- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Ceiling tile missing.
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Food stored on floor.
- Basic - Hood soiled with accumulated grease.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wall soiled with accumulated grease.
- High Priority - Container of medicine improperly stored.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. USING ESCOLAR FOR WHITE TUNA. **Admin Complaint**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soil residue in food storage containers.
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10/08/2014 | Routine - Food | Administrative complaint recommended |
- 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 87°f. **Warning**
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07/08/2014 | Routine - Food | Call Back - Complied |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice 89°f. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Invoices does not specify if fish is frozen or fresh. Disclaimer written but missing information on invoices. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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 87°f. **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. Foods at walk in cooler. **Warning**
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5/8/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.( sliding door of reach in cooler next to storage room)
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.(sushi front line)
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.(coke machine)
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No probe thermometer provided to measure temperature of food products.( to cook line employees)
- Intermediate - No soap provided at handwash sink.(end of cook line)
- Intermediate - Reach-in cooler shelves soiled with food debris.
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12/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves behind sushi bar
- Basic - Build-up of grease on nonfood-contact surface. Cooking equipment at end of cook line
- Basic - Cardboard used to line nonfood-contact shelves. **Corrected On-Site**
- Basic - Case of single-service articles stored on floor in dry storage area. Case of cups
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.cutting board
- Basic - Equipment in poor repair. Sushi wood container
- Basic - Food debris/dust/soil residue on dry storage shelves. At kitchen dry storage shelving
- Basic - Food stored on floor.bag of onions **Corrected On-Site**
- Basic - Ice buildup in reach-in freezer. At sushi bar
- Basic - Ice scoop handle in contact with ice.
- 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 Sushi bar hand sink, at kitchen
- Basic - Soiled reach-in cooler gaskets.several reach in coolers
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. Employee prepping salad and has no AOP. Employee discarded product. **Corrected On-Site**
- 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 - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Shrimp at 66 f
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Equipment drain line draining into handwash sink.at sushi bar
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Kitchen hand sink.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar
- Intermediate - No soap provided at handwash sink. At sushi bar **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
- Intermediate - Soil residue in food storage containers.
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Pots
- Critical - Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
- Critical - Equipment food-contact surfaces and utensils not sanitized. Employee washing , rinsing, not sanitizing.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only photo copies were provided, establishment needs regional certificates
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Top of machine
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.at sushi bar
- Critical - Observed cloth used as a food-contact surface. To cover sushi roll
- Observed dispensing equipment that allows contamination of the lip-contact surface. Bowl without handle
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. At glove change
- Critical - Observed food stored on floor.at dry storage, tuna inside walk in freezer
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board
- Critical - Observed handwash sink used for purposes other than handwashing. Front hand sink by sushi bar
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.by sushi bar
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken at 46 f at cook line
- Critical - Observed potentially hazardous food thawed in standing water.shrimp at 3 compartment sink
- Observed ripped/worn card board and tin foilused as shelf cover.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall in disrepair.by back door
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Backwoods by bathrooms- gap
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed ceiling in disrepair.back storage area
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed food debris accumulated on kitchen floor.walkin cooler
- Critical - Observed food stored in ice used for drinks.coke bottle
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.oven in sushi bar
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving around
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.soup pot
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sushi rice
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed soil residue in storage containers.
- Observed unnecessary items on the premise.backdoor storage
- Observed wall in disrepair.by handsink
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.sushi rice
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Corrected On Site.
- Critical - Observed soda cans stored in ice used for drinks. Corrected On Site.
- Critical - Observed soil residue in storage containers.
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9/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated dust.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.toaster oven at sushi bar
- Observed ripped/worn tin foil/cardboard boxes/newspaper used as shelf cover.
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6/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided.lunch special menu,take out menu
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1/27/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.**TERIYAKI SAUCE, CURRY SAUCE**
- Critical. Observed cloth used as a food-contact surface.sushi roll covered with towel
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.RICE SERVED WITH BOWL
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical. Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.MISO SOUP WARMER
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.towel dispenser handle by cookline handsink
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.hot sauce shelving
- Critical. Handwash sink not accessible for employee use at all times.blocked by stacked chairs Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing.used to store bowl
- Observed food debris accumulated on kitchen floor.DRY STORAGE, TO-GO STORAGE IN BACK
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris.
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4/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-08-1 Observed processed and prepared ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical. Violation: 08A-28-1 Observed food stored on floor. Corrected On Site.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.small white freezee in cookline
- Critical. Violation: 22-18-1 Observed soil residue in storage containers.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving with hot sauces
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease.
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers.
- Violation: 42-11-1 Observed unnecessary items on the premise.
- Critical. Violation: 47-07-2 Observed grease and dust accumulated around electrical outlet. For reporting purposes only.oulets in kitchen hanging from ceiling
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1/4/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed and prepared ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.walkin cooler
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.walkin freezer
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.wain freezer
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.walkin freezer
- Critical. Observed raw animal food stored over ready-to-eat food.walkin freezer
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee improperly washing hands.dis not dry hands Corrected On Site.
- Critical. Observed employee wash hands with no soap. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.small white freezee in cookline
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving with hot sauces
- Observed clean equipment stored on floor.pots, cutting boards
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical. Handwash sink not accessible for employee use at all times.blocked by large pot
- Critical. Observed handwash sink used for purposes other than handwashing.kitchen -store spatula/ sushi bar- used to store brick & drain water from sushi cooler
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed dead roaches on premises.2 dead roaches in dry storage
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated grease.
- Observed attached equipment soiled with accumulated grease.
- Observed attached equipment soiled with accumulated dust.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed personal care item stored with food.sneakers
- Observed storage of maintenance tools in areas that may result in cross-contamination.hose stred with dishes
- Observed improper storage of maintenance tools that interferes with cleaning.
- Observed unnecessary items on the premise.
- Critical. Observed grease and dust accumulated around electrical outlet. For reporting purposes only.oulets in kitchen hanging from ceiling
- Critical. Current Hotel and Restaurant license not properly displayed.
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10/16/2009 | Routine - Food | Warning Issued |
| No report available. | 3/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/28/2009 | Routine - Food | Call Back - Complied |
| No report available. | 9/10/2008 | Routine - Food | Warning Issued |
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