DR LIMON FIU

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at kitchen to the left of dish machine blocked by metal table. Warning - From follow-up inspection 2026-03-04: Observed hand wash sink at kitchen to the left of dish machine blocked by metal table. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled vent covers in walk in cooler. Warning - From follow-up inspection 2026-03-04: Observed soiled vent covers in walk in cooler. Time Extended

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing utensils at bar hand sink. Repeat Violation

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 tuna still inside ROP commercially processed package inside walk in cooler. Operator removed fish from package. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed blue cutting board at prep station at kitchen.

Basic - Floor area(s) covered with standing water. Observed through washing area. Employee dried out water. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 5 knives stored between 2 perp tables at prep area. Operator removed the knives. Corrective Action Taken

Basic - Walk-in cooler shelves have accumulation of soil residues.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed fish stock (119F - Cooling) on prep table across from three compartment sink. As per operator for over two hours. Operator discarded during inspection. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee begin preparing food with out washing hands. Manager discarded product and coached employee on proper handwashing procedures.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cut lettuce at reach in cooler across from fryer in kitchen area. Operator stored correctly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed chili sauce at front counter with date marking 02/27. Operator segregated product to be discarded.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed fish stock (119F - Cooling) on prep table across from three compartment sink. As per operator for over two hours. Operator discarded during inspection. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes (45F - Cold Holding) at reach in prep table across from dishwasher. As per operator since yesterday 03/06. Operator discarded during inspection. Observed chili sauce at front counter with date marking 02/27. Operator segregated product to be discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes (45F - Cold Holding) at reach in prep table across from dishwasher. As per operator since yesterday 03/06. Operator discarded during inspection. Also observed chicken stock (55F - Cold Holding) at prep table across from cookline. As per operator for two hours. Operator moved product to walk in cooler for rapid cooling. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fish stock (73F - Hot Holding ) at prep table across from cook line. As per operator for two hours. Operator began reheating. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Also observed drink dispenser nozzles soiled at front counter drink station. Operator began cleaning during inspection. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored in handwashing sink next to dish washer. Opera removed bucket. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed next to ice machine.

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 multiple packages of tuna (frozen)thawing in reduced oxygen packaging in walk in cooler. Operator cut the bags during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal cup stored at front counter coffee station.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone stored on shelf at prep table across from fryer in kitchen area Operator removed the phone. Corrected On-Site Repeat Violation

Basic - Garbage can located outside has no lid or lid open/broken. Observed one lid missing at dumpster.

Basic - Ice scoop handle in contact with ice. Observed at beverage station. Operator stored scoop properly. Corrected On-Site

Basic - Missing drain plug at dumpster.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service containers not inverted at top shelf on prep table across from fryer. Operator inverted during inspection. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping cloth on cutting board at front counter. Operator removed wiping cloth. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef (frozen), seafood mix (frozen), salsa madre (frozen) thawing at room temperature on cart across from three compartment sink. Operator moved products to walk in cooler. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Observed leak from pipe at handwashing sink next to dishwasher in kitchen area.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) Operator added sanitizer. Final solution Sanitizer Bucket (Quaternary 150ppm) Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles at cook line containing vinegar, chicha de jora, coconut cream at prep table across from cook line. Operator began labeling the bottles during inspection. Corrective Action Taken

High Priority - Container of medicine improperly stored. Observed burn spray stored on make table across cook line. Employee removed the medicine. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed onions. Employee properly arranged products by cooking tempetures. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Obviously fish stock (73F - Hot Holding); chicken stock (85F - Hot Holding) on grill as per employee for approximately an hour. Employee turned on grill for reheating. Corrective Action Taken

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

Intermediate - Non-pitting surface rust on food-contact equipment. Observed at kitchen.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine interior soiled with black mold like substance. Employee cleaned during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl without handle inside rice container at kitchen. Employee removed the item. 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 employee phone on shelves over prep area next to single service items at front counter. Also observed employee bag on storage rack used for dry storage. Employee removed the items.

Basic - Exposed studs/joists/rafters present in food preparation or warewashing area. Observed at front counter.

Basic - Ice scoop handle in contact with ice. Observed at soda station. Employee placed handle upwards. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at prep area at kitchen. Employee removed the towel. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.

