- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.48 seats.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Repeat Violation**9/9/14,menu does not identify raw time temperature control for safety food items,it identifies cooked food.
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09/09/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- 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. **Warning**
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07/08/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table .Sushi line area. **Corrected On-Site**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.48 seats.
- Basic - Nonfood-grade liner used in direct contact with vegetables.
- Basic - Wall soiled with accumulated dust.Ice machine area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Shrimp at cooks line.Shrimp,165 f
- High Priority - Wiping cloth sanitizing solution bucket stored on food preparation surface or food. **Corrected On-Site**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Repeat Violation**
- 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.
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07/08/2014 | Routine - Food | Warning Issued |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. / at sushi bar **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / apron, car keys **Corrected On-Site** **Warning**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. / in men's room **Warning**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. **Warning**
- Basic - Unwashed fruits/vegetables stored above bulk flour container in kitchen **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. / sugar tub at cook line **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. / ACCORDING TO THE OPERATOR, SALMON and YELLOWTAIL ARE RECEIVED FRESH AND SERVED RAW. PROOF OF PARASITE DESTRUCTION PROCESS WAS NOT AVAILABLE. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. /. Onion soup in food warmer tested 117F **Warning**
- High Priority - Raw animal food not properly separated from ready-to-eat food. / raw shell eggs at cook line reach in cooler **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical improperly stored. / on top of reach in cooler **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site** **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- 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. **Warning**
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5/7/2014 | Routine - Food | Warning Issued |
- Basic - Cleaned and sanitized equipment or utensils not properly stored.Bowls in kitchen.
- Basic - Cutting board has cut marks and is no longer cleanable.Cooks' line.
- Basic - Employee beverage container on a food preparation table . **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.Sushi line.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.48 seats.
- Basic - Hole in ceiling by dishwashing area.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.Sushi line.
- Basic - Single-service articles not stored inverted or protected from contamination.Knives and spoons at front line area.
- Basic - Soil residue build-up on nonfood-contact surface.Top of stove and rice cooker. **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.Green onions touching raw shell eggs in reach in cooler. **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near a food preparation area.
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10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of dust on nonfood-contact surface.Filters on the exterior of ice machine.
- Basic - Cloth used as a food-contact surface.Towel on sushi rice. **Corrected On-Site** **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint.Rice.
- Basic - Soil residue build-up on nonfood-contact surface.Top of stove area and outside of rice cooker. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Rice held less than four hours.
- Intermediate - Accumulation of black mold-like substance on/around soda dispensing nozzles.Lemonade area.
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Critical - Observed an open beverage container on a food preparation table.Sushi line area.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface for broccoli in reach in cooler.Observed bowl of diced peppers stored inside container of mushrooms.
- Observed cutting board grooved/pitted and no longer cleanable throughout the establishment.
- Observed hole in wall.Hall area by locker.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.Close to doorway entrance.
- Observed residue build-up on nonfood-contact surface.Stove in kitchen. **Repeat Violation**
- Critical - Working containers of food removed from original container not identified by common name.Sugar under prep table by ice machine area.
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11/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of soiled material on dishwashing racks .
- Critical - Observed handwash sink used for purposes other than handwashing.Ice is inside handwashing sink
- Critical - Observed open package of beef stored over noodles in upright freezer .
- Observed residue build-up on nonfood-contact surface.Top of stove in kitchen .
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
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3/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Corrected On Site.
- Observed clean tong stored on oven door.
- Observed employee with ineffective hair restraint. Corrected On Site.
- Observed in-use utensil stored in clean water below 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sushi rice held less than four hours on sushi line.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Sushi cooler.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with ineffective hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Krab cakes held less than four hours in sushi reach in cooler.All phf iced in sushi reach in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food.Open package of beef stored over cooked duck in upright cooler.
- Critical - Observed raw animal food stored over ready-to-eat food.Open package of beef stored over mango in upright cooler.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.Base of back door.
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3/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Rice held less than four hours.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Repeat Violation.
- Observed residue build-up on nonfood-contact surface.Stove in cooks' line.
- Critical. Observed toxic item stored by utensils.Advil by coffee pots in front line. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.Chlorine at 200 ppm at wiping bucket.
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical. No proof of required current 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.Cards expired.
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10/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Displayed food not properly protected from contamination. [Storing containers of food in each other in the makeline cooler without protection between the food].
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. [Water filter for the tea machine ].
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. [Bucket 0ppm]. Corrected On Site.
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5/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.Saki in kitchen.
- Critical. Observed raw animal foods not properly separated from each other in holding unit.Raw chicken stored over shrimp in upright cooler.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed establishment using sponges .
- Food-contact surface not smooth and easily cleanable.Sushi mat.
- Observed old labels stuck to food containers after cleaning.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.Please use three comp sink until sanitizer strength is correct. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed residue build-up on nonfood-contact surface.Stove in kitchen.
- Clean utensils not stored inverted or in a protected manner.Spoons in sushi area.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present.Side of back door.
- Observed improper storage in water heater room.Numerous buckets next to water heater
- Observed no child labor law poster.
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10/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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