- Basic - Dusty ceiling tiles and/or air conditioning vent covers. / over ice machine.
- Basic - Employee personal items stored in or above a food preparation area. / cell phone, headphones.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor area(s) covered with standing water. / walk in cooler.
- Basic - Mop/service sink in disrepair. / water leaking
- Basic - Nonfood-grade paper towels used in direct contact with food. / to wrap yellowfin tuna / walk in cooler.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. / for unpacked lettuce / walk in cooler.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. / unwashed vegetables over sauces / walk in cooler
- Basic - Wiping cloth sanitizing solution stored on the floor. / kitchen, front line / **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. / a container of salt on prep area shelve.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / tempura flour 73F / about 2 hours / product was iced / temperature rechecked 36F / **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / bean sprouts 62F / about 2 hours / moved to walk in cooler / temperature rechecked 36F / **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / egg roll at 76F for 1 hour / moved to reach in cooler.
- High Priority - Toxic substance/chemical improperly stored. / several chemical bottles improperly stored in kitchen, dry storage rack, near food containers.
- High Priority - Vacuum breaker missing at hose bibb. / 2 vacuum breakers by the mop sink.
- Intermediate - Handwash sink used for purposes other than handwashing. / used to store dirty pans / cook line.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. / shelves rusted / clean pans stored on top.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. / kitchen hand sink.
- 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.
- Intermediate - Spray bottle containing toxic substance not labeled. / purple liquid bottle / next to kitchen hand sink dry storage area.
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07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi display case. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Observed an employee rinse gloved hands at the cookline handsink. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu 61F in soup area, improperly iced.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Prep sink next to handsink. Sushi line. **Corrected On-Site**
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4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soil residue build-up on nonfood-contact surface. Under front display case in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Batter sitting out on the counter 74°f, sushi rice at front counter 79°f. Products were not int the process of preparation or cooling. Corrective action: operator placed products under ice. For rice a time procedure was implemented. Products were not stop saled due to operators testimony.
- 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. For sushi rice on frontline. Inspector provided appropriate form.
- High Priority - Raw animal food stored over ready-to-eat food.raw salmon over ready vegetables in frontline reach in cooler.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee pick something off the ground with gloves on then, proceeds to handle food with the same gloves on. Inspector corrected food handler.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For sushi rice on frontline.
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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair. Men's restroom
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor tiles missing. Cookline
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives, sushi bar **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Glass door cooler
- Basic - Soiled reach-in cooler gaskets. **Corrected On-Site**
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Cookline
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment.
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5/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.20F ice point Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Men's rest room
- No suitable facilities provided to store employee clothing and other possessions.Clothing,hat,aprons stored with food
- Observed attached equipment soiled with accumulated grease. Vent over eexpo/server area
- Observed attached equipment soiled with accumulated grease. White shelving cookline
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handled fish for sushi with bare hansa Corrected On Site.
- Critical - Observed employee fail to wash hands before putting on gloves Corrected On Site.
- Critical - Observed food employee use prep sink to wash hands Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Employee rinsed octopus in sushi area handsink
- Critical - Observed interior of oven on cookline soiled.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef over raw lobster/scallops in reach in freezer
- Observed residue build-up on toaster oven exteriors
- Critical - Observed slight buildup of slime in the interior of ice machine.
- Critical - Ph meter not calibrated according to manufacturer's specifications.Buffer solution required to test meter accuracy
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler ambient temperature 46F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Smoked salmon served raw.
- Observed nonfood-grade containers used for food storage.Plastic shopping bags in use
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12/9/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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