JAPANESE BRUNCH & MODERN SUSHI DINING

High Priority - Food stored in ice used for drinks. See stop sale. Employee drink stored in ice bin at server station.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ten packages of tuna thawed (41F) in reduce oxygen package in wild by sushi bar Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter on cookline at 78F for 2 hours. Manager placed in walk-in-cooler Repeat Violation Admin Complaint

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has no irreversible thermometer or temperature test strips available for measuring utensil surface temperature when hot water used as sanitizer in dishmachine. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sinks in kitchen. Handwash sink sign missing at sushi bar handwash sink.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No staff hired over 60 days have food handler certificates Warning

Basic - Bowl or other container with no handle used to dispense food. Food dispensed ( flour )with a bowl without a handle. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured in back kitchen.

Basic - Cardboard used to line food-contact shelves. Soiled Cardboard with oil lining shelved on cookline. Repeat Violation

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Handwash sink at sushi bar next to cutting board ad subject to splash from handwash sink.

Basic - 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. Ten packages of tuna thawed (41F) in reduce oxygen package in wild by sushi bar Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on flip-top make table cooler Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food not identified and stored above food served to the public in reach in freezer and walk-in-cooler. Manager removed food, Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled gloves stored above soft drink syrup boxes. Repeat Violation

Basic - Food stored on floor. Fryer oil container stored on floor inn kitchen. Repeat Violation

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-use utensil stored with handle touching food product( sugar ). Manager removed scoop. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water of 81F

Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack..

Basic - Working containers of food removed from original container not identified by common name. Container of food removed (miso cream sauce ) from original container not labeled with name of contents. Manager labeled container Corrected On-Site

Intermediate - - From initial inspection : 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/. No proof of manager certification available. Warning - From follow-up inspection 2025-08-05: No change. Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands in dish area. Manager had employee wash hands and rewash dishes. Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to line container Krab is stored in front counter reach-in cooler. Employee removed paper towel during inspection. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Shell eggs stored over peppers in walk-in cooler. Manager had employee place eggs on bottom shelf. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Tuna stored in reach-in cooler across from front counter.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line: tofu (46F - Cold Holding); pork (47F - Cold Holding). Employee stated items placed in cooler two hours prior to temperature being taken. Employee turned cooler temperature down to reduce temperature of tofu and pork to 41F. Items stored in sushi bar reach-in cooler on front counter: tuna (47F,46F - Cold Holding); salmon (46F - Cold Holding). Employee stated fish placed in cooler two hours prior to temperature being taken, sliding door to cooler left open. Manager closed door to cooler to reduce temperature of fish to 41F, ambient temperature of cooler 40F. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored on prep table at end of cook line: shrimp (93F - Hot Holding). Employee stated shrimp was cooked thirty minutes prior to temperature being taken. Manager stated going forward shrimp would be held on time. Items stored on kitchen prep table across from three compartment sink: broccoli (80F - Hot Holding); mushrooms (81F - Hot Holding). Manager stated items cooked and placed in warmer one hour prior to temperature being taken. Manager turned up temperature of warmer to reheat items. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Containers of hand soap stored on shelf above to go containers in dry storage room next to sushi area.

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/. No proof of manager certification available. Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for dish machine next to three compartment sink. Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.

Basic - Bowl or other container with no handle used to dispense food. Bowls used to scoop flours in containers next to walk-in cooler.

Basic - Cardboard used to line food-contact shelves. Shelf underneath of prep table at end of cook line. Employee removed cardboard during inspection. Corrected On-Site

Basic - 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. Tuna stored in reach-in cooler across from front counter.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach-in cooler across from cook line. Employee removed drink during inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee milk stored in reach-in cooler across from front counter.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal phone on prep table across from kitchen entrance. Manager removed phone during inspection. Corrected On-Site

Basic - Food stored on floor. Cases of cooking oil stored on floor next to walk-in cooler. Cases of fish stored on floor in walk-in freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer behind front counter.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of kitchen ice machine. Manager returned ice scoop to dish area. Manager stated ice scoop will be stored in pan going forward. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops stored in standing water on prep table across from kitchen entrance, 88F. Manager removed scoops during inspection. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill greasy.

Basic - Single-service articles improperly stored. Two cases of napkins stored in room next to sushi area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on reach-in cooler across from cook line. Employee removed wiping cloths during inspection. Corrected On-Site