6/3/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 08B-04-1 Observed brown paper towel used as a food-contact surface. For vegetable
- Critical - Violation: 12A-04-1 Observed establishment utilizing time as a public health control without having written procedures.
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. Sushi mas
- Violation: 21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. oppm at wait station
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. On surface of ice cooker
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. Sushi bar
- 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. Pro All expired
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2/21/2011 | Routine - Food | Call Back - Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. White fish, salmon serve raw for sushi
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. White noodle in water temp at 63 degree Advised
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw egg shell over ready to eat foods
- Critical. Observed cloth used as a food-contact surface. Corrected On Site.
- Critical. Observed brown paper towel used as a food-contact surface. For vegetable
- Critical. Observed establishment utilizing time as a public health control without having written procedures.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee diid not wash hands before putting gloves on
- Food-contact surface not smooth and easily cleanable. Sushi mas
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. oppm at wait station
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Cookline
- Observed residue build-up on nonfood-contact surface. On surface of ice cooker
- Observed gaskets with slimy/mold-like build-up. Cookline
- Critical. Hot water not provided/shut off at employee hand wash sink. Sushi bar
- Plumbing system in disrepair. Hand sink at sushi bar is missing a faucet and pipe is leaking underneath .
- Observed leaking pipe at plumbing fixture. At hand sink in kitchen
- Observed dusty light lenses in kitchen.
- Lights missing the proper shield, sleeve coatings or covers. Shield missing end caps
- Light not functioning. Cookline
- 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 All expired
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12/2/2010 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice no time mark on product ,spoke to employee must discard after 4 hours.
- Critical. Working containers of food removed from original container not identified by common name. Chicken ,beef stored in reach in cooler
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sushi rice 83 degrees F
- Critical. No thermometer provided to measure temperature of food product.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Fixed nonfood-contact equipment not installed to allow cleaning access. Observed stacked bricks on stove has grease accumulation on bricks for legs.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Storage shelves in the kitchen must be cleaned.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Handwash sink not accessible for employee use at all times. Observed bowl with wiping cloths stored inside located in sushi bar. Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers. Observed grease on the vents directly above prep counter.
- Wet mop not hung to dry. Corrected On Site.
- Critical. License expired within 30 days after expiration date. 4/1/2010
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4/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets/seals on cookline make table reachin unit in poor repair. Must be repaired. Unit is struggling to maintain temperature.
- Critical. No PH meter available to determined PH of sushi [rice] after adding vinegar. PH must be 4.6 or below throughout.
- Critical. Observed interior of dishwasher [doors ] soiled with accumulation of food/grease residue. Must be cleaned more frequently including outside top of unit.
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10/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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