- Basic - Bowl or other container with no handle used to dispense food: to go containers in bulk flour, sugar, cornstarch. **Corrected On-Site** **Repeat Violation**
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Case of single-service articles stored on floor: sushi trays in sushi are.
- Basic - Case/container/bag of food stored on floor in kitchen: bucket of soaking rice (staff stated it was for employees only). Moved to walk-in cooler. **Corrected On-Site**
- Basic - Container of food stored on floor in walk-in cooler: two buckets of soy sauce. **Repeat Violation**
- Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
- Basic - Food stored on floor: buckets of ginger on sushi bar floor.
- Basic - Food-contact surface not smooth and easily cleanable: pass-through from kitchen to sushi bar covered by a moveable piece of cardboard which is covered in clear packing tape.
- Basic - Grease and food debris accumulated under all cooking and food storage equipment.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Repeat Violation**
- Basic - Leaking pipe at plumbing fixture: handwash sink by three-compartment sink leaking.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit: any units.
- Basic - No handwashing sign provided at a hand sink used by food employees: sushi bar.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food: assorted foods in walk-in freezer. **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface: all handwash sinks, faucets, and soap dispensers.
- Basic - Soiled cooler gaskets: all units, including reach-ins and walk-in. **Repeat Violation**
- Basic - Walls soiled with accumulated food debris: all, particularly around handwash sinks.
- Basic - Waste line draining into handwash sink/sink: both sinks in sushi bar. **Repeat Violation**
- High Priority - Cooked rice hot held at less than 135°: sushi bar.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41°: spicy krab 56°, cut cucumbers 55°, cut carrots 56°, housemade ginger dressing 55°, housemade yum yum sauce 56° (all less than an hour, moved to walk-in). **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler: raw chicken over raw shrimp over raw broccoli. **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/pink mold-like substance in the interior of the ice machine and on ice deflector.
- 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° or colder: glass-door unit.
- Intermediate - Employee washed hands someplace other than an approved handwash sink: in bucket of water on kitchen floor. Operator disposed of water. **Corrected On-Site**
- Intermediate - Interior of reach-in coolers soiled with accumulation of food residue.
- Intermediate - No paper towels or soap at handwash sink: by dish machine. **Corrected On-Site**
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5/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buckets stored on floor in walk-in cooler.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, and equipment; also between equipment.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Exterior door has a gap on the left side of the screen that opens to the outside.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food: to-go bowls in bulk bags of starch, flour, etc.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Raw animal food stored above unwashed produce: in walk-in cooler.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Trash can not covered in women''s bathroom.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength: 0ppm.
- High Priority - Nonfood-grade containers used for food storage, direct contact with food: spring rolls in walk-in-freezer stored in to-go bags, egg rolls in walk-in freezer stored in cardboard box.
- High Priority - Raw animal food stored over unwashed produce in walk-in cooler: chicken over vegetables.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged: raw chicken over wontons.
- Intermediate - Equipment drain line draining into handwash sink : sushi bar.
- Intermediate - Soiled dishes left unprotected overnight: tempura pieces and pooled grease left on dishes in sushi bar.
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3/24/2014 | Complaint Full | Call Back - Complied |
- Basic - Buckets stored on floor in walk-in cooler.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, and equipment; also between equipment.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food stored on floor: bag of rice.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food: to-go bowls in bulk bags of starch, flour, etc.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No copy of latest inspection report available.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water: shrimp.
- Basic - Raw animal food stored above unwashed produce: in walk-in cooler.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Trash can not covered in women's bathroom.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength: 0ppm.
- High Priority - Nonfood-grade containers used for food storage, direct contact with food: spring rolls in walk-in-freezer stored in to-go bags, egg rolls in walk-in freezer stored in cardboard box.
- High Priority - Raw animal food stored over unwashed produce in walk-in cooler: chicken over vegetables.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged: raw chicken over wontons.
- Intermediate - Accumulation of black/green/pink mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of syrup on drink dispensing nozzles/equipment.
- Intermediate - Equipment drain line draining into handwash sink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink: square bain filled with water in back handwash sink, sink soiled with food debris.
- 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.
- Intermediate - Soiled dishes left unprotected overnight: tempura pieces and pooled grease left on dishes in sushi bar.
