- Basic - Bowl or other container with no handle used to dispense food. Batter **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At Sushi area **Warning**
- Basic - Wall soiled with accumulated food debris. Throughout kitchen **Warning**
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11/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Batter **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. In Sushi area **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At Sushi area **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. At Sushi area **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in reach in cooler at Sushibarea **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. On kitchen entry curtain **Warning**
- Basic - Soiled reach-in cooler gaskets. At Sushi area **Warning**
- Basic - Walk-in cooler floor soiled. **Warning**
- Basic - Wall soiled with accumulated food debris. Throughout kitchen **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Temp at 52° in reach in cooler at Sushi area . Cookline 50f cabbage **Warning**
- High Priority - Dented/rusted cans present. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Scottish whole salmon invoice states farm raised **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Wonton temp at 58°, in reach in cooler of Sushi area **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw Egg of sauce **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken next to raw shrimp **Warning**
- Intermediate - Cutting board(s) stained/soiled. At Sushi area **Warning**
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. On dinner menu (Advised) **Warning**
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. **Warning**
- Intermediate - Food-contact surfaces in contact with potentially hazardous (time/temperature control for safety) food not changed at least every four hours. Plastic wrap for sushi bamboo mat, ( operator stated that he changed the plastic wrap every one or two days). Advised **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by Igoo container **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. 3 sections of menu that contains sushi **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All **Warning**
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09/08/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**4/17/14 manager states has call tech to have them cleaned
- Basic - Soiled reach-in cooler gaskets. Cookline reach in cooler **Warning**
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4/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. Flour and batter **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable.sushi station **Warning**
- Basic - Dead roaches on premises. 1 on floor by ice machine , 1 on floor by rice cooker ,1 on floor by soup station and 1 dead on floor under handsink at sushi station. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler **Warning**
- Basic - Soiled reach-in cooler gaskets. Cookline reach in cooler **Warning**
- Basic - Uncovered food stored near sink exposed to splash. Rice stored under 3 compartment sink **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Insecticide/rodenticide use not in compliance with regulations. Raid ant and roach spray **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken ,shrimp,egg roll 45f to 46f in cooline reach in cooler. Sushi rice 80; advised to use time as a public
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in freezer - all products not commercially packaged. Chicken over beef **Warning**
- 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. Cookline **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bottle **Corrected On-Site** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.egg roll **Warning**
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4/16/2014 | Routine - Food | Warning Issued |
- Basic - Ice buildup in chest freezer. **Warning**
- Basic - Stored food not covered in walk-in cooler. **Warning**
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1/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Ice buildup in chest freezer. **Warning**
- Basic - Stored food not covered in walk-in cooler. **Warning**
- 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. **Warning**
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11/21/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. Flour **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler. **Warning**
- Basic - Cloth used as a food-contact surface. In container with sushi rice **Warning**
- Basic - Dead roaches on premises. 1 on floor under 3 compartment sink ,1 on floor under woks and 4 on floor under handsink at sushi bar **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. Sushi bar **Warning**
- Basic - Ice buildup in chest freezer. **Warning**
- Basic - Soiled reach-in cooler gaskets. Cookline and sushi station **Warning**
- Basic - Stored food not covered in walk-in cooler. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour **Warning**
- High Priority - Pesticide use not in accordance with manufacturer's directions. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch in water 60f advised to keep in reach in cooler **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. **Warning**
- High Priority - Roach activity present as evidenced by 1 live roach found crawling on reach in cooler and 2 crawling on floor under dish machine manager/ manager discarded. **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Sushi station and by dishmachine. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.egg roll **Warning**
- 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. **Warning**
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11/20/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Build-up of food debris, dust or dirt on cookline shelving. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Wet wiping cloths not stored in sanitizing solution between uses. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Snapper purchased fresh **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer ' not all products commercially packaged. Fish under trays of beef and chicken, frigidaire freezer **Warning**
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3/28/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Build-up of food debris, dust or dirt on cookline shelving. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Case of single-service articles stored on floor in kitchen.end of cookline **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloths not stored in sanitizing solution between uses. **Warning**
- Basic - High Priority - Dead roaches on premises. Approximately 20 dead roaches in grease buildup on floor under fryers **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Snapper purchased fresh **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Roach/any spray **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.batter at 64F chicken at 65F and 82-97F, rice at 52F, reconstituted fish stock (white sauce) 70F, corn starch and water 64F, no time or temperature control out on cookline. In sushi area, sushi rice at 110F. Advised to use pH meter. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer y not all products commercially packaged. Fish under trays of beef and chicken, frigidaire freezer **Warning**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Greater than 200 ppm cl, three compartment sink **Warning**
- 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 pork, krab **Warning**
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3/27/2013 | Routine - Food | Warning Issued |
- Critical - Violation: 01B-14-1 Observed dented cans/water chestnuts.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up/walkin cooler.
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10/3/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Handwashing cleanser lacking at handwashing lavatory/kitchen. Corrected On Site.
- No copy of latest inspection report.
- Critical - Observed 1dead roach found on trays by 3 compartment sink and 1 on floor under 3 compartment sink.
- Critical - Observed 3 dead roaches on floor under handsink at sushi bar. 3 dead roaches on shelves under sushi bar.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of grease on cooking equipment and shelves on cookline.
- Critical - Observed dented cans/water chestnuts.
- Critical - Observed employee eating in a food at dish machine.
- Observed gaskets with slimy/mold-like build-up/cookline.
- Observed gaskets with slimy/mold-like build-up/walkin cooler.
