- Basic - Current Hotel and Restaurant license not displayed-in mail. Has not received new license due to mailing address which a change record form was just submitted.
- Basic - Dishmachine has no data plate/operating specifications. Has sticker buried under shelf, needs moved to line of sight. No data plate in easily sighted
- Basic - In-use wet wiping cloth/towel used under cutting board.
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6/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on soap dispenser.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Ice bin lid heavily soiled.
- Basic - Current Hotel and Restaurant license not displayed-in mail.
- Basic - Dishmachine has no data plate/operating specifications. Has sticker buried under shelf, needs moved to line of sight.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks stored on soda dispensing machine in wait staff area.
- Basic - Employee personal items stored in or above a food preparation area. Purse on bulk tubs.
- Basic - Employee with no hair restraint while engaging in food preparation-sushi employee.cell phone on cookline.
- Basic - Hood and filters heavily soiled with accumulated grease.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - grease residue build-up on nonfood-contact surface. Filters and hood over hamachi area.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Basil wrapped in brown bags and plastic take out type bags.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Rice in rice holding found at 130° Retemped after reheat 200°
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw beef and pork.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Tops of bulk containers adjacent to dish machine.
- 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. Half n half.
- Intermediate - Handwash sink not accessible for employee use at all times-sushi bar.
- Intermediate - Hot water supply not maintained during peak periods.
- Intermediate - Manager lacking proof of food manager certification. Inspector is familiar with manager. Asked to find proof for 60 day warning callback.
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4/10/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/26/2013 | Routine - Food | Call Back - Complied |
- Basic - .cook line coolers found at 50° and 54° These units are not to be used till maintaing 41° or below. 3 door reach in cooler 52° **Warning**
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Sushi fish in chest freezer **Warning**
- Basic - Bags of sugar stored on floor. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. 3 door reach in cooler **Repeat Violation** **Warning**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.sushi rice bowl **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.ice scoop and wisk **Warning**
- Basic - Interior of microwave moderately soiled with encrusted food debris. **Repeat Violation** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.cook line cooler **Repeat Violation** **Warning**
- Basic - Nonfood-contact surfaces not free of unnecessary ledges, projections and crevices.wooden sushi bowl **Warning**
- Basic - Uncovered food stored near sink exposed to splash. Prepping food located next to hand sink **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.spring mix 54° sprouts 54° **Warning**
- High Priority - Employees began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.46° to 50° cook states just placed foods in the cooler from the another reach in cooler recommend rapid chill. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Soda gun at the bar **Warning**
- Intermediate - Employee rinsed utensil in handwash sink. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Interior of all reach-in coolers moderately soiled with accumulation of food residue. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.all hand sinks. **Repeat Violation** **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 grade fish **Warning**
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7/25/2013 | Routine - Food | Warning Issued |
- Basic - HeavyAccumulation of debris inside warewashing machine. **Warning**
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3/21/2013 | Routine - Food | Call Back - Complied |
- Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Warning**
- Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**
- Basic - Food stored in a location that is exposed to splash/dust. **Warning**
- Basic - Heavy Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - HeavyAccumulation of debris inside warewashing machine. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.100? **Warning**
- Basic - Interior of microwave moderately soiled with encrusted food debris. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.cook line **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. 54? to 55? person in charge states just put in unit at 10 am.recommend to rapid chill 9-12-12 **Admin Complaint**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Freezers **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer y not all products commercially packaged. **Warning**
- Intermediate - Accumulation of food debris inside food storage containers **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Unit has large build up of ice around condensers found at 54?9-12-12 **Admin Complaint** **Repeat Violation**
- Intermediate - Employee filled water pitcher/cup at handwash sink. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing.cook line has food degree in hand sink **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. manager showed up at the end of inspection **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.server line cook line **Repeat Violation** **Warning**
- Intermediate - Sushi Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - Toaster oven heavily encrusted with grease and/or soil deposits. **Repeat Violation** **Warning**
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3/20/2013 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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11/15/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Take out container in pickled ginger
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped in 90s. Repeat Violation.
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning. Labels stuck to takeout type containers.
- Critical - Violation: 22-24-1 Observed buildup of slime on soda dispensing area ice machine.
