- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of toaster over
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food being prepared outside. Onions washed in outside mop sink
- Basic - Food stored on floor. In walk in cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Chopped scallion onions, see stop sale
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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08/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Toaster oven
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cloth used as a food-contact surface. Over rice
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor. In walk in cooler
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. In vinegar container
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In sushi coolers
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Bags of Roe
- Basic - Ripped/worn tin foil used as food-contact shelf cover. In side sushi cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Bulk containers
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by rolling tray
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/29/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food stored on floor. In walk in cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths not laundered daily.
- Basic - Wood food-contact surface not properly sealed. Under cutting boards in sushi bar area.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over soy sauce.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at sushi bar area.
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Sushi bar area remodeled.
- Intermediate - No soap provided at handwash sink.at sushi bar area
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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8/23/2013 | Routine - Food | Warning Issued |
- Basic - Cleaned and sanitized equipment or utensils not properly stored.rice scoop stored in water
- Basic - Food stored on floor. Walkin cooler
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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3/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed encrusted, soiled material on slicer. used as storage
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. preping sushi Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. thawing in sink,
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in product , in sushi sauce .
- Observed nonfood-contact equipment in poor repair side panel to ice machine missing .
- Critical - Observed potentially hazardous food thawed in an improper manner. in employee handwash , crab claws.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. in walk in cooler .
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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4/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Critical - Observed cloth used as a food-contact surface. green napkin covering veggie in walkin cooler
- Critical - Observed food stored on floor.
- Observed gaskets with slimy/mold-like build-up.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed nonhandled containers used in food storage. sugar container
- Observed single-service articles improperly stored. straws in bathroom
- Critical - Observed toxic item stored by utensils.
- Critical - Observed unlabeled spray bottle.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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10/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. back employee handwash sink sushi bar.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical - Observed food stored on floor. walkin cooler .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. in walkin cooler .
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth not air-dried in a manner to prevent contamination of food equipment, utensils, linens, single-serve and single-use articles. at waite station .
- Critical - Working containers of food removed from original container not identified by common name.
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4/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/12/2011 | Routine - Food | Call Back - Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Escolar .
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored on floor. walkin cooler.
- Critical. Observed cloth used as a food-contact surface. under cutting boards.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. preping cucumbers .
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. sushi matts, large wooden bowl.
- Critical. Hand wash sink lacking proper hand drying provisions. at sushi bar.
- 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. not filled out
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11/5/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented/rusted cans. rusted can of pinapple .
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). mold.
- Critical. Observed food with mold-like growth. lemons , walkin cooler.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored on floor. walkin cooler.
- Critical. Observed cloth used as a food-contact surface. under cutting board
- Wet wiping cloths not laundered daily.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Hand wash sink lacking proper hand drying provisions. at sushi bar area.
- Critical. Identity of food or food product misrepresented. Crab is not real crabmeat.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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5/18/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
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3/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over fish in walkin cooler.
- Critical. Observed cloth used as a food-contact surface. at sushi bar.
- Wet wiping cloths not laundered daily.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed clean equipment stored on floor. large bowl on floor in walkin cooler.
- Critical. Observed live flies in kitchen.
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10/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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