OCEAN BUFFET

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, cooked ribs (five trays) at 46-48F, per manager ribs were cooked yesterday night. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, cooked ribs (five trays) at 46-48F, per manager ribs were cooked yesterday night. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Female employee at the kitchen area preparing pork wonton with no gloves, picked box of gloves with dirty hands (raw pork) and started wearing it, no hand washed occurred, inspector instructed to stop and washed hands.

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. At the sushi bar area, male employee portioned cooked fried tofu with bare hands, inspector instructed to washed hands and use gloves. 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 stored above tray with portioned raw beef, Manager stored properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the sushi bar, rice cooked 11/09/25 yesterday and left overnight inside warmer, at 11:00am rice at 105F, rice not held on time, only sushi rolls.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler near back door, milk opened today at 45F, per employee cooler being opened to re-stock, Manager moved to freezer. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the sushi bar, rice cooked 11/09/25 yesterday and left overnight inside warmer, at 11:00am rice at 105F, rice not held on time, only sushi rolls. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. At the storage area, gallon of bleach stored above soda bags, also at the server station sugar packets stored underneath employee shelf, Manager moved all. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the walk-in cooler entrance, container of soap and cloth inside sink, employee moved. Corrected On-Site 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. For one new male employee working at the sushi bar area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the cook line, employee drink above prep tables, Manager moved all. 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. At the cook line, employee personal items stored on top of cooler, also above cleaned side of dish machine, employee personal items, manager moved all. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers at the dish machine area. Repeat Violation

Basic - Food stored in a prohibited area. At the cook line, mushrooms stored underneath handwash sink, employee moved. Corrected On-Site

Basic - Food stored on floor. At the kitchen area, jug of oil on floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior part of reach-in cooler, also exterior part of cooking equipment at the cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler at the right side of kitchen entrance soiled with accumulation of food residue and mold Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves rusted, also with old food residue and mold like substance. Repeat Violation

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Bleach and soap, manager made a fresh solution with only bleach, 50 ppm. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. At the kitchen area, containers with salt, sugar and MSG not labeled, Manager labeled all. Corrected On-Site

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. At the server area, servers dumping drinks and plates and handling dirty items, no hand washed before scooping and serving drinks. Inspector instructed to washed hands. Corrective Action Taken

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. Male manager touches with bare hand cooked Hot ribs (156F).

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw shrimp stored above cooked shrimp, Manager stored properly. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At the sushi bar area, tuna in a vacuum sealed bag at 43F, per manager tuna was removed from freezer yesterday morning. Stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the hibachi area, fresh garlic and oil 76F, per employee item was pulled out of refrigeration at 11:00am. Manager will use time as a public health control and will discarded at 3:00pm. Also at the cook line (prep cooler): raw beef 54F, raw chicken 53F, corn 54F, fried tofu 53F, raw shrimp 45F, seafood mix 52F per manager all items were moved from walk-in cooler at 10:30-11:00am, manager adjusted temperature of cooler (ice build up in the back). Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the sushi bar area, sushi rice made approximately at 10:30 with a temperature of 86F at 1:36pm. Per manager, rice will be use before 2:00pm. 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. Reach-in cooler near back door, milk no date ,raked, manager dated 02/09/25. Corrected On-Site

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. For oysters, tags available from December 01, 2024

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the triple sink area blocked by trash can, employee moved. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At the server station, female server rinsed orange cloth in sink.

Intermediate - Nonfood-grade basting brush used in food. At the prep area, near walk-in freezer

Basic - Clams/mussels/oysters removed from original container for long-term storage. In walk-in cooler, shucked oysters no tag in the containers (2 boxes), per manager tags are kept at the cook line to be date marked at the end of the day. Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. At the cook line, (prep cooler) raw beef 54F, raw chicken 53F, corn 54F, fried tofu 53F, raw shrimp 45F, seafood mix 52F per manager all items were moved from walk-in cooler at 10:30-11:00am, manager adjusted temperature of cooler (ice build up in the back), ambient air temperature of 51F. Repeat Violation Warning

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. At the sushi bar area, tuna in a vacuum sealed bag at 43F, per manager tuna was removed from freezer yesterday morning. Stop sale.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee drink stored above prep table at the cook line, employee moved. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal items stored on top of coolers at the cook line, also at the dry storage area jackets on top of dry goods.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers wet. Repeat Violation

