- Basic - Case/container/bag of food stored on floor in dry storage area. Soy sauce buckets
- Basic - Gaskets/seals on holding unit in poor repair. Cook line reach in
- Basic - Working containers of food removed from original container not identified by common name. Oil bottles
- 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 sushi rice
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Plan not completely filled out
- Intermediate - Required employee training expired for all 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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07/02/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case/container/bag of food stored on floor in dry storage area. Soy sauce buckets
- Basic - Designated employee /drinking area located in a food preparation or other restricted area causing possible cross contamination.
- Basic - Gaskets/seals on holding unit in poor repair. Cook line reach in
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil stored in ice or ice water between uses. Rice scoop
- Basic - Plumbing system in disrepair. Back hand sink p trap taped together
- Basic - Soiled reach-in cooler gaskets. Cook line reach in
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Oil bottles
- 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 sushi rice
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Plan not completely filled out
- Intermediate - Required employee training expired for all 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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4/23/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in dry storage area. Oil,
- Basic - Cloth used as a food-contact surface. In sushi rice container
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor tiles cracked, broken or in disrepair. Kitchen
- 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. Flour
- Basic - Reach-in cooler gasket torn/in disrepair. All
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- High Priority - Toxic substance/chemical stored by or with food. Comet
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- 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.
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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor tiles cracked, broken or in disrepair. Kitchen
- Basic - Gaskets/seals on holding unit in poor repair. Reach in coolers
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Tea
- Basic - Raw animal food not properly separated from unwashed produce. Raw pork next to onions in reach in cooler
- Basic - Reuse of single-service articles. Mayo containers
- Basic - Working containers of food removed from original container not identified by common name.
- 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.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Intermediate - Handwash sink not accessible for employee use at all times. Dish
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- 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.
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5/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- Observed clean equipment stored on floor.
- Critical - Observed cloth used as a food-contact surface. Cover sushi rice
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before putting on gloves
- Observed gaskets/seals on cold holding unit in poor repair. Reach in
- Observed in-use utensil stored in ice
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Towels
- Critical - Observed unlabeled spray bottle.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice
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12/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Exhaust system off during the operation of cooking equipment. For reporting purposes only.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed food stored on floor. oil
- Observed gaskets/seals on cold holding unit in poor repair. reachin
- Observed leaking pipe at plumbing fixture. dishwasher
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. towels
- Critical - Working containers of food removed from original container not identified by common name. borrle
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3/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with ineffective hair restraint.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. oil
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed wall soiled with accumulated dust. servers area
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7/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Working containers of food removed from original container not identified by common name.
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4/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. back handsink area
- Critical. Observed food stored on floor.oil
- Observed equipment in poor repair. lid to storage container
- Observed ripped/worn tin foil used as shelf cover.
- Observed wall in disrepair. dishwasher area
- Observed wall soiled with accumulated food debris. 3 compartment sink aa
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11/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed buildup of dirt in the interior of ice machine.
- Floors not maintained smooth and durable.kitchen
- Observed wall soiled with accumulated food debris, dirt, etc.
- Critical. Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
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6/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/17/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw fish over avocados
- Critical. Violation: 08B-04-1 Observed cloth used as a food-contact surface.
- Violation: 10-06-1 In-use utensil not stored with handle above the top of tempura chips and the container.
- Critical. Violation: 12B-07-1 Observed a beverage container on a food preparation table or over/next to clean equipment/utensils.
- Violation: 15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. area around handsink at sushi bar taped
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Violation: 24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. on cloth
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. at sushi bar washing cutting board in handsink
- Critical. Violation: 32-15-1 No handwashing signs provided at handsinks used by food employees.sushi bar and grill line
- Violation: 42-03-1 Wet mop not hung to dry.
- Critical. Violation: 52-01-1 Identity of food or food product misrepresented. imitation crab represented as real crab on menu. Crab-special listed on menu and prepared with snow crab and artificial crab with no identification of artificial crab
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2/22/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. No conspicuously located thermometer in holding unit. fish freezer or 2 door glass cooler
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw tiger shrimp next to mushrooms
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw shrimp over avocados
- Critical. Observed food stored on floor. plastic 2 liter bottles of soda
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed cloth used as a food-contact surface. cloth covering sushi rice
- In-use utensil not stored with handle above the top of tempura chips and the container.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Toshi
- Critical. Observed a beverage container on a food preparation table or over/next to clean equipment/utensils.
- Equipment or utensils not designed or constructed in a durable manner. using bamboo mat to roll sushi
- Equipment or utensils not designed or constructed in a durable manner. using wooden bowl to mix sushi rice
- Observed equipment in poor repair. lid to chest freezer broken and taped
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. area around handsink at sushi bar taped
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. on cloth and spongy liners
- Critical. Observed handwash sink used for purposes other than handwashing. at sushi bar
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. kitchen bathroom
- Critical. No handwashing signs provided at handsinks used by food employees.
- Wet mop not hung to dry. dirty mop water sitting in kitchen
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. under sushi table
- Critical. Identity of food or food product misrepresented. imitation crab represented as realrab on menu
- 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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12/22/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 3/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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