5959 20 ST #110, West Vero Corridor, FL 32960
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Complaint Partial
Inspection Completed - No Further Action
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Rice cooker interior lid on front line has rust
Basic - Stored food not covered. Bags of rice in dry storage. Employee closed Corrected On-Site
Complaint Full
Call Back - Complied
High Priority - - From initial inspection : High Priority - Non-food grade shopping bags filled with ice in contact with meats sandwich cooler - From follow-up inspection 2026-01-26: Time Extended
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw beef over produce in walk in Repeat Violation - From follow-up inspection 2026-01-26: 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. rice (113F - Hot Holding); tempura shrimp (109F - Hot Holding) - From follow-up inspection 2026-01-26: Time Extended
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line cutting board heavily stained - From follow-up inspection 2026-01-26: Time Extended
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at servers station - From follow-up inspection 2026-01-26: Time Extended
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket on walk in cooler door - From follow-up inspection 2026-01-26: Time Extended
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Spice shakers on cook line have buildup - From follow-up inspection 2026-01-26: Time Extended
Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bar sanitizer bucket reading 0ppm. Advised to remake Corrective Action Taken - From follow-up inspection 2026-01-26: Time Extended
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Spice shakers on cooks line - From follow-up inspection 2026-01-26: Time Extended
Complaint Full
Warning Issued
High Priority - Non-food grade shopping bags filled with ice in contact with meats sandwich cooler
High Priority - Raw animal food stored over or with unwashed produce. Raw beef over produce in walk in Repeat Violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs sitting on carts at 66f. Manager moved to cooler Corrected On-Site
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (113F - Hot Holding); tempura shrimp (109F - Hot Holding)
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line cutting board heavily stained
Intermediate - Handwash sink used for purposes other than handwashing. Steel wool scrubby stored in hand sink.
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator. No forms for any employees Warning
Intermediate - Squeeze bottle of soap not labeled.
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Miso soup and clean bowls at server station hand sink.
Basic - Employee beverage container on shelf next to sauces. Drink in cook line cooler. Manager moved Corrected On-Site
Basic - Employee with no hair restraint while engaging in food preparation. Employee portioning sauces with no hair restraints. Corrected On-Site
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at servers station
Basic - Equipment in poor repair. Torn gasket on walk in cooler door
Basic - Food stored on floor. Raw chicken on floor Walk in cooler Corrected On-Site
Basic - No handwashing sign provided at a hand sink used by food employees. Cook line and next to dishwasher
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Spice shakers on cook line have buildup
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Repeat Violation
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bar sanitizer bucket reading 0ppm. Advised to remake Corrective Action Taken
Basic - Working containers of food removed from original container not identified by common name. Spice shakers on cooks line
Routine - Food
Inspection Completed - No Further Action
High Priority - Nonfood-grade bags used in direct contact with food. Shopping bags filled with ice in bins with raw meats used to chill food in cook line cooler. Advised manager to use food grade bags. Recycle bin used to store cooked noodles in walk in cooler. Manager removed Corrected On-Site Repeat Violation
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over carrots in walk in cooler. Manager moved Corrected On-Site
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. certificates expired September 2025.
