- No Violations Were Observed
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09/04/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of carrots. **Corrected On-Site** **Warning**
- Basic - Ceiling tile missing. **Warning**
- Basic - Floor area(s) covered with standing water. **Warning**
- Basic - Leaking pipe at plumbing fixture. Under food prep sink. **Warning**
- Basic - Missing pressure gauge on dishmachine. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site** **Warning**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. **Warning**
- Basic - Nonfood-grade bags used in direct contact with food. **Warning**
- Basic - Nonfood-grade garbage bags used in direct contact to store food. **Warning**
- Basic - Rubber/plastic/vinyl food storage trays cracked/chipped. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Waste line missing at soda gun holster. **Warning**
- Basic - Water draining onto floor surface. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Sushi rice container washed in prep sink not sanitized. **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Found on chef food cart at 67°. **Warning**
- High Priority - Operator unable to provide invoice to verify the source of the food. **Warning**
- High Priority - Plumbing improperly installed. Equipment in bar area draining into hand sink . **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 45°, cut lettuce 58°, raw lobster at 56° inside reaching cooler, reconstituted batter at 60° on prep area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked rice at 117°, cooked fish at sushi prep area found at 77° **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Second floor soda machine. **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. No knowledge of how to calibrate thermometer, no knowledge about the cooking temperature of poultry **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Employee bathroom on second floor. **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. Sushi rice being monitored by time. **Warning**
- Intermediate - Non-pitting surface rust on food-contact equipment. Can opener blade. **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. Training expired 02/2014 **Warning**
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07/03/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Between crevices at flat grill station.
- Basic - Cloth used as a food-contact surface.to wrap up fish.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. At bathrooms used by employee. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reuse of single-use articles. Net used to cook sushi rice.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.blocked by a cart of clean utensils **Corrected On-Site**
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1/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated dust. Vent by ice machine , missing vent cover
- Basic - Equipment in poor repair.reach in cooler -inside door panel-insulation exposed.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Rice warmer lid
- Basic - Floors not maintained smooth. Grout missing in some areas.
- Basic - Food stored on floor. Bag in the box drink syrup , container of oil **Corrected On-Site**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Employee washed hands with cold water. 2nd floor employee bathroom
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- Intermediate - Equipment drain line draining into handwash sink. Bar area hand sink
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7/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Most kitchen utensils
- Basic - No handwashing sign provided at a hand sink used by food employees. Sushi area hand sinks
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.shrimp
- Basic - Walk-in cooler door disrepair inside
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Around sushi cooler outside
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5/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager to verify employee health, exclusions or restrictions. **Corrected On-Site**
- Critical - No ground fault interruption protection on electrical outlet located within six feet of a water source. For reporting purposes only. Next to hand wash sink.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. Inside reach in cooler.
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12/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler located across from grill and oven not cooling properly, operator stated they are only to keep vegetables , uncooked, they removed rice, chicken and seafood immediately. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice, seafood, poultry Corrected On Site.
- Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
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5/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling in disrepair. WATER IS DRIPPING DOWN FROM THE CEILING NEXT TO THE ICE MACHINE.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed interior of microwave soiled.
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8/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/22/2011 | Routine - Food | Call Back - Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Handwash sink not accessible for employee use at all times.
- 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. Pro
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12/20/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/2/2008 | Routine - Food | Inspection Completed - No Further Action |
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