- Basic - Bowl or other container with no handle used to dispense food.Sugar in dry storage area.Corrected On-Site** **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Reuse of single-service articles.Rice net.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.Water on storage rack. **Repeat Violation**
- High Priority - Bleach stored next to package stock under prep table. **Corrected On-Site** **Repeat Violation**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Rice and noodles in reach in cooler.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.Open package of shrimp stored next to vegetables in reach in cooler. **Corrected On-Site**
- High Priority - Oven cleaner stored above dishmachine . **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.Raw shell eggs stored over teriyaki sauce in upright cooler.Raw tuna stored over wasabi in reach in cooler. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Cutting board stained/soiled.Bar area. **Corrected On-Site** **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.Bar area. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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11/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. / at cook line **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in kitchen. / at sushi bar
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. / at dishroom
- Basic - Clean knives/utensils stored in crevices between equipment. / at sushi bar
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / in kitchen
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / band/bracelet on wrist
- Basic - Employee with no hair restraint while engaging in food preparation. /. Sushi chefs **Repeat Violation**
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / at bar
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Corrected On-Site**
- Basic - Paper towel used as liner for food container.
- Basic - Reach-in cooler gasket torn/in disrepair. / at bar
- Basic - Soil residue build-up on nonfood-contact surface. / at exterior of food containers/ buckets, in kitchen
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. /. Bulk flour containers in kitchen **Repeat Violation**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. / spray bottle next to sauce bottles, at bar **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use at all times. /. Hand wash sink at bar blocked by outlets **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. (1). Pot, vegetables, plastic containers inside hand wash sink at sushi bar. (
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. /. A HAND WASH SINK WAS REMOVED FROM THE TEPPAN ROOM. PLAN REVIEW WAS APPROVED WITH A HAND WASH SINK REQUIRED IN THE TEPPAN ROOM. THE HAND WASH SINK MUST BE REINSTALLED WITH HOT AND COLD RUNNING WATER AND APPROVED DRAINAGE FOR WASTE WATER.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. /. IN KITCHEN and BAR
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. / at lunch and dinner menus
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / sushi bar **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. / on lunch meun
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. /. IN WALK IN COOLER **Corrected On-Site**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. /. Copy
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4/16/2014 | Routine - Food | Warning Issued |
- Basic - 4-603.15(A)Old labels on containers.
- Basic - Bowl or other container with no handle used to dispense cooked chicken,flour . **Corrected On-Site**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.Ice scoop at bar area. **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Server portioning food (other than ice and beverages) has no hair restraint.
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.Flour in kitchen.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food stored over ready-to-eat food.Open package of raw beef stored over sauces in reach in cooler. **Corrected On-Site**
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11/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/12/2013 | Routine - Food | Call Back - Complied |
- Basic - Ceiling soiled with accumulated dust throughout the cooks line.
- Basic - Cloth used as a food-contact surface.Cooked chicken in walk in cooler.
- Basic - Equipment in poor repair.Reach in cooler at cooks line.
- Basic - Floor tiles missing.Three comp sink area.
- Basic - Food stacked on trays on top of each other. **Repeat Violation**
- Basic - Food stored on floor.Rice at sushi line.Salt in kitchen for the water. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.Dessert station.
- Basic - No handwashing sign provided at a hand sink used by food employees.Handwashing sink by sushi line. **Repeat Violation**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Shrimp held less than four hours.All tcs food is transferred to another cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Shrimp held less than four hours.Provided operator with info on how to use time as a public health control for hot food sitting on the counter.
- High Priority - Raw animal food stored over cooked food.Raw fish stored over cooked chicken in walk in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.Raw shrimp stored over cooked vegetables in reach in cooler at cooks line area.
- High Priority - Raw animal food stored over ready-to-eat food.Open package of eel stored over shrimp in upright freezer.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.Open package of raw chicken stored over coconut shrimp in walk in freezer
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Accumulation of black substance surrounding coffee dispensing nozzles.
- Intermediate - Cold water not provided at employee handwash sink.Three comp area.
- Intermediate - Handwash sink not accessible for employee use at all times.Trash can by bar area.
- Intermediate - Hot water shut off at employee handwash sink. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with rust in the bar area.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink.Sushi line entrance. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Krab salad and cooked chicken in walk in cooler.
