- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving
- Basic - Cardboard used to line food-contact shelves. **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
- Basic - Cloth used as a food-contact surface. **Repeat Violation**
- 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.
- Basic - Equipment in poor repair. Chest freezer
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food stored on floor.
- Basic - Ice buildup in reach-in freezer. **Repeat Violation**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Mop/service sink in disrepair.
- Basic - Paper towel used as liner for food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Reuse of single-service articles. Net used for sushi rice. **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Repeat Violation**
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Wood food-contact surface not properly sealed. Shelving by back area
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine, 10 ppm
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Fresh salmon used for sushi.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Rice warmer
- Intermediate - Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. At 3 CS sink. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- 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. **Repeat Violation**
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10/23/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
- Basic - Cardboard used to line food-contact shelves.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cloth used as a food-contact surface.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Ice buildup in reach-in freezer.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Mop/service sink in disrepair.
- Basic - Paper towel used as liner for food container.
- Basic - Reuse of single-service articles. Net for sushi rice **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
- High Priority - Medicine stored in refrigerator/cooler with food. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine, 100 ppm.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. At prep sink **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Bento box
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Corrected On-Site**
- 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.
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spatula tired on top of newspaper **Corrected On-Site**
- Basic - Interior of toaster oven has heavy accumulation of black substance/grease/food debris. At sushi bar
- Basic - Mop/service sink in disrepair. Located outside
- Basic - Paper towel used as liner for food container.
- Basic - Reuse of single-service articles. Net at sushi rice cooker
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. At kitchen handsink
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 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. prepared about 11:00 am . Sushi temp at 127 f
- High Priority - Vacuum breaker missing at hose bibb.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm **Corrected On-Site**
- 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.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink used for purposes other than handwashing. At the time of inspection, pan inside . *Corrected On-Site** **Corrected On-Site**
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10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair.(broken handle to reach in cooler)
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.(rear area above wash machine)
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7/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Equipment in poor repair.(broken handle to reach in cooler)
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.(rear area above wash machine)
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Food manager certification expired.
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4/24/2013 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.(lime deposits found inside dishwash machine)
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed expired Food Manager Certification. **Corrected On-Site**
- Observed gaskets with slimy/mold-like build-up.(walkin cooler)
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.(eggs over plant foods)
- Observed residue build-up on nonfood-contact surface.(bulk container of sugar)
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Critical - No oyster warning sign with required language provided. OYSTER IN A SPECIAL MENU.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor.
- Observed ice scoop with handle in contact with ice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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4/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. BAMBOO CONTAINER IN USE.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed interior of microwave soiled.
- Critical - Observed soiled reach-in cooler gaskets. BY SUSHI BAR.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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10/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/3/2011 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Food-contact surface not smooth and easily cleanable. USING BAMBOO POT TO MIX THE RICE.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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. Pro
- Observed equipment in poor repair. RIF DOOR IN KITCHEN
- Critical - Observed food contaminated by unsanitized equipment. BAMBOO POT.
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. RAW EGGS OVER READY TO EAT FOOD IN WIC
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/24/2011 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Identity of food or food product misrepresented. IMMITATION CRABS USED AS CRABS IN THE MENU.
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10/13/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored on floor.
- Critical. Observed interior of microwave soiled.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Wet mop not hung to dry.
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6/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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