- Basic - Employee beverage container next to food items on cart, on cookline. **Corrected On-Site**
- Basic - Food stored on floor. Buckets of sauce near cookline. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Food starch and water mixture 78°f, product was not in the process of preparation or cooling. Corrective Action: operator placed product into refrigerator that was holding 41°f.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Soup broth 88°f, cookline, product was not in the process of preparation cooling or reheating. Corrective Action: operator placed product onto steambin for hot holding.
- High Priority - Raw animal food stored over ready-to-eat food. Raw salmon stored over ready to eat foods in sushi reach in cooler.
- High Priority - Toxic substance/chemical stored by or with food. Spray chemicals in wait station area.
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons at wait station **Warning**
- Basic - Cloth used as a food-contact surface. Wet/damp cloth used to cover sushi rice t sushi bar **Warning**
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Establishment has 100 seats in dining area. Licensed by DBPR for only 75 seats. This violation was cited on 4/12/2013 but facility was not issued at warning at that time. **Repeat Violation** **Warning**
- Basic - Food stored in a location that is exposed to splash/dust. Containers of soy sauce and container of ginger under hand sink at sushi bar **Warning**
- Basic - Grease receptacle not on proper pad/nonabsorbent surface. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch at cook line at 66f degrees and chicken broth at 77f degrees **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw salmon and raw tuna over veggies in reach in cooler at sushi bar **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw salmon over cooked egg rolls **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on far right side of sushi blocked by cutting boards over basin of hand sink **Corrected On-Site** **Warning**
- 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 chicken broth at cook line and corn starch at cook line **Warning**
- 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. All expired or no longer working at establishment **Warning**
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10/14/2013 | Routine - Food | Warning Issued |
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. / ESTABLISHMENT WAS LICENSED AS 75 SEATS. OBSERVED ABOUT 100 SEATS IN THE DINING ROOM **Repeat Violation**
- Basic - Unwashed fruits/vegetables stored with and above ready-to-eat food. / IN WALK IN COOLER **Repeat Violation**
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- 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. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / CUT MELON 50F, CUT LETTUCE 56F AT BUFFET BAR
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. / A BOTTLE OF CRAZY GLUE **Corrected On-Site**
- Intermediate - Food manager certification expired.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Repeat Violation**
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4/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours, sauces in walk in cooler 86F after cooling from 135F more than 2 hours. (instructed mgr. to reheat to 165F then start cooling process over)
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements, establishment has 99 seats but licensed for 75 seats.
- Critical - No handwashing sign provided at a handsink used by food employees. cookline
- Observed RIC-in gasket torn. COOKLINE
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area, coffee cup in wait area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cook drank from bottle then put on gloves without washing hands.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee wsshing dish with gloves and wss not going to change gloves andwash hands Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, sushi chef wearing watch.
- Critical - Observed food stored in a prohibited area., sauces stored under handsink plumbing lines at sushi bar.
- Critical - Observed food stored on floor. Starch and bread crumbs.
- Observed gaskets with mold-like build-up. RIC
- Observed nonfood-grade containers used for food storage. wooden Sushi rice container.
- Critical - Observed uncovered chicken in freezerover spring rolls IN WIF.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. SNOW PEAS OVER CHICKEN IN WIC.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, fresh garlic with oil white sauce 66/106F on cook line.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, fried chicken 123-125F on buffet. Repeat Violation.
- Critical - Raw sushi on menu were not identified as served raw. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken in WIC,
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wet wiping cloth not stored in sanitizing solution between uses. by cookline
- Critical - Working containers of food removed from original container not identified by common name. FLOUR, bread crunmbs, and spice bottles without labeling
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11/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. / O ppm Corrected On Site.
- Observed RIC gaskets with residues build-up.
- Critical - Observed a container of household grade insecticide in the back room
- Critical - Observed employee drink bottle stored on food preparation table, in kitchen / Corrected On Site.
- Critical - Observed food buckets stored on floor. / all over kitchen
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. / raw beef stored next to RTE rice in WIC
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. / raw beef stored over RTE food buckets / in WIC
- Observed single-use tin can reused for the storage of oil at cookline .
- Critical - Outer openings not protected with self-closing doors. / at kitchen rear door in back room
- Critical - Portable fire extinguisher(s) obstructed from view. / class K fire extinguisher blocked by #10 food cans, in back room / For reporting purposes only.
- Critical - Potentially hazardous chicken not held at 135 degrees Fahrenheit or above. / chicken was 120 F at buffet, corrective action/operator took product to kitchen for reheating
- Critical - Raw sushi on menu were not mark labeled as served raw
- Wet mop not hung to dry.
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5/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed unlabeled spray bottle by dishmachine. Corrected On Site.
- Observedemployee jackets stored on food boxes. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name, sugar container.
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12/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler had ambient temp of 48f, product was moved to another cooler.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods, container with raw beef was stored by container with vegetables and cooked chicken .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, chicken ,, ribs,shrimp and wontons were 48f, manager said product was put there less than 4 hours ago, products were moved to another cooler. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked, chicken , shrimp, pork in storage racks inside walk in cooler .
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked, shrimp , chicken , ribs and wonton inside reach in cooler by cook's line.
- Critical - Observed uncovered food, noodles, vegetables by cook's line, in containers that were stacked over other containers with uncovered vegetables .
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cook going inside walk in cooler then the cook's line to cook.
- Wet wiping cloth not stored in sanitizing solution between uses, was store on top of counter at cook's line.
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5/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, kimshi was 45f , product was moved to another cooler. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler had ambient temp of 53f, Kimshi was moved to another cooler. Corrected On Site.
- Critical. Observed food stored on floor, boxes of product inside walk in freezer .
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled, dishwasher.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, rice scoop, by cook's line.
- Observed insect control device installed over food preparation area.
- Critical. Observed missing/inaccurate warewashing machine data plate.
- Critical. Observed interior of microwave soiled, by sushi area.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed residue build-up on nonfood-contact surface, storage rack inside walk in cooler.
- Equipment and utensils not properly air-dried.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation, back door had agap under the door, by kitchen .
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10/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Raw fruits/vegetables not washed prior to preparation, broccoli not washed prior to cutting. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, fresh garlic and oil mixture 74 degrees Fahrenheit on cook's line without timemarking. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, sushi rice 107 degrees Fahrenheit without timemarking. Corrected On Site.
- Critical. Observed food stored in ice used for drinks, lemon bowl. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food, raw shrimp over cooked pork in reachin coolet. Corrected On Site.
- Observed nonfood-contact equipment in poor repai, racks of reachin coolers rusted.
- Critical. Observed missing/inaccurate warewashing machine data plate, data plate information is worn off.
- Observed build-up of mold-like substance on surface of nonfood-contact surface, behind soda nozzles of soda machine.
- Observed gaskets with slimy/mold-like build-up, all coolers.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels, waittress station.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed, sanitizing bucket in waittress station. Corrected On Site.
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4/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name, msg container.
- Critical. Observed food being cooled by nonapproved method, sweet and sour chicken and rice in walkin cooler cooling covered.
- Critical. No conspicuously located thermometer in holding unit, reachin cooler on cook's line. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food, raw seafood over egg rolls in walkin cooler.
- Critical. Observed cloth used as a food-contact surface, under cutting boards insushi bar and covering rice at susi bar.
- Observed old labels stuck to food containers after cleaning, walkin cooler.
- Wet wiping cloth not stored in sanitizing solution between uses, sushi bar.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times, vegetables stored in handwashing sink at sushi bar. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
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12/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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