- 14-01-5 - Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl for raw chicken and vegetables in make table **Repeat Violation** - From follow-up inspection 2024-04-22: **Time Extended**
- 14-09-4 - Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Medium white cutting board on cart - From follow-up inspection 2024-04-22: **Time Extended**
- 40-06-5 - Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack in the box with to go trays. - From follow-up inspection 2024-04-22: **Time Extended**
- 10-17-4 - Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Between wall and make table removed knife **Corrected On-Site** - From follow-up inspection 2024-04-22: **Time Extended**
- 10-07-4 - Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 67F **Repeat Violation** - From follow-up inspection 2024-04-22: **Time Extended**
- 14-36-5 - Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer **Repeat Violation** - From follow-up inspection 2024-04-22: **Time Extended**
- 05-09-4 - Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In make table on cook line - From follow-up inspection 2024-04-22: **Time Extended**
- 14-47-4 - Basic - - From initial inspection : Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower tables in back kitchen - From follow-up inspection 2024-04-22: **Time Extended**
- 23-03-4 - Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. lower parts of table Fan cover in walk-in cooler - From follow-up inspection 2024-04-22: **Time Extended**
- 22-16-4 - Basic - - From initial inspection : Basic - Reach-in freezer interior have accumulation of soil residues. - From follow-up inspection 2024-04-22: **Time Extended**
- 14-17-4 - Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-04-22: **Time Extended**
- 21-12-4 - Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at cook line - From follow-up inspection 2024-04-22: **Time Extended**
- 12A-10-4 - High Priority - - From initial inspection : High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Sushi chef used phone and touched face without hand washing and before preparing food. Discussed with person in charge. **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2024-04-22: **Time Extended**
- 31A-09-4 - Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Green scrubs in sink next to cook-line. Staff removed. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-04-22: **Time Extended**
- 05-08-4 - Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2024-04-22: **Time Extended**
- 53B-10-4 - Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. Missing trainers certification number - From follow-up inspection 2024-04-22: **Time Extended**
|
2024-04-22 | Routine - Food | Met Inspection Standards During This Visit |
- 14-01-5 - Basic - Bowl or other container with no handle used to dispense food. Bowl for raw chicken and vegetables in make table **Repeat Violation**
- 14-09-4 - Basic - Cutting board has cut marks and is no longer cleanable. Medium white cutting board on cart
- 40-06-5 - Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack in the box with to go trays.
- 10-17-4 - Basic - In-use knife/knives stored in cracks between pieces of equipment. Between wall and make table removed knife **Corrected On-Site**
- 10-07-4 - Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 67F **Repeat Violation**
- 14-36-5 - Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer **Repeat Violation**
- 05-09-4 - Basic - No conspicuously located ambient air temperature thermometer in holding unit. In make table on cook line
- 14-47-4 - Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower tables in back kitchen
- 23-03-4 - Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. lower parts of table Fan cover in walk-in cooler
- 22-16-4 - Basic - Reach-in freezer interior have accumulation of soil residues.
- 14-17-4 - Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 21-12-4 - Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at cook line
- 12A-10-4 - High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Sushi chef used phone and touched face without hand washing and before preparing food. Discussed with person in charge. **Corrective Action Taken** **Repeat Violation**
- 03A-02-5 - High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding); raw beef (47F); raw shrimp (47F - Cold Holding). Cook stated that he brought items from walk in and placed in the table at 11. **Admin Complaint**
- 31A-09-4 - Intermediate - Handwash sink not accessible for employee use at all times. Green scrubs in sink next to cook-line. Staff removed. **Corrected On-Site** **Repeat Violation**
- 05-08-4 - Intermediate - No probe thermometer provided to measure temperature of food products.
