- Basic - Bathroom door left open other than during cleaning or maintenance. Employee bathroom in kitchen, closed by manager. Door needs to be self closing.
- Basic - Bowl or other container with no handle used to dispense food. In raw beef in closed container in reach in cooler across from cookline, bowl in carrots container center prep.
- Basic - Case/container/bag of food stored on floor in kitchen. Container of soup on floor along cook line, large container of dressing on floor in chx/beef walk in cooler. Cook moved soup off floor, manager moved container off floor **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in prep reach in cooler middle of kitchen across from prep tables
- Basic - Gaskets with slimy/mold-like build-up. On walk in cooler, also on prep cooler across from prep tables center of kitchen
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between prep table and reach in cooler, manager removed. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. White containers on storage shelf across from dish machine, Multiple containers throughout establishment. **Repeat Violation**
- Basic - Paper towel used as liner for food container. For dynamite rolls. **Repeat Violation**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. On right side of reach in cooler across from cook line.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Hand wash sink next to dish machine had accumulation of standing water, dish washer plunged sink. **Corrected On-Site**
- Basic - Straws provided for customer not individually wrapped. Straws on bar in reach of customers.
- Basic - Walk-in cooler/walk-in freezer floor soiled. Walk in cooler floor along back wall soiled with food debris, manager cleaned during inspection
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Across from dish washer, in sushi bar. **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer 200 ppm + **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor. WC bucket outside walk in cooler
- High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef touched arm took off watch and bracelet then grabbed food to place on girll. Manager corrected chef and had him wash hands. **Corrected On-Site**
- High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooking the food to 165 degrees Fahrenheit for 15 seconds prior to service. Manager stated that chicken is partially cooked, cooled in reach in cooler, and then placed in rice cooker to warm up before cooking again on the grill. Chicken was 60°. Second cook of partially cooked food must be 165°. Manager voluntarily discarded chicken. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 44°, steak 53°, steak 57° sitting on prep across from cook line. Fried dynamite roll 89°Corrective action, cook moved directly to reach in cooler.
- High Priority - Shell eggs in use or stored with cracks or broken shells. 3 broken eggs stored with intact whole shell eggs on bottle shelf of reach in cooler. Manager voluntarily discarded eggs. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Tray stored in hand wash sink in server area, metal scrubber/ cleaner in hand sink by dish machine, manager removed. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler fan with accumulation of residue. Reach in cooler fan cover heavily soiled with dust and debris in 2 door reach in cooler middle of kitchen, open containers of food stored beneath fan.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw items must be identified on main menu and pm displayed menu at bar.
- 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. Multiple employees expired in September
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10/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom. In employee restroom used by both male and female employees.
- Basic - Floor drains/drain covers heavily soiled. Heavily soiled drains throughout establishment kitchen.
- Basic - Food stored on floor. Container of ginger sauce on floor in walk in cooler across from meat prep area. Manager moved off floor. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. On cookline, manger removed. **Corrected On-Site** **Repeat Violation**
- Basic - Old food stuck to clean dishware/utensils. On knifes on storage rack by back of kitchen meat prep area, also on spoon in bin used to store clean equipment under prep shelf in dishwasher.
- Basic - Old labels stuck to food containers after cleaning. On containers across from dish machine.
- Basic - Paper towel used as liner for food container. On cut peppers in reach in cooler across from cookline, and around raw tuna in container in sushi bar reach in cooler.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. 3 Boxes of raw fish sitting in standing on prep table, manager put under running water. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Reach in cooler center of kitchen across from prep table, also reach in cooler in sushi bar area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line under grill and across from dish washer. **Repeat Violation**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Multiple buckets throughout, manager corrected. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200 ppm.
