- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone rear kitchen.
- Basic - Equipment in poor repair. Cover missing on front of ice machine.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Splash guard not installed between 3 compartment sink, dish machine, and hand sink. **Repeat Violation**
- Basic - Food stored on floor. Endive in walk in cooler.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Sushi rice @ 76°. **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. No reading on test strips. Machine was in use during inspection.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Repeat Violation**
- High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw chicken "behind" ready to eat vegetables.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken above fish in walk in cooler. Raw fish stored next to and in contact with fish.
- 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. Milk. Have no idea when it was opened.
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. Eating in restricted areas, proper dating of ready to eat/temperature controlled for safety foods held more than 24 hrs.
- Intermediate - Handwash sink used for purposes other than handwashing. Storing scrub pads and soap containers.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to dish machine. **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Front counter.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Rear kitchen and front counter.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Salmon skin.
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11/07/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Splash guard not installed between hand sink and dish machine. **Admin Complaint** **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Admin Complaint** **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. No reading on test strips.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Admin Complaint**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon and escolar. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken. Sushi rice @ 83°. **Admin Complaint** **Repeat Violation**
- Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Salmonella Typhi, Shigella spp., Shiga toxin-producing Escherichia coli (E-coli), hepatitis A virus, or Norovirus. **Admin Complaint** **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Used for pan and scrub pad storage.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Admin Complaint** **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Admin Complaint** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Admin Complaint** **Repeat Violation**
- 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. **Admin Complaint** **Repeat Violation**
- 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 salmon.
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10/09/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. FLOUR AND RICE.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. RICE.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment or utensils not designed or constructed in a durable manner. SPLASH GUARDS NOT INSTALLED BETWEEN DISH MACHINE, 3 COMP SINK AND HAND SINK.
- Basic - No waste receptacle installed at handwash sink provided with disposable towels.
- 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. CUTTING SALMON WITH CONSUMER ADVISORY. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. SALMON AND ESCOLAR.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. SUSHI RICE @ 71°.
- High Priority - Raw animal food stored over ready-to-eat food. RAW GROUND BEEF ABOVE READY TO EAT VEGETABLES IN WALK IN COOLER.
- 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 - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. BARE HAND CONTACT REQUIREMENTS.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. FRONT COUNTER.
- Intermediate - Torn packages/bags of food exposing the contents to contamination. SALT.
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1/23/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. IN RICE. **Warning**. AT CALL BACK: FLOUR AND RICE.
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment or utensils not designed or constructed in a durable manner. SPLASH GUARD MISSING BETWEEN HAND SINK AND BOTH 3 COMP SINK AND DISH MACHINE. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Stored food not covered in walk-in cooler. SAUCES. **Warning**. AT CALL BACK: RICE.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. SALMON, ESCALOR. **Warning**. AT CALL BACK: NO DOCUMENTATION PROVIDED UPON REQUEST TO DEMONSTRATE SALMON AND ESCOLAR HAVE UNDERGONE PARASITE DESTRUCTION.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. SUSHI RICE @ 84. **Warning**. AT CALL BACK : 71°. (NO TIME IN LIEU OF TEMPERATURE, NO PH METER, NO CERTIFIED RECIPE).
- High Priority - Raw animal food stored over ready-to-eat food. FISH ABOVE RTE SAUCES. **Warning**. AT CALL BACK: RAW-GROUND BEEF ABOVE READT TO EAT VEGETABLES.
- 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. **Warning**. AT CALL BACK: UNABLE TO NAME ANY OF THE FIVE ILLNESSES.
- 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. **Warning**
- Intermediate - Torn packages/bags of food exposing the contents to contamination. STARCH. **Warning**. AT CALL BACK: BAG OF SALT.
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1/23/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. IN RICE. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment or utensils not designed or constructed in a durable manner. SPLASH GUARD MISSING BETWEEN HAND SINK AND BOTH 3 COMP SINK AND DISH MACHINE. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Food stored in dry storage area not covered. RICE. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Nonfood-contact equipment in poor repair. REACH IN FREEZER SHELVES RUSTED and PITTED. **Warning**
- Basic - Stored food not covered in walk-in cooler. SAUCES. **Warning**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. SALMON, ESCALOR. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. SUSHI RICE @ 84°. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. FISH ABOVE RTE SAUCES. **Warning**
- 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. **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. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. BY DISH MACHINE AND FRONT COUNTER. **Warning**
- Intermediate - No soap provided at handwash sink. BY DISHMACHINE. **Warning**
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. HOW TO CALIBRATE A PROBE THERMOMETER. **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 - Torn packages/bags of food exposing the contents to contamination. STARCH. **Warning**
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11/18/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/15/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping.
