CVI.CHE 105 DADELAND

High Priority - Toxic substance/chemical improperly stored. Observed stainless steel stored in ware wash above clean dishes. Operator removed during inspection. Corrected On-Site Repeat Violation

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. Observed no form or kit; inspector provided via email. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener.

Intermediate - Handwash sink not accessible for employee use at all times. Observed container of sushi rice blocking hand sink at sushi kitchen. Operator removed during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle on top of ice bin at sushi counter. Operator removed during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bags stored on rack above linens for table service.

Basic - Food stored on floor. Observed container of raw chicken on floor in walk in freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in dessert freezer.

Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. Operator removed during inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink in men's restroom in stall.

Basic - Old labels stuck to food containers after cleaning. Observed on dry dish racks outside of walk in cooler. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rust on shelves in bar and dessert kitchen.

Basic - Stored food not covered. Observed ice cream with no cover in reach in freezer in dessert kitchen.

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed on knife magnet. Warning - From follow-up inspection 2025-09-08: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Observed tops of both dish machines soiled. Warning - From follow-up inspection 2025-09-08: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Observed on clean dishes. Warning - From follow-up inspection 2025-09-08: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed in cake cooler in dessert bar area. Warning - From follow-up inspection 2025-09-08: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked chicken inside reach in cooler across from grill. Operator relocated products. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink with no vacuum breaker.

Intermediate - Handwash sink used for purposes other than handwashing. Observed grill brush stored inside hand sink in kitchen. Operator removed brush. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in bar, operator provided paper towels. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pots stored not inverted in dish area.

Basic - Food stored on floor. Observed containers of oil stored on floor in kitchen on cook line Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink with slow drain in kitchen area. Operator removed paper stuck inside drain. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor at bar area. Operator properly placed bucket. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed homemade pesto sauce (50F - Cooling) in walk in cooler. As per operator since yesterday 02/24.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over tempura mix inside walk in cooler. Operator properly arranged. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed homemade pesto sauce (50F - Cooling) in walk in cooler. As per operator since yesterday 02/24.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yellow tail (48F - Cold Holding) at appetizer station, as per operator for approximately 2 hrs. Operator placed inside cooler for rapid cooling. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink across from cook line. Operator provided paper towels. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for sushi rice. Operator filled out form during inspection. Corrected On-Site

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed Dishwasher Bar Area (Temperature 130F). Advised operator to not use equip until properly maintained.

Basic - Food stored on floor. Observed raw pork, oysters, lobster stored on the floor in walk in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handles in kitchen area.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under white cutting board across from fryer in kitchen area. Operator removed wiping cloth. Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. Observed single service containers stored on wait cart at terrace area.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary +500ppm). Operator discarded solution. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Observed container of flour not labeled across from hand washing sink in kitchen area.

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. Observed employee touching the cooked potatoes with bare hands. Operator was informed that ready to eat food can not be touched with bare hands. Corrective Action Taken

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary < 100 ppm) . Operator added quaternary solution to get 200 ppm. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cut onions at walk-in cooler. Operator relocated the products. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (55 F - Cold Holding); cooked fish mix (49 F - Cold Holding) at reach in cooler cook line. As per operator for less than 30 minutes. And shrimp tempura (47 F - Cold Holding) at preparation area. As per operator for less than one hour. Operator moved the products to the walk in cooler for rapid cooling and put more ice to the ice bath. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by containers with limes at bar area. Operator removed the container. Corrective Action Taken

Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed the dishwasher machine at 195°F. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen area and bar area. Operator provided the paper towels at preparation area. Corrective Action Taken

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. Observed tuna bearing the label inside of vacuum packaging at sushi station. And raw mahi mahi inside of vacuum packaged bearing the label at walk-in cooler. Operator opened the individual packages. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use wet wiping cloth/towel used under cutting board at prep table. Operator removed the to. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish stored over cooked beef. Operator relocated the products. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed octopus (54 F - Cold Holding) at reach in cooler ceviche station. As per operator for less than one hour. And shrimp tempura (57 F - Cold Holding) at cook line. As per operator for less than one hour. Operator put the product under ice bath for rapid cooling. Operator moved the product to another reach in cooler for rapid cooling. Corrective Action Taken

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee washed a towel in hand wash sink.

Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed Dishwasher (Temperature 195 F) second dishwasher machine.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written procedures was provided. Corrective Action Taken Repeat Violation

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

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. Observed raw fish inside of vacuum package at reach in cooler cook line. Operator open the individual packages. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler at 54°F Ceviche station.

Basic - Food stored on floor. Observed oil container stored on floor under preparation table kitchen area.

