| Violation
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Observation
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
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51-11-4
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Basic - Carbon dioxide tanks not adequately secured. By exit door. **Warning**
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14-05-4
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Basic - Cardboard used to line food-contact shelves. In reach in cooler. **Warning**
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. Oil. **Warning**
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36-36-4
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Basic - Ceiling tile missing. In men employee public bathroom. **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
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40-07-4
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Basic - Employee personal items stored with single-service items. Hat by plastic containers. **Corrected On-Site** **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Above soda dispenser. **Warning**
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14-11-4
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Basic - Equipment in poor repair. Soap dispenser cracked and soap leaking by mop sink in kitchen area. **Warning**
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08B-37-4
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Basic - Food stored in a prohibited area. Squeeze bottles with sauces by stairs. **Corrected On-Site** **Warning**
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08B-38-4
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Basic - Food stored on floor. Ginger in sushi bar area. **Warning**
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10-17-4
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Basic - In-use knifes and choppers stored in cracks between pieces of equipment. **Corrected On-Site** **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. On oven handle in cook line area. **Warning**
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36-62-4
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Basic - Light not functioning. In kitchen area and dry storage area. **Warning**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. In sushi bar and kitchen area. **Warning**
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33-38-4
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Basic - No waste receptacle installed at handwash sink provided with disposable towels. In sushi bar area. **Warning**
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16-46-4
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Basic - Old labels stuck to food containers after cleaning. Above three compartment sink. **Warning**
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25-32-4
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Basic - Reuse of single-service articles. For scooping rice. Manager discarded. **Corrected On-Site** **Warning**
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23-14-4
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Basic - Shelf under preparation table soiled with food debris. In kitchen area. **Warning**
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25-05-4
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Basic - Single-service articles improperly stored. Facing up. Forks and spoons. In kitchen area. **Corrected On-Site** **Warning**
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38-05-4
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Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. **Warning**
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08B-17-4
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Basic - Unwashed vegetables stored with ready-to-eat food. Unwashed avocados over radish in walk in cooler. **Corrected On-Site** **Warning**
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. In sushi bar and cook line area. **Warning**
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Soy sauce in cups. In dry storage area. Soy sauce and oil in white bulk container on shelf under preparation table. **Corrected On-Site** **Warning**
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01B-12-4
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High Priority - Food contaminated. Drink stored inside cooked noodles. See stop sale. In reach in cooler. **Warning**
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 10 flies above reach in cooler. **Warning**
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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. Yellow tail (45°F - Cold Holding); Cream cheese (45°F - Cold Holding) in sushi bar, Raw chicken (46°F - Cold Holding) in reach in cooler in preparation area, Raw shell eggs (46°F - Cold Holding) in reach in cooler. **Warning**
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03F-02-4
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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. Sushi rice. **Warning**
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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. As shrimp over by vegetables. In top area of reach in cooler. **Warning**
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08A-21-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef over lobster and scallops. **Corrected On-Site** **Warning**
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08A-17-5
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw beef with scallops. **Corrected On-Site** **Warning**
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41-11-4
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High Priority - Toxic substance/chemical stored by or with single-service items. Cleaner by plastic trays. **Corrected On-Site** **Warning**
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
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22-21-4
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Intermediate - Accumulation of black/green mold-like substance inside the ice bin. In kitchen area. **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained. Black. **Warning**
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. In three compartment sink. **Warning**
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. In bar area. **Warning**
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27-23-4
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Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Water 70°F. **Warning**
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52-01-4
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Intermediate - Identity of food misrepresented. Tilapia sold as Red Snapper and advertised in all you can eat menu. **Admin Complaint**
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53A-01-5
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Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen area. **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink. In kitchen area and in men employee public bathroom. **Corrected On-Site** **Warning**
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03F-10-4
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Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
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53B-10-4
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Intermediate - Records/documents for required employee training do not contain all of the required information. Missing name and date of birth. **Warning**
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