- Intermediate - Soil residue in food storage container.Salt in kitchen.
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5/3/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.Bar area and sushi line.
- Critical - Handwashing cleanser lacking at handwashing sink.Bar area and sushi line.
- Critical - No handwashing sign provided at a handsink used by food employees.Sushi line.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on racks in the walk in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted, soiled material on slicer. **Corrected On-Site**
- Critical - Observed food being cooled by nonapproved method.Noodles is covered while cooling.
- Critical - Observed food stored on floor.Krab in walk in freezer and salt pellets in kitchen.
- Critical - Observed glass cleaner stored under prep table at sushi line.
- Critical - Observed handwash sink used for purposes other than handwashing.Container inside handwashing sink.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed trays with kale stacked on top of each other.
- Observed utensils stored in crevices between equipment.Knives in kitchen.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.Base of back door.
- Critical - Vacuum breaker mising at hose bibb.Sushi bar where sink is attached. **Repeat Violation**
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11/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Cloth used under cutting boards. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Despenser not working at hand sink next to three compartment sink.
- Critical - Hand wash sink lacking proper hand drying provisions. Sushi barl Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. Hand sink next to three compartment sink.
- Critical - No handwashing sign provided at a handsink used by food employees. Sushi bar sinks.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Dust buildup on clean storage rack.
- Critical - Observed employee improperly washing hands. Employee washed hands with gloves on.
- Critical - Observed potentially hazardous food thawed in an improper manner. Pork thawing at room temperature. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw steak over ready to eat foods in reach-in cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw tuna stored over bottles of sauces in reach-in cooler.
- Observed residue build-up on nonfood-contact surface. Gaskets on pre- unit.
- Critical - Vacuum breaker mising at hose bibb. Sushi bar sink where hose is attached.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Bulk container of sugar not labeled. Corrected On Site.
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5/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Please sanitize dishes at the three comp sink until sanitizer strength is corrected .
- Critical - Handwash sink not accessible for employee use at all times.Blocked by boxes.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Ice scoop by drink station.
- Critical - No handwashing sign provided at a handsink used by food employees.Bar area.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on dishwashing racks .
- Observed ceiling soiled with dust at the cooks line area.
- Observed cutting board grooved/pitted and no longer cleanable.Cooks' line area. greater than
- Observed residue build-up on nonfood-contact surface.Inside handwashing sink at bar area. Corrected On Site.
- Observed utensils stored in crevices between equipment.Cleaver in kitchen by cooks' line area.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical - Vacuum breaker mising at hose bibb.Mop sink area.
- Critical - Water bottle is not labeled in kitchen .
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11/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/8/2011 | Routine - Food | Call Back - Complied |
- Critical - Frozen scallops served as sushi but no proof that the sushi has undergone parasite destruction.Operator must cook scallops until he has received parasite destruction for the scallops.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Ice scoop in bar area.
- Critical - Manager lacking proof of Food Manager Certification.Franco Espada.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees.Sushi line.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food bowls of veggies stacked on top of each other in walk in cooler.
- Observed gaskets/seals on cold holding unit in poor repair.Sushi line by cooler number 1.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.Dessert freezer in servers' area.
- Critical - Observed open package of salmon stored over avocado in upright cooler next to ice machine .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Shrimp held less than four hours under the heat lamp.
- Observed residue build-up on nonfood-contact surface.Stove next to fryer area.
- Critical - Observed toxic item stored by food.Stainless steel cleaner next to vinegar under prep table.
- Observed wall soiled with accumulated debris in sushi line by cooler # 1.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Shrimp held less than four on cooks line.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Sushi rice held less than four hours.Establishment is using a sushi meter.
- Critical - Working containers of food removed from original container not identified by common name.Sugar in storage area.
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5/4/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
1/24/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Beef ribs in reach in cooler for 2.5 hours. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Sushi rice held less than four hours.Establishment is using sushi meter and has to take recipe to laboratory to be tested to ensure the rice is not potentially hazardous.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Cooks' line. Repeat Violation.
- Critical. Observed raw beef stored over sauces in upright cooler. Corrected On Site.
- Critical. Observed food bowls with onion and tofu stored on top of each other.
- Critical. Observed an beverage container on a food preparation area. Corrected On Site.
