- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most coolers **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. See stop sale. **Corrected On-Site** **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 - Establishment advertised crab on menu/menu board but served imitation crab. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers **Warning**
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07/22/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of oven. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most coolers **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish **Warning**
- Basic - Spray bottle containing a food product not labeled. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **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. See stop sale. **Corrected On-Site** **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 - Establishment advertised crab on menu/menu board but served imitation crab. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site** **Warning**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Not working **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. **Warning**
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5/7/2014 | Routine - Food | Warning Issued |
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
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12/23/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bathroom door not self-closing. Men's bathroom **Warning**
- Basic - Bowl or other container with no handle used to dispense food. Flour **Warning**
- Basic - Case/container/bag of food stored on floor in dry storage area. Rice bag **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Soup spoons **Corrected On-Site** **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. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Phone **Corrected On-Site** **Warning**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Warning**
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. By cashier **Warning**
- Basic - Stored food not covered in walk-in cooler. Reach in freezer gyozas **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon and tilapia Non-exempt fish may not be served raw or undercooked. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **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 - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**
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9/24/2013 | Routine - Food | Warning Issued |
- Basic - Clean linens stored on floor.
- Basic - Employee personal items stored in or above a food preparation area.Cellphone.
- Basic - Food stored on floor.Rice.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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.
- High Priority - Toxic substance/chemical improperly stored.On the kitchen floor.
- 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 - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/14/2012 | 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.
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4/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.DOES NOT SELF CLOSE COMPLETELY
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.IN SINK WITH QUAT SANITIZER DISPENSER
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.KITCHEN
- 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. Pro
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.SHELF IN KITCHEN
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.SHELF
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Repeat Violation.COOK IN THE KITCHEN
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed raw animal food stored over ready-to-eat food.REACH IN
- Observed ripped/worn tin foil used as shelf cover.ON STOVE AND SHELF
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.COOKED SHRIMP 72
- 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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1/4/2012 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.under prep table,breading station next to handwashing sink. Corrected On Site. Repeat Violation.
- 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. Pro Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.cabinets at front sushi bar
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed employee with no hair restraint. Repeat Violation.
- 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.dry goods
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site. Repeat Violation.
- Critical - Observed live flies in kitchen.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.spring mix ontop of raw fish Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.sushi fish
- Observed residue build-up on nonfood-contact surface.curtains
- Critical - Observed soil residue in storage containers.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Person in charge failed to insure proper handwashing by employees.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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7/12/2011 | Routine - Food | Administrative complaint recommended |
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. Bambu sushi mats
- Violation: 55-01-1 Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
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2/16/2011 | Routine - Food | Call Back - Complied |
- Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Breading and procesed food next to handsink.
- Food-contact surface not smooth and easily cleanable. Bambu sushi mats
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- 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. Pro
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed clean equipment stored on floor.
- Observed employee with no hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed toxic item stored by food.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/15/2011 | Routine - Food | Warning Issued |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Observed food stored in ice used for drinks.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw Beef, raw Chicken and cooked shrimp in the same container
- Critical. Observed raw animal food stored over ready-to-eat food. Raw shrimp over carrots
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed ice scoop with handle in contact with ice.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
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7/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- 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. Pro
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2/13/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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