FIRE WOK

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed establishment open and operating with a license that expired on June 01, 2026.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish items and raw beef items stored over ready to eat krab sticks, wontons, and produce in chest freezers on back of cook line. Person in charge began rearranging food items. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat sauces and house made rice wine in walk-in cooler. Person in charge rearranged food items to proper storage levels. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed; krab sticks and cream cheese with no date marking in sushi display case. Person in charge stated krab sticks and cream cheese were opened within past 2 days. Observed multiple opened raw fish items with no date markings in reach in cooler closest to sushi display case.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed person in charge demonstrate wear to wash hands to inspector by washing hands in prep sink. Inspector educated person in charge that hand wash sinks are only sinks to be used for handwashing. Corrective Action Taken

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Observed person in charge unable to provide past 90 days of freezing records for nonexempt fish items used for sushi. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris and grease build up on shelves between to-go station and flip top cooler. Shelves have food items stored on top of food debris and grease build up.

Intermediate - Handwash sink used for purposes other than handwashing. Observed; plastic container with bowls stored inside hand wash sink between walk-in cooler and tall oven. Person in charge removed items from hand wash sink. Maintenance supplies stored in hand wash sink closest to three compartment sink. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink closest to three compartment sink. Person in charge provided paper towels. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple food items prepared on site with no date markings in walk-in cooler. Person in charge stated all food items were prepared within past 3 days.

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. Observed all food handler certifications expired 11/2025. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sink with no running water closest to three compartment sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys stored on shelving unit directly above flip top cooler on cook line. Shelving unit has food items stored on top as well. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed grease build up on floors under cook line and around fryer station. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed multiple floor tiles cracked or in disrepair throughout kitchen area. Repeat Violation

Basic - Food stored on floor. Observed 2 boxes of raw chicken stored on floor in walk-in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; food debris build up on all gaskets of reach in cooler and walk-in cooler doors. Mold like substance build up on gaskets of walk-in cooler door. Mold like substance build up on surface of walk-in cooler near hand wash sink. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food debris and grease build up on shelving and interior of reach in cooler on cook line. Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed unwrapped plastic utensils for customer self-service stored without handles presented first in small drawers next to reach in cooler in lobby. Repeat Violation

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cell phone and made phone call with gloved hand while packaging to go orders.

High Priority - Live, small flying insects found. Observed 1 live flying insect near dry storage rack behind cook line.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer behind cook line, tied plastic bag of raw chicken stored over ready to eat diced pork. Operator removed raw chicken from freezer. Also, in walk-in freezer on metal rack, multiple trays covered with plastic of raw chicken/raw beef above trays of ready to eat pork, ribs and dumplings. Also, in walk-in cooler plastic container of raw chicken on a stick stored on shelf above ready to eat pork dumplings. Operator moved raw chicken to bottom shelf with other raw chicken products. Also, in refrigerator at end of cook line near front counter, raw chicken wings stored above ready to eat wontons and egg rolls. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Operator unable to provide August invoices for non exempt fish served on sushi bar. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In container of sugar and sushi rice, to go bowl used as scoop. Operator removed bowls from products. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two employee water bottles on prep table next to rice cooker on cook line. Operator removed water bottles. Also, open energy drink can stored in reach in cooler. Operator removed drink from cooler and place on bottom shelf away from all food/food product. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Under front counter, employee purse on box of plastic to go bags.

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf above 3 compartment sink, multiple containers stacked before properly air drying. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Multiple tiles missing/in disrepair in unisex restroom. Repeat Violation

Basic - Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under fryers on cook line soiled with food debris. Also, floors under dry storage shelves behind cook line soiled with debris. Also, wall behind cook line soiled with grease. Repeat Violation

Basic - Food stored on floor. In walk-in cooler, bag of unwashed onions on floor. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In refrigerator at sushi bar, ice building in freezer.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In flip top reach in cooler on cook line, handles of tongs laid across top of raw chicken. Operator removed tongs and replaced with new tongs and handle up. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line soiled with grease. Also, multiple gaskets soiled with food debris/torn throughout kitchen. Also, handles of both refrigerators at front counter soiled with food debris. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Back door of establishment not self-closing. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior edge under flip top lid on reach in cooler on cook line soiled with food debris. Also, interior of flip top reach in cooler on cook line soiled with dried sauce on door.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken in 3 compartment sink thawing out in standing water. Operator turned on cold running water. Corrected On-Site Repeat Violation

Basic - Uncovered food stored near sink exposed to splash. At handwash sink near dish area, open bag of jasmine rice stored next to handwash sink. Operator closed rice bag. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, unwashed mushrooms stored on top shelf above cut cabbage and noodles. Operator moved cut cabbage to top shelf and placed unwashed mushrooms on bottom shelf. Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. In lobby on table next to drink cooler, unwrapped plastic utensils for customer self service not present with handles first. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. On bottom shelf of prep table next to flip top reach in cooler on cook line, container of flour not labeled.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On metal rack by triple sink in plastic container, tso chicken (83F - Cooling @ 2.5 hours). Owner stated he cooked chicken at 12:00 pm and put it on speed rack to cool. Owner moved chicken to walk-in cooler to help cool down quicker. Corrective Action Taken

High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Owners unable to provide any invoices for 4 pieces of raw salmon used on sushi bar. Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer behind cook line, raw beef on a stick stored in plastic bag over top of commercially packaged dumpling wrappers.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, plastic container of raw chicken stored on shelf above ready to eat cream cheese. Owner moved raw chicken to bottom shelf. Also, in reach in cooler at sushi bar, raw chicken wings stored on shelf above cream cheese rangoons. Owner moved chicken to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - 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. In walk-in freezer, raw chicken plastic wrapped on metal tray stored on top of commercially packaged raw pork and vegetable dumplings.