- Observed stained cutting board in sushi line.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed buildup of small amount of slime in the interior of ice machine. Corrected On Site. Repeat Violation.
- Clean bowls not stored inverted or in a protected manner.Cooks line. Repeat Violation. Corrected On Site.
- Observed leaking pipe at plumbing fixture.Handwashing sink by cooks line.
- Critical. Observed handwash sink used for purposes other than handwashing.Bottle inside handwashing sink.
- Observed space in wall by three comp sink area.
- Observed space in ceiling.Water heater area.
- Observed dusty air conditioning vent covers.Kitchen area.
- Observed dusty ceiling in kitchen.
- Observed personal care item stored by food.Jacket next to food storage shelf in walk in cooler.
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11/9/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 08A-04-1 Observed unwashed mangoes stored ove salad in walk in cooler.
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5/21/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name.Custard powder in kitchen .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Garlic and oil held less than four hours.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Eggs in walk in cooler in cooks' line..
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter in reach in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Dressings.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sushi rice held less than four hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Cooks' line.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Sushi line.
- Critical. No conspicuously located thermometer in coldbholding unit.Opposite dishmachine .
- Critical. Observed unwashed mangoes stored ove salad in walk in cooler.
- Critical. Observed food stored on floor.Fish in walk in freezer
- Critical. Observed salad bowls stored on top of salad bowls in walk in cooler.
- In-use utensil in nonpotentially hazardous food not stored with handle touching the food.Carrots.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.Employee cutting vegetables
- Critical. Observed an open beverage container on a food preparation table .Top of microwave .
- Observed employee with no hair restraint.Servers' .
- Observed nonfood-grade containers used for food storage.Marinara sauce.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of mold-like substance on surface of nonfood-contact surface.Faucets in sushi line.
- Clean bowls not stored in a protected manner.
- Observed clean equipment stored on oven door.Tongs. Corrected On Site. Repeat Violation.
- Observed single-service articles displayed in a manner that allows for contamination.Souffle cups in the station.
- Critical. Cold water shut off at employee handwash sink. Corrected On Site.
- Critical. Hot water shut off at employee hand wash sink. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times.Trash can in sushi bar.
- Ceiling tile missing.Servers' area.
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5/18/2010 | Routine - Food | Warning Issued |
- Violation: 13-03-1 Observed employee with no hair restraint.Servers' area.
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable.Bamboo mats at sushi station.
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2/11/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Lobster bisque in walk in cooler.
- Violation: 13-03-1 Observed employee with no hair restraint.Servers' area.
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable.Bamboo mats at sushi station.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro.Employees have to be re certified.
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12/17/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Lobster bisque in walk in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Tuna held less than four hours in sushi ne.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Octopus in wic.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Tuna held less than four hours at sushi station.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Two sushi coolers at front line.
- Critical. Observed food stored in a prohibited area.Outside back door area.Onions.
- Critical. Observed raw animal foods not properly separated from each other in holding unit.Raw chicken stored next to shrimp in walk in freezer.
- Critical. Observed raw animal food stored over ready-to-eat food.Raw beef stored over fried wanton in upright white freezer.
- Critical. Observed food stored on floor.Chicken in walk in freezer.
- Critical. Observed uncovered food in walk in cooler.Prepped salads.
- Observed employee with no hair restraint.Servers' area.
- Food-contact surface not smooth and easily cleanable.Bamboo mats at sushi station.
- Observed nonfood-grade bags used for food storage.Grocery bags.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at wiping bucket.
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed soil buildup inside ice bin.Servers' area.
- Critical. Observed encrusted, soiled material on slicer. Corrected On Site. Repeat Violation.
- Critical. Observed buildup of soiled material on racks dishwashing racks.
- Critical. Observed buildup of soiled material on racks in the walk in cooler.
- Observed clean equipment stored on oven door.Tongs on fryer.
- Critical. Handwash sink not accessible for employee use at all times.Lettuce brute in back line.
- Observed holes in wall at the dishwashing area.
- Observed no child labor law poster.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro.Employees have to be re certified.
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12/10/2009 | Routine - Food | Warning Issued |
| No report available. | 4/23/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/7/2009 | Routine - Food | Warning Issued |
| No report available. | 9/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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