RICE N ROLL

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw shrimp in walk in cooler , operator removed the chicken to bottom shelf.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fried chicken (61F-cold holding ); cooked pork egg roll (60F-cold holding) in vertical reach in cooler with glass door in kitchen. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried chicken (61F-cold holding ); cooked pork egg roll (60F-cold holding) in vertical reach in cooler with glass door in kitchen. See stop sales.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken , cooked pork egg roll no date marked over 24 hours in walk in cooler Raw turn and raw salmon using for sushi items no date marked over 24 hours in reach in cooler in sushi bar.

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler door handle and microwave door handle soiled and grease buildup heavily.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Rice warmer interior soiled and grease buildup heavily. Microwave interior soiled and grease buildup.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior soiled with food debris. Ice machine bin interior soiled and pink mold like substance buildup

Basic - Stored food not covered. Cooked veggie roll not covered in walk in cooler Repeat Violation

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook plates egg rolls with bare hand than served to customer discussed with manager

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 expired 6-22-25 Florida Restaurant and lodging association observed 1 active employee training in date.

Basic - Stored food not covered. Walk in cooler multiple containers of cook chicken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over cooked chicken Raw pork over dumpling warps. Raw beef above fish in reach in freezer Operator moved all to proper space Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Accumulation of pink and tan mold-like substance in the interior of the ice machine/bin. Ice machine drop plate,

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Plant Foods (50F - Cold Holding); Pork (48F - Cold Holding) at soup station, removed from refrigeration at 11:30, pork discarded both, will add to time control plan. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Broccoli in hand wash sink on cook line, operator removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel and hand washing sign on hand wash sink in cook line door soild Corrected On-Site

Basic - Accumulation of pink and tan mold-like substance in the interior of the ice machine/bin. Ice machine drop plate, see stop sale water dripping from pink substance onto ice.

Basic - Buildup of food debris/soil residue on equipment door handles. Freezer on cook line, door microwave on cook line Hand wash sink handles Gaskets of coolers on cook line

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Acoustic tiles water damaged in kitchen and prep room

Basic - Dead roaches on premises. Two dead roaches on prep line floor. Operator removed and sanitized area. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On multiple tables in prep and cook areas, operator removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and glass on prep table Employee wallet, glass on top clean dish rack in cooking line Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor soiled and grease buildup under fryers. Fan guards in walk in cooler soils

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Freezer on cook line, door microwave on cook line Hand wash sink handles Gaskets of coolers on cook line

Basic - Reuse of single-service or single-use articles. Egg tray reused on dish shelf, operator discarded Corrected On-Site

Basic - Stored food not covered. Sugar and flours not covered at kitchen prep area Operator covered all. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Marked exit/path to marked exit blocked. For reporting purposes only. Shopping cart, equipment in front of back door. Discussed with manager

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2024, license renewed during inspection. Confirmation number 238832504 Corrected On-Site Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed towel in hand sink at front counter.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp thawing at room temperature, employee placed under cold running water. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee eating food at prep table than went to reach in cooler to grab restaurant food for prep. Discussed the importance of hand washing.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over duck sauce walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shelled eggs on counter 74 f

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook chicken egg rolls cook shrimp reach in glass cooler

Basic - Employee eating in a food preparation or other restricted area. Employee eating at prep table.

Basic - Equipment in poor repair. Reach in cooler glass door handle broken on cooks line by dish washer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Chicken on sticks cooking oven on cooks line.

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint - From follow-up inspection 2023-08-08: Administrative complaint from 6-1-23 Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White sushi rice 82 f discussed with manager time as public health - From follow-up inspection 2023-08-08: Hot holding sushi rice 117 f operator placed remaining time on time as public health and time marked pan Time Extended Corrective Action Taken

High Priority - 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. Ran two times tested at 0 ppm. Discussed with operator to use three compartment sink to wash dishes.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed pan without sanitizer. Discussed with operator the importance of wash rinse sanitize.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler sushi bar area bottom cooler. Cold holding: fish eggs 47 f squid cooked 47 f cream cheese 52 f operator placed in freezer 2nd temp all temps to 43 f Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Above meat slicer glasses operator removed. Corrected On-Site

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

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-05-24: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2022-05-24: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors soiled in throughout kitchen Ceiling soiled throughout kitchen Walls soiled throughout kitchen and dish area. Warning - From follow-up inspection 2022-05-24: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Line equipment, sides of prep tables soiled. Warning - From follow-up inspection 2022-05-24: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation Warning - From follow-up inspection 2022-05-24: Time Extended

High Priority - Operator unable to provide documentation that salmon has been raised in a controlled environment and fed formulated feed. Manager provided letter that states salmon is farm raised and pellet fed. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by ice machine blocked by dishes. Manager removed. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice kept on time as a public health control. No written plan provided.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's bathroom.

Basic - Employee eating in a food preparation or other restricted area. Employee eating in kitchen in back prep area. Discussed employee eating with manager. Employee drink on shelf above prep table. Employee drink on table in back prep area.

Basic - Floor soiled/has accumulation of debris under and behind kitchen equipment on cook line.

Basic - Men's Bathroom door left open other than during cleaning or maintenance. Inspector closed door. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees by ice machine, sushi bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets. Exterior of oven, fryers, and reach in cooler handles.

Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing at room temperature. Manager moved to cooler. Corrected On-Site

Basic - Walk-in coolershelves with rust that has pitted the surface.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Manager placed all cloths in sanitizer bucket. Corrected On-Site