High Priority - Stop Sale issued due to food originating from an unapproved source. Owners unable to provide any invoices for 4 pieces of raw salmon used on sushi bar.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sushi bar cooler, Krab meat (46F - Cold Holding). Owner had door open while making a large order. Owner shut door to let product go down in temperature. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Owner washed hands in prep sink instead of handwash sink.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed owner copy of DBPR Form 5030-104. Corrective Action Taken

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Owner of establishment unable to prove 90 days of invoices for raw fish offered on sushi bar.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to triple sink blocked with boxes and bags stored on top of it. Also, handwash sink at sushi bar is not working. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at sushi bar has dirty dishes in it. Owner removed from sink. Also, handwash sink at end of cook line has rice cooker lid in it. Owner removed lid from sink. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. No soap available at handwash sink at end of cook line. Owner put soap bottle at handwash sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. On bottom shelf of dry storage rack behind cook line, multiple to go containers used as scoopers in flour, sugar, msg. Owner removed to go containers from products. Also, on bottom shelf of dry storage rack behind cook line, old can used as scooper in rice. Owner removed from product. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf above triple sink, multiple plastic containers stacked before properly air drying.

Basic - Floor tiles missing and/or in disrepair. Broken tile in front of wok station on cook line. Also, multiple broken tiles in restroom right back corner. Repeat Violation

Basic - Floor, walls and/or ceilings soiled/has accumulation of debris. Under cook line wok station soiled. Under reach in cooler on cook line soiled with food debris.

Basic - Food stored on floor. In walk-in cooler, two containers of cut onions, a container of ginger and one container of soy sauce stored on floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets through out kitchen soiled. Also, hood filters have grease build up. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Back door of establishment not self closing.

Basic - Single-service articles improperly stored. At sushi bar under metal table, case of to go containers stored on floor. Owner moved box to shelf. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. At triple sink, plastic container of raw shrimp thawing in cold standing water. Owner turned cold water one to run over them. Corrective Action Taken

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. In lobby on table next to reach in cooler, single service utensils stored in plastic drawers not with handles presented first.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw chicken stored over ready to eat noodles. Manager moved to correct storage levels. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station by wok station blocked by metal storage rack.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station by triple sink dirty dishes. Manager removed dishes. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In stored container of sugar by flip top reach in freezer, to go bowl used as scooper. Manager removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above flip top cooler on make line, employee drink. Manager removed drink. Corrected On-Site Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from open soda can on make line.

Basic - Floor tiles missing and/or in disrepair. Behind sushi bar in front lobby, broken tile. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs on fryer basket handle in kitchen. Manager removed tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of standing reach in cooler and walk in cooler are soiled with build up. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in back kitchen has items stored inside.

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop for bulk sugar. Plastic bowl used as scoop for cooked chicken by fryers. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Multiple acoustic style tiles in kitchen are not sealed/painted.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on prep tables in kitchen.

Basic - Equipment in poor repair. Window for sushi bar cooler at front counter is broken. White microwave across from fryers is broken.

Basic - Floor tiles missing and/or in disrepair. Broken floor tile by sushi bar. Broken tile in unisex restroom by front counter.

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under fryers in kitchen. Floor in back storage area near exit door.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in small silver reach in cooler and reach in freezer by front counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets for reach in coolers and walk in cooler.

Basic - Reuse of single-service or single-use articles. Metal can reused as scoop for bulk rice container in prep area. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in triple sink in kitchen. Operator turned water on. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wet white wiping cloths on prep table in kitchen.

High Priority - Chlorine sanitizer in sanitation bucket not at proper minimum strength. Sanitation bucket at front counter reading 0ppm, remade to 100ppm Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of hosin sause in dry storage area. Repeat Violation Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. Operator using grocery bags to store wontons in small freezer of refrigerator near front counter.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2023, per operator they let their account know to renew license. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over raw beef in walk in freezer, both items removed from original packaging. Also raw chicken stored over raw beef in walk in cooler. Operator rearranged all items. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Operator missing invoices for April and July, but operator does have invoices that has proof of parasite destruction at bottom of invoice for May and June, per operator they only use the one company for their sushi fish.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operators hold sushi rice and fried chicken on the same 4 hour intervals every day, but does not have the written procedures, operator filled out procedures during inspection. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at hand wash station at front counter at 77F, operator turned on water heater, water retemp at 108F Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Multiple bowls used to dispense flour, rice and other dry foods in storage area, operator removed bowls. Corrected On-Site

Basic - Food stored on floor. Box of chicken and container of fish in walk in freezer. Bucket of soy sauce in walk in cooler.

Basic - Reuse of single-service or single-use articles. Operator reusing number 10 cans to store produce in.

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of tomato sauce on rack behind reach in cooler make table in kitchen. 1 dented can of soy sauce on rack behind reach in cooler make table in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw fish roe stored over cream cheese in refrigerator at sushi bar, operator rearranged all items during inspection. Corrected On-Site

High Priority - 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. Raw pork mixture stored over raw chicken on speed rack in walk in freezer, both items removed fro original packaging, operator rearranged all items during inspection. Corrected On-Site

Basic - Equipment in poor repair. Broken gasket on walk in cooler door.

Basic - Floor soiled/has accumulation of debris. Under fryers on cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around gasket of walk in cooler door.

Basic - Unclean building components, attachments or fixtures. Fan guards in walk in cooler.