- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of onions in walk in cooler **Repeat Violation**
- 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. Back storage area
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle water on prep table
- Basic - Equipment and utensils not properly air-dried - wet nesting. Bowls above three compartment sink **Repeat Violation**
- Basic - Food stored on floor. Boxes of avocado, sushi bar
- Basic - Stored food not covered in walk-in cooler. Cut broccoli **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry. In mop sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.sushi bar
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw shell eggs
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
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11/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of onions in walk in cooler **Repeat Violation**
- 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. Back storage area
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle water on prep table
- Basic - Equipment and utensils not properly air-dried - wet nesting. Bowls above three compartment sink **Repeat Violation**
- Basic - Food stored on floor. Boxes of avocado, sushi bar
- Basic - Shelf under preparation table soiled with food debris. Cookline
- Basic - Stored food not covered in walk-in cooler. Cut broccoli **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry. In mop sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.sushi bar
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw shell eggs
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Mussels
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- 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. None of the certificates are filled out.
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09/11/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Inside bulk food containers.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food storage containers not properly air-dried - wet nesting.
- Basic - No copy of latest inspection report available.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles.
- High Priority - Cooked rice(sushi) hot held at less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tempura batter. **Corrected On-Site**
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab.
- Intermediate - Handwash sink in prep area not accessible for employee use at all times. To store containers. **Corrected On-Site**
- 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 - Spray bottle containing toxic substance not labeled.
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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Walk in cooler.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cloth used as a food-contact surface. To cover sushi.
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Kitchen.
- Basic - Single-service articles not stored inverted or protected from contamination. Sushi bar.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked rice(sushi) hot held at less than 135 degrees Fahrenheit.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tempura batter. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer _ all products not commercially packaged.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - No Heimlich maneuver/choking sign posted.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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6/27/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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