- Basic - Cutting board has cut marks and is no longer cleanable. Pantry area **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottom of water stored next to plastic plates In the front expo line.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic lids throughout the kitchen and walk in cooler Cracked on ends.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. Pans observed on main prep line.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Beverage stored with kale stored inside reach in drawers Located on the front line. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Transported cart used for chicken breast cooked on today. **Repeat Violation**
- Basic - Water draining onto floor surface. Sushi bar area, tech notify at time of inspection
- Basic - Working containers of food removed from original container not identified by common name. Bag of salt and pepper mixture stored in food prep area **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Romaine lettuce 44°f wi cooler
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed cook on line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hummus 44°f stored inside walk in cooler recommend Smaller container ,quick chill product.
- High Priority - Small flying insects in bar area.
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Spray bottle cleaner stored with Tabasco and balsamic vinegar bottle stored in expo line. **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 4 time dishmachine ran , Notify tech from dishmachine Company repaired at time of inspection. **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plastic pans throughout kitchen **Repeat Violation**
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10/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food storage container/container lid cracked or broken. Noted 2 lids in walk in cooler and I cracked drin lexan
- Basic - In-use knife/knives stored in cracks between pieces of equipment. On line knife kept under make up cooler **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer. Ravioli in freezer not covered
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Sink by right side cook line **Corrected On-Site** **Repeat Violation**
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3/13/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cup over clean dishes in dmo area **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour scoop not stored with handle standing **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. On cookline **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 50, salad 51 tomatoes 50 ( unit went down and was being repaired ) product re chilled and iced **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Beef stored over pork in walk in cooler **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Holding unit on right side cook line not maintaining temperature
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Sink in salad area blocked **Corrected On-Site**
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1/2/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Soda heads in wait station in need of cleaning
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Ceiling in disrepair. Vents rusting and peeling
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting.. Small metal pans by dish area
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light by dish area
- Basic - Stored food not covered in walk-in freezer. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Noted at bar and sushi areas **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook by sushi area changed gloves without washing hands **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. By front of dish area
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- 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. Manager obtained certificates from personnel department **Corrected On-Site**
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7/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Equipment and utensils not properly air-dried. Clean plastic food containers - wet nesting observed. Repeat Violation.
- Critical - Observed cloth used as a food-contact surface. Linen cloth used to cover sushi rice. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Orange bracelet - sushi area. Corrected On Site. Repeat Violation.
- Observed hole in ceiling. Air vent not in place in ceiling - dishwash area.
- Observed leaking pipe at plumbing fixture. Under ice storage bin used for cold holding on cookline.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw crab mix over blanched brocolli - walk in cooler. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Shelving used to store clean food containers.
- Critical - Observed toxic item stored in food preparation area. Sanitizer bucket on food prep surface. Cookline. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/12/2012 | Complaint Full | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - No conspicuously located thermometer in holding unit. Desserts counter - reach in cooler. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 99F. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tuna 45F - reach in cooler at sushi bar.
- Critical - pH meter not calibrated according to manufacturer's specifications. Recommend calibration prior to use.
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8/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Observed ALL cutting board grooved/pitted and no longer cleanable.
- Observed attached equipment soiled with accumulated dust. FANGUARD IN WIC
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. EMPLOYEE SCOOPING CHIPS WITH BAREHANDS Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. HWS IN SERVICE AREA
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. TOP OF DISHMACHINE AND BY THE DOORS
- Observed build-up of mold-like substance on surface of nonfood-contact surface. WIC SHELVES
- Observed ceiling in disrepair. ABOVE ICE MACHINE
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE PUTON NEW GLOVES WITHOUT WASHING HANDS Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. DISHWASHER HANDLED SOILED DISHES WITH RUBBER GLOVES THEN USED SPRAY HEAD TO SPRAY THE GLOVES AND HANDLED CLEAN DISHES Corrected On Site.
- Critical - Observed empolyee wash hands with no hot water. DID NOT WAIT FOR HOT WATER.WATER WAS COLD WHEN CHECKEDCorrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. GARLIC BUTTER AND OIL MIXTURE AT 58 F AT FRONT LINE Corrected On Site.LESS THAN 4 HOURS AND OPERATOR STARTED USING TIME AS PUBLIC HEALTH CONTROL MEASURE
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. GAP AT THE BOTTOM OF THE BACK DOOR
- Critical - Ready-to-eat potentially hazardous food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. Food may not be served. HAM AND SWISS SALAD IN WIC Corrected On Site.CHEF DISCARDED
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. DISHWASHER (SEE 12 A) Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. AT BAR Corrected On Site.
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3/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. WET NESTING
- Critical - Handwashing cleanser lacking at handwashing lavatory. AT BAR Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed soil buildup inside ice bin CHUTE.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. GAP AT THE BOTTOM OF THE BACK DOOR
- Critical - Raw fruits/vegetables not washed prior to preparation.MUSHROOMS Corrected On Site.
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10/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.carpet in pastry area Corrected On Site.
