- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in holding unit not covered. **Corrected On-Site**
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Handwash sink not accessible for employee use at all times.
- 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.
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08/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/10/2014 | Complaint Full | Call Back - Complied |
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working container of food not labeled in English.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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.
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10/9/2013 | Complaint Full | Warning Issued |
- No Violations Were Observed
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1/28/2013 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. By rice cooker
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Case/container/bag of food stored on floor in kitchen. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Trays **Corrected On-Site**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. **Corrected On-Site**
- 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. Seaweed tin box rusted
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1/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 50-05-1 License expired more than 30 days, but not more than 60 days, after expiration date. PLASE CALL TALLAHASSEE AT 850-487-1395 TO PAY LICENSE RENEWAL.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 1/16/13.
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11/19/2012 | Complaint Full | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK_IN COOLER AT AMBIENT TEMPERATURE OF 78F. ALL PHF DISCARDED (SEE STOP SALE). OPERATOR DO NOT USE WALK)IN COOLER UNTIL IN GOOD REPAIR.
- Critical - Hand wash sink lacking proper hand drying provisions. KITCHEN Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. KITCHEN Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date. PLASE CALL TALLAHASSEE AT 850-487-1395 TO PAY LICENSE RENEWAL.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. SUSHI BAR
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 1/16/13.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. CUTTING ONIONS Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. MAGNETIC STRIP KNIVES HOLDER Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. REACH_IN COOLER Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical - Observed toxic item stored by utensils. WINDEX Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. MISO SOUP Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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11/16/2012 | Complaint Full | Warning Issued |
- Equipment or utensils not designed or constructed in a durable manner. SEAWEED TIN BOXES RUSTED
- Floors not maintained smooth and durable. WALK_IN COOLER FLOOR RUSTED
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - License expired within 30 days after expiration date. PLEASE CALL 850-487-1395 FOR LICENSE RENEWAL COMPLIANCE.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. SUSHI BAR
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. REACH_IN FREEZER
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVES
- Observed ceiling in disrepair. WATER STAINS WITH MOLD_LIKE SUBSTANCE
- Observed clean equipment stored on floor. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. KITCHEN and SUSHI BAR
- Observed leaking pipe at plumbing fixture. 2-COMPARTMENT SINK
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner. SHRIMP THAWED AT ROOM TEMPERATURE IN STANDING WATER Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. WALK_IN COOLER Corrected On Site.
- Critical - Observed rodent activity as evidenced by 5+ dried rodent droppings found NEXT TO WATER HEATER
- Observed single-service articles stored without protection from contamination. TO GO BOXES
- Critical - Observed soiled reach-in cooler gaskets.
- Observed storage of maintenance tools in areas that may result in cross-contamination. Corrected On Site.
- Critical - Observed toxic item improperly stored. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. WALK_IN COOLER
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. SUSHI RICE Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. VEGETABLES RICE Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. OBSERVED COOLER IN FRONT OF HOOD NOT WORKING PROPERLY.
- Critical - Handwash sink not accessible for employee use at all times. BINS OF CHIPS ON TOP OF HAND WASH SINK. Corrected On Site.
- Critical - Observed employee improperly washing hands. OBSERVED EMPLOYEE WAHING HIS HANDS IN TWO COMPARTMENTS SINK. Corrected On Site.
- Critical - Observed interior of microwave soiled. OBSERVED MICROWAVE SOILED WITH FOOD RESIDUE. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. OBSERVED FISH STORED N CE CREAM FREEZER. Corrected On Site.
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5/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Observed single-service articles stored without protection from contamination.
- Critical - Working containers of food removed from original container not identified by common name.
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11/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No conspicuously located thermometer in holding unit. 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.
- Critical - Observed food contaminated by unsanitized equipment-plates/containers on uncovered food.
- Critical - Observed potentially hazardous food (sushi rice, May 8, 2011) held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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5/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed hand wash sink used for purpose other than washing hands-sushi area.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food (walk-in cooler).
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1/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed bare hand contact of ready-to-eat food (sushi fish) by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. Repeat Violation.
- Critical. Observed establishment utilizing time as a public health control without having written procedures-sushi rice. Repeat Violation-2nd.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine/sanitizing bucket. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Observed sponge used as a wiping cloth on a food-contact surface.
- Plumbing system improperly repaired-handwash sink in kitchen.
- Observed food debris accumulated on kitchen floor-under shelf in dry foods room.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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8/27/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Potentially hazardous food (sushi rice) held under time as a public health control without time marking indicating 4-hour limit. Repeat Violation.
- Critical. Observed potentially hazardous food, uncooked fish and tempura batter, cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Cold holding equipment (sushi cooler and reach-in cooler, across from storage shelves 45F) incapable of maintaining potentially hazardous food at proper temperatures. Other working coolers present.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit-sushi cooler. 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. Repeat Violation.
- Critical. Observed establishment utilizing time as a public health control without having written procedures.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed empolyee wash hands with no hot water.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
- Critical. Employees not informed of acceptable sanitary practices-bare hand contact with ready-to-eat food.
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3/2/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. Shelled eggs stored over produce inside walk-in cooler.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 24-06-1 Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical. Violation: 53A-11-1 Certified Food Manager unable to answer basic Food Code questions such as identifying Potentially Hazardous Foods (cooked rice).
- Critical. Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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9/21/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Cooked rice stored at room temperature all night, according to management.
- Critical. Cold holding equipment (sushi cooler, 49F) incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 9-10-09.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed nonready-to-eat food (poultry) handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- No copy of latest inspection report.
- Critical. Certified Food Manager unable to answer basic Food Code questions such as identifying Potentially Hazardous Foods (cooked rice).
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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9/9/2009 | Routine - Food | Warning Issued |
| No report available. | 2/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/27/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/25/2008 | Routine - Food | Warning Issued |
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