- Basic - Ceiling tile in disrepair. Water damaged above water heater. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At sushi bar. **Warning**
- Basic - Soiled reach-in cooler gaskets. At Whirlpool cooler. **Warning**
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09/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Sushi fish not labeled. **Warning**
- Basic - Build-up of food, dust or dirt on nonfood-contact surface. Top of water heater soiled. Exterior of Whirlpool cooler and chest freezer at cookline soiled. **Warning**
- Basic - Build-up of grease on nonfood-contact surface. On fryer , stove, shelving next to fryer and on red igloo cooler at cookline. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Carrots. **Warning**
- Basic - Ceiling tile in disrepair. Water damaged above water heater. **Warning**
- Basic - Clean equipment stored on floor. Cutting board on floor by chest freezer. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. At rice container. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At sushi bar. **Warning**
- Basic - Soiled reach-in cooler gaskets. At Whirlpool cooler. **Warning**
- Basic - Sponge used to clean and sanitize food-contact surface. In dishwashing area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sugar container at cookline. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter at 64° F at cookline under no temperature control. Added to application for time as a public health control and food time marked. Food must be discarded within 4 hours from leaving temperature control. Corrective action taken. **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Ajax cleaner by utensils in cookline area. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Nonfood-grade basting brush used in food. **Corrected On-Site** **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**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sushi fish. **Warning**
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07/15/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface. Shelving unit next to fryer.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Potatoes.
- 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 - Employee with ineffective hair restraint while engaging in food preparation. Hair hanging from side of face. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Whirlpool cooler in cookline area.
- Basic - Grease accumulated under cooking equipment. By fryer
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Cornstarch container lid.
- Basic - Sponge used as a wiping cloth on a food-contact surface. **Corrected On-Site**
- Basic - Storage of tools on shelf above or with clean equipment and utensils. At cookline.
- Basic - Stored food not covered in walk-in cooler. Peeled carrots. **Corrected On-Site**
- 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 . Tempura batter and sushi rice. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw shelled eggs over tuna at True Refrigerator at cookline. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Vinegar seasoning stored with liquid sanitizer in dishwashing area shelving. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store scrub brush at cookline. Used to drain hose from sushi case at sushi bar. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers. Sugar container next to fryer.
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1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board. **Warning**
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11/4/2013 | Routine - Food | Call Back - Complied |
- Basic - 4-603.15(A) old labels stuck on clean containers. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Bottom shelving at prep table on cookline. **Warning**
- Basic - Clean utensils or equipment stored in container at cookline. **Warning**
- 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. Can of coke by the sushi prep bar. **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in reach in cooler unmarked. **Warning**
- Basic - Equipment in poor repair. Reach in cooler at sushi bar not maintaining foods at 41° F or below at all times. Ambient temperature thermometer at cooler at 48° F. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Corrected On-Site** **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Cook line coolers. **Warning**
- Basic - Food storage container/container lid cracked or broken. Panko container. **Warning**
- Basic - Food stored on floor. Vegetables at walk-in cooler **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. In the rice bin and panko. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in standing water . **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In sushi display cooler. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. By the sushi bar and in women's employee bathroom. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Chicken and beef. **Warning**
- Basic - Reuse of single-service articles. Soy sauce containers used to store flour. **Warning**
- Basic - Soiled reach-in cooler gaskets. Cookline coolers **Warning**
- Basic - Sponge used to clean and sanitize food-contact surface. **Warning**
- Basic - Stored food not covered in reach-in freezer. Wontons **Warning**
- Basic - Uncleanable knife block in use to store knives. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour bin not labeled and panko. Fish used for sushi not labeled . **Warning**
- High Priority - Employee washed hands with no soap. **Warning**
- High Priority - First aid supplies improperly stored. By plates by the cook line. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- 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. Sushi rice.. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw salmon over seaweed in reach in cooler (true refrigerator ) **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Warning**
- 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. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. By the sushi bar. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink **Warning**
- Intermediate - Handwash sink used for purposes other than hose into the hand wash sink **Warning**
- 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. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Prepped fish was moved to different. **Warning**
- Intermediate - Soil residue in food storage containers. Panko. **Warning**
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8/12/2013 | Routine - Food | Warning Issued |
- High Priority - Raw animal food stored over ready-to-eat food, chicken over soy paste in reach in cooler. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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3/13/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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