Basic - Food stored on floor. At the cook line, oil jugs, bucket with potatoes, seafood box on floor, Manager moved all off the floor. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler shelves soiled with food debris.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloth out of buckets.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ambient Temperature of Sushi bar 50F had the following items at these temperatures: Fish (52F - Cold Holding); Krab stick (50F - Cold Holding); Salmon (49F - Cold Holding); Tofu (50F - Cold Holding); Rice (119, 89F - Hot Holding). Employee stated items had been taken from the walk in cooler 6 hours earlier Warning - From follow-up inspection 2025-01-06: Ambient Temperature of Sushi bar 50F had the following items at these temperatures: Fish (50F - Cold Holding); Krab stick (48F - Cold Holding); Salmon (46F - Cold Holding); Tofu (45F - Cold Holding); Rice (119, 89F - Hot Holding). Employee stated items had been taken from the walk in cooler 1 hour. earlier. Manager placed all items on ice. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient Temperature of Sushi bar 50F had the following items at these temperatures: Fish (52F - Cold Holding); Krab stick (50F - Cold Holding); Salmon (49F - Cold Holding); Tofu (50F - cold Holding) Employee stated items had been taken from the walk in cooler 6 hours earlier The following items and cold holding temperatures in the flip-top make table cooler on cookline across from Wok cooking station: fish (52F - Cold Holding); shrimp (51F - Cold Holding); beef (49F - Cold Holding); Krab Sticks (51F - Cold Holding), Employee advised that these items were placed in the flip-top make table cooler two hours earlier. Employee moved items to walk-in-cooler Warning - From follow-up inspection 2025-01-06: The following items and cold holding temperatures in the flip-top make table cooler on cookline across from Wok cooking station: chicken (41F - Cold Holding); shrimp (39F - Cold Holding); beef (40F - Cold Holding) Ambient Temperature of Sushi bar 38F had the following items at these temperatures: Fish (50F - Cold Holding); Krab stick (48F - Cold Holding); Salmon (46F - Cold Holding); Tofu (45F - Cold Holding); Rice (119, 89F - Hot Holding). Employee stated items had been taken from the walk in cooler 1 hour. earlier. Manager placed all items on ice. Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ambient Temperature of Sushi bar 50F had the following items at these temperatures: Fish (52F - Cold Holding); Krab stick (50F - Cold Holding); Salmon (49F - Cold Holding); Tofu (50F - Cold Holding); Rice (119, 89F - Hot Holding). Employee stated items had been taken from the walk in cooler 6 hours earlier Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient Temperature of Sushi bar 50F had the following items at these temperatures: Fish (52F - Cold Holding); Krab stick (50F - Cold Holding); Salmon (49F - Cold Holding); Tofu (50F - cold Holding) Employee stated items had been taken from the walk in cooler 6 hours earlier The following items and cold holding temperatures in the flip-top make table cooler on cookline across from Wok cooking station: fish (52F - Cold Holding); shrimp (51F - Cold Holding); beef (49F - Cold Holding); Krab Sticks (51F - Cold Holding), Employee advised that these items were placed in the flip-top make table cooler two hours earlier. Employee moved items to walk-in-cooler 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. See stop sale. Rice at Sushi Bar Rice (119, 89F - Hot Holding) no time mark.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice at sushi Bar Rice (119, 89F - Hot Holding). employee advised that rice was made 5 hours earlier.

Intermediate - Bottle containing toxic substance (pink soap) not labeled...bottle labeled Sirachi Sauce Admin Complaint

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oysters tags not all marked with last date served.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at dishwash area blocked by trash can Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food (sugar, rice). Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Soiled Cardboard lining halves in dry goods storage area Repeat Violation

Basic - Clams/mussels/oysters removed from original container for long-term storage. Four Boxes of oysters in walk-in-cooler with no tag.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Gasket on reach in cooler cracked

Basic - Equipment and utensils not properly air-dried - wet nesting. Equipment ( bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Establishment using sponge on in-use food-contact surface at three-compartment sink.

Basic - Floor not cleaned when the least amount of food is exposed. Floors around kitchen equipment soiled with grease and oil.

Basic - Stored food not covered. Ice cream in walk-in-freezer not covered.

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

Basic - Working containers of food removed from original container not identified by common name. Container of food removed (sugar, rice, flour ) from original container not labelled with name of contents.

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. Observed dishmachine at 10ppm CL Warning

High Priority - Raw animal food stored over or with unwashed produce. Observed two tray of raw shelled eggs stored over lemons in walk-in-cooler. Manager placed raw shelled eggs on bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items and temperatures in the walk-in-cooler: Poultry (51F - Cold Holding); Beef (50F - Cold Holding); Shrimp (50F - Cold Holding); Calamari (48F-Cold Holding). Ambient temperature of walk-in-cooler is at 45F. Manager stated all items had been prepared two hours earlier. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed three trays of egg rolls at 105F in kitchen at ambient temperature. Manager advised that egg rolls had been cooked one hour earlier and placed trays in walk-in-cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top make table with mold like stains in grooves in prep table in kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Observed metal scrub pad in hand wash sink by front grill

