- No Violations Were Observed
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08/25/2014 | Routine - Food | Call Back - Complied |
- Intermediate - No certified food manager for establishment.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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08/22/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelving inside reach in cooler above restaurant food. **Repeat Violation**
- Basic - In-use utensil stored in ice or ice water between uses. Rice scoop in water and ice, water temperature 41°F
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding. Mushrooms.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cook line: batter 48°F reviewed time for public health with manager.
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Beverage system ice bins. **Repeat Violation**
- Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Repeat Violation**
- 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. ( 5 employees) **Repeat Violation**
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08/22/2014 | Routine - Food | Administrative complaint recommended |
- Intermediate - No certified food manager for establishment.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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6/12/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Case/container/bag of food stored on floor in walk-in freezer. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- Basic - Equipment in poor repair. Broken storage container lids throughout the establishment
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Ice scoop handle in contact with ice. **Repeat Violation**
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Lettuce store in back garbage bag **Repeat Violation**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Container of medicine improperly stored. On the ice machine
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Chemical stored on dish machine
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Beverage system on the left
- Intermediate - Cold water not provided/shut off at employee handwash sink. Dish wash area hand sink and hibachi grill area **Repeat Violation**
- Intermediate - No certified food manager for establishment.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Soil residue in food storage containers. Lettuce, rice, flour, etc
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3/19/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Walk in cooler door
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen and food prep areas
- Basic - Employee personal items stored in or above a food preparation area. Phone, sunglasses, keys, gum stored on top of ice machine ice bin.
- Basic - Food stored on floor. Beverage syrup in hallway
- Basic - Ice scoop handle in contact with ice. Both beverage systems.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Cook line: 70°
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Tempra batter mix
- Basic - Leaking pipe at plumbing fixture. Hand wash sink located in the dish wash room.
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Walk in cooler: Lettuce
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Scallops
- Basic - Raw fruits/vegetables not washed prior to preparation. Mushrooms
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- 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. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine and beverage system ice bins. **Repeat Violation**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Hibachi grill area **Repeat Violation**
- 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. Tofu and fish used for sushi
- Intermediate - Cutting board(s) stained/soiled. Cook line
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked noodles cooked in large plastic container on 8/21/13 with the lid on we're 45°F **Corrected On-Site**
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8/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/22/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Build-up of grease/dust/debris on hood filters. Hibachi grills **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout kitchen
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored in a location that is exposed to splash/dust. Hibachi carts too close to the hand wash sink in the kitchen.
- Basic - Food stored on floor. Walk in cooler and freezer
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Sushi bar **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Rice **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Tuna
- Basic - Reuse of single-use articles. Seaweed tins reused.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pasta 47°F. Cooked on 5/28/2013, temperature taken on 5/29/2013 @ 11:45am.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Kitchen: Shell Eggs 58°F **Admin Complaint** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Beverage system ice bin
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Hibachi area **Repeat Violation**
- 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. Tofu
- Intermediate - Hot water not provided/shut off at employee handwash sink. Dish wash area **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta
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5/29/2013 | Routine - Food | Administrative complaint recommended |
- Violation: 14-50-1 Observed a nonfood-grade drill used for mixing drill.
- Violation: 23-03-1 Observed build-up of grease and food debris under hibachi grills in dining rooms.
- Violation: 29-08-1 Plumbing system in disrepair. cold water inoperable at dining room handsink
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. outside back door Repeat Violation.
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9/6/2012 | Complaint Full | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times. blocked by table, dish area Corrected On Site. Repeat Violation. trays of salad on wait station handsink
- Critical - Handwashing cleanser lacking at handwashing lavatory. dish area
- Critical - Insecticide/rodenticide use not in compliance with regulations. household insecticide
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Observed a nonfood-grade drill used for mixing drill.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. buscart across from triple sink
- Observed build-up of grease and food debris under hibachi grills in dining rooms.
- Observed employee with no hair restraint. male employee wearing tank top
- Critical - Observed opened employee drinks stored in reachins with customer food
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. batter on counter at 57. chicken on buscart at 100.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sushi fish
- Critical - Observed raw animal food stored over ready-to-eat food. raw scallops over cabbage. Repeat Violation. Corrected On Site.
