- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- Basic - deep fryer basket in poor condition. **Warning**
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10/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. / a container of mussels / **Corrected On-Site** **Warning**
- Basic - Employee personal items stored in or above a food preparation area. / employees jacket hanging on dry storage rack / by kitchen entrance / **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. / front grill / **Corrected On-Site** **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- Basic - deep fryer basket in poor condition. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Raw chicken, raw beef, raw shrimp and raw pork ranges from 44-46F / less than 4 hours /all TCS food moved to another cooler, only vegetables stored in the cooler. **Warning**
- High Priority - Cooked chicken not reaching a minimum internal temperature of 165 degrees Fahrenheit. / 118F / recooked to 181F / **Corrected On-Site** **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. / sushi rice on prep table about 1 hour 80F / add to time control plan. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. / raw shrimp and raw fish over sauces / **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. / raw beef over raw shrimp / front line glass cooler / **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. / chlorine over 200ppm / wait station **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. / oyster tag **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. / oyster tag **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. / **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. / **Corrected On-Site** **Warning**
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. / **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink. / kitchen entrance / **Corrected On-Site** **Warning**
- Intermediate - Reach-in cooler not 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. / reach in cooler by cook line ambient temperature 46F / all TCS food removed, stored only non TSC vegetables. **Warning**
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10/22/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
07/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Cardboard used to line nonfood-contact shelves. In walk in cooler. **Warning**
- Basic - Case/containers of food stored on floor in walk-in freezer. **Warning**
- Basic - Ceiling tile missing. At cook line. **Warning**
- Basic - Employee beverage containers in dishware area and sushi area do not have a lid. **Corrected On-Site** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink near ware washing area. **Corrected On-Site** **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Reach in cooler fan guards. Glass door cooler at cook line. **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Raw oyster shells being reused for serving seafood stuffing. **Warning**
- High Priority - Fresh garlic-in-oil held at greater than 41 degrees Fahrenheit. Out of temperature control less than 2 hours. corrective action taken: product iced. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw fish stored over surimi salad. Glass door cooler at cook line. Raw chicken sore over sauces, cookline make table. Raw eggs stored over vegetables, cook line make table. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken, raw shrimp, stored over sauces, sprouts, and watermelon. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw shell eggs stored over seafood. **Warning**
- High Priority - Vacuum breaker missing at hose spigot by dish machine. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine tested over 200 ppm; **Repeat Violation** **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Warning**
- Intermediate - Cutting board(s) stained/soiled with with old food residue. **Repeat Violation** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Cook line sink and sushi area. **Warning**
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5/19/2014 | Routine - Food | Warning Issued |
- Basic - Cove molding at floor/wall juncture broken/missing. Near walk in coolers.
- 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. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of food buckets.
- Basic - Soiled Cardboard used to line nonfood-contact shelves.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cottage cheese, cut tomatoes, 46 F; advised.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. raw shell eggs over cooked chicken. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken stored over raw beef. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Cookline cooler.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.
- Intermediate - Spray bottle containing toxic substance not labeled. spray cleanser.
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12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Floors not constructed to be easily cleanable. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site** **Warning**
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9/27/2013 | Routine - Food | Call Back - Complied |
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Employee Bathroom door not self-closing. **Warning**
- Basic - Equipment in poor repair. Panel missing from interior of ice machine door. **Warning**
- Basic - Floors not constructed to be easily cleanable. **Warning**
- Basic - Interior of chest freezer in disrepair/has exposed insulation. Exterior surface pitted with rust. **Warning**
- Basic - Open condiments provided for self-service not properly protected. Ice cream toppings. **Warning**
- Basic - Raw animal food stored above unwashed produce. Raw seafood over watermelons. **Warning**
- Basic - Reuse of single-use number 10 cans. **Corrected On-Site** **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. High shelf at cookline. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
- High Priority - Displayed food not properly protected from contamination. Ice cream presented in deep containers must be served by employees or a long handled utensil must be provided. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melons, salads at buffet line temping 44-46 F; **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell egg over pasta. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over ham. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Wait station in dining room. **Warning**
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. **Warning**
- Intermediate - Portable Cutting board(s) stained/soiled. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner. **Warning**
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7/29/2013 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on dish machine. **Warning**
- Basic - Floor tiles missing. Near front handsink. **Warning**
- Basic - Holes in ceiling. Storage area. **Warning**
- Basic - Lights in food storage missing the proper shield, sleeve coatings or covers. **Warning**
- High Priority - Displayed food not properly protected from contamination. Hard ice cream displayed in deep containers must be served by employees. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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2/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Reach in cooler fan guard. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Employee beverage container on dish machine. **Warning**
- Basic - Floor tiles missing. Near front handsink. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in freezer. **Warning**
- Basic - Holes in ceiling. Storage area. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Warning**
- Basic - Lights in food storage missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Open condiments, fried noodles, provided for self-service not properly protected. **Corrected On-Site** **Warning**
- Basic - Wall soiled with accumulated dust. Storage area by sodas. **Warning**
- High Priority - Cooked rice hot held at less than 135 degrees Fahrenheit. Sushi rice, 110 F; less than 1 hour. Advised to use Time. **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Kimchi, krab, 49 F; less than 1 hour on buffet. Advised. **Warning**
- Basic - High Priority - Dead roaches on premises. 5 on cabinet near hibachi prep area. **Warning**
- High Priority - Dented/rusted cans present. See stop sale. **Warning**
- High Priority - Displayed food not properly protected from contamination. Hard ice cream displayed in deep containers must be served by employees. **Warning**
- High Priority - Employee touched face/hair and then engaged in food preparation without washing hands. **Warning**
- High Priority - Employee touching ready-to-eat food, bananas, 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. **Warning**
- High Priority - Employee washed hands with no soap. **Warning**
- High Priority - Fresh garlic-in-oil mixture held at greater than 41 degrees Fahrenheit. Temping 59 F; less than 30 minutes. Advised. **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprouts, pasta, surimi, temping 51-54 F; hibachi line. Less than 1 hour. Advised to add ice. **Warning**
- High Priority - Raw animal food stored over cooked food. Raw shrimp over cooked crawfish. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw beef. **Corrected On-Site** **Warning**
- High Priority - Roach activity present as evidenced by live roach found. Near hibachi/sushi prep area. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Buffet line refrigeration unit not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Hibachi line. 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. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Nonfood-grade basting brush used in food. **Warning**
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2/21/2013 | Routine - Food | Warning Issued |
- Ceiling tiles missing/not in place.
