- Basic - Bowl or other container with no handle used to dispense food, in oats, removed **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils at cookline sitting in plastic holders that cannot be removed to be washed and sanitized. Removed to be washed and sanitized daily. Corrective action taken.
- Basic - Food stored in holding unit not covered. Powder sugar, covered **Corrected On-Site**
- Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. Washed cutting board after scrambling eggs and sitting utensil on cutting board, **Corrected On-Site**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Ice scoop sitting on ice machine. Removed scooper and replaced with clean one and place on clean plate, **Corrected On-Site**
- Basic - Outdoor area behind restaurant needs cleaning.
- Basic - Single-service articles not stored inverted or protected from contamination. Under front hand sink.
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Left at front counter, hand sink.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine. Use 3 compartment sink to sanitize until repaired.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Counter girl. Washed and out on new gloves, **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Counter girl making salad without gloves. Placed gives on, **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi rice 57-61° in walkin cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight in walkin covered. See stop sale. 57-61° sushi rice in walkin.
- 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/with ready-to-eat food in walk-in freezer - not all products commercially packaged.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Sushi rice 57-61° covered in walkin overnight, 2 pounds.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Windex on shelf with styrofoam containers under front counter, hand sink.
- Intermediate - Handwash sink used for purposes other than handwashing. Washing utensil in kitchen.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front counter, hand sink at 74°.
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Chef and front counter girl and anyone over 60 days of employment.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For sushi. Put up advisory on sushi counter, **Corrected On-Site**
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11/05/2014 | Routine - Food | Warning Issued |
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area.chef statue next to box of chocolate **Corrected On-Site**
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.2 hood lights out
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- High Priority - License is expired and is more than 60 after expiration date. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with chocolate drops food.mouthwash **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items.cleaner next to straws **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen.bag of carrots
- Basic - Covered waste receptacle not provided in women's bathroom.
- 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 stored on floor.bucket salmon freezer
- Basic - Hole in ceiling.ladies room
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- High Priority - Toxic substance/chemical stored by or with food.glue **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.several buckets in it **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.lemon in hand sink **Corrected On-Site**
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7/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.cook **Corrected On-Site**
- Basic - Food stored in holding unit not covered.creme brulee **Corrected On-Site**
- Basic - Food stored on floor.batter **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.99 degrees
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.dry storage
- Basic - No copy of latest inspection report available.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.forks
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Toxic substance/chemical stored by or with food.rustoleum next to pepper rings **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items.rustoleum straws **Corrected On-Site**
- Intermediate - Combined ready-to-eat, potentially hazardous(time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.cake cream
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.sauce reach in
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5/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination.front counter bakery items/no sneeze guard
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed employee with no hair restraint.
- Observed leaking pipe at plumbing fixture.under sink
- Critical - Observed raw animal food stored over ready-to-eat food.eggs/sauce Corrected On Site.
- Observed single-service articles improperly stored.take outs not inverted Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.sauce reach in Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.humus Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.sauce reach in Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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8/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/8/2012 | Routine - Food | Call Back - Complied |
- Critical - Identity of food or food product misrepresented--crab in Sakesu, Tunasu, seafood valcano, california rolls. Imitation crab spelled with Crab.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Guy-cook; Ester-waitress---60 days to get certification.
- Observed single-service articles improperly stored. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name-black containers
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6/7/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/3/2012 | Routine - Food | Call Back - Complied |
- Critical - Exterior Walls and Roofs, Protective Barrier. Perimeter walls and roofs of a FOOD ESTABLISHMENT shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.
- Critical - Licensees who provide in-house employee training shall make available on the premises of the establishment, or in a theme park or entertainment complex in a central location, upon the division's request, the curriculum and materials used to conduct training. If training is obtained from an outside provider, the licensee must provide, upon the division's request, information about the selected training program and methods used to evaluate training outcomes. Training outcomes include employees correctly applying procedures and answering questions relative to assigned duties. Employees must perform their work duties safely in a manner consistent with the requirements of the Food Code.
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12/1/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/27/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine-- quatinary test strips
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification-60 days to get.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification-new business-60 days to get.
- Critical - Violation: 53B-08-1 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.60 days to get
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8/10/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.-pasta-47 degrees cooked yesterday
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.-ice scoop Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification-60 days to get.
- Critical - Manager lacking proof of Food Manager Certification-new business-60 days to get.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine-- quatinary test strips
- 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.60 days to get
- Critical - Observed food stored on floor-walkin-upstairs.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.--*47 degrees-pasta improper cooling-stop sale-thrrew away Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-cheese in walkin
- Critical - Observed raw animal food stored over ready-to-eat food-eggs over salsa
- Critical - Observed raw animal food stored over ready-to-eat food-eggs over vegetables -walkin
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.- Corrected On Site.-printing menus at this time
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice)-*47 pasta-kitchen cooler.-2-boxes
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6/6/2011 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors-mens/ladies.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.-kitchen
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.-cookline and front counter
- Critical - Manager lacking proof of Food Manager Certification-60 days to get
- No Heimlich maneuver sign posted.
- 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. 60 days to get
- Observed employee with no hair restraint-kitchen help
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.-cheeses, dairy
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name-seeds, spices-kitchen red/green tops
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5/20/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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