| Violation
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Observation
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. On glass coolers in sushi area.
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. In back bar area.
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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. Ice in bags on floor. Flat bread in walk in freezer.
Cabbage on floor in walk in cooler.
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36-17-4
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Basic - Ceiling tiles missing. Over ice machine.
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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. Apparent water damage near pool table in back bar area.
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls above cook line.
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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. In reach in coolers and cooler in server station.
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14-69-4
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Basic - Ice buildup in reach-in coolers at sushi bar.
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
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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 dish room.
In back men's restroom.
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages in true cooler.
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef thawing in box in bus tub.
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29-20-5
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Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. In sushi bar.
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38-04-4
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Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No light functioning in walk in cooler outside.
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09-01-4
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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.
Sushi chef cutting cucumber
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01B-07-4
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High Priority - Food with mold-like growth. See stop sale. Oranges with mold in walk in cooler outside.
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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. 4 flying insects in kitchen on cooks line. 2 flying insects at sushi bar.
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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.Silver 6 door Tru stand up: Chopped cabbage 54°f, cooked beef 53°f, Tofu 53°f, cooked pork 53°f. Walk in cooler outside: butter 45°f, white american cheese 45°f, cooked pasta 47°f
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 80°f in sushi area.
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Fish over ice cream in 2 door true cooler.
Raw chicken over soy sauce in walk in cooler outside.
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03A-19-4
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High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Sushi bar area: tuna 50°f, tuna 46°f, salmon 46°f
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03A-06-4
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High Priority - TCS foods in outdoor walk in cooler cold held at greater than 41 degrees Fahrenheit. Walk in cooler outside. Raw chicken 43°f, raw beef 45°f, sprouts 45°f
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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.
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Rag in handwash sink at sushi bar.
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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 dish room.
In back bar area.
In back men's restroom.
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31B-03-4
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Intermediate - No soap provided at handwash sink. In dish room. In sushi bar.
At back bar area.
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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.
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