- Lights missing the proper shield, sleeve coatings or covers. In dry foods storeroom-with bags onion, soda boxes
- Critical - Observed encrusted, soiled material on slicer.
- Observed wiping cloth used to hold cutting boards steady. Advised to use rubber mats.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Dry noodles, sauces, condiments
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm at Sushi area
- Critical - Working containers of food removed from original container not identified by common name. Plastic lugs in storeroom.
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11/19/2012 | Complaint Full | Call Back - Complied |
- Ceiling tiles missing/not in place.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 0ppm at 3 compartment sink. Advised- Demonstrated proper set up to manager and dishwashers.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Equipment food-contact surfaces and utensils not sanitized. Pans washed, rinsed, but not sanitized. 3 compartment sink.
- Critical - Hand wash sink in warewashing area lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times. The hand sink by 3 comp sink
- Critical - Handwashing cleanser lacking at handwashing sink in warewashing area.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Identity of food or food product misrepresented. By the admission of person in charge and Sushi chef, establishment is serving Escolar as white tuna
- Lights missing the proper shield, sleeve coatings or covers. In dry foods storeroom-with bags onion, soda boxes
- Critical - No conspicuously located thermometer in 2 door reach-in cooler.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 11/18/2012.
- Observed a nonfood-grade basting brush used in food. Using paint brush with medal bracket
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On top of dish machine
- Critical - Observed an open beverage container on a food preparation table. Corrected On Site.
- Critical - Observed container of medicine improperly stored. Advil stored on rack over food containers. Corrected On Site.
- Critical - Observed dented cans. sauces.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting gloves on
- Critical - Observed employee improperly washing hands. Employee washed hands with no soap and did not do the whole process of 15 to 20 seconds
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Wash in 3 comp sink
- Critical - Observed food stored on storeroom floor.
- Critical - Observed food stored on walk-in cooler floors.
- Critical - Observed handwash sink used for purposes other than handwashing. Wiping cloths washed in handsink.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Server scoop ice with cup with no handle
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Ice cream scoop at buffet
- Observed insect control device installed over food preparation area. Fly glue strip
- Critical - Observed portable cutting boards stained with food/soil deposits.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Melon and potentially hazardous cold items at buffet had a temperature of between 44 to 47 degree, less than four hour-Advised
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi had a between 67 to 72 degree, less than 4 hours Advised
- Critical - Observed potentially hazardous food, raw shrimp, thawed in standing water.
- Critical - Observed raw animal foods not properly separated from each other in reach-in cooler. Raw beef over squid.
- Critical - Observed raw chicken wings stored over ready-to-eat food. Cookline.
- Critical - Observed raw oysters stored over sauces. walk-in cooler.
- Critical - Observed raw shell eggs stored over cabbage, walk-in cooler; raw beef over noodles.
- Critical - Observed rice pots encrusted with grease and/or soil deposits.
- Observed storage of maintenance tools in areas that may result in cross-contamination. Stored with dry foods storeroom
- Observed walk-in cooler gasket torn/in disrepair.
- Observed wiping cloth used to hold cutting boards steady. Advised to use rubber mats.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Gap at bottom of back door.
- Critical - Pesticide use not in accordance with manufacturer's directions. Household Raid in use.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sushi rice temp at 101 degree
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All ready to eat foods
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. knives, spoons, at buffet
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Dry noodles, sauces, condiments
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Self serve hand dip serve ice cream, customers customers' hands pass the rim of ice cream tub, therefore, touching ice cream and potentially cross contamination
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Self serve ice cream lacking sneezeguards
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served. Oyster tags
- Wet wiping cloth not stored in sanitizing solution between uses. At Sushi area
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm at Sushi area
- Critical - Working containers of food removed from original container not identified by common name. Plastic lugs in storeroom.
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9/18/2012 | Complaint Full | Administrative complaint recommended |
- Critical - No handwashing sign provided at a handsink used by food employees. Wait station.
- Critical - No proof of required employee training provided. if operator wishes To order FRA's approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. If operator wishes to use a different program, a list of all approved providers is available at www.myfloridalicense.com
- Observed build-up of mold-like substance on walk-in cooler door. Corrected On Site.
- Observed dust/grout powder accumulated on floors.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Side door near restrooms has gap at bottom.
- Wooden Shelves in dry storage area needed to be sealed.
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7/10/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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