| Violation
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Observation
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink in employee restroom.
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface around handwash sink in sushi bar area. Exterior of rice containers soiled by prep sink near cookline.
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24-05-4
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Basic - Clean bowls, plates, pots and pans not stored inverted or in a protected manner near walkin cooler. Bowls inverted. **Corrected On-Site**
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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. Drinks removed. **Corrected On-Site**
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cellphone on top of microwave at sushi bar. Phone removed. **Corrected On-Site**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
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14-11-4
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Basic - Equipment in poor repair. Rusted bottom shelving on prep table by meat grinder.
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36-22-4
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Basic - Floor area(s) covered with standing water. **Repeat Violation**
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14-38-4
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Basic - Food storage container/container lid cracked or broken. Peanut storage container by ice machines broken.
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. .
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16-48-4
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Basic - Old food stuck to clean dishware/utensils. **Repeat Violation**
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw chicken and duck thawing on shelving unit by walkin cooler. Foods placed in walkin cooler **Corrected On-Site**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Sanitizer bucket in dining room soiled.
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08B-14-4
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Basic - Stored food ( duck) not covered in walk-in freezer. Duck covered. **Corrected On-Site**
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over cooked chicken at walkin cooler. Foods moved and properly stored. **Corrected On-Site**
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36-30-4
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Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Behind prep sink in cookline area.
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Leaking AC unit at cookline flip top cooler.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in buckets. **Corrected On-Site**
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08B-02-4
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High Priority - Displayed food not properly protected from contamination. Sesame seed balls not protected under sneezeguard at sushi bar. Food placed under sneezeguard. **Corrected On-Site** **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.
Raw beef 52 F overstacked at cookline flip top cooler. Ice bag placed on top. 2nd temp 41° F. Corrected on site.
Raw chicken 45-62° F under no temperature control on shelving unit by walkin cooler. Placed inside walkin cooler.
**Corrective Action Taken**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.
Raw chicken and raw beef over sauces at glass door cooler in sushi bar area.
Raw tuna over Lactaid milk in Beverage air cooler in sushi bar area.
Raw beef stored behind onions on make table top at cookline flip top cooler where drippings from beef may contaminate onions when being pulled forward.
Foods moved and properly stored. **Corrected On-Site** **Repeat Violation**
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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 chicken above raw beef at walkin cooler. Foods moved and properly stored. **Corrected On-Site**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. WD40 on top of prep table at cookline. Chemical moved. **Corrected On-Site**
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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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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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03D-15-4
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Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Melons from 48-49F at 11:56 to 47-48F at 12:45 Cooling since 11 am at produce walkin cooler in large covered plastic containers. Foods uncovered.
Raw beef from 58F at 11:39 to 58F at 12:39, noodles from 54F at 11:39 to 54F at 12:39, rice noodles from 45-48F at 11:39 to 45-49F at 12:39 all cooling at cookline flip top cooler at cookline where coils were observed to have been frozen over.
Pork roasts from 62-66F at 12:07 to 62-65F at 12:45 Cooling since 11am in tightly covered containers in protein walkin cooler. Foods uncovered and placed in walkin freezer.
Spinach from 47-49F at 11:26 to 48-49F at 12:33, Mac n cheese from 47-48F at 11:26 to 46-48F at 12:33, Krab salad from 47-48F at 11:26 to 47-49F at 12:33 ,ribs from 48-49F at 11:26 to 47-48F at 12:33, and salmon from 47-48° F at 11:26 to 47-48° F at 12:33 all Cooling in glass door cooler in front line area nearest to dishwashing area. Door to cooler is being constantly opened and closed. Foods in large plastic covered containers. Moved to walkin cooler.
Chicken on stick from 49-50° F at 11:28 to 49-50 F at 12:38 Cooling in glass door cooler nearest to produce walkin cooler. Doors continuously being opened and closed . Foods in large plastic covered containers. Moved to walkin cooler. **Corrective Action Taken** **Repeat Violation**
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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 sushi bar area. Towels provided. **Corrected On-Site**
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01C-03-4
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Intermediate - Oyster tags not marked with last date served.
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14-77-5
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Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Cookline flip top cooler unable to maintain foods at 41° F, coils inside cooler frozen.
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53B-14-5
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Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
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