- Basic - Attached equipment soiled with accumulated dust, fan in kitchen.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, ware washing racks.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer, box of chicken in walk in cooler.
- Basic - Cloth used as a food-contact surface, sushi rice.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Faucet/handle missing at plumbing fixture, at hand wash sink. **Repeat Violation**
- Basic - Food stored in holding unit not covered, galanga.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Leaking pipe at plumbing fixture, at prep sink in kitchen. **Warning**
- Basic - No copy of latest inspection report available.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, chicken and shrimp.
- Basic - Water draining onto floor surface from prep sink in kitchen. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, sitting on prep table.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- 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. Sushi rice. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing, storing container of chicken and shrimp.
- Intermediate - Hot water not provided/shut off at employee handwash sink, in kitchen. **Warning**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 paper towels or mechanical hand drying device provided at handwash sink, by rear door.
- Intermediate - Non-pitting surface rust on food-contact equipment, counter top by prep sink rusted and rotted.
- Intermediate - Required employee training expired 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 - Soil residue in food storage containers.
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09/08/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair, walk in cooler door does not close properly.
- Basic - Faucet/handle missing at plumbing fixture, hand-wash sink.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container, flour.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Leaking pipe at plumbing fixture, at prep sink.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.
- Basic - Soil residue build-up on nonfood-contact surface, ware washing racks.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure, sushi .
- High Priority - Toxic substance/chemical improperly stored, ban deodorant stored in reach in freezer with food.
- Intermediate - Cold water not provided/shut off at employee handwash sink.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink, 3 compartment sink.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, by 3 compartment sink.
- Intermediate - Soil residue in food storage containers.
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6/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plastic take-out containers used for sauces in the walk-in cooler.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Kitchen.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Plumbing system in disrepair. Hand wash sink in the kitchen is missing both faucet water knobs.
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tempura batter on the cooks line. Placed in a cooler. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw chicken stored behind the cooked chicken in a Bain Marie cooler on the cooks line. This could lead to cross contamination by dripping raw juices on to the cooked chicken.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Kitchen
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook in kitchen
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink in the kitchen.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
- Intermediate - Spray bottle containing toxic substance not labeled. Under a prep sink in the kitchen. **Corrected On-Site**
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12/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Take-out bowls used for vinegars.
- Basic - Buildup of food debris/soil residue on equipment door handles. Lowboy at the sushi prep.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops for rice next to the rice cooker in the kitchen.
- Basic - Interior of microwave soiled with encrusted food debris. Inside top of the microwave oven on the cooks line.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish in the kitchen. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Imitation crab. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi prep
- Basic - Working containers of food removed from original container not identified by common name. Flour.
- High Priority - Food container stored in ice used for drinks. See stop sale. In the ice machine.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs at 73? on a table on the cooks line. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked shrimp at 82?
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs stored above cooked chicken in the walk-in cooler
- High Priority - Stop Sale issued due to adulteration of food product. Container of food in the drink ice in the ice machine.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sharpening stones in the kitchen hand sink.
- Intermediate - Handwash sink used for purposes other than handwashing. Water pitchers in the handsink in the drink area. **Corrected On-Site**
- 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 **Corrected On-Site**
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. cup no handle used as scooper inside rice
- Critical - Handwashing cleanser lacking at handwashing lavatory. By 3 compartment sink
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of ice machine
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Gaskets on Traulsen Freezer Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor. lettuce, dairy products, chicken walk in cooler Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Storage containers inside handsink in sushi station Corrected On Site.
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7/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. handsink by 3 compartment sink
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. fan guards walk in cooler
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed food stored on floor. chicken , carrots, shrimp walk in cooler
- Observed gaskets with/mold-like build-up. reach in freezer servers station
- Observed ripped/worn tin foil used as shelf cover. in kitchen bottom of shelf
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - A handwashing lavatory may not be used for purposes other than handwashing.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
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9/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner.cup used as scoop
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Observed personal care item stored with food. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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5/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Observed build-up of grease on nonfood-contact surface.hood
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner opposite directions
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.in kitchen handsink .
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.kitchen
- Observed attached equipment soiled with accumulated grease.hoodfilters
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11/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.OPPOSITE directions.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical. Handwash sink not accessible for employee use at all times.
- Observed grease accumulated under cooking equipment.
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4/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor.
- Observed build-up of grease on nonfood-contact surface.hood.
- Observed open dumpster lid.
- Observed garbage on the ground and/or pad around dumpster.
- Observed attached equipment soiled with accumulated grease.hoodfilters .
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11/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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