- Observed grease covered newspaper used as shelf paper/cookline.
- Critical - Observed handwash sink used for storage. 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/sugar.
- Critical - Observed interior of microwave soiled/cookline.
- Critical - Observed raw animal food stored over ready-to-eat food/walkin cooler.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed roach activity as evidenced by 1 live roaches found on trays by 3 compartment sink.
- Critical - Observed roach activity as evidenced by 1 live roaches found craw on outside of walk in cooler wall.
- Critical - Observed roach activity as evidenced by 1 live roaches found crawling on soda boxes.
- Critical - Observed uncovered food in walkin cooler.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.Egg 70f less than 4 hours/employee placed in reach in cooler.
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10/2/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw fish over onions, raw chicken over noodles and raw shrimp, raw calamari over vegetables, walk in cooler. On 6/19/12, raw chicken over shelll eggs, sauce, noodles, raw beef over shrimp
- Violation: 10-01-1 Observed scoops with out handle in flour, sugar, cornstarch.
- Violation: 23-03-1 Observed build-up of grease on cooking equipment and racks
- Violation: 36-13-1 Observed grease accumulated under fryer
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6/19/2012 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Plates next to handsink on cookline on rack exposed to splash.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Food on cookline on rack next to handsink exposed to splash. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. drink cooler that contains phfs
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of grease on cooking equipment and racks
- Observed cooked chicken on cardboard lid on speedrack.
- Critical - Observed employee improperly washing hands. Employee washed with sprayer at dish machine with no soap.
- Critical - Observed employee scrape dirty plates without handwashing afterwards.
- Critical - Observed employees using same utensil to handle different raw product, drop in cooler
- Critical - Observed food stored on floor. carrots, cabbage, walk in cooler
- Observed grease accumulated under fryer
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. On cookline, chicken at 64F, rice at 66F, shell eggs out with no time or temperature control, moved to cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish at 67F, cooked chicken at 110F on speedrack near cookline
- Critical - Observed raw animal food stored over ready-to-eat food. raw fish over onions, raw chicken over noodles and raw shrimp, raw calamari over vegetables, walk in cooler
- Observed scoops with out handle in flour, sugar, cornstarch.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sushi rice at 83F. advised to use time or pH meter
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. egg rolls, walk in cooler
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm.
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4/17/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Clean plates stored next to both handsinks
- Critical - Cold water not provided/shut off at employee handwash sink. sushi sink
- Critical - Hand wash sink lacking proper hand drying provisions. cookline Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. both.. Corrected On Site.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No conspicuously located thermometer in holding unit. cookline cooler
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. sushi area Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee touching lemons
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Observed cell phone, keys stored next to and over food, wire rack, cookline
- Observed dripping residue build-up on vent above ice machine
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Server handled dirty plates, did not wash hands.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. for rice, batter
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cutting onions
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. lemons Corrected On Site.
- Critical - Observed food stored on floor. onions next to back door
- Critical - Observed handwash sink used for purposes other than handwashing. At Sushi bar
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- 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. Single serve soup container used as scoop in batter at cookline
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed old encrusted material on can opener.
- Observed plastic grocery bags used for raw meats, reach in freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken left out on cookline with no time or temperature control at 46-53F for 1.5 hrs per operator. returned to cooler
- Critical - Observed potentially hazardous food thawed at room temperature. Fish thawed in hand sink at Sushi bar
- Critical - Observed potentially hazardous food thawed in an improper manner. fish. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. noodles and eggrolls on raw beef, chest freezer
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over avacados, lettuce, walk in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over beef, cooked pork, reach in freezer
- Observed residue build-up on cloth divider between kitchen and sushi
- Critical - Observed screen in door torn/in poor repair.
- Critical - Observed shell eggs stored over vegetables, walk in cooler
- Critical - Observed soil residue in storage containers, flour
- Critical - Observed unlabeled chemical spray bottle. sushi area
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall, hood hilters, between equipment soiled with accumulated grease and residue
- Observed wooden sushi rice bowl with mold like stains
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sushi rice temp at 77 degree, less than 4 hours. Advised
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Egg rolls, rice, chicken
- Single-service container cut and used as scoop for rice
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wash hands with gloves on
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl
- Critical - Working containers of food removed from original container not identified by common name. flour, sugar in large plastic bins
- scoops for rice, sugar, flour have no handles
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11/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Observed build-up of grease on hood filters.
- Critical - Observed food stored on floor. Dry storage.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw meat stored over vegetables inside walk in cooler.
- Observed residue build-up on dishracks.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Working containers of food removed from original container not identified by common name.
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6/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. Sushi area.
- Critical - No conspicuously located thermometer in holding unit. Cook line cooler.
- No copy of latest inspection report.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of food debris/other residue in the handwashing sink in the kitchen.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Critical - Observed food stored on floor. Dry storage area.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. Kitchen.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Freezer chest.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed interior of toaster oven soiled.
- Critical - Observed soil residue in storage containers.
- Observed utensils stored in crevices between equipment.
- Critical - Working containers of food removed from original container not identified by common name.
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2/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed uncovered food in storage area.
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed grease accumulated under cooking equipment.
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10/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed lemons stored in ice used for drinks.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade bags used for food storage.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Observed handwash sink used for purposes other than handwashing. Kitchen.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
- Wet mop not hung to dry.
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6/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Identity of food or food product misrepresented. Crab items on menu and the take out menu.
- Critical. No proof of required employee training provided.
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3/31/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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