Basic - No handwashing sign provided at a hand sink used by food employees. One located at cook line. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 100 ppm). Operator changed the sanitizer solution. Final concentration 300 ppm. Corrected On-Site

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar area. Warning - From follow-up inspection 2023-09-20: Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar area. **Warning Time Extended

High Priority - - From initial inspection : High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensil inside of water at 88 F at preparation sink. Warning - From follow-up inspection 2023-09-20: Observed utensil inside of water at 128 F at preparation sink. 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. Written procedures was provided. Corrective Action Taken Warning - From follow-up inspection 2023-09-20: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written procedures was provided. Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet preparation sink located in front of preparation table. Warning - From follow-up inspection 2023-09-20: Observed water leaking from faucet preparation sink located in front of preparation table. Warning Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the reach in cooler of the hot kitchen white rice (44F - Cold Holding). Per operator less than two hours. Observed in the walk in cooler beans (45F - Cold Holding); pork (44F -Cold Holding). Per operator they received supplies today. Less than three hours. The unit ambient temperature was 38F

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed the oyster tags not marked with the last day used Repeat Violation

Intermediate - Equipment drain line draining into handwash sink.Observed a drain hose of a portable AC unit draining into the coffee area hand wash sink

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed the kitchen hand wash sink inaccessible. It had a blender stored in it. The blender was removed

Intermediate - Handwash sink used for purposes other than handwashing. Observed the production hand wash sink used to provide water to a portable AC unit

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Repeat Violation

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pots not inverted at the dishwashing area

Basic - In-use ice scoop stored on soiled surface between uses. Observed the ice scoop stored on the soiled surface of the ice machine Chef removed the ice scoop. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at the kitchen hand wash sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the can opener blade soiled

Basic - Soiled dry wiping cloth in use. Observed at the sushi area a soiled wash cloth in use.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at the mop sink a splitter was installed. Both connections require a vacuum breaker. Warning - From follow-up inspection 2022-06-24: Observed at the mop sink a splitter was installed. Both connections require a vacuum breaker. Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2022-06-24: Observed Clam/mussel/oyster tags not marked with last date served. Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. - From follow-up inspection 2022-06-24: Observed Establishment not maintaining clam/mussel/oyster tags for 90 days. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the ice scoop on top of the soiled surface of the ice machine Operator removed the scoop. Warning - From follow-up inspection 2022-06-24: Observed the ice scoop on top of the soiled surface of the ice machine. Scoop was removed. Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed a rice maker stored on top of the front counter hand wash sink.operator removed the rice maker Corrected On-Site Warning - From follow-up inspection 2022-06-24: Observed. Box of plastic film on top of the front counter hand wash sink Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - From follow-up inspection 2022-06-24: Observed Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed a plastic cup without handle used as scoop in the sugar container. Observed an aluminum bowl used as scoop in the beans containers. Both items were removed Observed at the sushi counter the use of an aluminum pan as scoop. The pan was removed and replaced by a scoop Corrected On-Site Warning - From follow-up inspection 2022-06-24: Observed a plastic container used a scoop for the Huancaina sauce Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Observed oil stored at the kitchen floor Container was removed Observed a box of tuna stored on the floor of the walk in cooler Corrected On-Site Warning - From follow-up inspection 2022-06-24: Observed a box of tuna stored on the floor of the walk in freezer Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a knife between the two front counter reach in cooler Warning - From follow-up inspection 2022-06-24: Observed a knife between the two front counter reach in cooler Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a kitchen utensil in standing water. Water temp 70F Warning - From follow-up inspection 2022-06-24: Observed kitchen utensils in standing water. Water temperature 88 F Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Observed at the kitchen area wash cloth used as base for the seafood container Warning - From follow-up inspection 2022-06-24: Observed at the kitchen area wash cloth used as base for the seafood containers Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the blade of the can opener soiled Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed at the bar hand wash sink a cleaning cloth in it. The cloth was removed Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit available for the triple sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the preparation area hand wash sink

Intermediate - No soap provided at handwash sink. Observed no soap at the sushi area hand wash sink Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed in the rice container a plastic cup without handle used as scoop Operator removed the plastic cup Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed plastic containers with soy sauce stored on the floor of the preparation area . Containers were removed Corrected On-Site

Basic - Ice scoop handle in contact with ice. Operator removed the scoop

Basic - Old labels stuck to food containers after cleaning.

Basic - Working containers of food removed from original container not identified by common name. Observed the squeeze bottles of the kitchen without name lable Repeat Violation

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 2021-09-03: Observed Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the can opener blade soiled Warning - From follow-up inspection 2021-09-03: Observed the can opener blade soiled Time Extended