- Basic - Bowl or other container with no handle used to dispense food. Inside rice containers/flour
- Basic - Case/container/bag of food stored on floor in walk-in freezer. **Repeat Violation**
- Basic - Covered waste receptacle not provided in women's bathroom. **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. At bar
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Inside walk in freezer
- Basic - Soiled reach-in cooler gaskets.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. **Repeat Violation**
- 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.
- Basic - Wood food-contact surface not properly sealed.
- Basic - Working containers of food removed from original container not identified by common name. All squeeze bottles **Repeat Violation**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Sushi rice 90°f **Repeat Violation**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked duck 45°f, shrimp45°f, pork45°f, chicken46°f
- High Priority - Vacuum breaker missing at hose bibb, and mop sink
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Required employee training expired 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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08/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Build-up of grease on nonfood-contact surface. Next to steam oven
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases of shrimp
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Food stored on floor. At sushi bar(fish)
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. At sink in dish washing area and food prep area
- Basic - Soiled reach-in cooler gaskets.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bar
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice 117°f
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at less than 135 degrees Fahrenheit. Garlic and oil 76°f **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salmon47°f, fish47°f, eggs 46°f **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Establishment advertised white tuna on the menu/menu board but served another type of fish. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink in dish washing area and food prep area
- Intermediate - No soap provided at handwash sink. At sink in dish washing area and in food preparation area
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3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cloth used as a food-contact surface.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Stored food not covered in chest freezer.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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9/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.rice
- Basic - Case of single-service articles stored on floor in kitchen.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
- Basic - Floor area(s) covered with standing water.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - Packaged food has no English labeling.
- Basic - Raw animal food stored above unwashed produce.eggs over oranges
- 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 - Employee switched from working with raw food to ready-to-eat food without washing hands.
- 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. **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.shrimp next to orange
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - License expired within 30 days after expiration date. **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. lettuce **Corrected On-Site**
- Observed employee with no hair restraint. **Admin Complaint**
- Observed floor area(s) covered with standing water.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed potentially hazardous food thawed at room temperature. Chicken
- Observed utensils stored in crevices between equipment. Knives
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11/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. CUTTING IMITATION CRABS Corrected On Site.
- Critical - Observed cloth used as a food-contact surface.
- Observed employee with no hair restraint. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed in an improper manner. SHARK FIN SITTING IN STANDING WATER Corrected On Site.
- Observed utensils stored in crevices between equipment. KNIVES Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
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1/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. DURING INSPECTION , OBSERVED ONGOING DEEP CLEANING WITH OPEN FOOD IN KITCHEN.
- Observed floor area(s) covered with standing water. DURING INSPECTION, DEEP CLEANING OBSERVED.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Observed utensils stored in crevices between equipment. KNIVES
- Critical - Vacuum breaker mising at hose bibb.
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8/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed food stored on floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed residue build-up on nonfood-contact surface. OVEN
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed toxic item stored by food.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed utensils stored in crevices between equipment.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Vacuum breaker mising at hose bibb.
- 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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5/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed utensils stored in crevices between equipment.
- Critical. Observed 5 dead roaches on premises. DRY STORAGE CABINET Corrected On Site.
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12/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- 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 food stored in ice used for drinks.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor. WALI-IN FREEZER
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Observed WALK-IN gaskets with slimy/mold-like build-up.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Light not functioning. STORAGE AREA
- Observed unnecessary items on the premise.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
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4/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed an unprotected ice machine in a customer/nonsecure areaHANDSINK INSTALLED OVER ICE BUCKET
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.CHICKEN OVER VEGETABLE S
- Observed employee with no hair restraint.
- Observed equipment in poor repair.RUSTED TABLE TOP COOLER ATKITCHEN LINE {SHELVES}
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.AT SUSHIBAR
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Ceiling tile missing.DRY STORAGE AREA
- Observed wall in disrepair.BEHIND DISHWASH MACHINE
- Critical. Observed toxic item stored in food preparation area.LUBRICANT WD_40
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9/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/6/2009 | Routine - Food | Inspection Completed - No Further Action |
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