- 53B-10-4 - Intermediate - Records/documents for required employee training do not contain all of the required information. Missing trainers certification number
|
2024-04-16 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 14-01-5 - Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Used in cabbage, shrimp and chicken. Manager removed **Corrected On-Site** - From follow-up inspection 2023-12-12: **Time Extended**
- 36-32-5 - Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes around pipes in back kitchen - From follow-up inspection 2023-12-12: **Time Extended**
- 24-08-4 - Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in dish storage. Turned dishes on the side to dry. **Corrective Action Taken** - From follow-up inspection 2023-12-12: **Time Extended**
- 08B-38-4 - Basic - - From initial inspection : Basic - Food stored on floor. Oil. Manager picked up off floor **Corrected On-Site** - From follow-up inspection 2023-12-12: **Time Extended**
- 10-17-4 - Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table and wall. Manager removed **Corrected On-Site** - From follow-up inspection 2023-12-12: **Time Extended**
- 10-07-4 - Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 87F, next to rice pot. - From follow-up inspection 2023-12-12: **Time Extended**
- 29-19-4 - Basic - - From initial inspection : Basic - Standing water in floor drain/floor drain draining very slowly. Under dishwasher. - From follow-up inspection 2023-12-12: **Time Extended**
- 42-03-5 - Basic - - From initial inspection : Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Battery for vehicle and drill on shelf over to go cups . Manager removed **Corrected On-Site** - From follow-up inspection 2023-12-12: **Time Extended**
- 14-17-4 - Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2023-12-12: **Time Extended**
- 12A-07-5 - High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Staff at sushi bar had hands in pockets, gloved hands to prepare food without washing hands. Manager educated staff. **Corrective Action Taken** - From follow-up inspection 2023-12-12: **Time Extended**
- 03A-02-5 - High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ; raw beef (47F - Cold Holding); raw shrimp (47F - Cold Holding). In make table less than 4 hours. Staff added ice to cool and removed double pan.. **Corrective Action Taken** - From follow-up inspection 2023-12-12: **Time Extended**
- 03F-02-5 - High Priority - - From initial inspection : High Priority - 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. Sushi bar. Assisted with updating form and writing board for time mark. - From follow-up inspection 2023-12-12: **Time Extended**
- 03B-01-6 - High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. vegetable (107F - Hot Holding); less than 4 hours outside of temperature control. Placed on time control **Corrective Action Taken** - From follow-up inspection 2023-12-12: **Time Extended**
- 31A-09-4 - Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Green scrubs in the sink on cook line. Manager removed scrubby. **Corrected On-Site** - From follow-up inspection 2023-12-12: **Time Extended**
|
2023-12-12 | Routine - Food | Met Inspection Standards During This Visit |
- 14-01-5 - Basic - Bowl or other container with no handle used to dispense food. Used in cabbage, shrimp and chicken. Manager removed **Corrected On-Site**
- 36-32-5 - Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes around pipes in back kitchen
- 24-08-4 - Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in dish storage. Turned dishes on the side to dry. **Corrective Action Taken**
- 08B-38-4 - Basic - Food stored on floor. Oil. Manager picked up off floor **Corrected On-Site**
- 10-17-4 - Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table and wall. Manager removed **Corrected On-Site**
- 10-07-4 - Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 87F, next to rice pot.
- 23-03-4 - Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler
- 29-19-4 - Basic - Standing water in floor drain/floor drain draining very slowly. Under dishwasher.
- 42-03-5 - Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Battery for vehicle and drill on shelf over to go cups . Manager removed **Corrected On-Site**
- 14-17-4 - Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- 22-41-4 - High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Manual wash, rinse and sanitize until re-inspection **Warning**
- 12A-07-5 - High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Staff at sushi bar had hands in pockets, gloved hands to prepare food without washing hands. Manager educated staff. **Corrective Action Taken**
- 03A-02-5 - High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ; raw beef (47F - Cold Holding); raw shrimp (47F - Cold Holding). In make table less than 4 hours. Staff added ice to cool and removed double pan.. **Corrective Action Taken**
- 03F-02-5 - High Priority - 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. Sushi bar. Assisted with updating form and writing board for time mark.
- 03B-01-6 - High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. vegetable (107F - Hot Holding); less than 4 hours outside of temperature control. Placed on time control **Corrective Action Taken**
- 31A-09-4 - Intermediate - Handwash sink not accessible for employee use at all times. Green scrubs in the sink on cook line. Manager removed scrubby. **Corrected On-Site**
|
2023-12-04 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 14-45-4 - Basic - Cardboard used to line nonfood-contact shelves. Bottom table on grill.
- 21-04-4 - Basic - In-use wet wiping cloth/towel used under cutting board. Under large board at sushi station.
- 23-03-4 - Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood grease build up. Lids on bulk sauces.
- 14-17-4 - Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler.