- Basic - Ice scoop handle in contact with ice.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Handwash sink used for purposes other than handwashing. Storing bottle of soap.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In service area
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Circuit breaker box blocked and/or inaccessible. For reporting purposes only.
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - No conspicuously located thermometer in holding unit. throughout kitchen
- Critical - Observed employee eating in a food preparation or other restricted area. in kitchen
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. produce in walk in cooler
- Critical - Observed handwash sink used for purposes other than handwashing. washing utensils Corrected On Site.
- Observed nonfood-grade containers used for food storage. in walk in cooler
- Critical - Observed uncovered food in holding unit/dry storage area. plantfood in walk in cooler
- Critical - Observed uncovered food in holding unit/dry storage area. sauce in walk in cooler
- Observed unnecessary items on the premise. 2 bicycles in storage area
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauce in walk in cooler
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4/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Exhaust system off during the operation of cooking equipment. For reporting purposes only. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Next to the dishmachine.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Next to the dishmachine.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only. Repeat Violation. Dated 7/10
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. NEED CHLORINE TEST PAPER FOR THE DISHMACHINE SANITIZER .
- Critical - No handwashing sign provided at a handsink used by food employees. Behind the front counter.
- Observed equipment in poor repair. The inside of the chest freezer door by the drive thru window.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Flour, cornstarch
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar, salt.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Wire whip near the deep fat fryer.
- Critical - Observed soil buildup inside ice bin inside the ice machine .
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only. All fire extinguishers are dated 7/10.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. 5 gallon buckets soy sauce buckets used for flour, cornstarch , sugar ect.
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11/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0
- Critical - Exit signs not properly illuminated. For reporting purposes only. all
- Critical - Hand sink missing in food preparation room or area. handwashing sink removed and prep sink added must be returned to original setuup
- Critical - Handwashing cleanser lacking at handwashing lavatory kitchen . Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers. dishmachine room
- Observed attached equipment soiled with accumulated dust fan cover walkin .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface shelving kitchen .
- Observed food debris accumulated on kitchen floor. WALKIN COOLER
- Observed residue build-up on nonfood-contact surface interior and exterior of dishmachine .
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3/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days. salmon Corrected On Site.
- Observed residue build-up on nonfood-contact surface. dishmachine inside and outside
- Observed build-up of food debris, dust or dirt on nonfood-contact surface shelving .
- Observed toilet leaking/not in serve. Repeat Violation. ladies room
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. fan covers walkin
- Twenty (20) foot-candles of light not provided in bathroom area. hallway to rest rooms
- Observed unnecessary items on the premise aquarium, tv, equipment not in use work out machine, cot, etc rear kitchen.
- Critical. Observed cooking equipment in use while hood suppression/exhaust system is inoperable. Notified Fire AHJ. For reporting purposes only. wasn't turned on Corrected On Site.
- Critical. Exit signs not properly illuminated. For reporting purposes only. all exit signs
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12/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/2/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed food stored on floor.walkin cooler
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.waitstation sushi area
- Critical. Observed food-contact surfaces encrusted with soil deposits crates in walkin cooler.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. top of dishmachine
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. sheet pan rack in walkin cooler
- Observed build-up of food debris, dust or dirt on nonfood-contact surface shelving.
- Observed reuse of single-service articles. white containers being reused for food storage
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Plumbing system in disrepair.hws near drive thru
- Critical. Handwash sink not accessible for employee use at all times.blocked covrred by tray Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. cover by dishmachine rack dishmachine room
- Critical. Observed dead roaches on premises. on glue tray storage area Corrected On Site.
- Observed grease accumulated under cooking equipment near wall junctures.
- Observed attached equipment soiled with accumulated grease.hood filters
- Observed dusty ceiling tiles and/or air conditioning vent covers.especially over 3 comp sink
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.
- 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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5/28/2010 | Routine - Food | Warning Issued |
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days all fish except salmon.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure sushi bar. Corrected On Site. Corrected On Site.
- Critical. Observed soil residue in storage containers cups w sugar in it. Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored straws water and ice scoop.
- Critical. Hand wash sink lacking proper hand drying provisions waitstation bar .
- Critical. Observed unlabeled spray bottle dishmachine room.
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10/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/24/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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