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1/13/2014 | Complaint Full | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface. Along sides of cooking equipment
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Cardboard used to line food-contact shelves. In salad reach in cooler
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Floor soiled/has accumulation of debris. **Repeat Violation**
- Basic - Food stored on floor. Boxes of sodas in bags Pork, shrimp, and soy beans in walk in freezer
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - Raw animal food stored above unwashed produce. Raw shell eggs over broccoli in walk in cooler
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler/walk-in freezer floor soiled. **Repeat Violation**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Invoice states that they do not conduct parasite destruction
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over won ton wrappers in walk in cooler **Repeat Violation**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Wok cook top
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In three different sinks **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For sushi rice Emailed form during inspection
- 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 - Soil residue in food storage containers.
- Marked exit/path to marked exit blocked. For reporting purposes only. Back door area with to go items near restrooms
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11/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on shelves under prep tables, shelf above the cold table at the cook line, between the prep tables (in crevices).
- Basic - Build-up of grease on shelves/stand for the the wok cooking station.
- Basic - Build-up of grease/dust/debris on hood filters/hood.
- Basic - Floor drain under the three-compartment sink area soiled.
- Basic - Floor soiled/has accumulation of debris in kitchen.
- Basic - Food (prepared ginger) stored on floor at the sushi bar and sack of rice on floor near the walk-in freezer.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall soiled with accumulated grease/soil around kitchen, behind racks, behind prep tables.
- High Priority - Pesticide-emitting strip present in food prep area.
- High Priority - Raw animal food (chicken meat)stored over ready-to-eat food (tomatoes, lemons, cabbage) in walk-in cooler.
- Intermediate - Accumulation of food debris/grease on food preparation tables.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Knives in food prep area encrusted with grease and/or soil deposits stored on magnetic strip.
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times - rice cooker in front of handwash sink at end of cookline.
- Nonfood-contact surfaces do not allow easy cleaning and maintenance - shelves covered with absorbent cardboard, which are stained with grease and food residue. Remove cardboard or change it daily for better sanitation/cleanliness.
- Observed build-up of grease on deep fryer surfaces. Repeat Violation.
- Observed build-up of grease on shelf under grill station.
- Observed cabinet under the beverage station with slimy/mold-like build-up.
- Critical - Observed employee wash hands with no soap-at all three sinks in kitchen.
- Observed food debris/ice accumulated on walk-in freezer floor.
- Critical - Observed presetting of unwrapped silverware in dining room.
- Observed slime/soil accumulated in kitchen floor drains under sinks.
- Critical - Observed the handwash sink at end of cookline not clean.
- Observed walk-in cooler gasket torn/in disrepair.
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-06-1 Observed build-up of food debris, grease on the deep fryers.
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9/5/2012 | Routine - Food | Call Back - Complied |
- 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. Repeat Violation. This violation must be corrected by : 8/20/12.
- Observed build-up of food debris, grease on the deep fryers.
- Observed build-up of grease on hood system and filters.
- Observed excessive slime and build-up in floor drain under cabinet in wait station.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor (fortune cookies). Corrected On Site.
- Critical - Observed food stored on floor of the walk-in freezer (clams, bean pods).
- Critical - Observed food stored on floor of walk-in freezer (bag of onions).
- Critical - Observed food-contact surfaces (counter tops) soiled in sushi bar and kitchen prep areas.
- Critical - Observed handwash sink at end of cookline not clean.
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6/20/2012 | Routine - Food | Warning Issued |
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable - use of cardboard on shelves. Soil and grease build-up evident. Eliminate use of cardboard or discard at the end of the every day.
- Observed build-up of food debris on the wok station.
- Observed build-up of food debris, dust or dirt on service table shelves.
- Observed build-up of grease on hood filters.
- Observed food debris accumulated on the walk-in freezer floor.
- Critical - Observed food stored on floor of the walklin cooler and walk-in freezer (fish, buckets of products).
- Critical - Observed knives, utensils encrusted with food or soil deposits.
- Observed shopping bags used for food storage in the walk-in freezer.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (egg rolls, lo mein noodles).
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1/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment not designed and constructed in a durable manner (use of cardboard). Do not use cardboard, it absorbs foods, attracts roaches and other pests. Surfaces must be cleanable.
