- Basic - Wet wiping cloth at cookline not stored in sanitizing solution between uses.
- High Priority - Employee touching ready-to-eat food (green onions) 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**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (tofu - 44f). Operator instructed to ice item. **Corrected On-Site**
- High Priority - Raw animal food (beef) stored over ready-to-eat food (lemons) in reach in cooler.
- High Priority - Stop Sale issued due to adulteration of food product (lemons).
- Intermediate - Handwash sink at dish station used for purpose (storage) other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at dish station.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 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. Observed unit at 44f.
- Intermediate - Spray bottle at wait station containing toxic substance (sanitizer) not labeled.
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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food (sauce) stored on floor in walk in cooler.
- High Priority - Raw animal food (eggs) stored over ready-to-eat food (celery) in walk in cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at dish station.
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11/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food (fish - 52f) cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
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6/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Food (chicken) stored on floor in walk in cooler. **Corrected On-Site**
- Basic - Ice scoop at wait staion with handle in contact with ice. **Corrected On-Site**
- Basic - Wet wiping cloth at frontline not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food (batter mix) cold held at greater than 41 degrees Fahrenheit (63f). **Corrected On-Site**
- High Priority - Raw animal food (eggs) stored over ready-to-eat food (sauce) in cookline cooler. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Handwash sink used for purpose (storage) other than handwashing. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cookline. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink at dish station. **Corrected On-Site**
- Intermediate - Spray bottle at cookline containing toxic substance not labeled. **Corrected On-Site**
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (44F). Operator instructed to monitor unit.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (44F). Operator instructted to monitor unit.
- Critical - Observed buildup of soil in the interior of ice machine.
- Observed ice scoop in icemachine with handle in contact with ice.
- Critical - Observed potentially hazardous food (mixed vegetables) cold held at greater than 41 degrees Fahrenheit (44F). Corrected On Site.
- Critical - Observed potentially hazardous food (tuna) cold held at greater than 41 degrees Fahrenheit (44F). Corrected On Site.
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On inside of RIC handles.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Under habaci tables.
- Critical - Observed encrusted material on can opener.
- Critical - Observed live 6 gnats in kitchen.
- Observed personal care item stored with food. Purses.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw steak, just cut, ambient cooling.
- Observed wall soiled with accumulated food debris. In habachi area.
- Critical - Vacuum breaker mising at hose bibb. Outside.
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4/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/9/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment at cookline incapable of maintaining potentially hazardous food at proper temperatures (46F).
- In-use utensil in nonpotentially hazardous food (lettuce) not stored with handle above top of food within a closed container. Corrected On Site.
- Lights in kitchen missing the proper shield, sleeve coatings or covers.
- Critical - Observed buildup of soil in the interior of ice machine.
- Critical - Observed food (fish) stored on floor in walk in freezer.
- Critical - Observed hand wash sink at dish station used for purpose (storage) other than washing hands.
- Observed in-use utensil (rice scoop) stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food (batter mix) cold held at greater than 41 degrees Fahrenheit (52F). Corrected On Site.
- Critical - Observed potentially hazardous food (beef) cold held at greater than 41 degrees Fahrenheit (47F). Corrected On Site.
- Critical - Observed potentially hazardous food (noodles) cold held at greater than 41 degrees Fahrenheit (50F). Corrected On Site.
- Critical - Observed potentially hazardous food (sauce) at cookline cold held at greater than 41 degrees Fahrenheit (53F). Corrected On Site.
- Critical - Observed raw animal food (beef) stored over ready-to-eat food (sauce) in cookline cooler.
- Critical - Observed raw animal food (eggs) stored over ready-to-eat food (cabbage) in walk in cooler.
- Critical - Portable ABC fire extinguisher in kitchen not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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10/13/2011 | Routine - Food | Warning Issued |
- Critical - Hot water shut off at employee hand wash sink in satellite kitchen.
- Critical - No handwashing sign provided at handsink in satellite kitchen.
- Critical - Observed food (fish) stored on floor in walk in cooler.
- Critical - Observed hand sink in satellite kitchen lacking hand sanitizer. Corrected On Site.
- Critical - Observed unlabeled spray bottle at sushi bar.
- Critical - Observed unlabeled spray bottle near cookline.
- Wet wiping cloths at cookline not stored in sanitizing solution between uses.
- Wet wiping cloths at frontline not stored in sanitizing solution between uses. Corrected On Site.
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3/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food (bread crumbs) removed from original container not identified by common name.
- Critical. Observed potentially hazardous food (salmon) cold held at greater than 41 degrees Fahrenheit (44F).
- Critical. Observed potentially hazardous food (crab) cold held at greater than 41 degrees Fahrenheit (44F).
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (44F). Operator instructed to monitor unit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (44F). Operator instructed to monitor unit.
- In-use utensil in nonpotentially hazardous food (flour) not stored with handle above top of food within a closed container. Corrected On Site.
- Critical. Chlorine sanitizer bucket in kitchen not at proper minimum strength.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. No handwashing sign provided at handsink in men's restroom.
- Critical. Exit sign in rear of dining room not properly illuminated. For reporting purposes only.
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10/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food (sauce) cold held at greater than 41 degrees Fahrenheit (44F).
- Critical. Cold holding equipment (cookline cooler) incapable of maintaining potentially hazardous food at proper temperatures (44F). Operator instructed to adjust and monitor unit.
- Critical. Observed raw animal food (beef) stored over ready-to-eat food (butter) in cooler.
- Critical. Observed food (squid) stored on floor in walk in freezer.
- Critical. Portable k class fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical. Portable ABC fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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2/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food (beef) cold held at greater than 41 degrees Fahrenheit (44F).
- Critical. Observed potentially hazardous food (beef) cold held at greater than 41 degrees Fahrenheit (44F).
- Critical. Observed potentially hazardous food (butter) cold held at greater than 41 degrees Fahrenheit (44F).
- Critical. Cold holding equipment (cooler by dishmachine) incapable of maintaining potentially hazardous food at proper temperatures (44F). Operator instructed to monitor unit.
- Critical. Cold holding equipment (cookline cooler) incapable of maintaining potentially hazardous food at proper temperatures (44F). Operator instructed to monitor unit.
- Critical. Cold holding equipment (cooler in hibatchi kitchen) incapable of maintaining potentially hazardous food at proper temperatures (44F). Operator instructed to adjust and monitor unit.
- Critical. Observed raw animal food (eggs) stored over ready-to-eat food (sauce) in cooler by dishmachine.
- Critical. Observed raw animal food (eggs) stored over ready-to-eat food (asparagus) in walk in cooler.
- In-use utensil not stored with handle (no handle) above the top of potentially hazardous food (rice) and the container.
- Critical. Chlorine sanitizer bucket at cookline not at proper minimum.
- Critical. No handwashing sign provided at handsink at sushi bar.
- Critical. Hand wash sink at sushi bar lacking proper hand drying provisions.
- Critical. Observed unlabeled spray bottle.
- Critical. Portable ABC fire extinguisher by hibatchi tables not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical. Portable ABC fire extinguisher by hibatchi tables in second section of dining room not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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9/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/23/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/16/2009 | Routine - Food | Warning Issued |
| No report available. | 10/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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