- Basic - Equipment in poor repair......upright reach in cooler by slicer in prep.room and reach in cooler cross from fryer ambient temperature 48°and 50°. Must not have stored any time temperature control food until maintain proper temperature . **Warning**
- Basic - Floor under dishmachine or three-compartment sink area soiled.....dirt , dust buildup underneath 3 compartment sink , shelvings in dish washing area. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.....bar. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......potato salad, chicken wings 50° , sauce , corn , cheese 46°in reach in cooler cross from fryer in kitchen . Some Food being held more than 4 hours some are nor . Stop sale issue and ice down on food. Chicken, 45° in reach in cooler cross from grill in kitchen . Ice down on food . Salsa, blue cheese sauce , milk, sour cream 45° in one door upright reach in cooler by slicer in prep.room. Pork, beef, chicken 43° in walk in cooler . Operator stated keep opening door cause make temperature high . Advised operator closed door all the time . Corrective action taken. **Repeat Violation** **Warning**
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. ....all purpose pink spray bottle in bar. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse....see stop sale issue. **Warning**
- High Priority - Toxic substance/chemical stored by or with food.....all purpose cleaner spray bottle hang on with liqueur bottle in bar. **Corrected On-Site** **Warning**
- Intermediate - Employee used handwash sink as a dump sink......tomato water dump in kitchen handwashing sink. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times......soda nozzles installed front of hand washing sink. Front line. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by bucket, rack ,front line and dish washing area. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. ....spoon, spatula stored in hand washing sink in kitchen. **Warning**
- Intermediate - Manager lacking proof of food manager certification. 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 chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.....all hand washing sink. **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 - Soda gun soiled.....front line. **Warning**
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09/19/2014 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair. Reach in cooler across from stove in kitchen. Must not have stored any potentially hazardous food until maintain at proper temperature .
- High Priority - License is expired and is more than 60 after expiration date. Confirmation No. 136015151 **Corrected On-Site**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.....employee touch switch, wire, handwashing faucet handle after that engaged cutting apple with out handwash and changed gloves. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit........sprouts , pasta 51°, chicken wings 48°, being held more than 4 hours operator discarded food and chicken , beef 46° , being held less than 4 hours , ice down on food. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.......raw shell eggs above cut pine apple and broccoli , kitchen. Raw sea food above cooked ribs in reach in cooler ,prep.area. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink....sushi bar. **Repeat Violation**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink......prep. Area and kitchen.
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair.......top cooler cross from fryer in cook line. Must not have stored any potentially hazardous food until maintain temperature at 41° or below.
- Basic - No handwashing sign provided at a hand sink used by food employees.....all handwashing sink.
- High Priority - Food stored in ice used for drinks. .......liqueur bottle in bar. Voluntarily discarded ice . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ...... Dumpelling , duck 56°, tofu 47° in top cooler cross from fryer in cook line. Ice down on food. **Corrected On-Site**
- High Priority - Raw animal food dripping into container of ready-to-eat food when raw animal food is removed from holding unit for cooking. Raw chicken,raw beef behind cooked beans, vegetable in cook line . **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils...... windex , sushi bar **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink.....sushi bar.
- Intermediate - Food manager certification expired.
- Intermediate - Handwash sink not accessible for employee use at all times.......towel in handwashing sink at dishwashing area, knife at bar Handwashing sink.
- Intermediate - Hot water not provided/shut off at employee handwash sink.....sushi bar.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink......kitchen, dishwashing 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 rice, sauce in reach in cooler.
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8/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Basic - Food stored on floor. ... In dry storage, Sushi Sauces and Soy Sauce.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. ... Warewashing area.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. ... At sushi bar, thawing hamachi filet at room temperature.
- Basic - Waste line missing at soda gun holster. ... FIVE of FIVE Guns at Cocktail Bar
- Basic - Water draining onto floor surface. ... Water leaking from cocktail bar ice bin and draining on floor.
- 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. ... Prepped sushi fishes and items repackaged and not "Labeled" and "Dated"
- High Priority - License is expired and is more than 60 after expiration date. CORRECTED ON SITE #127049
- Basic - High Priority - Accumulation of dead insects, or other pests, in control devices. ... In kitchen ceiling light fixtures .
- 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. ... Cocktail bar glasswasher tested at 0 PPM.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... Bar cocktail garnishes all at 47?
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. ... Included in the Buffet Line are some chafing dishes that are "covered" but "unprotected" as is the remainder of the Buffet.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. ... THREE of FIVE Guns at Cocktail Bar
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. ... Warewashing area, used to store soiled utensils. ... Cookline area, BOTH sinks used for storage.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. ... Warewashing area
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. ... Warewashing area.
- 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.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. ... Consumer Advisory is printed on menu but without a symbol preceding it and the same symbol preceding each applicable menu item. ... CONSUMER.ADVISORY.Consumption.of.raw.or.undercooked.beef,eggs,seafood,pork,or.poultry.may.increase.your.risk.of.foodborne.illness,especially.if.you.have.decreased.immunities.and/or.certain.medical.conditions.
- Portable fire extinguisher missing from its designated location. For reporting purposes only. Behind cocktail bar TWO "ABC" portable extinguisher is on the floor.
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2/15/2013 | Routine - Food | Warning Issued |
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed handwash sink used for purposes other than handwashing. --- dishmachine area, used to store utensils. --- Repeat Violation.
- Critical - Observed misalignment of hood suppression system nozzles. For reporting purposes only. --- no FSS coverage above 2 deep fryers. --- Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. --- in walk in cooler, raw shell eggs over seafood. --- Corrected On Site.
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8/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing. --- holding soiled pans and utensils
- Critical - Observed misalignment of hood suppression system nozzles. For reporting purposes only. --- no FSS coverage above 2 deep fryers.
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6/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/24/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand sink missing at dishwashing machine or area. --- Handsink on plan ap;roved for dishmachine area has not yet been installed. See Notes: in COMMENT Section.
- Critical - Observed the accumulation of dead insects, or other pests, in control devices. --- kitchen/dishmachine area ceiling light fixtures.
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2/8/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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