- Observed build-up of grease and food debris on the fry station surfaces.
- Critical - Observed food stored on floor of the walk-in freezer (krab meat).
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (dumplings, dressings/sauces).
- Critical - Reach-in cooler incapable of maintaining potentially hazardous food at proper temperatures. Other unit available, please use them until this unit can maintain food at 41 F or below.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (spring rolls).
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet mop not hung to dry. Corrected On Site.
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8/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed dented #5 can of Hoisin sauce and a #10 can of bamboo shoots. Products not to be used.
- Critical - Observed expired Food Manager Certification. Operator must correct this violation by 5/15/11.
- Critical - Observed food prep table encrusted with grease and/or soil deposits.
- Critical - Observed food stored on floor (vinegar seasoning).
- Observed grease accumulated under cooking equipment.
- Observed nonfood-grade containers used for food storage (shopping bags).
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served (rehydrated corn starch, garli in oil). Corrected On Site.
- Observed walk-in freezer gasket torn/in disrepair.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (egg rolls).
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4/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (kimche, lo mein noodles).
- Critical. Observed food stored on floor of the walk-in freezer (Soybean pods, shrimp, fish cakes, pork gyoza).
- Critical. Observed food stored on floor of the kitchen (ginger, oil, soy sauce).
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit (recorded @ 74 F).
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Observed deep fryer encrusted with grease and/or soil deposits.
- Wet mop not hung to dry.
- Critical. Observed expired Food Manager Certification.
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1/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (B) Except as specified in Paragraphs (D) and (E) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in Paragraph (A) of this section; and: (1) The day the original container is opened in the food establishment shall be counted as Day 1; and (2) The day or date marked by the food establishment may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.
- Critical. (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- (B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under Paragraph (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed packages may be stored less than 6 inches above the floor on dollies, pallets, racks, and skids that are designed as provided under Section 4-204.122.
- Critical. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
- Critical. (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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8/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening (milk).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (cooked eel, lo mein noodles).
- Critical. Observed food stored on floor of walk-in freezer (Dumplings, salmon, tuna, fish cakes, soybeans).
- Wet wiping cloth not stored in sanitizing solution between uses at sushi bar.
- Critical. Observed cookline surfaces encrusted with grease and/or food deposits.
- Observed single-service articles improperly stored (carryout trays, napkins).
- Critical. Observed live flies in kitchen.
- Critical. Observed screen door open, flies present in kitchen.
- Observed grease accumulated on kitchen floor under cookline.
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8/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/28/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking (sushi rice and tempura batter). Food may not be served. This violation must be corrected by : 8/22/10.
- Critical. Nonexempt fish with no proof it has undergone proper parasite destruction. Fish must be served cooked or discarded. This violation must be corrected by : 8/22/10.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (miso).
- Critical. Observed food stored on floor of walk-in freezer (fish, case).
- Critical. Observed bamboo sushi roller used as a food-contact surface.
- Food-contact surface not smooth and easily cleanable (bamboo sushi roller).
- Observed build-up of grease on deep fryers.
- Critical. No handwashing sign provided at a handsink used by food employees in kitchen.
- Critical. License expired within 30 days after expiration date.
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6/22/2010 | Routine - Food | Warning Issued |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Observed food stored on floor of walk-in freezer. Corrected On Site.
- Wet mop not hung to dry.
- Critical. Identity of food or food product misrepresented (Escolar on invoice being served as White Tuna, according to operator).
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12/1/2009 | Routine - Food | Administrative complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored on floor inside walk-in freezer.
- Critical. Observed food stored on floor of walk-in cooler.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food (plastic bowl in rice cooker). Corrected On Site.
- Observed nonfood-grade containers used for food storage (plastic shopping bags).
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Handwash sink not accessible for employee use at all times in kitchen. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees near dish machine. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions at wait station. Corrected On Site.
- Critical. Observed obstructed rear exit at bathroom area (end of hallway). For reporting purposes only.
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical. Identity of food or food product misrepresented (imitation crabmeat identified as crab on menu - previously identified on an inspection, AC pending).
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7/20/2009 | Routine - Food | Inspection Completed - No Further Action |
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