Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Observed
- From initial inspection : Basic - Dead roaches on premises.
Observed
one on the floor beside soya sauce container in server station
one in rice seasoning holder with sealed rice seasoning bottles on dry storage shelf
3 on shelf above three compartment sink in front of walk in cooler
6 in closed flour container on dry storage shelf
- From follow-up inspection 2021-07-08: Observed dead roaches-
2 on floor by table with condiments and clean utensils in dining room
3 in reach in cooler with beer and wine at cook line
1 on shelf with cooked wanton and cooked taco shells at cook line
2 on interior of light shield above 3 compartment sink. **Time Extended*
Basic - Observed
- From initial inspection : Basic - Food stored on floor.
Observed bottles of alcohol beverages on floor in the bar and container of unwashed produce.
Stored food not covered.
Observed several uncovered food contains in reach in cooler and freezer throughout.
- From follow-up inspection 2021-07-08: Did not observe any items stored on floor in the bar.
Observed sever containers of food stored uncovered in cold hold units throughout. **Time Extended**
Basic - Observed
- From initial inspection : Basic - Standing water in bottom of reach-in-cooler and walk in cooler.
Observed in RIC at sushi bar and cook line.
- From follow-up inspection 2021-07-08: Observed standing water in the bottom of the reach in cooler at sushi bar and at cook line. **Time Extended**
High Priority - Observed
- From initial inspection : High Priority - Raw animal food stored over or with unwashed produce.
Observed raw fish eggs stored over and beside shredded carrots in walk in cooler.
Raw animal food not separated from ready-to-eat food during preparation.
Observed raw chicken over chopped onion in reach in cooler at cook line.
Raw tuna steak over chopped scallions in walk in cooler. **Repeat Violation**
- From follow-up inspection 2021-07-08: Observed raw fish eggs stored over prepped carrots, raw beef over taco shells, raw scallops over package of
dumplings, raw tuna steak over cooked and prepped TCS food in walk in cooler. **Time Extended**
High Priority - Observed
- From initial inspection : High Priority - Roach activity present as evidenced by live roaches found.
Observedone
crawling directly on wanton chips in an open container, on prep table in sushi bar
one crawling on container with in use utensils in server station
one crawling on shelf above open flip top cooler at cook line
one crawling on container with seasonings on dry storage shelf
One crawling inside the oven at cook line.
- From follow-up inspection 2021-07-08: Observed live roaches-
2 on the wall behind stove and fryer station at the hood
1 on clean pan on dish rack at ware washing area
1 on exterior of walk in freezer door
1 on the counter behind POS station
3 on shelf with clean sanitized plates at sushi bar.
1 in cupboard with paper goods.p near sushi bar
3 on top of reach in cooler with containers of cooked wanton and cooked tacos
2 on table in dining room with clean utensils and condiments **Time Extended
**Time Extended**
Intermediate - Observed
- From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly
date marked.
Observed brown rice, cooked spinach, cooked shrimp, cooked octopus in reach in coolers at cook line and sushi bar and crab salad in walk in cooler
cooked over 24 hours not dated.
- From follow-up inspection 2021-07-08: Did not observe date marking on any TCS food.
Operator started to put dates at time of call back **Time Extended** **Corrective Action Taken**
Intermediate - Observed
- From initial inspection : 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.
- From follow-up inspection 2021-07-08: Employee training expired for all employees. Operator advised to provide training with 60 days for all employees.
**Time Extended**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