Basic - Bowl or other container with no handle used to dispense food. Observed Bowl with no handle used to dispense food (ice) at server station

Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in unisex bathroom in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on shelf above flip-top make table cooler on cook line. Employee removed phone Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed equipment ( cups at server station) not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. Repeat Violation

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed grease receptacle in back corner of parking lot near dumpster placed in the bushes and directly on soil with nonabsorbent surface below. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on cooling fans in walk-in-cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station. Observed accumulation of grease and food on door handles of reach in cooler Repeat Violation

Basic - Open dumpster lid. Observed dumpster lid open Repeat Violation

Basic - Single-service articles improperly stored. Observed two boxes of napkins stored on the floor behind cash register.

Basic - Stored food not covered. Observed tray of wontons not covered in walk-in-freezer.

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet at hand wash sink at server station Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry Observed wet mop not in use stored on floor at server station.

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. Chlorine less than 10 ppm in dish machine Warning

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. At the cook line, male employee mixing cooked pork with bare hands, also male employee touching cooked chicken with bare hands, manager addressed situation. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Reach-in cooler at the kitchen entrance, raw chicken above raw fish, manager stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler a closed to back door with a ambient temperature of 57; raw shrimp 47F and milk 46F, per manager items placed at noon, manager moved to walk-in cooler. Corrective Action Taken 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. Cooler Next to back door, Milk no dated. Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee working whit raw chicken, rinsed his hands at the three compartment sink, inspector and manager addressed situation, employee washed his hands properly in the hand sink. Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the three compartment sink area blocked by trash can and items stored inside sink, manager moved all. Corrected On-Site Repeat Violation Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink at the prep area next to walk-in cooler entrance. Warning

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. All training expired. Warning

Basic - Bowl or other container with no handle used to dispense food. At the cook line, bowl no handle inside potatoes container, manager moved. Corrected On-Site Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.ric closed to back door, ambient temperature of 57F. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above prep tables, manager discarded all. Corrected On-Site Repeat Violation Warning

Basic - Food stored in a prohibited area. At the cook line, Cut mushrooms stored under handwash sink, manager moved. Corrected On-Site Repeat Violation Warning

Basic - Food stored on floor. At the cook line case of clams stored on floor under wok station, employee stored properly. Corrected On-Site Repeat Violation Warning

Basic - In-use wet wiping cloth/towel used under cutting board. At the cook line and prep area. Warning

Basic - Old food stuck to clean dishware/utensils. Cleaned plates with old food residue, employee moved back to dish machine. Corrective Action Taken Warning

Basic - Open dumpster lid. Dumpster located behind property, employee closed the lids. Corrected On-Site Warning

Basic - Stored food not covered. In walk-in freezer , wonton container not covered, manager placed a cover. Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner.at the cook line clams box stored finder wok station, Manager moved to walk-in cooler Corrected On-Site Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, manager added more chlorine, 50ppm. Corrected On-Site Warning

Basic - Wiping cloth sanitizing solution stored on the floor. At the server station, sanitizer bucket on floor, employee moved off the floor. Corrected On-Site Warning

High Priority - Container of medicine improperly stored. At the dry storage area, peroxide water stored above soda bags, manager moved. Corrected On-Site

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. At the cook line, male employee cutting cooked chicken and touching the chicken with his bare hands, inspector addressed situation, employee stopped and washed his hands and continued working with another food item. Also female employee touching cream cheese with bare hands. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At the hibachi station, raw beef stored on top of raw shrimp container, manager moved and stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler near back door area, Cold holding: boiled eggs 47F, broccoli and tomato mix 48F, per manager cooler in constantly use, Manager moved items to a different cooler. Corrective Action Taken 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. At the sushi bar area, sushi rice no time marked, per manager sushi cooked at 1:45pm

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the three compartment sink area, blocked by trash can, manage moved the trash can. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at the three compartment sink area, no Hot water available, Manager turned on the Hot water

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler closed to back door, ambient temperature 52F. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks stored above prep table and on prep tables, manager moved all. Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. At the prep area, standing water on floor, employee cleaned all water. Corrected On-Site

Basic - Food stored in a prohibited area. At the prep area, container of rice noodles stored under handwash sink, manager moved. Corrected On-Site

Basic - Food stored on floor. Multiple food containers and bins stored on floor. (Broccoli boxes, raw chicken containers, raw pork bucket and rice noodles), manager moved off the floor. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, one knife stored between reach-in cooler and prep table, Manage removed to dish machine. Corrective Action Taken

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At the buffet area, tongs handles touching the fruits, Manager moved tongs and replaced for cleaned ones. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. At the cook line, seasoning containers not labeled, manager labeled salt. Corrected On-Site Repeat Violation