- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food, sushi chef wearing watch and server plating food wearing watch. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Leaking pipe at plumbing fixture, water filter leaking and moldy. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees, employee used restrooms. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- High Priority - Live, small flying insects in food preparation area, throughout front and back area. **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet, y connection. **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit, employee restrooms. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink, both wait station hand sinks water only 93/94F. **Warning**
- 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. **Warning**
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. **Warning**
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11/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food, scoop for seasoning without handle. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, outside of plastic containers on back storage rack soiled. **Warning**
- Basic - Ceiling and sprinkler heads have accumulated dust. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, plates on back rack and front counter. **Warning**
- Basic - Clean utensils or equipment stored in dirty drawer or rack, utensils in wait area stored in dirty container. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Dead roaches on premises, one dead roach found on floor by back area hand sink. **Warning**
- Basic - Employee personal items stored in or above a food preparation area, apron on ice bin. **Corrected On-Site** **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food, sushi chef wearing watch and server plating food wearing watch. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation, servers plating food. **Warning**
- Basic - Employee with soiled clothing, sushi chef with dirty chef coat. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Floor under dishmachine or three-compartment sink area soiled. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses, above dirty ice machine. **Warning**
- Basic - Leaking pipe at plumbing fixture, water filter leaking and moldy. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees, employee used restrooms. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination, to go boxes at front counter not covered and inverted and have food debris in them. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface, lime build up outside ice machine. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Working containers of food removed from original container not identified by common name, oil and squeeze bottles in back cooler. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. White rice cooling overnight 54 **Warning**
- 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. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Employee washed hands with cold water. **Warning**
- High Priority - Food with mold-like growth. See stop sale. Strawberries (3 lbs), cut cabbage **Warning**
- High Priority - Live, small flying insects in food preparation area, throughout front and back area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp/cooked sweet potato 72 at room temperature on counter, cream cheese 55 front cooler, salmon 54 front cooler, roe front cooler 45, cut cabbage on counter 54 **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried rice in drawer 126 ( reheated in microwave, unable to recheck temp) **Warning**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Rice cooling overnight 54°F **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet, y connection. **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Front counter sushi reach in cooler not keeping TCS food at proper temperature. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits, containers on rack stored as clean. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times, blocked by cart **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing, server dumping liquid in front hand sink. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit, employee restrooms. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink, both wait station hand sinks water only 93/94F. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, back area coolers and freezer soiled inside. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, back and front hand sink. **Warning**
- Intermediate - No soap provided at handwash sink, at wait station hand sink and front counter hand sink. **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. No written plan for sushi on conveyor belt. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. White rice cooling overnight 54°F wrapped in plastic in deep plastic container. **Warning**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit, was 22°F in ice water. **Corrected On-Site** **Warning**
- 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. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cut cabbage, opened cooked edamame **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled, blue cleaner on rack. **Warning**
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. **Warning**
|
11/07/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Attached equipment soiled with accumulated dust. / ice machine fan filter / **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. / cleaned sushi cover / next to kitchen door.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. / set up as wash, sanitize and rinse / **Corrected On-Site**
- Basic - Lime scale build-up inside ice machine.
- Basic - Working containers of food removed from original container not identified by common name. / kitchen dry storage bottom rack / **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. / cut cabbage 70F on prep table about 1 hour per sushi chef / moved to reach in cooler / last checked temperature at 48F.
- 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. / chlorine 0ppm.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. / raw salmon 45-47F / main sushi cooler about 3 hours per sushi chef / change to deep metal container / last checked temperature at 41F.
- Intermediate - Ambient air thermometer provides a temperature range, but no specific temperature. / main sushi cooler / **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. / pressure wash machine blocking kitchen hand sink / **Corrected On-Site**
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. / kitchen 3 door refrigerator.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / sushi station / **Corrected On-Site**
|
6/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Accumulation of food debris/soil residue on handwash sink. / front line / sushi making area.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. / dry storage rack / kitchen / **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / personal bag / **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. / front line.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. / Quat at 0ppm / **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. / front line / **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. / dry storage area.
- High Priority - Toxic substance/chemical stored by or with food. / with vinegar / dry storage rack / kitchen.
- Intermediate - Employee used handwash sink as a dump sink. / front line.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ kitchen / **Corrected On-Site**
|
1/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured / **Corrected On-Site** **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in dry storage area. / 4 containers of gingers / **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / observed a female employee wearing a watch and 2 male employees wearing wrist band while making sushi.
- Basic - Single-service articles not stored inverted or protected from contamination. / cup lids not stored inverted / wait station.
- Basic - Working containers of food removed from original container not identified by common name. / a container of white substances / on dry storage rack.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cooked baby shrimp at 52F / overnight / drawer cooler / sushi prep area.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. / cooked baby shrimp at 52F / overnight / drawer cooler.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. / sushi prep cooler / **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times./ hand sink was blocked by rice container / prep area / **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. / a knife in side hand sink / prep area / **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. / over 8 employees working but no one has a food manager certification.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ kitchen, prep area / **Corrected On-Site** **Repeat Violation**
- Intermediate - No soap provided at handwash sink / kitchen / **Corrected On-Site**
|
7/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. / near mop sink.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. /0ppm / Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. / kitchen handsink.
- Critical - Hot water not provided/shut off at employee hand wash sink. / 2 handsinks / dining room / Repeat Violation.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. / fresh salmon.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / storage rack across from 3 bay sink.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. / miso soup station.
- Critical - Observed live flies in kitchen. / about 5 small flies near mop sink.
- Observed nonfood-grade containers used for food storage. / paper towels used to wrap raw fish.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / cooked shrimp at 47F / reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / tuna at 56F / reach in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. / raw fish and raw shell eggs stored next to each other.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. / reach in cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. / sushi rice at 109F / hot holding.
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11/7/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - No thermometer provided to measure temperature of food product.
|
9/26/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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