ICHIMI

High Priority - - From initial inspection : High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Observed utensils soiled with old food debris on. Cook line. Warning - From follow-up inspection 2025-12-09: Observed utensils soiled with old food debris. Time Extended

High Priority - - From initial inspection : High Priority - Roach excrement and/or droppings present. Roach droppings observed in reach in cooler approximately 50 droppings ( gaskets ) at cook line. Observed approximately 200 roach droppings on top of dishwasher machine. Warning - From follow-up inspection 2025-12-09: Observed at front counter, by reach in cooler inside, dead roaches with droppings and old food debris. Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning - From follow-up inspection 2025-12-09: Observed vacuum breaker missing. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting tables soiled. Food containers soiled at cook line. Warning - From follow-up inspection 2025-12-09: Observed: cutting tables soiled with old food debris. Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue accumulated inside the hand sink located in the cook line. Warning - From follow-up inspection 2025-12-09: Observed hand sink located in kitchen with food residue inside. Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at dishwashing area. Warning - From follow-up inspection 2025-12-09: Observed: hand sink with no paper towels in the entire establishment. Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at dishwashing area. Warning - From follow-up inspection 2025-12-09: Observed no hot water at hand sink located at dishwashing station. Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles in all reach in coolers soiled. Warning - From follow-up inspection 2025-12-09: Observed: cooling units with handles soiled. Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Observed at storage area. Warning - From follow-up inspection 2025-12-09: Observed helium tanks not adequately secured. Time Extended

Basic - - From initial inspection : Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed at cookline. Warning - From follow-up inspection 2025-12-09: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed at cook line. Warning - From follow-up inspection 2025-12-09: Holes still open at cook line walls. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in units located at cook line. Warning - From follow-up inspection 2025-12-09: Observed: Reach in cooler at cook line needs more cleaning. Time Extended

Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Used as shelf at cook line. Warning - From follow-up inspection 2025-12-09: Observed wood food contact surface not properly sealed. Time Extended

Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Observed floors soiled with food debris at cook line. Warning - From follow-up inspection 2025-12-09: Observed: floors have been clean at storage area dishwashing area and kitchen. More cleaning is needed underneath equipments. Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees at kitchen changing tasks from soiled equipments to clean items, and manipulating food without properly hand washing. Warning

High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Observed utensils soiled with old food debris on. Cook line. Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed Cutting boards soiled at cook line. Warning

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Kitchen at delivery area. Warning

High Priority - Roach activity present as evidenced by live roaches found. Observed at cook line, by electric panel, three live roaches and approximately 300 roach droppings all over the kitchen and cook line. Observed three live roaches crawling by pots in the storage area. Observed also a live roach inside an MSG bag at storage area. Warning

High Priority - Roach excrement and/or droppings present. Roach droppings observed in reach in cooler approximately 50 droppings ( gaskets ) at cook line. Observed approximately 200 roach droppings on top of dishwasher machine. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at cook line's unit: noodles 50°F, tofu 50°F, mussels 50°F, fish sauce 50°F Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line unit: noodles 50°F, tofu 50°F, mussels 50°F, fish sauce 50°F. Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting tables soiled. Food containers soiled at cook line. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue accumulated inside the hand sink located in the cook line. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at dishwashing area. Warning

Intermediate - No soap provided at handwash sink. Observed at dishwashing area. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at dishwashing area. Warning

Basic - Accumulation of debris inside warewashing machine. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Observed also approximately 200 roach droppings on top of dishwasher machine. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles in all reach in coolers soiled. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at storage area. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans at storage no protected. Warning

Basic - Dead roaches on premises. Observed at cook line by electric panel, one dead roach. Warning

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at cook line. Warning

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed at cookline. Warning

Basic - Hole in or other damage to wall. Observed at cook line. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Prep/ delivery area at kitchen. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line soiled. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed, the stove soiled with a heavy amount of old food and grease. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in units located at cook line. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in the kitchen soiled with old food debris. Observed at cook line, dishwashing area and prep areas. Warning

Basic - Wood food-contact surface not properly sealed. Used as shelf at cook line. Warning

Basic - Worn, torn and/or soiled floors/carpeting. Observed floors soiled with food debris at cook line. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employe at dishwashing area changing tasks from dirty dishes to clean items without hand washing.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at units in the back, trays with shredded beef with a cooked time above 24 hours and not marked. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed to hand sinks without hot water. One located at dishwashing area, the other one by storage area. Warning

Basic - Buildup of food debris/soil residue on hood's filters.