- Food-contact surface not smooth and easily cleanable.wood sushi rice bowl
- Critical - Observed buildup of slime on soda dispensing nozzles.holster at beer taps at the sushi bar
- Observed clean equipment stored on floor. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.fresh bread and salad pantry kitchen
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.pantry kitchen
- Observed insect control device installed over food preparation area.center wait station
- Observed leaking faucet at plumbing fixture.sushi prep sink
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination.cook using towel in pants as a wiping cloth Corrected On Site.
- Observed personal care item stored with food.foid contact surface Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cooked sage 82 df
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5/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Pasta at 51f from 12/16/2010. Corrected On Site. Discarded by the operator.
- Critical. Ready-to-eat potentially hazardous food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. Food may not be served. For 3 containers of homemade sauces phf's. Corrected On Site. Discarded by the operator .
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta at 51 f from 12/116.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. For the sushi employee . Corrected On Site. Corrected On Site.
- Observed employee with no hair restraint. While working with the crab meat. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. At the sushi bar.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Heavy rusted.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. By the diishwasher area on the shelf.
- Observed single-service articles stored without protection from contamination. For coffee filters at the bar. Corrected On Site.
- Critical. Observed small flying insects in bar area. At the pantry area.
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12/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed soiled reach-in cooler gaskets. At the sushi bar.
- Observed heavy build-up of grease on nonfood-contact surface. At the salad cooks line [grill].
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Under the sink ithe pastry area.
- Observed gaskets with slimy/mold-like build-up.Ice cream freezer at the pastry aa.
- Critical. Observed roach activity as evidenced by live roaches found, one found in the wall by the oven next to wood storage. Corrected On Site. Kill on site by operator.
- Critical. No current boiler certification provided/available. For reporting purposes only.The inspection was done in 03.17.2010 waiting on certifications as per documentation provided.
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4/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 36-11-1 Floors not maintained smooth and durable.At main kitchen area by 3 compartment sink, main cookline , front cookline , dessert station floor tiles.2/22/10 work order in place for next week.
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2/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name.bottles of oil, rice flour container .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.78 degrees sushi rice, ph meter not available to check ph of rice as is the normal procedure .
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food.Unwashed herbs above prepared onions at walk in cooler, soiled potatoes above prepared potatoes at produce walk in cooler.
- Critical. Fruits/vegetables not washed prior to preparation.Basil.
- Critical. Observed food stored in undrained ice.peeled eggs.
- Critical. Observed food stored on floor.At walk in freezer .
- Critical. Observed uncovered food in holding unit/dry storage area.At walk in cooler.
- Critical. Observed paper towel used as a food-contact surface for fried sage.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Employee double gloving.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.After touching face.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Employee picked up gloves from floor and reused .
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.At dishmachine .
- Critical. Observed employee improperly washing hands.Employee at sushi station washed gloves.
- Critical. Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination.Bottles of water, packets of candy found at prearation table at main kitchen .
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.At server coffee machine .
- Observed equipment in poor repair.ph meter.
- Food-contact surface not smooth and easily cleanable.Hole in ice bucket at server area.
- Observed a basting brush with cut bristles used in food. Corrected On Site.
- Observed old food stuck to clean dishware/utensils.
- Critical. Observed encrusted material on can opener.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.At mixer.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.Ice buckets .
- Equipment and utensils not properly air-dried.
- Equipment and utensils not properly air-dried.Employee drying glassware with paper towel .
- Critical. Hot water not provided/shut off at employee hand wash sink.At back area handwash sink. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink.72 degrees at ladies employee restroom.
- Critical. Air gap not installed.At hose connected to sink directly into food container of water whilst thawing chicken .
- Critical. Handwash sink not accessible for employee use at all times.Blocked by trays of bread.
- Critical. Covered waste receptacle not provided in women's bathroom.At ladies employee restroom.
- Critical. No handwashing sign provided at a handsink used by food employees.handwash sink at bar.
- Critical. Hand wash sink lacking proper hand drying provisions.pizza handwash sink.
- Critical. Handwashing cleanser lacking at handwashing lavatory.bar handwash sink.
- Floors not maintained smooth and durable.At main kitchen area by 3 compartment sink, main cookline , front cookline , dessert station floor tiles.
- Critical. Observed toxic item improperly stored.Sanitizer buckets stored above to go containers and with clean equipment .
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.Sanitizer buckets 500 ppm plus.
- Critical. Electrical outlet missing cover plate. For reporting purposes only. cover not fully covering outlet at main kitchen area.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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2/19/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 09-05-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.At flour container.Corrected On Site.
- Critical. Violation: 22-22-1 Observed encrusted material on can opener.
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor.Soda spillage under soda boxes.
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10/21/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.Scallops and Salmon.Haccp documentation states 8/14 -3 degrees , 8/15 -2 degrees , temperature taken at time of inspection of salmon 9 degrees .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Pasta fettucine, cut melon and walk in cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.mashed potatoes Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.Raw calamari stored over potatoes at reach in cooler drawers at front cookline . Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.After handling wet wiping cloth and sanitizer solution .
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.At flour container.Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed encrusted material on can opener.
- Observed food debris accumulated on kitchen floor.Soda spillage under soda boxes.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.At reach in cooler at dessert station .
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8/20/2009 | Routine - Food | Warning Issued |
| No report available. | 3/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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