| Violation
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Observation
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28-02-4
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Basic - Condensation or other drainage not disposed of according to law.
Condensation dripping from ceiling in front of 2 compartment sink in kitchen area. **Warning**
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35A-03-4
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Basic - Dead roaches on premises.
2 dead roaches on glue board on top of hot water heater
1 dead roach in cabinet under sushi buffet line **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.
Multiple food items including whole fish in walk in cooler. Operator removed personal food items. **Corrected On-Site** **Warning**
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08B-48-4
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Basic - Employee preparing food in customer section of dining area.
Employee prepping green beans on table in dining room area. Employee moved green beans to bin and placed in kitchen area. **Corrective Action Taken** **Warning**
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36-17-5
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Basic - Floor tiles missing and/or in disrepair.
Throughout kitchen area **Warning**
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35B-08-4
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Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
Over prep table in kitchen area, operator removed fly strips. **Corrected On-Site** **Warning**
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08B-38-4
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Basic - Food stored on floor.
Fryer oil in cook line area **Warning**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment.
Knives stored between wall and 3 compartment sink **Warning**
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10-01-5
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Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
In bulk flour bins **Warning**
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface.
2 vertical reach in coolers on cook line **Warning**
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner.
Raw chicken and raw shrimp thawed in plastic bins in 3 compartment sink with no running water, operator moved items to walk in cooler. **Corrected On-Site** **Warning**
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12A-20-4
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High Priority - Employee washed hands with no soap.
Employee in the kitchen area washed hands with no soap in 3 compartment sink area. Inspector discussed with employee who then washed hands properly. **Corrective Action Taken** **Warning**
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food.
Multiple containers storing bulk seasonings and rice **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.
Raw beef and chicken stored over fried chicken in walk in cooler **Warning**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found.
11 rodent droppings on floor next to hot water heater in kitchen area
25 rodent droppings on floor in employee restroom in kitchen area
9 rodent droppings on floor under dry storage rack in kitchen area
1 rodent dropping on pipe under mop sink in kitchen area
3 rodent droppings on floor behind bakers rack in kitchen area
2 rodent droppings on floor behind bulk seasoning bins in kitchen area
1 rodent dropping on floor between deep fryers and oven in kitchen area
8 rodent droppings on floor under shelf at entrance to kitchen
Approximately 35 rodent droppings on floor behind refrigerator at sushi bar
4 rodent droppings in cabinet under buffet counter in dining room area **Warning**
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01B-02-5
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High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
raw shrimp (48F - Cold Holding); raw chicken (66F - Cold Holding); raw chicken (65F - Cold Holding); raw beef (54F - Cold Holding); fried chicken (68F - Cold Holding) egg rolls (48F - Cold Holding) cooked cabbage (52F - Cold Holding); shredded cheese (51F - Cold Holding) rice noodles (46F - Cold Holding **Warning**
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03A-02-5
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High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
flan (50F - Cold Holding); raw shrimp (48F - Cold Holding); raw chicken (66F - Cold Holding); raw chicken (65F - Cold Holding); raw beef (54F - Cold Holding); fried chicken (68F - Cold Holding); cream cheese (46F - Cold Holding); seaweed (50F - Cold Holding); cut leafy green (51F - Cold Holding); cut leafy green (55F - Cold Holding); egg rolls (48F - Cold Holding); crab salad (51F - Cold Holding); rice noodles (46F - Cold Holding); cooked vegetables (52F - Cold Holding); pasta prepped at 3pm checked at 4pm (74F - Cooling); shredded cheese (51F - Cold Holding); cream cheese (45F - Cold Holding) crab (50F - Cold Holding); salmon (47F - Cold Holding) Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
Ambient temperature in walk in cooler is 54F **Warning**
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb.
Sprayer attached to hose Bibb in dish machine area
**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.
Can opener
Ice machine **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Steel wool in hand wash sink at cook line. Operator removed. **Corrected On-Site** **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. **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink.
Both hand wash sinks at cook line. Operator refilled soap. **Corrected On-Site** **Warning**
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02C-02-5
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Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Multiple items in walk in cooler dated with a different date than the operator states the food items were prepped including prepped raw meats, egg rolls and cooked vegetables **Warning**
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