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Flies in sticky tape throughout kitchen. Manager took down Corrected On-Site
Basic - Cloth used as a food-contact surface. Rags covering premade salad. Manager removed Corrected On-Site
Basic - Food stored on floor. Plastic bucket of Ginger at bar, manager moved Corrected On-Site
Basic - No handwashing sign provided at a hand sink used by food employees. At sink next to dishwasher
Basic - Water draining onto floor surface. Dishwasher leaking onto floor. Manager has been in touch with eco lab already Corrective Action Taken
Basic - Wet mop not stored in a manner to allow the mop to dry. Manager inverted Corrected On-Site
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At bar and sushi area Corrected On-Site
Routine - Food
Call Back - Complied
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Togo bags storing food in walk in freezer Repeat Violation - From follow-up inspection 2025-06-18: Time Extended
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice. Advised operator to add white rice being kept on cooks line at 78f. To time plan Printed form for operator Corrective Action Taken - From follow-up inspection 2025-06-18: Time Extended
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-06-18: Time Extended
Basic - - From initial inspection : Basic - Food stored on floor. Buckets of soy sauce in dry storage area Repeat Violation - From follow-up inspection 2025-06-18: Time Extended
Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Green onions with rubber bands/label not washed prior to cutting. Educated manager - From follow-up inspection 2025-06-18: Time Extended
Routine - Food
Warning Issued
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked rice tightly wrapped, sitting out on counter observed at 117-131f. Manager states rice has been cooling 1 hour 10 minutes. Educated about cooling parameters. Rice was uncovered and moved to walk in. 2nd temperature 58f cold holding Corrected On-Site
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. 0ppm. Ran and primed multiple times. Still reading 0ppm Warning
High Priority - Live, small flying insects found. 1 live fly at sushi bar. 6 live flies in kitchen. Employees killed flies. Corrected On-Site
High Priority - Nonfood-grade bags used in direct contact with food. Togo bags storing food in walk in freezer Repeat Violation
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon and lobster stored over cooked noodles in walk in cooler Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura shrimp at 48f. For 1 hour. Moved to walk in to rapid chill Corrective Action Taken
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice. Advised operator to add white rice being kept on cooks line at 78f. To time plan Printed form for operator Corrective Action Taken
Intermediate - Records/documents for required employee training do not contain all of the required information. Dates missing on Domingo. Operator filled out Corrected On-Site
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice shield
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags being stored on soda boxes and above sugar bag. Manager moved to lockers Corrected On-Site Repeat Violation
Basic - Exterior door has a gap at the threshold that opens to the outside.
Basic - Food stored on floor. Buckets of soy sauce in dry storage area Repeat Violation
Basic - Raw fruits/vegetables not washed prior to preparation. Green onions with rubber bands/label not washed prior to cutting. Educated manager
Basic - Reuse of single-service or single-use articles. Reuse of box to store paper doilies. Manager removed Corrected On-Site
Complaint Full
Inspection Completed - No Further Action
High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Cooked shrimp at 143f. Educated management. 2nd temperature 151f. Corrected On-Site
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation. Cook rubbed hands on pants while cooking. No handwashing or changing of gloves. Educated management
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in standing water 108f.
High Priority - Nonfood-grade bags used in direct contact with food. To go bags storing food in walk in freezer
High Priority - Raw animal food stored over or with unwashed produce. Raw fish over produce in walk in cooler Repeat Violation
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken in bin stored over lobster tails in walk in cooler Corrected On-Site
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handles raw meat and then grabbed clean plate without washing hands or changing gloves. Educated management
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk in reach in cooler found at 44f. In cooler overnight. Manager threw away.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk in reach in cooler 44f. Manager threw away. Corrected On-Site
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. Milk
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice bins are soiled in mold like substance Repeat Violation
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sunglasses on canned food and employee water bottle on pasta Corrected On-Site
Basic - In-use knife/knives stored in cracks between pieces of equipment.
Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen on cooks line and next to dishwasher Repeat Violation
Basic - Stored food not covered. Prepped veggies on shelf. Panko bread crumbs on storage shelf Corrected On-Site
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet rag on cutting board
Routine - Food
Call Back - Complied
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Scallops on cook line 53f. 2nd display case in sushi bar: Crab stix 63f Cooked shrimp 62f. Manager stated that case got turned off on accident. Items were just put in case 40 minutes ago. Advised manager to move items to rapid chill until cooler is cooled down. - From follow-up inspection 2024-09-16: Time Extended
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice bins Repeat Violation - From follow-up inspection 2024-09-16: Time Extended
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in coolers on cook line Repeat Violation - From follow-up inspection 2024-09-16: Time Extended
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. By dish washer and cook line - From follow-up inspection 2024-09-16: Time Extended
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters - From follow-up inspection 2024-09-16: Time Extended
Routine - Food
Warning Issued
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. Reading 0pp, primed and now reading 100ppm Corrected On-Site
High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs over produce in walk in cooler. Raw chicken over carrots. Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Scallops on cook line 53f. 2nd display case in sushi bar: Crab stix 63f Cooked shrimp 62f. Manager stated that case got turned off on accident. Items were just put in case 40 minutes ago. Advised manager to move items to rapid chill until cooler is cooled down.