- Violation: 23-05-1 Observed heavy residue build-up on nonfood-contact surface. Front of ice machine in kitchen.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface-handwash sink at kitchen door.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Interior and extetior of toaster oven.
- Violation: 24-08-1 Equipment and utensils not properly air-dried.
- Critical - Violation: 27-16-1 Hot and cold water not provided/shut off at employee hand wash sink-cookline.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions-sushi bar area. Repeat Violation. Corrected On Site.
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease-hood filters heavily soiled.
- Critical - Violation: 53B-07-1 Training is ServSafe which is not correct-Employee training provided by an unapproved provider. 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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9/12/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-cookline cooler.
- Equipment and utensils not properly air-dried.
- Food-contact surface not smooth and easily cleanable. Towel under cutting board at sushi bar.
- Critical - Hand wash sink lacking proper hand drying provisions-sushi bar area. Repeat Violation. Corrected On Site.
- Critical - Hot and cold water not provided/shut off at employee hand wash sink-cookline.
- Critical - No conspicuously located thermometer in holding unit-sushi bar.
- Observed attached equipment soiled with accumulated grease-hood filters heavily soiled.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Interior and extetior of toaster oven.
- Critical - Observed buildup of slime on soda dispensing area ice machine.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area-cookline. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher not washing between handling dirty and clean.
- Critical - Observed food stored on floor-rice in dry storage.
- Observed heavy residue build-up on nonfood-contact surface. Front of ice machine in kitchen.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Take out container in pickled ginger
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped in 90s. Repeat Violation.
- Observed nonfood-grade containers used for food storage-containers holding tea bags.
- Observed old labels stuck to food containers after cleaning. Labels stuck to takeout type containers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken at 55, raw beef at 56-in cookline cooler. This violation must be corrected by : 9-12-12.
- Observed residue build-up on nonfood-contact surface-handwash sink at kitchen door.
- Observed residue build-up on nonfood-contact surface-interior of reach-in freezer.
- Critical - Observed soil buildup inside and outside of ice bin at sushi area.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Batters and other items at cookline.
- Critical - Training is ServSafe which is not correct-Employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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9/11/2012 | Routine - Food | Warning Issued |
- Violation: 15-32-1 Observed reach-in cooler gasket torn/in disrepair, cook line unit.
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2/9/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions, kitchen.
- Critical - Handwash sink not accessible for employee use at all times, cook line handwash sink has a bottle of mouthwash and a pastic box in the basin. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times, sushi counter handwash sink in corner of sushi prep area is blocked byna garbage can and has a pan with knife sharpening stones in the basin.
- Critical - Identity of food or food product misrepresented, observed "white tuna" advertised on menu in the "Sweet Dream Roll"- operator stated Escolar is served in the roll to consumers. Observed "Alaskan Roll" on menu states it contains Alaskan King Crab- operator provided a can of Indonesian Blue Lump crabmeat when asked what kind of crabmeat is being served in roll to consumers. This violation must be corrected by : 02/09/12.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Observed fresh salmon offered in sushi case for raw consumption, invoices states fresh salmon may contain parasites, please cook or properly freeze at -4 deg F or below for 7 days before consumption.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, open drink on cook line prep area.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, server handled sliced orange for beverage with bare hands- orange placed on edge of iced beverage before delivering to customer. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable, sushi prep area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cook's putting gloves on without wash hands first. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, rice paddle and heart shaped bowls used to mold scooped rice are stored in 110 degrees F standing water.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation, plastic wrappedd bundles of raw chicken, shrimp, and fish stored in one tub piled on top of each other in the hibavhi prep reach in cooler.
- Observed reach-in cooler gasket torn/in disrepair, cook line unit.
- Wet wiping cloth not stored in sanitizing solution between uses, wet wiping cloth at sushi prep area used to wipe down knife after cutting sushi and cutting board being rinsed out in prep sink and placed on cutting board by sushi chef.
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2/2/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions, sushi counter. Corrected On Site. Repeat Violation.
- Critical - Observed container of medicine improperly stored, bottle of liquid antacid stored in server station reach in cooler.
- Observed cutting board grooved/pitted and no longer cleanable, wok line area. Repeat Violation.
- Observed reach-in cooler gasket's torn/in disrepair, sushi bar and cookline area. Repeat Violation.
