- Basic - Cardboard used to line nonfood-contact shelves. In walk in cooler.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Duct tape used to repair nonfood-contact surface. Reach in cooler door handles on cook line
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on prep table Mgr removed. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Mgr. dumped the water. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. All reach in coolers
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, Mgr. corrected 100 ppm. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour in several diffrent containers. Mgr. LABLED all **Corrected On-Site**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Explained to server. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Sterno on dry food storage rack. Mgr. removed and stored with chemicals. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Establishment advertised red snapper on the menu/menu board but served another type of fish. On dinner menu spelled Madai ( Japanese sea bream) On happy hour menu Godzilla Roll ( one of the ingredient listed is Red Snapper and serving Madai( Sea bream) As per manager and invoice. Mgr. corrected all available happy hour menu( whiteout red snapper and spelled Maidai. **Admin Complaint** **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Rinsed cloth towel in hand sink at sushi bar **Corrected On-Site**
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09/10/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Observed: Bowl or other container with no handle used to dispense food. / flour container / under prep table / **Corrected on Site** Priority: Basic
- Basic - Observed: Cardboard used to line nonfood-contact shelves. / dry storage food rack / kitchen. Priority: Basic
- Intermediate - Observed: Handwash sink not accassible for employee use at all times. / a cooler blocking hand sink / end of sushi area / **Corrected on Site** Priority: Intermediate
- High Priority - Observed: Raw animal food not properly separated from ready-to-eat food. / raw salmon, raw tuna not separated from cooked shrimp, krab stick / sushi cooler. Priority: High Priority
- High Priority - Observed: Raw animal food stored over ready-to-eat food. / raw shell eggs over washed vegetables / walk in cooler. Priority: High Priority
- High Priority - Observed: Raw fish cold held at greater than 41 degrees Fahrenheit. / raw shrimp, scallops 45-46F / walk in cooler / moved to reach in freezer / temperature rechecked at 39-41F. Priority: High Priority
- High Priority - Observed: Raw meta/poultry cold held at greater than 41 degrees Fahrenheit. / raw chicken 46F / reach in cooler / cook line / product was out for 5 minutes per cook / moved to reach in freezer / temperature rechecked at 39F. Priority: High Priority
- Intermediate - Observed: Spray bottle containing toxic substance not labeled. /blue liquid bottle hanging on CO2 tank / sushi bar Priority: Intermediate
- Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. / wet towels on prep table / **Corrected on Site** Priority: Basic
- Basic - Observed: in-use tongs stored on oven door handle. / cook line / **Corrected on Site** Priority: Basic
- High Priority - Observed: Wiping cloth sanitizer solution exceeds the maximum concentration allowed. / chlorine over 200ppm / sushi bar / **Corrected on Site** Priority: High Priority
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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plastic bowl usd as scoop
- Basic - Build-up of grease on nonfood-contact surface. Back walls behind stove.
- Basic - Ceiling tile missing. Hole above soda dispensing machine.
- Basic - Cloth used as a food-contact surface. Wiping cloth used to cover vegetable in WIC
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. On line by stove. Corrected on site
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected on site.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back exit door left next to kitchen door that was open **Corrected On-Site**
- Basic - Paper towel used as liner for food container. Scallions.
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Tin foil on stand piping for hood system is ripped and has grease debris
- Basic - Soil residue build-up on nonfood-contact surface. Build up in between fryer, flat top, and crash cart next to fryer.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in freezer. Sushi over prepared sauces RIC.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Sushi cooler: Krab sticks 44f, escolar 50f, squid salad 38f, shrimp 52f. Corrected on site. Thrown out.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Refrigerator 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. Sushi bar cooler on far left side not able to maintain temps turns at 41f or below, must use other coolers until corrected
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11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/13/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer y not all products commercially packaged. Beef over seafood
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both, sushi area
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No completed training.
- Intermediate - No soap provided at handwash sink. End of sushi area
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For sushi rice
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7/17/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of carrots
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- 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. Plating food. **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Fluke. Farm raised fish - uni, striped bass, red snapper, aji mackerel. Must have proof that fish is pellet fed and net penned if served raw. Farm raised salmon on invoice states net penned and pellet fed.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs, raw fish over brewed iced tea and sauces
- High Priority - Raw animal food stored over ready-to-eat food. Raw seafood over sauces, cookline cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer y not all products commercially packaged. Beef over seafood
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both, sushi area
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No completed training.
- Intermediate - No soap provided at handwash sink. End of sushi area
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For sushi rice
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5/15/2013 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification. Establishment has 30 days from licensing to receive
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. No chlorine or quat strips
- Critical - No handwashing sign provided at a handsink used by food employees. No signs at any hand sinks
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has 60 days from licensing to receive
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12/19/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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