- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door due to bottom of door rusting out. **Warning** not fixed
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Repeat Violation** **Warning** need light shield in the dry storage room.
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10/02/2014 | Routine - Food | Call Back - Complied |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door due to bottom of door rusting out. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Repeat Violation** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- 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. **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. Raw beef over lobster tails. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Filling bucket in hand sink. **Warning**
- Intermediate - Heavy Buildup of soiled material on racks in the reach-in cooler.2 door glass cooler **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several cooks in kitchen. **Warning**
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07/31/2014 | Routine - Food | Warning Issued |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Leaking pipe at plumbing fixture. Cookline handwash sink. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage, dish area. **Repeat Violation**
- High Priority - License expired within 30 days after expiration date. See payment information in comment section.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over noodles in glass door cooler **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. By fryers **Corrected On-Site** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By fryers
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4/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food. Salt and msg bowl for scoop. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils On grill
- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.dish and prep area
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Reach in Freezer in dry storage area.
- Basic - Stored food not covered in reach in freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - employee food in a cold holding unit with food to be served to customers.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer. Chicken over pork and beef
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. By fryers **Corrected On-Site**
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12/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee's with no hair restraint while engaging in food preparation.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Nonfood-grade garbage bags used in direct contact to store food. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board.
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9/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ coffee on top of microwave **Repeat Violation**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items./ employee purse stored in dish machine area **Corrected On-Site** **Repeat Violation**
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding/ mushrooms in reach in cooler cooks line for service
- Basic - Wet wiping cloth not stored in sanitizing solution between uses./ sushi area
- Basic - Wiping cloth/towel used under cutting board. / sushi area
- Basic - Working containers of food removed from original container not identified by common name./ bulk rice **Corrected On-Site**
- 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./ out of bleach in bucket- changed bucket primed through to 50 ppms **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed./ chlorine sanitizer in towels dish area
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ cooked duck in tall reach in cooler
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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/12/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Identity of food or food product misrepresented.Snapper listed on menu. Asked chef to invoices no snapper on invoice.asked to show snapper in display cooler and in freezer. Chef showed packages of tilapia. No snapper on site. **Admin Complaint**
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Quat sanitizer
- Critical - Observed an open beverage container in reach in cooler
- Critical - Observed cloth used as a food-contact surface. Aperture towels used to wrap sushi in cooler
- Critical - Observed container of medicine improperly stored. Stored by sanitized dishes
- Observed cutting board heavily grooved/pitted and no longer easily cleanable.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed heavy accumulation of lime deposits and debris in warewashing machine and associated equipment.
- Observed heavy residue build-up on nonfood-contact surface. Handle portion of crock pot
- Critical - Observed moderate buildup of slime in the interior of ice machine.
- Observed nonfood-contact equipment in poor repair handle missing on crock pot
- Critical - Observed packaged food not labeled as specified by law. Sushi grade fish not labeled.
- Observed personal care item stored with food. Dry storage racks
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Batter at 80?f rice noodles 56?f and sprouts at 59?f. Must discard after 4 hrs.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over vegetables in reaching cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over beef in reach in freezer
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Hole at bottom of door
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. White rice in insulated container found at 109?f on cook line. Must discard after 4 hrs.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.salmon for sushi,escolar and tuna all grade fish
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled..
- Critical - Working containers of food removed from original container not identified by common name. Several unlabeled containers throughout facility
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12/11/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Sushi display cooler not maintaining 41 degrees fahrenheit or below. Nearby coolers are operating properly and offer adequate storage for items in display cooler. Recommended all phfs be transferred to other coolers
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelving under sushi display cooler in bad repair. paint peeling and absorbing water
- Critical - Observed cloth used under cutting board Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Shrimp cooling in covered container. Not at 41 degrees fahrenheit
- Observed nonfood-contact equipment in poor repair Bottom shelf in dish washing area heavily rusted
- Observed personal care item stored with food containers. Mobile phone stored by single service items
- Observed personal food stored with food for sale. Corrected On Site.
- Critical - Observed potentially hazardous foods cold held at greater than 41 degrees Fahrenheit. Raw fish in display cooler found at 50 degrees fahrenheit. Items stocked less than 4 hrs prior. Recommended rapid chill.
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9/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean wiping cloth not properly stored. Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.observed pots on the floor
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.tea cups are stored by clorox Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.utensils in water 85f Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.salad cooler is holding food items above 50f. creamer 57f
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.salad cooler with creamer. All other items in cooler are vegetable
- Equipment or utensils not designed or constructed in a durable manner.sushi bowl made of wood
- Observed attached equipment soiled with accumulated dust.portable fan
- Critical - Observed food stored on floor.miso on floor in bulk container Corrected On Site. Repeat Violation.
