| Violation
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Observation
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22-20-5
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Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior top plate of ice machine in kitchen. **Warning**
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food.
Multiple bulk containers have plastic cups inside. **Warning**
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14-05-4
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Basic - Cardboard used to line food-contact shelves.
In back prep room, cardboard used to line shelf with sauces. **Warning**
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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.
Open water bottle stored on table by pot of broth.
Open bottle of Sprite on counter behind sushi bar. **Warning**
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area.
Bowl of employee food stored on top of prep table beside crock pot of soup near front of cookline. **Warning**
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40-06-5
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Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee bag stored on top of bulk containers at server area.
Cell phone and ear buds stored on top of microwave at server area. **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
Multiple plastic and metal pans wet nesting on clean dish shelf by dishwashing area. **Warning**
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14-11-4
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Basic - Equipment in poor repair.
Interior of microwave at server area has rust on interior surface behind door. **Warning**
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
Back door has gap at bottom of door, light shining thru. **Warning**
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14-38-4
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Basic - Food storage container/container lid cracked or broken.
Two bulk storage containers on shelf at front of cookline have cracks on sides. **Warning**
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08B-38-4
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Basic - Food stored on floor.
Soy sauce on floor behind sushi bar. Employee moved soy sauce.
Bean sprouts in bucket stored on floor of walk in cooler.
Employee moved the bucket to a shelf.
Case of bottle water stored on floor in server station. Employee moved to shelf. **Corrected On-Site** **Warning**
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14-69-4
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Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
In chest freezer in back prep area. **Warning**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Rice utensils at rice cooker in standing water 75°f.
Also, multiple utensils on oven handle on cook line. **Warning**
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51-18-6
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Basic - No copy of latest inspection report available. **Warning**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed hood vents above cookline with accumulation of debris and grease.
Side of oven on the cookline has accumulated debris. **Warning**
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
On front cookline. **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.
Salt on shelf by front of cookline not labeled. **Warning**
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41-07-4
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High Priority - Container of medicine improperly stored.
Bottle of ibuprofen stored on shelf at prep line. **Warning**
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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.
At cook line, employee garnished food with raw green onions with bare hand. **Warning**
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50-17-2
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High Priority - Operating with an expired Division of Hotels and Restaurants license.
Expired 6-1-2021. **Admin Complaint**
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01D-08-5
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High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed.
Salmon received fresh, invoice states farm raised, but not pellet fed. **Warning**
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
In prep area at back of building,raw beef stored over broth in chest freezer. Employee moved the beef.
In bottom of flip top reach in cooler, raw scallops over cut cabbage. Scallops moved to bottom shelf.
In reach in cooler, plastic wrapped raw chicken stored over open pan of mussels. Employee moved chicken. **Corrected On-Site** **Warning**
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03A-21-5
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High Priority - Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit.
Noodles kept next to the cookline 53°f, 49°.
Rice next to cookline 49°f. **Warning**
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28-26-4
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High Priority - Sewage/wastewater backing up through floor drains.
During inspection, observed water running onto the floor and pooling on the cookline. Water is from waste line of cooking equipment and hand wash sink near ice machine.
Observed floor drain backing up by ice machine. Establishment is not able to isolate water from walkway of cook line. **Warning**
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03A-03-5
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High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
Shelled eggs kept beside the stove on cookline 50°f **Warning**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored.
Can of Lysol stored above noodles in dry storage at back of restaurant.
Employee moved to a lower shelf. **Corrected On-Site** **Warning**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Food debris on slicer blade in back prep area. **Warning**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.
Sink at front of cookline taped off to prevent use. **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Raw beef thawing in sink by dishwashing area. Employee removed the beef. **Corrected On-Site** **Warning**
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02B-01-5
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Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Menu has raw items marked, but notation is cut off the bottom of all menus. **Warning**
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53A-07-6
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Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Per phone call with owner certification may be at home office. **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.
At sink by dishwashing area.
At sink in back prep area. **Warning**
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53B-01-5
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Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Per employee, owner may have records at home office. **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink.
At sink in the dishwashing area. **Warning**
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02B-02-5
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Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
No legible advisory observed.
Inspector provided employee with printed copy, and posted on wall in dining area. **Corrected On-Site** **Warning**
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