| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food inside the floor container.
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed cases of raw fish directly on the walk in floor.
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13-04-4
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Basic - Employee with no beard guard/restraint while engaging in food preparation.employee working the cook line, Omar.
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14-11-4
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Basic - Equipment in poor repair. Microwave at sushi station. Observed the internal section of microwave not smooth and easily cleanable.
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14-23-4
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Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. At triple sink.
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08B-38-4
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Basic - Food stored on floor. Observed plastic container with vinegar and oil directly on floor.
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10-20-4
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Basic - In-use tongs stored on equipment door(oven) handle between uses.
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.observed spoons at 66°f in standing water. Employee discarded water. **Corrected On-Site**
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At dry storage area.
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. At reach in cooler by sushi station.
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51-18-6
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Basic - No copy of latest inspection report available.
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21-06-4
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Basic - Paper towel used as liner for food container.storing chips .
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair at sushi station.
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. At bar triple sink.
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23-09-4
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Basic - Soiled reach-in cooler gaskets at reach in coolers in front of cook line.
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23-10-4
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Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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24-18-4
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Basic - utensils stored upright with the food-contact surface up.
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41-07-4
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High Priority - Container of medicine improperly stored. Observed cold medicine on top of prep area. Manager removed medicine, and placed it on another location. **Corrected On-Site**
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01D-01-4
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High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. At the time of inspection, observed establishment serving raw wahoo in raw sushi rolls. The wahoo is distributed by The fish company and received fresh. The letter dated 12/24/15 and provided by the manager, Daniel, stated " the fresh wahoo that we sell to customers must be cooked or frozen before human consumption.
Observed establishment offering raw conch on sushi rolls. Parasite documentation was not provided. It is received from Manny's seafood. **Repeat Violation**
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cooked white rice (72°F - Cold Holding) by the cook line used to cook line. **Repeat Violation**
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08A-01-4
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High Priority - Raw animal food stored over cooked food. Observed raw chicken over cooked chicken at make table. Provided educational flyer for safe food storage. **Repeat Violation**
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08A-10-4
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High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed raw shrimp over cut leafy greens inside reach in cooler.
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11-07-4
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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. Provided educational flyer to operator for the food borne illness. **Corrective Action Taken**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled on make table by cook line, and on prep table by walk in cooler.
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27-23-4
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Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At hand sink by Main kitchen area with a water temperature of 75 °f.
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02B-01-4
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Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed some sushi rolls -sweet dream roll containing raw tuna, raw salmon, raw yellow tail not identified in menu. Japanese bagel roll-containing raw salmon. ceviche containing raw white fish.
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53B-13-5
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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. At the time of inspection observed some employees with no employee training.
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