- Critical - Observed roach activity as evidenced by live roaches found. approximately 13 live roaches noted in cloth napkins on cart in front of triple sink. 2 live roaches noted on wall behind triple sink. 1 dead roach on floor by triple sink. 3 dying roaches around triple sink floor drain. 4-5 live roaches in linen bag in dishroom. 1 live roach in dining room. 3 live roaches were killed.
- Critical - Observed toxic item improperly stored. can of insecticide on buscart Corrected On Site.
- Plumbing system in disrepair. cold water inoperable at dining room handsink
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. eggs at a room temperature of 69. discarded
- Critical - Vacuum breaker mising at hose bibb. outside back door Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/5/2012 | Complaint Full | Warning Issued |
- No Violations Were Observed
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2/22/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold water not provided/shut off at employee handwash sink. at cooking station in dining room Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory.sushi bar Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. near soup station in kitchen Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. sushi chef and chef puttting vegetables on tray Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. shelf over soup urns has heavy dust buildup
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sesame seeds Repeat Violation. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in sushi case, eel 48, salmon 46, escolar 46, krab stick 45, tuna 48-51. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef over sauces, reachin cooler Repeat Violation. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. soup containers Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. tray of fried rice in kitchen at 103. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. employee rinsed off gloved hands
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11/9/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Cold water not provided/shut off at employee handwash sink. dining room
- Critical - Handwash sink not accessible for employee use at all times. dish area-blocked by table Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. wait station
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface. on vegetables Corrected On Site.
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed employee switch from working with raw beef to raw shrimp without washing hands.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. rice, sugar, sauce Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop in water at 73 degrees Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi fish at 45-51 in sushi reachin Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk
- Critical - Observed raw animal food stored over ready-to-eat food. bacon/scallops over vegetables in cookline reachin Corrected On Site.
- Observed single-service items stored on floor. Corrected On Site.
- Critical - Observed toxic item improperly stored. insecticide stored by handsink in sushi bar Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken
- Critical - Vacuum breaker mising at hose bibb. mop sink and faucet by back door
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. none
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10/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor noodles in freezer. Repeat Violation. Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface mop bucket.
- Observed single-service articles improperly stored to go items, chop sticks.
- Critical. Handwashing cleanser lacking at handwashing lavatory by dishmachine. Corrected On Site.
- Critical. Observed live flies in kitchen and small ones in dry storage.
- Observed attached equipment soiled with accumulated dust fan guards walkin. Repeat Violation.
- Wet mop not hung to dry.
- Critical. Employees have not received training related to their assigned duties didn't know cook temps.
- 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
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12/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening milk.
- Critical. Fish at sushi bar. Corrected On Site.
- Critical. Observed food stored on floor fish in freezer.
- Critical. Observed uncovered food in holding unit/dry storage area bus tubs of rice.
- 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. Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands when changing gloves. Corrected On Site. Repeat Violation.
- Observed employee with no hair restraint. Repeat Violation. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical. Vacuum breaker mising at hose bibb mopsink.
- Critical. Handwash sink not accessible for employee use at all times by sushi area. Repeat Violation. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed attached equipment soiled with accumulated dust a/c vents,fan guard.
- Critical. Observed unlabeled spray bottle hanging on rack. Repeat Violation. Corrected On Site.
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4/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit at sushi bar.
- Observed employee with no hair restraint. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin in kitchen.
- Equipment and utensils not properly air-dried.
- Critical. Handwash sink not accessible for employee use at all times at bar.
- Observed personal care item stored with food purses and phones.
- Critical. Observed toxic item stored by utensils at bar.
- Critical. Observed unlabeled spray bottle hanging
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10/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/10/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/3/2009 | Routine - Food | Warning Issued |
| No report available. | 12/4/2008 | Routine - Food | Call Back - Complied |
| No report available. | 12/4/2008 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 10/2/2008 | Routine - Food | Warning Issued |
| No report available. | 7/17/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 7/17/2008 | Routine - Food | Call Back - Admin. complaint recommended |
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