- Disposition: Administrative complaint recommended
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[03F-04-5]
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. In reach in cooler imitation crab mix (53F - Cold Holding) per operator product held on time is a public health control yesterday and placed in cooler to be used today, discussed with operator, see stop sale.
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[12A-16-4]
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees entering kitchen from customer dinning and without washing hands employees making salads and drinks, discussed with operator who educated employees.
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[21-08-4]
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) discussed with operator who corrected to Sanitizer Bucket (Quaternary 200ppm)
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[23-03-4]
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand washing sink handled soiled with grease, food debris, dirt, slime or dust, discussed with operator to clean and sanitize.
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[29-11-4]
Water leaking from pipe and/or faucet/handle. Drainage pipe under dish machine leaking onto floor, discussed with operator to repair pipe.
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[35A-02-7]
Live, small flying insects found Approximately 1 live flying insect in kitchen on box of sugar packets, discussed with operator who eliminated fly.
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[53B-01-5]
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.
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[22-20-5]
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator to clean and sanitize.
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[14-01-5]
Bowl or other container with no handle used to dispense food. In walk in cooler multiple buckets of sauce with cups with no handles inside sauce, discussed with operator who removed cups.
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[22-45-4]
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed cutting board and without sanitizing placed onto drying rack, discussed with operator employee re washed dishes.
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[12A-25-4]
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee removed hat and fixed hair and without washing hands employee handled pan of tempura batter, discussed with operator employee washed hands.
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[06-03-5]
Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Inside food preparation sink imitation crab (87F - Cold Holding) per operator product placed under running water and temperature rose above 41F, discussed with operator who moved product to walk in cooler.
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[02B-01-5]
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu dishes such as sunshine roll,dragon roll, contain raw fish eggs not identified on menu as raw, discussed with operator.
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[08A-02-6]
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged Raw fish and raw chicken stored directly above open bags of French fries, discussed with operator who correct storage of products.
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[03D-15-4]
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pasta (76F - Cooling) at 11:55 since 11:00 to 72F at 12:55; cooked shrimp (77F - Cooling) at 11:55 since 11:45 to 73F at 12:55, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to walk in freezer.
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[01B-02-5]
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. In reach in cooler imitation crab mix (53F - Cold Holding) per operator product held on time is a public health control yesterday and placed in cooler to be used today, discussed with operator, see stop sale. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In reach in cooler at sushi bar Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator see stop sale.
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[22-43-4]
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 100ppm) discussed with operator who corrected solution Triple Sink (Quaternary 200ppm)
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[29-34-4]
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb at dish washing station no vacuuming breaker installed, discussed with operator to install.
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[08A-17-6]
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Non commercially packaged raw chicken over raw beef, discussed with operator who corrected storage of products.
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[06-09-1]
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In reach in cooler at sushi bar Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator see stop sale.
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[22-41-4]
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
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[12A-28-4]
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used hand to move visibly soiled cloth curtain dividing kitchen and sushi bar, after without washing hands employee began to make sushi roll, discussed with operator employee washed hands.
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[03C-75-5]
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. shrimp (131F - Cooking) employee cooked shrimp on flat top stop and removed from stove, employee stated shrimp was cooked and ready! Discussed with operator employee placed shrimp back on stove and finished cooking to 184F.
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[03A-02-5]
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk in cooler tempura shrimp (63F - Cold Holding) per operator product not portioned or prepared today, operator removed product from original box onto speed rack approximately 30 minutes ago, discussed with operator who moved product to walk in freezer.
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[12A-29-4]
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator handled fly swatter and without washing hands employee handled container of food inside walk in cooler, discussed with operator who washed hands.
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[08A-08-5]
Raw animal food stored in same container as ready-to-eat food. In reach in freezer mochi ice cream bites stored in same container as raw lobster, discussed with operator who chose to discarded product.
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[02C-02-5]
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked brown rice in walk in freezer not date marked, per operator product prepared 4 days ago, discussed with operator who date marked product.
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