- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in kitchen. Soy sauces stored in back kitchen **Repeat Violation**
- Basic - Food debris accumulated on kitchen floor. Throughout kitchen
- Basic - Food stored on floor Observed plastic container with bags of onions inside **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Tofu stored inside reach in cooler inside bag
- 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. Salt seasonings also squeeze bottles main grill line
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Lomein 45°f stored in back reach in cooler Recommend quick chill product **Repeat Violation**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 45°f stored in the cooler on the grill line
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee working grill line used for fried rice Crack shell eggs handled vegetables without / washing Hands before placing gloves ( explained) **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed employee working grill area
- High Priority - Live, small flying insects in food preparation area. Observed in kitchen near bags of onions and rice
- 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. Sushi rice stored in front area, per employee prepared At 4 pm recommend to date mark directly after prepare **Repeat Violation**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Employee rinsed utensil in handwash sink. Observed spoon stored inside also rinse at hand Sink located on main line.
- 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. Desiree Whitlock 7/14/14 Fla Rest and Lodging Some employees trained provided proof. Spoke to Manager three employees in the kitchen training was not completed provided proof of training manuals Will be completed by next routine inspection. **Repeat Violation**
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07/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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07/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Meat reach in freezer by back door. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw beef 45, raw chicken 52 in front reach in cooler, white sauce in squeeze bottle 55. **Repeat Violation** **Warning**. Call Back found the raw chicken 46°/ raw beef 52° at the reach in cooler at the hibachi station. Products were prepped at 10:30am. Moved to the reach in freezer. Rechecked chicken was 47°/ beef was 45°. No white sauce was found at the cook line area.
- 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. Most training expired except for one employee card that expires 2017. **Warning**
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5/20/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Sushi fish in rif. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Buckets of soy sauce and other sauces. **Repeat Violation** **Warning**
- Basic - Ceiling tile in disrepair. Over mop sink tile coming out. **Warning**
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. **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. Employee drink on prep cooler with no lid or straw. **Repeat Violation** **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Back pack and jacket stored on food shelf. **Warning**
- Basic - Equipment in poor repair. Scoops without handle for corn starch, rice, throughout. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Pasta container tongs in pasta **Repeat Violation** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Outside of rice cooker. **Warning**
- Basic - Toilet overflowing in ladies bathroom. **Warning**
- Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Meat reach in freezer by back door. **Warning**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons over cooked pasta in ric. **Warning**
- Basic - Wall soiled with accumulated black debris by mop sink and behind dish machine. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on prep table. Sugar container on prep cooler. Several other containers throughout not labeled. **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Margarine mixed with fresh garlic 47/50/51 on cook lines without time marking. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw beef 45, raw chicken 52 in front reach in cooler, white sauce in squeeze bottle 55. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Cooked pasta 56 cooling overnight. **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. See stop sale. Rice and batter not time marked but are on the procedure. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over mushrooms and lettuce. Raw Steak over sauce in front ric. **Repeat Violation** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw beef and chicken wrapped only in Saran Wrap stored together in reach in freezer. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touching raw seafood and not switching gloves and touching clean plates and garnish. **Repeat Violation** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pasta cooling overnight 56°F (15 lbs) **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine in bucket over 200 ppm at sushi bar. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Employee washing vegetables at the hand sink. **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Men's bathroom needs battery for towel dispenser. **Warning**
- 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. Most training expired except for one employee card that expires 2017. **Warning**
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5/16/2014 | Routine - Food | Warning Issued |
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Case/container/bag of food stored on floor in kitchen. Bag of onions **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Main cutting board on the prep table.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on the prep table **Repeat Violation**
- Basic - Gaskets/seals on holding unit in poor repair. Both reach in coolers doors gaskets hanging off doors Spoke to owner,must replace gaskets on coolers. **Repeat Violation**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Mixed vegetables and broccoli front cooks line
- Basic - Leaking pipe at plumbing fixture. Hand wash sink located in front counter, per owner notify Company.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Oserved several employees working in the back prep area.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs stored above mushrooms, carrots located in the double door cooler in the kitchen. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken breast 45/46°f recommend to use ice bath **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Bottom of cooler has liquid spilled on the surface
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10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of the rice cooker.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Rear cooking area.
- Basic - Current Hotel and Restaurant license not displayed.
- 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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottles of water/ juice throughout the food prep areas.
- Basic - Food stored on floor. Bag of onions in the rear kitchen area.
- Basic - Gaskets/seals on holding unit in poor repair. Frontline reach in cooler. Double door cooler in the rear cooking area.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Plastic cup with no handle scooping the MSG. **Corrected On-Site**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Open box of ice burg lettuce over the lettuce in the double door cooler in the rear.
- 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. Sesame container. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Crates of raw shell eggs over the cooked pasta, broccoli in the double door cooler in the rear.
- High Priority - Toxic substance/chemical improperly stored. Windex improperly stored at the frontline counter.
- Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at the flat top grill area. **Corrected On-Site**
- Intermediate - Soil residue on food storage containers. MSG / rice / flour containers
- Intermediate - Spray bottle containing toxic substance not labeled hanging from the rack above the mop sink. **Corrected On-Site**
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4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed. **Corrected On-Site**
- Light not functioning. Back kitchen area
- Critical - Observed an uncovered electrical box. For reporting purposes only. Back wall in dry storage room.