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Expired. No other CFM for establishment Warning
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice bins Repeat Violation
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in coolers on cook line Repeat Violation
Basic - Food stored on floor. Rice cooling in kitchen on floor, boxes of scallops in walk in freezer Corrected On-Site
Basic - No handwashing sign provided at a hand sink used by food employees. By dish washer and cook line
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Routine - Food
Call Back - Complied
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation - From follow-up inspection 2024-03-05: Time Extended
Basic - - From initial inspection : Basic - Food stored on floor. Bowl of raw shrimp and chicken on floor in walk in cooler - From follow-up inspection 2024-03-05: Time Extended
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line - From follow-up inspection 2024-03-05: Time Extended
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation - From follow-up inspection 2024-03-05: Time Extended
Routine - Food
Warning Issued
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over zucchini in walk in cooler Corrected On-Site Repeat Violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on cooks line: Raw Scallops 54° Raw Shrimp 51° Lobster 48° Raw Chicken 54° Cooked noodles 48° Operator states that items have been in cooler since 10:45am. Items were found at noon. Advised rapid chill Warning
Intermediate - Handwash sink not accessible for employee use at all times. Wooden block in hand wash sink. Trash can blocking sink. Manager moved items Corrected On-Site
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
Basic - Bowl or other container with no handle used to dispense food. To go container used as scoop in rice. Plate used to scoop noodles on cooks line Corrected On-Site
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack and jacket on shelf Corrected On-Site Repeat Violation
Basic - Food stored on floor. Bowl of raw shrimp and chicken on floor in walk in cooler
Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line
Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed Corrected On-Site Repeat Violation
Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation
Complaint Full
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ginger dressing, raw chicken stored over raw shrimp Corrected On-Site
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Reading 200+++, advised to remake bucket, now at 100ppm Corrected On-Site
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense vegetables
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on food storage rack Corrected On-Site Repeat Violation
Basic - In-use knife/knives stored in cracks between pieces of equipment. Hibachi chef cart has chef tools between equipment Corrected On-Site
Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
Basic - No handwashing sign provided at a hand sink used by food employees. Staff restroom and sink next to fryer
Basic - Raw fruits/vegetables not washed prior to preparation. Corrected On-Site
Basic - Uncovered food stored near sink exposed to splash. Soup bowls with fried onions stored next to hand wash sink by ice machine Corrected On-Site
Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation
Routine - Food
Call Back - Complied
High Priority - - From initial inspection : High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Front sink next to front stand Repeat Violation - From follow-up inspection 2023-03-16: Time Extended - From follow-up inspection 2023-05-16: Time Extended
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation - From follow-up inspection 2023-03-16: Time Extended - From follow-up inspection 2023-05-16: Time Extended
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over cut vegetables - From follow-up inspection 2023-03-16: Time Extended - From follow-up inspection 2023-05-16: Time Extended
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Salt and pepper mix - From follow-up inspection 2023-03-16: Time Extended - From follow-up inspection 2023-05-16: Time Extended
Routine - Food
Call Back - Extension given, pending
High Priority - - From initial inspection : High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Front sink next to front stand Repeat Violation - From follow-up inspection 2023-03-16: Time Extended
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Added new ice maker - From follow-up inspection 2023-03-16: Time Extended
Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. - From follow-up inspection 2023-03-16: Time Extended
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation - From follow-up inspection 2023-03-16: Time Extended
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In cooked rice, raw rice, raw vegetables,raw chicken Repeat Violation - From follow-up inspection 2023-03-16: Time Extended
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over cut vegetables - From follow-up inspection 2023-03-16: Time Extended
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation - From follow-up inspection 2023-03-16: Time Extended
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Salt and pepper mix - From follow-up inspection 2023-03-16: Time Extended
Routine - Food
Warning Issued
High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Front sink next to front stand Repeat Violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice found at 60°. raw shrimp (54F - Cold Holding); raw steak (53F - Cold Holding); raw scallops (51F - Cold Holding); raw lobster (47F - Cold Holding); raw chicken (53-40F - Cold Holding); raw salmon (49F - Cold Holding) Operator states cooked 2 hours ago. Recommended to rapid chill Corrective Action Taken Repeat Violation Warning
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice not time marked, operator stated made 2 hours ago, now marked Corrected On-Site
High Priority - Toxic substance/chemical improperly stored. Rubbing alcohol stored over prep table Corrected On-Site
Intermediate - Handwash sink not accessible for employee use at all times. Ladle in sink next to ice machine
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Added new ice maker
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Multiple flies in multiple glue traps
Basic - Bowl or other container with no handle used to dispense food. In cooked rice, raw rice, raw vegetables,raw chicken Repeat Violation
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on storage rack Corrected On-Site
Basic - Employee with no hair restraint while engaging in food preparation. All 3 line cooks
Basic - Equipment and utensils not properly air-dried - wet nesting.