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 Dishwasher (Chlorine 200ppm). Operator verified connections and last reading Dishwasher (Chlorine 100ppm). Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed corn juice stored in Nonfood-grade buckets inside walk in cooler.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed tuna salad (40F-Cold Holding) labeled 9/25/23 more than 7 days inside reach in cooler at sushi station. Operator discarded the tuna salad. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tuna salad (40F-Cold Holding) labeled 9/25/23 more than 7 days inside reach in cooler at sushi station. Operator discarded the tuna salad.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish sauce (49F - Cooling from ambient) Operator put ice and stored inside reach in cooler for rapid cooling and last reading fish sauce (47F-Cold Holding). Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Operator cleaned the blade. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no Quaternary test kit Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed all food handler certificate incompleteed.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage throughout the kitchen area.

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board throughout kitchen area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone and bottle stored on prep table at front counter. Operator removed the items. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed bowl used as scoop inside sugar container located at front counter. Operator removed the bowl. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board throughout the kitchen. Operator removed the cloths. Corrected On-Site

Basic - No suitable facilities provided to store employee clothing and other possessions. Observed employee bags stored over seasonings under prep table at front counter. Operator removed the bags. Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. Observed cleaned containers with food residue on shelves across dish machine.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink inside reach in cooler. At the front counter.Operator removed the drink. Corrected On-Site

Basic - Wash/Rinse/Sanitizing solution not maintained clean. Observed sanitizing solution not clean at 3 compartment sink. Operator discarded the solution and refilled with clean solution. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths not stored in sanitizing solution at front counter and throughout the kitchen. Operator removed the cloth. Corrected On-Site Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket (Chlorine-200 plus ppm) in kitchen area.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor under hand wash sink across ceviche station. Operator removed from the floor the bucket. Corrected On-Site

High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed sushi rice time marked at 11 am. Four and a half hours. Operator discarded the products. Corrective Action Taken Warning - From follow-up inspection 2023-08-01: massago (48°F - cold holding); raw tuna (52°F - cold holding) cooked shrimp (48°F - cold holding); quinoa (47° -cold holding) at reach in cooler front counter at sushi station. As per operator for four hours. Operator discarded the products that are out of temperature. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sweet potato (63F - Cold Holding); green mussels (53F - Cold Holding); cooked corn (53F - Cold Holding); creme cheese (45F - Cold Holding); chicken salad (46F - Cold Holding); massago (49F - Cold Holding); raw tuna (52F - Cold Holding); corvine raw fish (50F - Cold Holding); sliced boiled eggs (50F - Cold Holding); kitchen area: diced tomato (50F - Cold Holding); cut lettuce (50F - Cold Holding) at reach in cooler. As per operator for less than 2 hours. Operator put ice at some of the products and send other to the walk in cooler for rapid cooling.Corrective Action Taken Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2023-08-01: Observed Green mussels (43°F-cold holding); sweet potato (39°-cold holding); cooked corn (43°F cold holding); cream cheese (41°F - cold holding); tuna salad (40°F- cold holding); chicken salad (40° F - cold holding); diced tomatoes (40°F - cold holding); cooked octopus (40° - cold holding). And massago (48°F - cold holding); raw tuna (52°F - cold holding) cooked shrimp (48°F - cold holding); quinoa (47° -cold holding) at reach in cooler front counter at sushi station. As per operator for four hours. Operator discarded the products that are out of temperature. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2023-08-01: No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Time Extended

Basic - - From initial inspection : Basic - Accumulation of pink mold-like substance in the interior of the ice machine. Warning - From follow-up inspection 2023-08-01: Accumulation of pink mold-like substance in the interior of the ice machine Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign in HW sink in kitchen area next to the dishwasher. Warning - From follow-up inspection 2023-08-01: No handwashing sign provided at a hand sink used by food employees. Observed no sign in HW sink in kitchen area next to the dishwasher. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish broth (53F - Cold Holding); chicken broth (52F - Cold Holding) as per employee approximate 2 hours. Employee moved to reach in cooler. Corrective Action Taken - From follow-up inspection 2023-03-03: Still observed. Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed at the kitchen area next to dishwasher machine. As per Manager they removed hand wash sink because dishwasher machine do not have enough water pressure. - From follow-up inspection 2023-03-03: Still observed. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary tests strips available for 3 compartment sink. - From follow-up inspection 2023-03-03: Still observed. Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in metal containers next to dishwasher machine. - From follow-up inspection 2023-03-03: Still observed. Time Extended

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Observed in preparation area. Manager removed during inspection. Corrected On-Site - From follow-up inspection 2023-03-03: Still observed. Time Extended