- High Priority - License expired within 30 days after expiration date. June 1st expiration date on license
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw scallops over containers of RTE sauces, container of raw steak over container of cooked chicken, container of raw chicken over container of raw veggies in reach in cooler across from cook line, manager corrected storage. **Corrected On-Site** **Repeat Violation**
- High Priority - Shell eggs in use or stored with cracks or broken shells. In use shell eggs for fried rice on cookline/grill with cracked shells. Manager voluntarily discarded broken eggs, told chef not to use. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. In server area across from reach in cooler.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler in server area not date marked, opened more than 24 hrs ago but less than 7 days according to manager.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Steel wool scrubber stored in hand sink by cook line and dishwasher area, sanitizer bucket stored in hand sink in sushi area.
- 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 tempura batter, provided form. **Corrected On-Site**
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6/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop carrots in walk in cooler. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee jacket hanging over food in dry storage area. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bins on dish rack across from dish machine. **Repeat Violation**
- Basic - Food not stored at least 6 inches off of the floor. Plastic buckets of rice stored on sheet pans in kitchen area. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. Cloth used under cutting board in prep area. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at bar area hand wash sink. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths throughout kitchen. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over lemons in reach in cooler across from walk in cooler. Raw chicken over vinegar sauce in beer walk in cooler. **Corrected On-Site** **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. Hand wash sink in server area used to dump ice and food. **Corrected On-Site**
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1/3/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. Operator must review and document AOP training with employees on a yearly basis. Discussed AOP training policy with manager.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Build up of soda residue around outside of soda nozzles.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Soy sauce buckets stored on ground in walk in cooler. Also in dry storage area. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. No hair restraints for employees in kitchen.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on racks across from dish machine.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Non food grade drill used to mix batter.
- Basic - Old food stuck to clean dishware/utensils. Food debris on clean knives on rack.
- Basic - Wiping cloth sanitizing solution stored on the floor. Throughout kitchen.
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish stored over sauces in walk in cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef over raw fish in walk in cooler. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Mold like buildup on ice machine interior sensor.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Unable to identify process of sanitization for kitchen dish machine. Dish machine uses heat.
- Intermediate - Handwash sink used for purposes other than handwashing. Dish cleaning pad in hand wash sink. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw items not identified on sushi menu.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on sushi menu. Posted consumer advisory at front of restaurant. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle of blue cleaner near sushi bar. **Repeat Violation**
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11/14/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Box of vegetables walkin freezer
- Basic - Cloth used as a food-contact surface. Under boxes of chicken in walkin cooler
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. At sushi bar
- Basic - In-use tongs stored on oven door handle between uses.
- 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. Tongs stored on top of raw beef **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee plating sushi without gloves in kitchen
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Scallops, stacked above chill line in make table, 51'F; corrective action moved to another cooler
- Intermediate - Employee rag in handwash sink.
- Intermediate - Employee used handwash sink as a dump sink. Waitstation
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Near dish machine
- Intermediate - Spray bottle containing toxic substance not labeled. Behind bar
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6/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Knives and ladles under prep table
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelets
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Stored food not covered in walk-in cooler. Chicken, cucumbers **Corrected On-Site**
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1/17/2013 | Complaint Full | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. ginger on cloth **Corrected On-Site**
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Tongs in raw chicken **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 peeling ginger without gloves employee washed hands put on gloves **Corrected On-Site**
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed interior of microwave soiled. Cookline
- Critical - Observed live flies in kitchen.
- Observed personal care item stored with food. Hat on shelf above prep table hats on shelf above prep table
- Observed utensils stored in crevices between equipment. Knives between table and wall
- Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar
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11/21/2012 | Complaint Full | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. plastic cups, sheet pans stacked wet
- Critical - Hand wash sink lacking proper hand drying provisions. wait station
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. in rice container Corrected On Site.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. sushi rice spatula Corrected On Site. voluntarily discarded
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. prepping shrimp with bracelet
- Critical - Observed handwash sink used for purposes other than handwashing. dump sink near wait station has lemons in it
- Critical - Observed live flies in kitchen.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw fish in line cooler Repeat Violation.
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10/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored in undrained ice. tub of shrimp in walkin cooler
- Critical - Observed food stored on floor. buckets of sauce in walkin cooler and dry storage room
- Critical - Observed live flies in kitchen.
