| 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. In rice and in garlic. In walk in cooler. In rice in dry storage area. **Corrected On-Site** **Repeat Violation** **Warning**
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface. On canal under lid of ice machine. **Warning**
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51-11-4
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Basic - Carbon dioxide tanks not adequately secured. In bar area. **Repeat Violation** **Warning**
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler. Onions. **Corrected On-Site** **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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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 preparation cooler, hot dogs. **Warning**
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08B-38-4
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Basic - Food stored on floor. Ginger in sushi bar. **Warning**
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10-11-4
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Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water 89°F. **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. **Corrected On-Site** **Repeat Violation** **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler in sushi bar. **Corrected On-Site** **Repeat Violation** **Warning**
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08B-39-4
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Basic - Raw fruits/vegetables not washed prior to preparation. Onions in preparation area. **Warning**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. In sushi bar. **Repeat Violation** **Warning**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. In sushi bar. **Warning**
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over cut vegetables. In walk in cooler. **Repeat Violation** **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. **Warning**
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. In hibachi area. **Corrected On-Site** **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. Chicken base, salt. In cook line area. Sushi fish in sushi bar. **Repeat Violation** **Warning**
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41-07-4
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High Priority - Container of medicines improperly stored. On shelf above sugar, flour in dry storage area. **Warning**
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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. Squid, Mackerel, Snapper, Conch, Escolar, Shrimp, Scallop in sushi bar. **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. Raw Tuna (45°F - Cold Holding); Raw salmon (47°F - Cold Holding); Raw Escolar (44°F - Cold Holding); Raw Octopus (47°F - Cold Holding); Raw Tuna (45°F - Cold Holding); Imitation crab (45°F - Cold Holding); Cut Kale (71°F - Cold Holding) in sushi bar preparation cooler. **Repeat Violation** **Admin Complaint**
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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. Tempura batter and raw shell eggs. In kitchen area. **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. Raw beef over sauces. In reach in cooler. **Corrected On-Site** **Warning**
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08A-09-4
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High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw fish over cooked rice. **Corrected On-Site** **Warning**
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08A-22-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw sea food. In preparation cooler. **Corrected On-Site** **Warning**
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01B-14-4
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High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 egg, In top area of preparation cooler. **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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53A-03-6
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Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Issued on 1/14/12. **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 food cart. **Corrected On-Site** **Repeat Violation** **Warning**
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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. Wiping cloth bucket in hibachi area. Cloths in bar area. **Corrected On-Site** **Warning**
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53A-05-6
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Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Corrected On-Site** **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. **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink. In hibachi area. **Warning**
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31B-05-4
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Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By ice machine. **Warning**
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sushi fish. **Warning**
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53B-05-5
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Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. In March 2018. **Warning**
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