Apr 11, 2023
Routine - Food
Call Back - Admin. complaint recommended
50-17-3
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. observed restaurant open and prepping food with an expired license Admin Complaint - From follow-up inspection 2023-04-11: Observed license is still delinquent and establishment is open to the public. Admin Complaint
02B-01-5
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed sushi and sashimi on the menu not identified as raw items. - From follow-up inspection 2023-04-11: Menu has a general consumer advisory, but it doesn't identify the raw or undercooked items. Admin Complaint
16-37-1
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing quat test kit when using quaternary ammonium at the 3 compartment sink and chlorine test kit for chemical dishmachine. - From follow-up inspection 2023-04-11: Missing test kits ( quat and chlorine) Time Extended
53B-01-5
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee with more than 2 months without food handler training: Raul ( 3 months), Jesus ( 8 months). - From follow-up inspection 2023-04-11: Not training provided. Admin Complaint
11-26-1
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-04-11: Time Extended
27-16-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front hand sink with running water at 82 F. - From follow-up inspection 2023-04-11: Time Extended
14-09-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board with excessive marks. - From follow-up inspection 2023-04-11: Observed groove cutting boards on premises. Time Extended
13-03-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation without hair restrain. - From follow-up inspection 2023-04-11: Observed employees engaged in food preparation without hair restrain. Time Extended
51-18-6
Basic - - From initial inspection : Basic - No copy of latest inspection report available. - From follow-up inspection 2023-04-11: Time Extended
03G-54-1
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed establishment conducting reduced oxygen method for raw animal food ( raw chicken, raw beef and octopus) without a HACCP and food is kept inside vacuum package for more than 48 hrs. - From follow-up inspection 2023-04-11: Establishment has not submitted HACCP. Time Extended
Jan 25, 2023
Routine - Food
Warning Issued
22-41-4
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 glassware inside dishmachine with chlorine sanitizer concentration 0 ppm. Chlorine bucket was empty. Employee refilled the chlorine sanitizer container. *Corrective Action Taken Repeat Violation
22-49-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer concentration 0 ppm because sanitizer bucket was empty. Employee refilled the sanitizer bucket.
50-17-3
High Priority - Operating with an expired Division of Hotels and Restaurants license. observed restaurant open and prepping food with an expired license Admin Complaint
11-27-4
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. Information was provided. Corrective Action Taken
31A-11-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink in the front used to hold dirty utensils. Employee moved the utensils immediately. Corrected On-Site
02B-01-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed sushi and sashimi on the menu not identified as raw items.
16-37-1
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing quat test kit when using quaternary ammonium at the 3 compartment sink and chlorine test kit for chemical dishmachine.
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink located in the kitchen area. Employee restocked the station with napkins. Corrected On-Site
53B-01-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee with more than 2 months without food handler training: Raul ( 3 months), Jesus ( 8 months).
11-26-1
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.
03F-10-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Procedure for time control ( sushi rice ) was provided. Repeat Violation
27-16-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front hand sink with running water at 82 F.
14-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board with excessive marks.
13-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation without hair restrain.
51-18-6
Basic - No copy of latest inspection report available.
25-05-4
Basic - Single-service articles improperly stored. Observed food disposable containers stored on the dry storage floor.
29-49-6
Basic - Standing water in bottom of reach-in-cooler. Observed excessive accumulation of water at the bottom of the reach in cooler located by the service window.
33-34-4
Basic - Storage area not maintained clean and organized. Observed storage area very disorganized.
03G-54-1
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed establishment conducting reduced oxygen method for raw animal food ( raw chicken, raw beef and octopus) without a HACCP and food is kept inside vacuum package for more than 48 hrs.