- 42-01-4 - Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Repeat Violation**
- 08A-04-5 - High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp above lettuce in walk in cooler. **Corrected On-Site**
|
2023-05-08 | Routine - Food | Met Inspection Standards During This Visit |
- 14-45-4 - Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Under microwave oven. - From follow-up inspection 2023-02-28: **Time Extended**
- 42-01-4 - Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2023-02-28: **Time Extended**
- 22-02-4 - Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled. 2 large white boards. **Repeat Violation** - From follow-up inspection 2023-02-28: **Time Extended**
- 11-26-1 - Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with form. Form must be filled out by each individual employee and kept on file in facility. **Corrective Action Taken** - From follow-up inspection 2023-02-28: **Time Extended**
|
2023-02-28 | Routine - Food | Met Inspection Standards During This Visit |
- 14-01-5 - Basic - Bowl or other container with no handle used to dispense food. Bowl used on all items at hibachi station . **Repeat Violation**
- 14-45-4 - Basic - Cardboard used to line nonfood-contact shelves. Under microwave oven.
- 24-08-4 - Basic - Equipment and utensils not properly air-dried - wet nesting.
- 10-17-4 - Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between wall and make table. **Corrected On-Site** **Repeat Violation**
- 10-07-4 - Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula in water 78F. Operator.poured water out. **Corrected On-Site**
- 42-01-4 - Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Repeat Violation**
- 14-86-1 - High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel in beef on cook line. Operator removed paper. **Corrected On-Site** **Repeat Violation**
- 35A-05-4 - High Priority - Roach activity present as evidenced by live roaches found. 7 live roaches on wall above 3 compartment sink in ware wash area
- 03F-02-5 - High Priority - 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 less than 30 minutes per operator. Operator marked with appropriate time. **Corrective Action Taken** **Repeat Violation**
- 11-27-4 - Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with form. **Corrected On-Site**
- 22-02-4 - Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled. 2 large white boards. **Repeat Violation**
- 11-26-1 - Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with form. Form must be filled out by each individual employee and kept on file in facility. **Corrective Action Taken**
|
2023-02-27 | Routine - Food | Facility Temporarily Closed Operations ordered stopped until violations are corrected. |
- 14-01-5 - Basic - Bowl or other container with no handle used to dispense food. Bowls used on the entire make table.
- 08B-38-4 - Basic - Food stored on floor. Case on individual packaged soy sauce on floor at front counter.Bag of Carrots in walk in cooler. **Repeat Violation**
- 10-17-4 - Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between make table and wall.
- 51-18-6 - Basic - No copy of latest inspection report available.
- 42-01-4 - Basic - Wet mop not stored in a manner to allow the mop to dry. Stored inside wringer. **Corrected On-Site**
- 22-41-4 - High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested through 3 cycles 0ppm. Retested at 100ppm. Repeat High priority violations may result in Administrative Complaint.
- 14-86-1 - High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used in beef. **Corrected On-Site**
- 03F-02-5 - High Priority - 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 for 2 hours per operator. Marked correct time on container. **Corrected On-Site**
- 22-02-4 - Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards are soiled.
- 31A-09-4 - Intermediate - Handwash sink not accessible for employee use at all times. Chopsticks in sink on cook line. **Corrected On-Site**
- 31B-03-4 - Intermediate - No soap provided at handwash sink. Ware wash area. **Corrected On-Site**
- 35A-22-5 - Intermediate - Non-service animals permitted in the premises of the establishment. Dog in lap at table in dining room.