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8/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours, sushi chef stated plastic wrap on bamboo rolling mat is only changed twice a day.
- Critical - Hand wash sink lacking proper hand drying provisions, server station handwash sink.
- Critical - Hand wash sink lacking proper hand drying provisions, sushi counter handwash sink.
- Critical - Handwash sink not accessible for employee use at all times, sushi counter handwash sink has a cutting board over the basin. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory, kitchen handwash sink.
- Critical - Hot water not provided/shut off at employee hand wash sink, cookline.
- Observed cutting board grooved/pitted and no longer cleanable, wokline area.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, bowl used to scoop sugar from bag.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, cups used to mold cooked rice are in 109 degrees F standing water.
- Observed reach-in cooler gasket torn/in disrepair, cookline.
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4/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, bowl used to scoop flour from the bin next to the cookline.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, cook handling sliced carrots with bare hands. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, cook wearing a watch. Corrected On Site.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance, blue painters tape on server station reach in cooler gasket.
- Observed utensils stored in crevices between equipment, knives on cookline stored between wall and storage rack.
- Critical. Handwash sink not accessible for employee use at all times, sushi counter handwash sink has a cuttung board stored over the basin. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing, drain line for sushi cold hold case drains into sushi counter hand wash sink basin Corrected On Site.
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8/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/3/2010 | Routine - Food | Call Back - Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Observed raw salmon offered on sushi menu, invoice states "Warning, may contain parasite , please cook or properly freeze at -4 degrees F or below for 7 days before consumotion.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, cups of cooked chicken and noodles at the prep area/soup station are at 80 degrees F.
- Critical. Observed potentially hazardous food thawing at room temperature, still partially frozen packages of chicken, pork and beef defrosting in cook line handwash sink.
- Critical. Observed bowls of cooked noodles at the prep/soup station are stacked on top of another with the bottom of the top bowl coming in contact with the food in the bowl under it.
- Critical. Observed raw animal food stored over ready-to-eat food, flats of raw shell eggs stored over the produce in the reach in cooler.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled, food employee rinsed gloved hands off in cook line utility sink after breading fish.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, rice scoop stored in 99 degrees F standing water.
- Critical. Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination, covered employee drink cup on cookline preparation area.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed a plastic sushi rolling mat with crevices being used to roll sushi. Repeat Violation.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface, pieces of bare plywood used to stoee bags of onions, shelf for in use rice cookers, and shelves on speed rack.
- Observed cutting board grooved/pitted and no longer cleanable, cookline.
- Food-contact surface not smooth and easily cleanable, cloth towel under cutting board.
- Wet wiping cloth not stored in sanitizing solution between uses, at sushi counter.
- Observed gaskets with slimy/mold-like build-up, reach in cooler across from fryers.
- Critical. Observed handwash sink used for purposes other than handwashing, tub of defrosting meat stored in cook line handwash sink.
- Observed dusty ceiling tiles and/or air conditioning vent covers, above dish area.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation, 5 employees on duty at time of inspecton without a CFM.
- 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.
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5/24/2010 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, sushi rice at counter is at 80 degrees F. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, rice scoop and molds stored in 79 degrees F standing water.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, cook line.
- Food-contact surface not smooth and easily cleanable, bamboo rolling mat used for rolling sushi rolls.
- Critical. Observed handwash sink used for purposes other than handwashing, kitchen handwash sink being used as a dump sink as evidenced by ice in the basin.
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8/6/2009 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. See coment section for correct verbage.
- Observed ice scoop with handle in contact with ice.
- Observed nonfood-grade containers used for food storage. Several large gray storage bins in kitchen.
- Critical. No drainboards or equivalent provided for soiled items and/or air drying cleaned items. One drainboard observed. Needs second opposite side for dirty dishes.
- Critical. Hot water not provided/shut off at employee hand wash sink. Hot water at sushi bar took 3-5 minutes before warming up.
- Drain cover(s) missing-several covers not fitted.
- Critical. Air gap not installed.
- Ceiling not smooth and easily cleanable-employee restroom near kitchen and public restrooms.
- Wet mop not hung to dry.
- Critical. Observed an uncovered electrical box-box behind grill and at end of bar counter. For reporting purposes only.
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7/1/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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