- Basic - Bowl or other container with no handle used to dispense food. 2 oz souflee cup in salt
- Basic - Ceiling soiled with accumulated grease. Vent in prep area
- Basic - Equipment in poor repair. Cloth in use as a handle on wok
- Basic - Food stored in holding unit not covered. Wonton in freezer are not covered
- Basic - Food stored on floor. Cases of coconut milk in dry storage
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle in sweet and sour sauce
- Basic - Utensils in poor condition. Scoop in rice is broken
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tilapia. I spoke with distributor and he is looking into the parasite distraction. Tilapia can only be cooked
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Krab 50f, cream cheese 50f. Sushi unit not turned on. Corrective action taken
- High Priority - Toxic substance/chemical stored by or with single-service items. There is stainless polish by the gloves used for prep
- Intermediate - Accumulation of food debris/grease on food-contact surface. There is slight mold on freezer in dry storage
- Intermediate - Establishment advertised Red Snapper on the menu/menu board but served another type of fish. The facility is using Tilapa instead of Red Snapper for raw sushi. . The "to go " menus sate Snapper on each line item. The regular menu has the word Snapper crossed out and there is no fish identity noted on the line item **Admin Complaint**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting at room temp 80f. Fried rice Corrective action taken.
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09/30/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.server
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. There is a to go cup in tea in the walk in
- High Priority - Live, small flying insects in food preparation area. 1 live fly c **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. There is raw fish over cooked green mussels in freezer
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. There is raw eggs ocer raw fish in the walk in cooler
- 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.
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4/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food-contact surface not smooth and easily cleanable.Tin foil on shelf with food items
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. There is a bowl in the carrots.
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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. The vent in the employees bathroom is dusty
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. There are bracelets on the cook **Admin Complaint**
- Basic - Hole in wall. There are small holes in the wall in dry storage
- Basic - Ice scoop handle in contact with ice. **Repeat Violation**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water is 82f **Admin Complaint**
- Basic - Light shield damaged/in disrepair. Kitchen area over line has a cracked light shield
- Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Stored food not covered in walk-in freezer. Wontons are in freezer without a cover.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- 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. Oppm cl. Manually sanitize dishes until repaired **Admin Complaint** **Repeat Violation**
- High Priority - Displayed food not properly protected from contamination. The sushi rice has a rag in it, corrected on site
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooler on the line is holding all items at 55f. See temps on cook line cooler on comment section. **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time that exceeds the 6-hour limit (food temperature 41 degrees Fahrenheit or below when time began or cut tomatoes at ambient temperature when time began). See stop sale. Sushi rice at the ushi ar time marked 10pm
- 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. Batter was just made at 11:00. Corrected on site **Admin Complaint**
- High Priority - Raw animal food stored over cooked food. The is raw shrimp over cooked sauce in the walk in cooler
- High Priority - Raw animal foods not properly separated from each other in holding unit. There is raw chicken and raw eggs over salmon in the walk in cooler **Admin Complaint**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Roe is 65f on the sushi bar
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. The items under cook ,line cooler are Stop Saled. Discarded by the operator. The lobster , chicken and noodles were in the cooler overnight according to the cook. **Admin Complaint**
- Intermediate - Form on site. Corrected on site
- Intermediate - Handwash sink used for purposes other than handwashing. There is a bucket in the handink . Corrected onsite
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10/31/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Carpeting installed in a food preparation, food storage, warewashing or bathroom area.kitchen
- Basic - Employee personal items stored in or above a food preparation area.purses on food shelf
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.watch on cook
- Basic - Food stored in a prohibited area.oil is stored in the bathroom
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.113f
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.handle of scoop in soy sauce
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.to go cup in usebasa scoop in sugar
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.dish area **Repeat Violation**
- Basic - No suitable facilities provided to store employee clothing and other possessions.drink on top shelf in cooler
- Basic - Open dumpster lid.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.rusty shelves
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salmon 48f,, tuna 48f, in prep box **Repeat Violation**
- 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. Sushi rice held greater than 4 hours and no time mark
- 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. See stop sale. Batter 68f for 3,5 hours
- High Priority - Raw animal food stored over cooked food.observed raw salmon over redy to eat ice cream
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.raw eggs and shrimp over sauces in walk in **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food.obsved raw salmon over ready to eat sauces in prep area **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.raw eggs above shrimp in walk in
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.cooler on line containing sushi is maintaining 47f to 50f **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.bulk bin
- 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.sushi cooler not maintaining 41f. Items removed by sushi chef **Corrected On-Site** **Repeat Violation**
- Intermediate - Manager lacking proof of food manager certification.bo
- 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. Chef and server
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/30/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.large prep box on line not holding 41f or below
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Manually sanitize until fixed
- Equipment or utensils stored outside. Knives Corrected On Site.
- Floors not maintained smooth and durable.tile missing
- Lights missing the proper shield, sleeve coatings or covers.kitchen
- Observed carpeting installed in an improper location.kitchen
- Observed dusty ceiling tiles and/or air conditioning vent covers. employee bathroom
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.ring Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands.strainer in sink Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.sauce has to go cup in it Corrected On Site.
- 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 condo Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Chicken 50f, beef 50f, bean sprouts 56f, eggs 50f, corn starch 50f
- Critical - Observed raw animal food stored over cooked food.raw eggs over beef
- Critical - Observed raw animal food stored over ready-to-eat food.fish overr ice cream in freeze Corrected On Site.
- Observed reuse of single-service articles.oil containers with a handle
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse . Food product in box holdi greater that 41f put in box at 9. Discard all by 1
- Wet wiping cloth not stored in sanitizing solution between uses.sushi bar
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10/29/2012 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.tongs on trash can
- Equipment or utensils not designed or constructed in a durable manner.wood stirring paddle
- 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. Dishwasher
- Critical - Observed an beverage container on a food preparation table or over/next to clean equipment/utensils.cutting nboard Corrected On Site.
- Observed garbage on the ground and/or pad around dumpster.
- Observed grease accumulated under cooking equipment.
- Observed hole in wall. behind handsink
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.to go in sugar Corrected On Site.
- Observed inside/outside of dumpster not clean.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.63 f rice. Time/temp discussed Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.batter 74. Time/temp discussed
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.garlic/oil at 70f Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.noodles 69f time/temp discussed Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.
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1/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.O ppm cl Sanitize dishes in 3 bin sink until fixed
- Critical - Displayed food not properly protected from contamination.oil containers stored in bathroom
- Dumpster not on proper pad. grease vat on rocks
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.server area with clean disher Corrected On Site.
- Critical - Observed food stored on floor.chicken Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands.strainer in sink
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.sugar has scoop in it Corrected On Site.
- Critical - Observed live flies in kitchen.1 live Corrected On Site.
- Observed open dumpster lid.
- Observed ripped/worn tin foil used as shelf cover.
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9/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination.garlic being dried in old box lid
- Critical - Displayed food not properly protected from contamination.onions have dough container on it
- Equipment or utensils not designed or constructed in a durable manner.sushi wood bowl
- Equipment or utensils not designed or constructed in a durable manner.wooden rice scoop
- 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.line
- Critical - Observed food employee touching ready-to-eat food with their bare hands cucumber Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. handle towel on frypan is cloth
- Critical - Observed hand wash sink used for purpose other than washing hands.strainer in handsink
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.to go cup in tempura batter Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.80f
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.65f batter .time/temp discussed
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.rice 70f Corrected On Site.
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2/28/2011 | Routine - Food | Inspection Completed - No Further Action |
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