- 53B-13-5 - Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
|
2022-08-08 | Routine - Food | Met Inspection Standards During This Visit |
- 12B-07-4 - Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On dry shelf near dish machine **Warning** - From follow-up inspection 2022-05-04: **Time Extended**
- 08B-38-4 - Basic - - From initial inspection : Basic - Food stored on floor. Bag of carrots in walk-in cooler **Repeat Violation** **Warning** - From follow-up inspection 2022-05-04: **Time Extended**
- 25-06-4 - Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Soufflé cups near soda machine. Operator inverted **Corrected On-Site** **Warning** - From follow-up inspection 2022-05-04: **Time Extended**
- 08B-12-5 - Basic - - From initial inspection : Basic - Stored food not covered. Open bags of rice near back door **Warning** - From follow-up inspection 2022-05-04: **Time Extended**
- 21-12-4 - Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cookline. **Repeat Violation** **Warning** - From follow-up inspection 2022-05-04: **Time Extended**
- 22-49-4 - High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Chlorine reading 0ppm **Warning** - From follow-up inspection 2022-05-04: **Time Extended**
- 12A-18-4 - High Priority - - From initial inspection : High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Sushi chef **Warning** - From follow-up inspection 2022-05-04: **Time Extended**
- 08A-02-6 - High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Fish over noodles in three door freezer. Operator moved **Corrected On-Site** **Warning** - From follow-up inspection 2022-05-04: **Time Extended**
- 08A-20-5 - High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Eggs over shrimp, chicken over whole muscle beef in walk-in cooler. Operator moved **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2022-05-04: **Time Extended**
- 03B-01-6 - High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sushi rice (80F - Hot Holding)operator states out less the. 2 hours. - From follow-up inspection 2022-05-04: **Time Extended**
- 02B-01-5 - Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. double tuna roll **Warning** - From follow-up inspection 2022-05-04: **Time Extended**
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2022-05-04 | Routine - Food | Met Inspection Standards During This Visit |
- 12B-07-4 - Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On dry shelf near dish machine **Warning**
- 08B-38-4 - Basic - Food stored on floor. Bag of carrots in walk-in cooler **Repeat Violation** **Warning**
- 25-06-4 - Basic - Single-service articles not stored inverted or protected from contamination. Soufflé cups near soda machine. Operator inverted **Corrected On-Site** **Warning**
- 08B-12-5 - Basic - Stored food not covered. Open bags of rice near back door **Warning**
- 21-12-4 - Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cookline. **Repeat Violation** **Warning**
- 22-49-4 - High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Chlorine reading 0ppm **Warning**
- 12A-18-4 - High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Sushi chef **Warning**
- 08A-02-6 - High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Fish over noodles in three door freezer. Operator moved **Corrected On-Site** **Warning**
- 08A-20-5 - High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Eggs over shrimp, chicken over whole muscle beef in walk-in cooler. Operator moved **Corrected On-Site** **Repeat Violation** **Warning**
- 03A-02-5 - High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table at cookline raw beef (46F - Cold Holding) Sushi station top display-raw salmon (57F - Cold Holding); raw tuna (50F - Cold Holding); krab stick (48F - Cold Holding); shrimp (58F - Cold Holding); masago (55F - Cold Holding) Operator states out less then one hour, operator placed on ice **Corrective Action Taken** **Warning**
- 03B-01-6 - High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sushi rice (80F - Hot Holding)operator states out less the. 2 hours.
- 02B-01-5 - Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. double tuna roll **Warning**
- 53B-14-5 - Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee **Warning**
|
2022-04-29 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 14-01-5 - Basic - Bowl or other container with no handle used to dispense food. All bulk containers cups used and bowls used on cook line.
- 51-11-4 - Basic - Carbon dioxide/helium tanks not adequately secured. Behind sushi station.
- 14-45-4 - Basic - Cardboard used to line nonfood-contact shelves. 2 shelves in back of kitchen. **Repeat Violation**
- 36-34-5 - Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in front of make table.
- 24-08-4 - Basic - Equipment and utensils not properly air-dried - wet nesting. Large bowls and bus tubs on clean storage rack. **Repeat Violation**
- 08B-38-4 - Basic - Food stored on floor. Bag of rice in the prep area and individual sauce containers front counter.**Corrected On-Site**
- 10-07-4 - Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 80°F rechecked at 140°F. **Corrected On-Site** **Repeat Violation**
- 22-08-4 - Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in back of kitchen and toaster oven behind sushi station. **Repeat Violation**
- 23-03-4 - Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood slight grease build up.
- 33-16-4 - Basic - Open dumpster lid.
- 21-12-4 - Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- 02D-01-5 - Basic - Working containers of food removed from original container not identified by common name. All bulk containers. **Corrected On-Site**
- 12A-18-4 - High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Hands dried on cloth .
- 08A-04-5 - High Priority - Raw animal food stored over or with unwashed produce. Raw chicken above cabbage. **Corrected On-Site**
- 41-10-4 - High Priority - Toxic substance/chemical improperly stored. Raid above case of coke. **Corrected On-Site**
- 31A-11-4 - Intermediate - Handwash sink used for purposes other than handwashing. Fish in hand sink in ware wash area.
