- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed 0 ppm chlorine sanitizer when tested, corrected to 100 ppm. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Small container of salt on a storage shelf. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch and water, was placed into a working cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. According to the establishments own record keeping, sushi rice is sometimes kept for over 4 hours.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Spring rolls on the front line. Too many spring rolls are placed on the front line at one time to keep hot.
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Spray bottle on a chemical storage shelf. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee rinse a wiping cloth in the front counter hand sink. **Corrected On-Site**
- 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. Upon arrival, observed 5 employees working with food and no Certified Food Manager present. Food Manager arrived 1/2 hour later. **Corrected On-Site**
- Intermediate - Torn packages/bags of food exposing the contents to contamination. See stop sale. Observed an opened bag of rice not stored in a closed container. Rice was placed into a covered container. **Corrected On-Site**
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09/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed a bowl being used for sauce. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a rice mold in standing water with a temperature of 80°. Dumped the water. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw chicken was left out all night long to thaw on a prep table.
- Basic - Stored food not covered in walk-in cooler. Container of raw chicken. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor in the kitchen. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator is unable to provide proof of parasite destruction for salmon used for sushi.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed roach spray near the 3 compartment sink.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken, eggrolls and plantains on the front counter. Too much food is placed in the steam table on the front counter to properly keep the food hot.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed raw chicken at 71° on a prep table . The chicken was left out all night.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Raw chicken was left out to thaw all night long.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employees cannot answer, "what temperature should cold food be kept below.?".
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer read 43° when tested in ice water. CFM was unable to properly test or calibrate a probe thermometer
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5/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee over a prep table on the cooks line **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken in the walkin cooler
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Lo mein in the walkin cooler.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Manager **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch and water left out on the cooks line needs to be kept below 41° **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. 1 on the floor under the rice cooker by the rear door. **Corrected On-Site**
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Hood filters.
- Basic - Cutting board has deep cut marks and is no longer cleanable. Cookline.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked food storage containers on shelf.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris and mold-like substance.
- Basic - Food stored on floor. Containers/ buckets of sauces and beans in walk in cooler. **Corrected On-Site**
- Basic - Hood filter in disrepairs / installed with a large gap between filters at automatic fire suppression/exhaust system. Cookline.
- Basic - Reach-in cooler gasket torn/in disrepair. On cookline Fliptop reach in cooler doors.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in walk in cooler. Raw chicken over raw pork. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw shell eggs over raw shrimp. **Corrected On-Site**
- Intermediate - Food-contact surfaces heavily encrusted with grease, food debris and/or soil deposits. Grill top.
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8/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/19/2013 | Routine - Food | Call Back - Complied |
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.rice cooling from previous day at 7 pm at 50? f **Warning**
- Basic - High Priority - Dead roaches on premises. Four under three compartment **Warning**
- 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. **Corrected On-Site** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Two live roaches on floor by ice machine drainage- two live by cook line- **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.improper cooling see citation ( rice ) **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Warning**
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3/18/2013 | Routine - Food | Warning Issued |
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Food in large pan at 110* F in walk in cooler- Corrective action -separated in four shallow pan-
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9/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler by cook line- double doors with two drawers- This violation must be corrected by : 06/29/12.
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6/29/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler by cook line- double doors with two drawers- This violation must be corrected by : 06/29/12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Several food ready to eat at 49* F- Corrective action- Back in walk in cooler-
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6/28/2012 | Routine - Food | Warning Issued |
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed residue build-up on nonfood-contact surface. Walk in cooler shelves
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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2/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Corrected On Site.
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8/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans oyster sauces. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation raw chicken over calamari. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food beef over vegetable.Reach-in cooler. Corrected On Site.
- Observed nonfood-grade containers used for food storage shopping bags, chicken reach-in freezer.
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1/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans Hoisin and thick sauce. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair RIC cookline.
- Observed cutting board grooved/pitted and no longer cleanable sushi station.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits all handles on RIC.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
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9/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). --- cooked chicken pieces.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. --- sushivrice at 100 degrees.
- Critical. Working containers of food removed from original container not identified by common name. --- in kitchen, dry food bins
- Critical. Identity of food or food product misrepresented. --- menuboard reads 'Nigiri Sushi' Smelt,Roe,Eel,Crab - $2.39 imitation crab is used.
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5/6/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed food stored in ice used for drinks. Water. Corrected On Site.
- Critical. Observed food stored on floor. Walkin cooled
- Critical. Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
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10/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/31/2008 | Routine - Food | Inspection Completed - No Further Action |
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