Basic - Cove molding at floor/wall juncture broken/missing. Cook area. Warning

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

Basic - Floor not cleaned when the least amount of food is exposed. Warning

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. New tiles loose. According to management they are in the process of changing and sealing the floor. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed at cook line cook changing gloves without hand washing. Repeat Violation Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork cooked ribs 57°, Cooked chicken 57°F, noodles 52°F, boiled eggs in soybean 52°F, Miso Soup 52°F. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler at cook line, the following items out of temperature: cooked ribs 57°, Cooked chicken 57°F, noodles 52°F, boiled eggs in soybean 52°F, Miso Soup 52°F. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a garbage container. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishwashing area. Warning

Intermediate - No soap provided at handwash sink. Dishwashing area. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed packaged cooked food prepared three days ago without labels. Repeat Violation Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand sink at men's restroom. Warning

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

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

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

Basic - Equipment in poor repair. Reach in cooler at cook line not cooling properly. Warning

Basic - Floor not cleaned when the least amount of food is exposed. Cookline. Warning

Basic - Floor tiles missing and/or in disrepair. Cook line floor. Warning

Basic - Floors not constructed to be easily cleanable. Observed at kitchen's floor, broken tiles with accumulated food debris. Repeat Violation Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line, kitchen. Repeat Violation Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at cook line wall soiled with grease and food debris. Repeat Violation Warning

Basic - soiled floors under cooking equipments at cookline. Warning

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. - From follow-up inspection 2023-06-12: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's. - From follow-up inspection 2023-06-12: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cook at cook line. - From follow-up inspection 2023-06-12: Time Extended

Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Kitchen. - From follow-up inspection 2023-06-12: Time Extended

High Priority - Food preparation sink has soil/old food residue.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Prep tables not sanitized.

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board, fryer, coolers.

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.

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.

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

Basic - Buildup of food debris/soil residue on equipment door handles. Also filters for hood soiled at kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. Cook at cook line.

Basic - Floor soiled/has accumulation of debris. Cook line.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. All cooking equipment soiled at kitchen.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Single-service articles improperly stored. Observed disposable single service stored on floor.

Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Hood not preventing grease.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic - Worn, torn and/or soiled floors/carpeting. Kitchen.

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-02-01: Time Extended

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. Repeat Violation - From follow-up inspection 2024-02-01: Time Extended

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 2024-02-01: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Kitchen, storage and several places in the establishment including kitchen. - From follow-up inspection 2024-02-01: Time Extended

Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Kitchen, cook line storage area. - From follow-up inspection 2024-02-01: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - From follow-up inspection 2024-02-01: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees at cook line ad dishwashing area changing from task to task/ clean to dirty without hand washing.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cutting table at cook line.

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Main cutting board soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dishwashing area and storage area.

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. 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.

Intermediate - No soap provided at handwash sink. Dishwashing area and storage.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food in units cooked more than 24 hours not labeled with date marked.

Basic - Bathroom facility in disrepair. Urinal in disrepair.

Basic - Bathroom facility not clean.

Basic - Buildup of food debris/soil residue on equipment door handles and gaskets.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cove molding at floor/wall juncture broken/missing. Kitchen, storage and several places in the establishment including kitchen.

Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Cook line.

Basic - Floor not cleaned when the least amount of food is exposed.

Basic - Floors not constructed to be easily cleanable. Kitchen, cook line storage area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice scoops in standing water at kitchen.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment ( frier)exterior soil.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Stored food not covered. Observed at storage area open bags with sugar, a box with onions, carrots , a box with eggs, not covered and stored on floor by storage area.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.