- Observed cutting board grooved/pitted and no longer cleanable.
- 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.
- Observed floor area(s) covered with standing water. **Corrected On-Site**
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Chef wearing watch while cooking.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Carrots and raw chicken breast stored inside reach in cooler.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Food crumbs on the bottom of cooler. **Corrected On-Site**
- Wet mop not hung to dry. **Corrected On-Site**
- Critical - Working containers of food removed from original container not identified by common name. Seasonings and bottles of oils located in top panel cooler.
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11/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/23/2012 | Routine - Food | Call Back - Complied |
- Bowl with no handle in use inside food container.
- Critical - Cook touching raw food and not changing gloves and washing hands before touching clean equipment.
- Critical - Cook using bowl with no handle to dispense food.
- Cook with no hair restraint.
- Cutting board grooved - at preparation area.
- Dirty doors - food debris on equipment.
- Critical - Dish washer handle dry dirty dishes and touched clean dishes without washing hands.
- Critical - Employee drinks on top of dish machine by clean plates and on shelf with food.
- Critical - Fire extinguisher on floor by read exit.
- Critical - Food not held 41F and below - shell eggs 73F. batter 79-80F, raw shrimp 61F, raw chicken 60F.
- Critical - Hand sink was not accessible, bucket of towels in front of sink.
- Critical - Handsink was use for dumping.
- Critical - Heavy food debris inside microwave.
- Holes in ceiling - over reach in freezer.
- Critical - Hot food not held at 135F - noodles at 69F, sushi rice 78F, shrimp tempura 120F, sushi rice 115F.
- Leaky pipe at handwash sink located in back kitchen.
- Critical - Lemons in dining uncovered.
- Critical - Lemons not washed before use - at cook line.
- Mop not hung to dry.
- Non food contact bags in use to store food.
- Outside of microwave dirty with food debris.
- Critical - Pasta not cooled from 135F to 70F within two hours - first temperature at 80F 12:45 pm, second temperature is at 83F at 1:45 pm. Pasta started cooling at 11:45 am.
- Purse on single service items.
- Critical - Raw chicken not cooked to 165F - chicken cooked at 151-155F (cos) chicken cooked to 166F.
- Critical - Raw chicken over beef (raw) in reach-in freezer.
- Critical - Raw chicken over raw beef - in reach-in cooler.
- Critical - Raw chicken over ready-to-eat food - in reach in cooler.
- Critical - Raw shell eggs stored over lettuce.
- Critical - Sauce on floor - at back storage area.
- Soft wood on sushi bowl.
- Standing water on floor - back kitchen under handwash sink.
- Critical - Sushi cooler draining into cup on prep table.
- Critical - Towel in use to cover sushi rice.
- Critical - Uncovered container of water - at cook station.
- Critical - Uncovered containers of spices at storage area.
- Critical - Uncovered raw beef - in reach-in freezer.
- Critical - Unlabeled chemical spray bottle - at dishmachine area.
- Critical - Unlabeled flour container.
- Critical - Unwashed lettuce stored over rice.
- Utensil in standing water - at rice station.
- Critical - Wait staff unloading dirty equip - not washing hands.
- Water damage to ceiling.
- Wet nesting on shelf by sink.
- Wet towels on counters.
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5/22/2012 | Routine - Food | Warning Issued |
- Critical - Employees have not received training related to their assigned duties. Employee working kitchen cooking rice recommend several items es who prepare foods must be knowledgeable about safe methods of thawing, cooking, cooling, handling, holding and storing foods. Service personnel must be knowledgeable about safe methods of serving food. Employees who clean equipment and facilities must be knowledgeable about proper cleaning and sanitization methods. Employees responsible for maintaining the premises must be knowledgeable about proper vermin control methods as specified in the Food Code.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Observed raw vegetables stored in bus tubs near cooks area.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Bottom reach in freezer ha food crumbs Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. Chicken stored above vegetables Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. tuna ,salmon Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. White rice stored in cooks area Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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10/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Fruits/vegetables not washed prior to preparation. Observed mushrooms stored in cooler
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed in the kitchen area
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed food stored on floor. Observed scallops stored on the floor in kitchen area.
- Critical - Observed handwash sink used for purposes other than handwashing. Observed carrorts inside hand wash sink Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. Observed scallops
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Observed bag of sugar stored on storage shelve.
- Critical - Observed unlabeled spray bottle. Observed hanging on the mop sink
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue. Observed food spilled on the bottom Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Soy sauce and oil bottle
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3/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. sushi rice
- Critical. Working containers of food removed from original container not identified by common name. Flour and rice containers stored in kitchen.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna 46 degrees F salmon 45 degrees F
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Display reach in cooler used for sushi ,must be checked by refrigeration company immediately.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on front counter area
- Critical. Reach-in freezer not cleaned prior to accumulation of soil residue. Observed bottom freezer has food spilled on the surface.
- Observed build-up of grease on nonfood-contact surface. Hood filters underneath fire suppression system.
- Cleaned and sanitized equipment, utensils,not properly stored. spoons and forks stored in sushi bar Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. front service line Corrected On Site.
- Critical. Employees have not received training related to their assigned duties. All employees must have food handling owner provided proof also training certificates and manual.
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9/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Thermometers not calibrated according to manufacturer's specifications.
- Observed spaces in wall in back line area.
- Observed holes and spaces in ceiling in back line 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
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6/2/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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