- Basic - Food debris accumulated on kitchen floor. Dish area.
- Basic - Food stored in undrained ice. Raw foods on top of cook line cooler.
- Basic - Hood filters in disrepair.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One on cook line.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melon 51-63° on buffet less than four hours, ice added to contact pan, owner will switch to deeper pans that sit in ice better.
- Intermediate - Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Cook line.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Cook line.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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08/12/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Leaking pipe at plumbing fixture. Under hand wash sink in back prep room.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice 126° in warmer on buffet line, less than four hours, discarded by mgmt. anyway.
- 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. Sushi rolls. All within last hour prep from cooler maintaining 41-39°.
- High Priority - Raw animal food stored over cooked food. Raw fish over cooked food in reach-in cooler. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Cook line.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Cook line. Back prep room.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Sign not posted at sushi buffet line. Was available on top of counter not displayed. **Corrected On-Site**
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6/10/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Dumpster rusted out on bottom.
- Basic - Food stored in undrained ice. Lemons at waitress station.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. At buffet line. Will be replaced with multiple dry scoops, on order, cited on 9/6/13 inspection.
- Basic - Light not functioning. Dish area.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One on cook line.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. A ice cream station. On order from 9/6/13 inspection.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Dish area. New sink on hand to replace, previously cited on 9/6/13 inspection.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Utensils in basin, cook line.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Dish area. New sink on hand to replace, previously cited on 9/6/13 inspection.
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9/17/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Dumpster rusted out on bottom. Leaking from underneath.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. At buffet line.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Crab salad, melon, cut leafy green on buffet at 59-62° less than 4 hrs, insufficient ice, all removed and adequate ice added to cold bar. In cook line reach-in cooler noodle 45° crab 46°, other foods at 42-43°.
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer _ not all products commercially packaged.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At ice cream section of buffet station.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Dish area. Cook line.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Dish area.
- Intermediate - No soap provided at handwash sink. Front line.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.front line.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Rice in walk-in cooler. Removed to sheet pans to cool. At 141°.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. At buffet station by raw fish items. **Corrected On-Site**
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9/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Guard missing at ice cream station. Owner ordered new guard already, not received yet.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. At buffet sushi bar. **Corrected On-Site**
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5/30/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Front hood filters. On table under flat-top.
- Basic - Ceiling soiled with accumulated grease. Front cook line.
- 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 - Food debris accumulated on kitchen floor. Back prep area.
- Basic - Garbage on the ground and/or pad around dumpster. Foul smelling liquid from dumpster on ground around dumpster.
- Basic - Grease accumulated under cooking equipment. Front hood.
- Basic - Wall soiled with accumulated grease. Front cook line.
- Basic - Working containers of food removed from original container not identified by common name. Sugar, salt on cook line.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Front 1-dr reach-in cooler, fish at 46-47?, moved to ice and walk-in cooler. Cooler being replaced.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - No soap provided at handwash sink. Front cook line.
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 27-04-1 Cold water not provided/shut off at employee handwash sink. dish area.
- Violation: 36-11-1 Floors not maintained smooth and durable. dish area.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. cook line.
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9/7/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold water not provided/shut off at employee handwash sink. dish area.
- Critical - Displayed food not properly protected from contamination. dry noodles at buffet. Corrected On Site.
- Floors not maintained smooth and durable. dish area.
- Critical - Hand wash sink lacking proper hand drying provisions. front prep line.
- Critical - Hot water not provided/shut off at employee hand wash sink. cook line. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. dish area.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop on top of machine.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine.
- Lights missing the proper shield, sleeve coatings or covers. cook line.
- Critical - No oyster warning sign with required language provided.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice spoon at buffet.
- Observed nonfood-contact equipment in poor repair. 1 piece of glass missing from sneezeguard at sushimi counter.
- Observed nonfood-grade containers used for food storage. cardboard storing dry noodles.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw chicken, beef 43-45f in line cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw pork, beef 54-56f in ice table. foods removed from service, ice levels raised to contact pans, new product in use. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushimi rolls 46-49f on ice. 4-hr time control labels not observed.
- Observed residue build-up on nonfood-contact surface. ambient thermometer unclean in reach-in cooler. Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed soil buildup inside ice bin. Corrected On Site.
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9/6/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions... cook line.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils... open drink in reach-in cooler.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface... hood filters.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface... top dish machine.
- Observed build-up of grease on nonfood-contact surface... hood filters.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed unlabeled spray bottle... cleaner.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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4/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/5/2011 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours... rice 54f overnight cooling in walk-in, stop-saled.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface... hood filters.
- Critical - Observed cloth used as a food-contact surface... linen on rice. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method... rice in covered, deep bus pan container.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods... eggs on tray with vegt. Corrected On Site.
- Observed residue build-up on nonfood-contact surface... top dish machine.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above... steamed clams 128-131f on buffet line. removed/reheated over 165f, steam line temp not set at proper temp, reset higher.
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10/3/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures... vegt cooler, unit adjusted colder.
- Critical - Displayed food not properly protected from contamination... 2 trays bread on buffet.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed an open beverage container in kitchen reach-in cooler. Corrected On Site.
- Observed attached equipment soiled with accumulated grease... front hood.
- Critical - Observed cadboard used as a food-contact surface.
- Critical - Observed food stored on floor... melons.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed leak at plumbing fixture... walk-in fan.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... stuffed noodles 51f in vegt. cooler, moved.
- Observed residue build-up on nonfood-contact surface... top dish machine.
- Critical - Observed uncovered food in holding unit/dry storage area... ketchup. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Working containers of food removed from original container not identified by common name... dry foods in storage room.
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4/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/18/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above... squid 115f on buffet, removed, reheated, put in deeper pan in buffet table.
- Critical. Observed improper vertical separation of raw animal foods, chicken over seafood in walk-in.
- Critical. Observed raw animal food stored over cooked food... raw pork over cooked chk. in walk-in. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils... in reach-in cooler. Corrected On Site.
- Observed employee with no hair restraint.
- Observed a nonfood-grade basting brush used in food.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Hand wash sink lacking proper hand drying provisions... cook line. Corrected On Site.
- No copy of latest inspection report.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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.
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8/30/2010 | Routine - Food | Warning Issued |
- Critical. No oyster warning sign with required language provided.
- Critical. Observed improper vertical separation of raw animal foods, chicken over beef, walk-in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food... oysters over rte potato skins, walk-in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food... fish over rte salad, walk-in cooler.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed a nonfood-grade basting brush used in food.
- Critical. Hot water not provided/shut off at employee hand wash sink... employee restroom.
- 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... new licensee less than 60 days.
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6/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No oyster warning sign with required language provided.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees... ladies restroom.
- Critical. No handwashing sign provided at a handsink used by food employees... hand sinks.
- Critical. Hand wash sink lacking proper hand drying provisions... wait station.
- 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... new licensee.
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4/23/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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