- 31B-02-4 - Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink at end of cook line **Repeat Violation**
|
2021-09-27 | Routine - Food | Met Inspection Standards During This Visit |
- 14-05-4 - Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. Dish area shelf, bottom table shelf and shelf under grill. - From follow-up inspection 2021-02-11: **Time Extended**
- 22-08-4 - Basic - - From initial inspection : Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Small oven behind sushi station. - From follow-up inspection 2021-02-11: **Time Extended**
- 02B-01-5 - Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. One item need to be marked Pink Lady. - From follow-up inspection 2021-02-11: **Time Extended**
|
2021-02-11 | Routine - Food | Met Inspection Standards During This Visit |
- 14-05-4 - Basic - Cardboard used to line food-contact shelves. Dish area shelf, bottom table shelf and shelf under grill.
- 24-08-4 - Basic - Equipment and utensils not properly air-dried - wet nesting.
- 36-71-4 - Basic - Floor drains/drain covers heavily soiled. Under 3 compartment sink.
- 10-17-4 - Basic - In-use knife/knives stored in cracks between pieces of equipment.
- 10-07-4 - Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 78°.
- 21-04-4 - Basic - In-use wet wiping cloth/towel used under cutting board.
- 22-08-4 - Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Small oven behind sushi station.
- 25-06-4 - Basic - Single-service articles not stored inverted or protected from contamination. Forks, spoons and knives on front counter not protected. Cups on front counter.
- 06-05-5 - Basic - Time/temperature control for safety food thawed in standing water. Shrimp. **Corrected On-Site**
- 08A-20-5 - High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken above raw chicken.
- 03A-02-5 - High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef,chicken,shrimp,cut cabbage 46° to 52° make table just set up. Operator place less amounts and all items on ice. **Warning**
- 02B-01-5 - Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. One item need to be marked Pink Lady.
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2021-02-09 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 23-25-4 - Basic - Build-up of grease/dust/debris on hood filters.
- 21-12-4 - Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 08A-05-6 - High Priority - Raw animal food stored over ready-to-eat food. Raw salmon above pasta reach in cooler. Raw beef above minced garlic walk in cooler. **Corrected On-Site**
- 31B-02-4 - Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ware wash area. **Corrected On-Site**
- 31B-03-4 - Intermediate - No soap provided at handwash sink. Ware wash area. **Corrected On-Site**
- 02B-02-5 - 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**
- 53B-10-4 - Intermediate - Records/documents for required employee training do not contain all of the required information. No trainer name or certificate number.
- 41-17-4 - Intermediate - Spray bottle containing toxic substance not labeled.
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2020-09-28 | Routine - Food | Met Inspection Standards During This Visit |
- 23-15-4 - Basic - Accumulation of food debris/soil residue on handwash sink. Both sinks on cook line. **Corrected On-Site**
- 36-47-5 - Basic - Hood soiled with accumulated grease, dust or food debris. Above wok station.
- 21-04-4 - Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- 36-62-4 - Basic - Light not functioning. 2 on hood system. **Repeat Violation**
- 08A-26-4 - Basic - Raw animal food stored above unwashed produce. Shell eggs above case of cabbage. **Corrected On-Site**
- 21-12-4 - Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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2020-06-24 | Routine - Food | Met Inspection Standards During This Visit |
- 14-01-4 - Basic - Bowl or other container with no handle used to dispense food. White sauce in walk in cooler. **Corrected On-Site** **Repeat Violation**
- 23-25-4 - Basic - Build-up of grease/dust/debris on hood filters.
- 08B-44-4 - Basic - Case/container/bag of food stored on floor in kitchen. Cooking oil. **Repeat Violation**
- 12B-07-4 - Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup and open bottle of water. **Corrected On-Site**
- 36-62-4 - Basic - Light not functioning. 2 on hood system.
