- Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezers
- Basic - Cardboard used to line food-contact shelves.
- Basic - Cloth used as a food-contact surface. used towel to cover egg roll wraps **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Lid on reach in cooler on sushi line
- Basic - Open dumpster lid.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wiping cloth used for food spills also used for other purposes.
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs stored above bag of onions
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook go outside with his gloves on and then re entered kitchen and start to prepare foods without washing hands or changing gloves **Corrected On-Site**
- High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Not consistent
- 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.
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09/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Behind ice machine.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Floor soiled/has accumulation of debris. Under ice machine.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Coolers on cook line.
- Basic - Food stored on floor. Sushi bar, bucket of ginger.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Two of three R/I coolers on cook line.
- Basic - No handwashing sign provided at a hand sink used by food employees. Improper signage in kitchen. Must have "employees must wash hands".
- Basic - Soil residue build-up on nonfood-contact surface. Outside surfaces of bulk food containers.
- Basic - Soiled reach-in cooler gaskets. Cook line coolers.
- 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. Squeeze bottles at all stations
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Cook line coolers.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cook line coolers.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar sink.
- Intermediate - No soap provided at handwash sink. Bar dispenser not working
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Rice **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Onions
- Basic - Cloth used as a food-contact surface. Cover noodles.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Reach in cooler sushi bar, sushi display.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reuse of ridged single-use container. Gallon containers reused to store dressing and sauces.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Walk in cooler shrimp,shelled eggs.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.Chipped soup bowls
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauces, dressings, prepped items Walk in cooler.
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf cook's line.
- Basic - Build-up of mold-like substance on nonfood-contact surface. Dish racks.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Onions
- Basic - Ceiling in disrepair. Water damage
- Basic - Cloth used as a food-contact surface. Noodles in Reach in cooler, sushi rice.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Gaskets/seals on holding unit in poor repair. Reach in coolers/ cook's line.
- Basic - Hood soiled with accumulated grease.
- Basic - Raw animal food stored above unwashed produce. Fish
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Utensils in poor condition. Broken scoop in sushi rice container.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Scallops **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cook's line.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled.
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6/3/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Tea pots
- Basic - Food stored on floor.vegetable oil, sauces.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Raw animal food stored above unwashed produce. Walk in cooler
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles/ kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sushi rice.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Quail eggs. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Cutting board(s) stained/soiled. Sushi bar.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cook's line/ Reach in cooler .
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler, sushi reach in
- Intermediate - Spray bottle containing toxic substance not labeled.dish machine area.
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3/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.
- Equipment or utensils not designed or constructed in a durable manner. non handle container used as scoop in sugar.
- Critical - Observed cloth used as a food-contact surface. under cutting cuttingboard.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor.
- Critical - Observed raw animal food stored over ready-to-eat food. fish filets stored over rte items, walkin cooler.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. reach in freezer, portioned items.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed soiled reach-in cooler gaskets. cook's line, sushi bar.
- Critical - Observed unlabeled spray bottle.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin 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. squeeze bottles.
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10/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. spoon/rasins
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed cloth used as a food-contact surface. cover rice
- Critical - Observed handwash sink used for purposes other than handwashing. holding/storage of beef during prep.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.reach in freezer.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Observed ripped/worn/soiled tin foil used as shelf cover. shelf
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed unlabeled spray bottle.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. back door open.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin 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. squeeze bottles.
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5/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. sushi cooler.
- Critical - Observed cloth used as a food-contact surface. sushi rice /under cuttingboard.
- Observed ice scoop with handle in contact with ice. bar.
- Observed ice scoop with handle in contact with ice. bar.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic/oil Mixture , raw mixed shelled eggs. corrective action taken, discarded raw eggs voluntarily. *sushi bar refrigerator was not turned on, removed product and placed in reach in cooler.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. shelled eggs/walkin cooler , fish/noodles reach in sushi bar.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. chicken, beef, reach in cooler.
- Observed single-service articles improperly stored. cook's line.Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed soil residue in storage containers. bulk rice containers.
- Critical - Observed unlabeled spray bottle.
- Critical - Raw animal food not properly separated from ready-to-eat food. walkin cooler.
- Critical - Working containers of food removed from original container not identified by common name. squeeze bottles.
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1/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. spoons/coffee maker.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed encrusted material on can opener.
- Critical - Observed evidence of employee smoking in food preparation or other non-designated area. cigarette ontop of water heater.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at 3 compartment sink.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw beef over edamame/reach in cooler
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. rice scoop.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic/oil mixture Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. shelled eggs over butter/produce.
- Observed reuse of single-service articles. mayonaise container.
- Critical - Observed unlabeled spray bottle.
- Critical - Packaged foods not properly protected from cuts when the case-overwrap is opened. edamame.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin cooler.
- Critical - Vacuum breaker mising at hose bibb.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - No conspicuously located thermometer in holding unit.
- No copy of latest inspection report.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed cloth used as a food-contact surface.(reach in cooler)
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- 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.(flour)
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.(rice scoop)
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.(reach in freezer and walk in cooler)
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.(squeeze bottles)
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4/26/2011 | 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. Observed raw animal food stored over ready-to-eat food. eggs over butter
- Critical. Observed uncovered food in holding unit/dry storage area. iced tea
- Critical. Observed cloth used as a food-contact surface.
- Observed reachin cooler gasket torn/in disrepair.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths quat.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. unwrapped straws
- Critical. Observed toxic item stored in food preparation area.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. towels
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11/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/8/2010 | Routine - Food | Call Back - Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. fresh salmon
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. rice
- Critical. Working containers of food removed from original container not identified by common name. bottles
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. No conspicuously located thermometer in holding unit. reachin
- Critical. Observed raw animal food stored over ready-to-eat food. seafoof over sauce
- Critical. Observed food stored on floor. dry storage
- Critical. Observed cloth used as a food-contact surface. fish
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical. Observed a designated employee drinking area located in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Observed a nonfood-grade bamboo sushi bowl used in food.
- Observed a nonfood-grade sushi mat used in food.
- Critical. Handwash sink not accessible for employee use at all times. dish
- Critical. No handwashing sign provided at a handsink used by food employees. sushi
- Critical. Hand wash sink lacking proper hand drying provisions. sushi, kitchen
- Observed food debris accumulated on kitchen floor.
- Critical. Observed toxic item stored in food preparation area.
- Wet mop not hung to dry.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Current Hotel and Restaurant license not properly displayed.
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4/6/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/10/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice
- Critical. Working containers of food removed from original container not identified by common name. bulk
- Critical. Working containers of food removed from original container not identified by common name. bottles
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed food stored on floor. oil, bucket of soy sauce
- Critical. Observed cloth used as a food-contact surface. for sushi fish
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. by rice cookers
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.before putting on gloves
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Observed equipment in poor repair. sishi paddle
- Observed a nonfood-grade sushi mat used to make sushi
- Observed nonfood-grade containers used for food storage. sushi bowl
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed residue build-up on oven at sushi area
- Clean glasses, cups, utensils, pots and pans, silverware not stored inverted or in a protected manner.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Handwash sink not accessible for employee use at all times. dish
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. cooks
- No suitable facilities provided to store employee clothing and other possessions.
- Critical. Observed toxic item stored in food preparation area. liquid shine
- Critical. Portable 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. k classs
- Critical. Hotel and Restaurant license not properly displayed.
- 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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12/4/2009 | Routine - Food | Warning Issued |
| No report available. | 6/16/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/15/2009 | Routine - Food | Warning Issued |
| No report available. | 2/11/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/3/2009 | Routine - Food | Warning Issued |
| No report available. | 10/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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