| Violation
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Observation
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen and dining room **Warning**
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06-09-2
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Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Tuna **Warning**
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32-12-6
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Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site** **Warning**
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14-11-5
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Basic - Equipment in poor repair.
Plastic food storage co trainers broken **Warning**
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36-17-5
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Basic - Floor tiles missing and/or in disrepair throughout kitchen **Warning**
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35B-08-4
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Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
Over beverage area **Warning**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
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36-62-4
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Basic - Light not functioning. **Warning**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Prep area end of kitchen selves soiled **Warning**
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29-08-4
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Basic - Plumbing system in disrepair.
Sanitizer sink leaking on the floor 3 comp sink **Warning**
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25-05-4
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Basic - Single-service articles improperly stored.
Napkin stored on floor in storage area **Warning**
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08B-12-5
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Basic - Stored food not covered in rest in freezer chest in kitchen **Repeat Violation** **Warning**
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33-06-4
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Basic - Trash receptacles not provided where needed in establishment.
Near handwashing sink in beverage area and back prep area **Warning**
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
10ppm **Warning**
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22-42-4
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High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
0ppm
50ppm **Corrected On-Site** **Warning**
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Wiping cloth rinsed in hand wash sink and then used to wipe cutting board that had raw fish prepared on it in the sushi kitchen Educated operator **Corrected On-Site** **Warning**
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22-57-6
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High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shrimp over ready to eat crab
Raw shell eggs stored over ready to eat shrimp **Corrected On-Site** **Repeat Violation** **Warning**
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12A-02-4
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High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Rinsed had in water after touching soiled plates **Warning**
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01B-03-5
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High Priority - Stop Sale issued due to adulteration of food product.
Tuna not removed from ROP per commercial package **Warning**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored.
Next to food bleach in the kitchen **Corrected On-Site** **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Washing wiping in hand sink in sushi area **Warning**
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16-37-1
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Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine **Warning**
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16-62-1
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Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
**Repeat Violation** **Warning**
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51-16-7
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Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
Removed seating on right side on front door and added the bar. Removed buffet station in middle of floor and added large sushi prep kitchen **Warning**
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22-38-5
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Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
Operator bought at store **Corrected On-Site** **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink. **Corrected On-Site** **Repeat Violation** **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Warning**
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27-16-4
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Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
82° in beverage area **Warning**
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