- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean equipment stored on floor.
- Basic - Cloth used as a food-contact surface. **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Repeat Violation**
- Basic - Paper towel used as liner for food container. **Repeat Violation**
- Basic - Sponge used to clean and sanitize food-contact surface.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.raw chicken over edamame inside reach in freezer
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Next to backdoor (outside
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08/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Cardboard used to line nonfood-contact rice container
- Basic - Cloth used as a food-contact surface. Inside sushi rice container
- Basic - Food stored on floor. Case of coconut milk under dry storage shelving, inside walk in cooler
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Open dumpster lid.
- Basic - Paper towel used as liner for food container. Paper towel lining, inside containers of cooked shrimp, cut tomatoes, cut herbs
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of ice machine
- Basic - Sponge used to clean and sanitize food-contact surface. Sponge discarded **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. California rolls 69 f(contains sushi rice, krab, avocado) stored on prep table. As per employee, prepared 1 hour ago
- High Priority - Raw animal food stored over cooked food.raw shell eggs over cooked pork **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Next to backdoor(outside)
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2/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Equipment in poor repair. Chest freezer door-rusted heavily on top and door frame not stable
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To store hickey bones
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink.at 3 CS,
- Basic - Soil residue build-up on nonfood-contact surface. Ice machine
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. O ppm
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice at 112 f
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a cart in front
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with cleaner
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9/13/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. inside small seafood cooler kitchen
- Critical - Observed food stored on floor.
- 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.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. kitchen
- Observed walk-in cooler gasket torn/in disrepair.
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10/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food stored on floor. WALK IN COOLER.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. WALK IN COOLER.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. WALK IN COOLER.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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2/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Working containers of food removed from original container not identified by common name.
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7/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. GAVE INFO ABOUT TPHC.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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3/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food stored on floor.
- Critical. Observed cloth used as a food-contact surface.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee improperly washing hands. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed gaskets with slimy/mold-like build-up.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Identity of food or food product misrepresented. IMMITATION CRAB USE AS CRABS IN THE MENU.
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10/6/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed raw animal food stored over ready-to-eat food. eggs in walkin with vegetable under
- Critical. Observed cloth used as a food-contact surface.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed dispensing equipment that allows contamination. rice scooper
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed utensils stored in crevices between equipment.
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6/9/2010 | 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.
- Observed employee with no hair restraint.
- Observed clean equipment stored on floor.dishracks
- Critical. No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only.
- 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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7/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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