- Critical - Observed raw animal food stored over ready-to-eat food. shell eggs over butter and carrots on cart in walkin cooler
- Plumbing system in disrepair. hand wash sink is clogged at wait station
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6/12/2012 | Complaint Full | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. cups stacked wet near wait station
- Food-contact surface not smooth and easily cleanable. cloths under cuttingboards at sushi bar
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. employee drinking from open container in kitchen Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. walkin cooler
- Observed utensils stored in crevices between equipment. knives near dry storage room
- Wet wiping cloth not stored in sanitizing solution between uses. at sushi bar Corrected On Site. Repeat Violation.
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5/4/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/29/2011 | Complaint Full | Call Back - Complied |
- Critical - Exit signs not properly illuminated. For reporting purposes only.DINING ROOM :WEST Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit, REACHIN COOLER NEAR:NEAR WOK
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed incorrect information on Hotel and Restaurant license, DIVISION OF HOTEL AND RESTAURANT LICENSE INDICATE :LOI HOANG: DIVISION OF ALCOHOLIC BEVERAGE ANDTOBACCO INDICATE WASABI JACKSONVILLE LLC:
- Critical - Observed live flies in kitchen.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only, REAR BLOCKED STORAGE CONTAINER
- Observed open dumpster lid.
- Critical - Observed soil buildup inside ice bin, BEVERAGE MACHINE WAIT AREA :BOTH TOP REAR :
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10/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. bulk sugar, tempura
- Critical - No current 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. All certificates were expired.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. This violation must be corrected by : 12/21/2011.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. cardboard used to line shelves
- Critical - Observed dead roaches on premises. one dead undeer prep table
- Critical - Observed employee wash gloved hands.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. emmployee picked up shredded carrots with bare hands
- Critical - Observed food stored in undrained ice. shrimp in tubs at 3 compartment sink
- Observed nonfood-grade containers used for food storage. salad stored in brute rubbermaid garbage cans
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tempura batter, cookline, 75'F Corrected On Site. provided time as public health control, batterbtime marked
- Critical - Person in charge failed to insure proper handwashing by employees. Manager was unaware of alternative operating procedure for sushi bar. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. rear prep table
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10/20/2011 | Complaint Full | Warning Issued |
- No Violations Were Observed
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6/20/2011 | Routine - Food | Call Back - Complied |
- Critical - Certified Food Manager unable to answer how the pH meter works - he is unable to verify calibration abnd testing technique to certify sushi rice at a pH of 4.2 or lower
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cooler at sushi bar
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. invoices indicate fresh product purchaed
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fresh ready to eat seafood in reach in cooler at sushi bar
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. sanitizing bucket at sushi bar
- Critical - Working containers of food removed from original container not identified by common name. bulk chicken base, flour, panko
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6/15/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken pcs, dumplins
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. Corrected On Site.
- Critical. Observed employee improperly washing hands. **rinsed with plain water then dried, no soap used, only rinsed for 3 Seconds **Employee handled dirty dishes then handled clean dishes at the dishwasher without washing hands first Corrected On Site.-Manager retrained
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Bamboo mats used at sushi bar
- Observed gaskets/seals on cold holding unit in poor repair. reqch in at cookline
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed reuse of single-service articles. soup sauce bottles reused for lemon juice
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10/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shell eggs on chef carts Corrected On Site- mgr to fry eggs for fried rice, eggs out 1 hr
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed utensils stored in crevices between equipment. knives Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. dumping and rinsing Repeat Violation.
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1/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. reach in at cookline Corrected On Site. Food to be cooked within the hour- very little shrimp, dumplings in unit
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. chopping garlic Corrected On Site- mgr to enforce the use of gloves when chopping vegetables
- Critical. Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. missing in sushi area
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. bowls in sink
- Critical. No handwashing sign provided at a handsink used by food employees. ladies room only
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9/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/19/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 2/16/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 9/17/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/15/2008 | Routine - Food | Warning Issued |
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