LAMPU STEAKHOUSE & SUSHI

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on cooks line. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - Teriyaki sauce, Garlic butter, white sauce stored in walk-in cooler prepared 3 and 4 days prior to. Corrected On-Site Repeat Violation

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 debris inside warewashing machine. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. - bulk sugar

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling throughout entire kitchen area.

Basic - Cutting board has cut marks and is no longer cleanable. - white, red, green cutting boards stored in back area

Basic - Equipment in poor repair. - Gasket on white freezer in kitchen area. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door

Basic - Floor area(s) covered with standing water. - throughout out entire kitchen .

Basic - Floor not cleaned when the least amount of food is exposed. - floor under all hibachi grills.

Basic - Floor soiled/has accumulation of debris. - under all equipment in kitchen area. Repeat Violation

Basic - Food stored on floor. - buckets of sauce stored in walk-in cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of all hibachi grill. - walk-in cooler gasket. - reach in gaskets on cooks line. - dishwasher trays Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. - bulk sugar Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw tuna stored over avocados in reach in at sushi bar. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - White cutting board on cooks line Repeat Violation

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. - 1 new Hire

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - house made teriyaki sauce in buckets, garlic butter, ginger sauce, white sauce stored in walk-in cooler prepared 4 days prior. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - drink on prep table at sushi station. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. - gasket on Frigidaire reach-in freezer in kitchen.

Basic - Floor soiled/has accumulation of debris. - under 3 compartment sink

Basic - Floor tiles missing and/or in disrepair. -missing grout in kitchen Repeat Violation

Basic - Food stored on floor. - buckets of teriyaki sauce stored on floor in walk-in cooler. Corrected On-Site Repeat Violation

Basic - Ice buildup in Frigidaire reach-in freezer in kitchen.

Basic - Ice scoop handle in contact with ice. -Soda machine in dining area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - dish washer trays Repeat Violation

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - black substance behind wall behind 3 compartment sink

High Priority - Container of medicine improperly stored. - pepdo stored over clean plates in kitchen area. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.

High Priority - Toxic substance/chemical improperly stored. -Gallon chlorine and Detergent stored next to clean cutting board

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board at prep station Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - ginger sauce, white sauce, garlic butter all prepared 3 days prior. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. - clean utensils stored handle side down on storage shelf in Kitchen area.

Basic - Cutting board has cut marks and is no longer cleanable. - green, white, red cutting board stored in back area. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - drink stored on preparation table next to food items in kitchen area. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Floor area(s) covered with standing water. - throughout kitchen area. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. - missing grout throughout kitchen area.

Basic - Food stored on floor. - buckets of soy sauce in kitchen area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - floor under all flat top grills in dining area. - speed racks in walk-in cooler

Basic - Objectionable odors in bathroom or other areas of the establishment. - bathroom area - kitchen area

Basic - Open dumpster lid.

Basic - Storage area not maintained clean and organized.

Basic - Stored food not covered. - temp flakes at sushi bar. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. -gallon beach and cleaner stored next to clean utensils. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -Hose Bibb located over rice cooker

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board on cooks line Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -Bulk sugar Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. - Cutting boards in storage - white cutting board on cooks line

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - drink stored over clean plates Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door open at the time of inspection.

Basic - Floor area(s) covered with standing water. -Throughout entire kitchen Repeat Violation

Basic - Floor tiles missing and/or in disrepair. - Missing grout throughout the entire kitchen area.

Basic - Ice scoop handle in contact with ice. -Ice bin at service area. Corrected On-Site

Basic - Stored food not covered. Tempra flakes Corrected On-Site

High Priority - Container of medicine improperly stored. Pepto stored over clean utensils.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat foods. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over Raw fish. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice 50° operator discarded.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line.

Intermediate - Handwash sink used for purposes other than handwashing. Stainless steel scrubber stroked in hand sink next to dish machine.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen area

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. Raw tuna stored in walk-in cooler.

Basic - Floor area(s) covered with standing water. Throughout entire kitchen area.

Basic - Floor tiles missing and/or in disrepair. Missing grout throughout entire kitchen area.

Basic - Food stored on floor. Chicken base in dry storage area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cold holding unit on cooks line.

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available 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 2022-11-15: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Noodles prepared more than 24 hours 50F.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4/1/22 Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Noodles prepared more than 24 hours 50F.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Noodles are in large containers and not cooled properly and covered trapping heat , not cooling at approved time and temperature.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Fish and shrimp containers in walk in cooler.

Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler door exterior soiled. Rear door of kitchen soiled.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and tiles in kitchen soiled

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen red green and prep table cutting boards has groves.

Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employees drink bottles in walk in cooler. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink bottles and cup on drink table. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor under prep table soiled. Floor under ice machine by sushi bar soiled.

Basic - Ice scoop handle in contact with ice. Ice scoop handle on ice by front bar/ sushi counter. Corrected On-Site

Basic - Iced tea dispenser not cleaned at least once every 24 hours. Ice tea machine dispenser heavily soiled by walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled. Reach in Cooler gasket at sushi bar soiled.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapple and watermelon over cooked rice and noodle containers. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen walls soiled. Around dish machine and around prep table and dry storage area.

Basic - Working containers of food removed from original container not identified by common name. Container with sugar in kitchen not labeled. Multiple squeeze bottles not labeled.Corrected On-Site Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over ready to veggies in reach in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Chemical stored next to tea urn Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles in bar soiled

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink In bar 83°

Basic - Bowl or other container with no handle used to dispense food in rice container in the kitchen

Basic - Carbon dioxide/helium tanks not adequately secured near back door

Basic - Ceiling/ceiling tile shows damage or is in disrepair over back door

Basic - Floor area(s) covered with standing water in kitchen

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Avocado stored over ready to eat vegetables in walk-in cooler.

Basic - Working containers of food removed from original container not identified by common name. Dry spice in container not labeled in kitchen Squeeze bottles in the bar not labeled containing different liquid Corrected On-Site