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Corrected On-Site Repeat Violation
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 104°. Chef removed and is remaking bucket to keep on stove top Corrective Action Taken Repeat Violation
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooks line flip top Repeat Violation
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over cut vegetables
Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
Basic - Working containers of food removed from original container not identified by common name. Salt and pepper mix
Routine - Food
Inspection Completed - No Further Action
High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Front sink next to pickup counter
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over peeled carrots Repeat Violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 48°, raw scallops 53°. Operator stated just refilled after lunch. Advised to rapid chill. Corrective Action Taken
Intermediate - No soap provided at handwash sink. Employee restroom 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. Printed a copy and showed operator how to fill out. Corrected On-Site
Intermediate - Spray bottle containing toxic substance not labeled. Blue cleaning liquid in bottle not marked
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Multiple dead flies on for rolls Repeat Violation
Basic - Bowl or other container with no handle used to dispense food. Plate being used to dispense noodles. Corrected On-Site Repeat Violation
Basic - Ice scoop handle in contact with ice. Corrected On-Site
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 86° Corrected On-Site
Basic - Insect control device installed over food preparation area. 5 fly strips over prep table. Operator removed during inspection Corrected On-Site
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In sushi case Corrected On-Site
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods dirty
Basic - Single-service articles not stored inverted or protected from contamination. Styrofoam bowls Corrected On-Site
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind grill
Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site Repeat Violation
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Routine - Food
Inspection Completed - No Further Action
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated employee and manager Corrected On-Site
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cut cabbage in walk-in cooler Corrected On-Site Repeat Violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steak found at 58° and raw chicken found at 41°-54°. Both products above chill line. Manager states just filled before lunch. Recommended rapid chill. Corrective Action Taken
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead flies on fly strips
Basic - Bowl or other container with no handle used to dispense food. Plate used to dispense noodles Corrected On-Site Repeat Violation
Basic - Covered waste receptacle not provided in women's bathroom.
Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
Basic - Equipment or utensils not designed or constructed in a durable manner. Gaskets torn on walk-in cooler door
Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door
Basic - Floor not cleaned when the least amount of food is exposed. On cooks line
Basic - Food stored in a location that is exposed to splash/dust. Cook slicing unwashed mushrooms next to chicken. Corrected On-Site
Basic - Food stored on floor. Cooked noodles Corrected On-Site
Basic - In-use knife/knives stored in cracks between pieces of equipment.
Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
Basic - No copy of latest inspection report available.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves throughout kitchen
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site
Basic - Wet mop not stored in a manner to allow the mop to dry.
Routine - Food
Inspection Completed - No Further Action
High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Front desk/take out area.
High Priority - Nonfood-grade liner used for food storage - direct contact with food. Wet Linen napkin type material between salads, in direct contact with food. Corrected On-Site
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw chicken-walk in cooler. Corrected On-Site
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's restroom in kitchen. Corrected On-Site
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense 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. Sushi rice at sushi bar not marked but both manager and sushi employee state 11-2:30; 430-730. No stop sale issued.
Intermediate - Records/documents for required employee training do not contain all of the required information. At least one certificate not dated. Corrected On-Site
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin-sushi/bar area. Edges under lid heavily soiled.
Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site
Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside. Corrected On-Site
Basic - Cove molding at floor/wall juncture broken/missing. Coved area near dishwasher in poor repair. Manager is working to resolve issue.
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Cold drink container in reach in cooler at cookline. Corrected On-Site
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.purse over open bags of rice. Corrected On-Site
Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site
Basic - Food-contact surface not smooth and easily cleanable. Prepped and cut zucchini returned to brown cardboard box it came in.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.rice scoop in standing water.