- Basic - Cloth used as a food-contact surface. Placed in drawers on cook line.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. Dishware area.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. 71° f moved into wlk-in cooler Cos 53 in 30 mins.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishware area.
- 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
- 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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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Floor mat and mop hung over railing above lake on back door deck **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bowls without handles in sugar and rice containers
- Basic - Knife sharpeners stored in crack between equipment and wall. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- High Priority - Container of medicine improperly stored. Above soup and silverware area **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale.
- 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.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw shrimp with raw chicken **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in dishwasher area
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7/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Food stored on floor. Boxes of salad dressings and chicken in walk ins
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored without handle in sugar and sushi rice vinegar **Repeat Violation**
- Basic - No copy of latest inspection report available.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon invoice doesn't state parasite destruction and fish is not date labeled. Invoices not available at time of inspection to verify for destruction Reference text provided and discussed with cook
- 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. Time marked for end but not start, establishment opened and prepared rice within time frame to mark **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw items stored over ice cream and seaweed Safe storage handout on freezer **Corrected On-Site** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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. Rice in walk in cooler
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. used for reference text
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Critical - Observed cloth used as a food-contact surface. cloth towel in suahi rice
- Critical - Observed food stored on floor. chicken in walk in freezer sauces in dry storage unit Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. bowl without handle in dry rice Corrected On Site. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowl with out handle in sushi vinegar and sugar container Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice paddles Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. raw egg over cooked rice in walk in cooler Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. in reach in cooler raw beef and raw chicken behind cooked chicken and seafood; discussed with chef
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. thawing raw chicken with raw beef in same container Corrected On Site.
- Critical - Observed soiled ice bin.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. lacking end time
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9/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/30/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed food stored on floor. carrots and onions in walk in cooler Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. bowl without handle in dry rice Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowl without handle in sugar Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef and chicken over fish
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken stored in same container with beef in reach in freezer
- Observed single-service items stored on floor. towels in storage room
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site. within 4 hours Repeat Violation.
- Critical - Raw animal food not properly separated from ready-to-eat food. raw seafood above raw fish served raw
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Repeat Violation. Corrected On Site. provided sign and posted during inspection
- Critical - Working containers of food removed from original container not identified by common name. sugar and rice containers
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3/26/2012 | Routine - Food | Warning Issued |
- Critical - Handwashing cleanser lacking at handwashing lavatory at the dishwash station.
- Observed employee with no hair restraint preparing food.
- Critical - Observed food stored on floor of the walk-in cooler (carrots, onions). Corrected On Site.
- Critical - Observed uncovered food (panko) at the sushi bar. Corrected On Site.
- Critical - Potentially hazardous food (sushi rice) held under time as a public health control without time marking indicating 4-hour limit. Product not to be used. Corrected On Site.
- Critical - Potentially hazardous food (sushi rice) not held at 135 degrees Fahrenheit or above.
- Critical - Required consumer advisory for raw/undercooked animal food for the sushi bar not provided.
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11/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked
- Critical. Working containers of food removed from original container not identified by common name...rice, sugar containers
- Critical. Observed food stored on floor...bag of carrots in walk in cooler
- Critical. Observed food stored on floor shrimp in walk in freezer Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat...bowl in rice Corrected On Site.
- Observed utensils stored in standing water Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
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1/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed hand wash sink used for purpose other than washing hands...scrub brush in hand wash sink
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical. Observed soiled ice bin.
- Observed utensils stored in crevices between equipment...knives in prep area Corrected On Site.
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8/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food contact surfaces of equipment and utensils clean
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2/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Critical. Preventing Contamination from Hands. (D) Food EMPLOYEES' shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
- NonFOOD-CONTACT SURFACES. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
- Critical. Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
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10/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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