- Observed hole in wall.observed holes in wall in hall
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.observed scoop handlle in rice sauce Corrected On Site.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.bean sprouts 50f. stored above cooler line,corrective action taken
- Critical - Observed raw animal food stored over ready-to-eat food.observed pork in portions over egg roll wrappers Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.Observed rear door in disrepair leaving gap
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse , creamer in salad cooler 57f.
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3/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/27/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 08B-09-1 Single-use gloves not changed as needed after changing tasks or when damaged or soiled.after handling cleaners than touching clean plate. Corrected On Site.didn't remove gloves when washing hands
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.84F.water for scoop 120F on cook line
- Critical - Violation: 12A-17-1 Observed employee improperly washing hands. Corrected On Site.observed employee wash hands while still wearing gloves
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.sushi bar.wet towels on cook line and sushi counter
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb.mop sink.no back flow
- 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. Repeat Violation.no proof
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10/12/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Clean wiping cloth not properly stored.on belts of aprons
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.rice cooling over 1 hour found at 118F.recommend rapid chill
- Critical - Insecticide/rodenticide use not in compliance with regulations.spray bottle of home defense
- Critical - No handwashing sign provided at a handsink used by food employees.cook line/sushi bar Repeat Violation.
- 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. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buckets of food stored on floor.cook line
- Critical - Observed employee dry hands on clothes/apron after washing. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.after removeing gloves and appling new. Corrected On Site.
- Critical - Observed employee improperly washing hands. Corrected On Site.
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method.cooling cooked chicken and baby corn in deep containers on cook line
- Critical - Observed hand soap stored by food.on cook line Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing.AS PREP SINK. Corrected On Site.
- Observed heavy grease accumulated under cooking equipment.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.84F
- Critical - Observed interior of igloo cooler heavily soiled with accumulation of food residue.for cooked rice
- Critical - Observed moderate accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.raw beef cooked lobster meat found at 44F in cook line RIC.recommend rapid chill. Repeat Violation.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.ON MENU STATES UNDER COOKED DOES NOT STATE RAW ON SUSHI MENU AND THERE IS NO DIS LAIMER ON MENU IDENTIFING RAW PRODUCTS FOR SUSHI.PARASITE DESTRUCTION UTILIZED BY DISTRIBUTOR This violation must be corrected by : 10/12/11.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.after handling cleaners than touching clean plate. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb.mop sink
- Wet wiping cloth not stored in sanitizing solution between uses.sushi bar
- Critical - Working containers of food removed from original container not identified by common name.white bulk containers
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8/12/2011 | Routine - Food | Warning Issued |
- Equipment or utensils not designed or constructed in a durable manner.wod bowl in use for sushi rice
- Food-contact surface not smooth and easily cleanable.knife rack
- Food-contact surface not smooth and easily cleanable.old labels on clean lexan
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.wait staff drink area
- 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
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.trash can in dish
- Observed employee with no hair restraint.sushi cook
- Critical - Observed expired Food Manager Certification.theeratar
- Critical - Observed food employee touching ready-to-eat food with their bare hands cucumbes
- Critical - Observed food items not labeled with raw product on menu
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.to go cup in sugar
- Critical - Observed raw animal food stored over cooked food.raw shrimp over cooked chicken
- Critical - Observed raw animal food stored over ready-to-eat food.eggs over cooked pad thai noodles
- Critical - Observed toxic item stored by utensils.chemicals by ts
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.noodles 70f. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.egg rolls in walk in
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4/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.shrimp 55f ,crab 55f small prep box Refrig man putting freon in
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.large prep chicken 45f,shrimp 46f
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.small prep
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.large prep
- Observed old labels on clean equiptment
- Equipment or utensils not designed or constructed in a durable manner.knife rack-unable to clean
- Observed ripped/worn tin foil used as shelf cover.
- Observed gaskets/seals on cold holding unit in poor repair.small prep
- Observed residue build-up on nonfood-contact surface.trash can
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.rear door
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10/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Displayed food not properly protected from contamination.under drain ofvsink Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.beans below raw chicken
- Critical. Observed hand wash sink used for purpose other than washing hands.storing pitchers on
- Observed ripped/worn tin foil used as shelf cover.
- Plumbing improperly installed.Mop Sink blocked with paper
- Critical. Hand wash sink lacking proper hand drying provisions. bar Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed grease accumulated under cooking equipment.along wall
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3/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed ripped/worn tin foil used as shelf cover.
- Observed reuse of single-service articles.oil containers
- Critical. Observed small flying insects in bar area.sushi bar
- Observed floor and wall junctures not coved.behind ice machine
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10/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/22/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/21/2008 | Routine - Food | Warning Issued |
| No report available. | 7/22/2008 | Routine - Food | Call Back - Complied |
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