- 21-12-4 - Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 41-07-4 - High Priority - Container of medicine improperly stored. Bottle of rubbing alcohol on shelf above plastic utensils. **Corrected On-Site**
- 41-14-4 - High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Boric acid above bags of rice. **Corrected On-Site**
- 08A-09-4 - High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shrimp and raw chicken above cut onions. **Corrected On-Site** **Repeat Violation**
- 31B-02-4 - Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at 3 sinks in kitchen area. **Corrected On-Site**
- 31B-03-4 - Intermediate - No soap provided at handwash sink. No soap at 3 sinks all in kitchen area. **Corrected On-Site**
- 53B-13-5 - Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 45-01-4 - No portable fire extinguisher present. For reporting purposes only. Fire extinguisher next to Ansul pull handle.
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2020-01-29 | Routine - Food | Met Inspection Standards During This Visit |
- 14-01-4 - Basic - Bowl or other container with no handle used to dispense food. White sauce,rice and tempura batter. containers. **Repeat Violation**
- 23-25-4 - Basic - Build-up of grease/dust/debris on hood filters.
- 08B-44-4 - Basic - Case/container/bag of food stored on floor in kitchen. Bag of tempura batter. **Corrected On-Site** **Repeat Violation**
- 36-34-5 - Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in dining room in front of make table table.
- 35B-01-4 - Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
- 36-62-4 - Basic - Light not functioning. Above dish machine and one on hood system. **Repeat Violation**
- 42-01-4 - Basic - Wet mop not stored in a manner to allow the mop to dry.
- 08A-10-4 - High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Salmon above cooked pasta. **Corrected On-Site** **Repeat Violation**
- 08A-18-5 - High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken above fish out of original packaging. **Corrected On-Site** **Repeat Violation**
- 03A-06-4 - High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef 50°and shrimp 51°in cooler less than 4 hours per operator.Operator placed in freezer. for temperature recovery. **Corrective Action Taken**
- 31B-02-4 - Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in ware wash area. **Corrected On-Site** **Repeat Violation**
- 53B-10-4 - Intermediate - Records/documents for required employee training do not contain all of the required information. No certificate number . **Corrected On-Site**
- 45-02-4 - Portable fire extinguisher gauge in red zone. For reporting purposes only.
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2019-09-16 | Routine - Food | Met Inspection Standards During This Visit |
- 23-15-4 - Basic - Accumulation of food debris/soil residue on handwash sink. Sink next wok area.
- 14-01-4 - Basic - Bowl or other container with no handle used to dispense food. Sauce in walk in cooler. **Corrected On-Site** **Repeat Violation**
- 08B-44-4 - Basic - Case/container/bag of food stored on floor in kitchen. Several cases in back of kitchen **Repeat Violation**
- 08B-45-4 - Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. 2 bags of carrots. **Corrected On-Site**
- 35B-01-4 - Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door.
- 10-07-4 - Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas on cook line. **Corrected On-Site**
- 36-62-4 - Basic - Light not functioning. 1 light on hood system and one above dish machine.
- 25-05-4 - Basic - Single-service articles improperly stored. To go containers on floor in kitchen.
- 21-12-4 - Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- 08A-10-4 - High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Salmon above noodles. **Corrected On-Site** **Repeat Violation**
- 08A-18-5 - High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken above fish.
- 41-01-4 - High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Window cleaner on Sushi station **Corrected On-Site**
- 31B-02-4 - Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line. **Corrected On-Site** **Repeat Violation**
- 53B-13-5 - Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees in establishment,only one has employee training. Qun Fei Qui.
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2019-06-10 | Routine - Food | Met Inspection Standards During This Visit |
- 14-01-4 - Basic - Bowl or other container with no handle used to dispense food. Rice and corn starch containers. **Corrected On-Site**
- 08B-44-4 - Basic - Case/container/bag of food stored on floor in kitchen. Several cases of food on kitchen floor.
- 40-06-4 - Basic - Employee personal items stored in or above a food preparation area. Pack of cigarettes on shelf with single serve items. **Corrected On-Site**
- 08A-26-4 - Basic - Raw animal food stored above unwashed produce. Raw beef over carrots. Raw eggs above leaf lettuce. **Corrected On-Site**
- 31B-02-4 - Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash in ware wash area. **Corrected On-Site**
- 03F-10-4 - Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provided operator with written time plan.
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2018-09-19 | Routine - Food | Met Inspection Standards During This Visit |
| No report available. | 2018-04-05 | Food-Licensing Inspection | Met Inspection Standards During This Visit |
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