DRAGONFLY

High Priority - Toxic substance/chemical improperly stored. Sanitizer spray bottle next to coffee machine on wait station , operator removed Corrected On-Site

Intermediate - Food-contact surface soiled/stained with food debris, mold-like substance or slime. -white cutting boards in kitchen

Intermediate - Handwash sink not accessible for employee use at all times. Cambro and spoon in handwash sink next to fryers on cooks line , operator removed Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. For ice machine in back kitchen area Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. In dish machine Pitt area

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

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

Basic - Ice buildup in walk-in freezer.

Basic - In-use ice scoop stored on soiled surface between uses. For ice machine in back kitchen prep area, operator removed and clean and sanitized Corrected On-Site Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Red linens underneath krab, onions and scallions foods in walk in cooler Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops over ready to eat sauces in reach in cooler on sushi line , operator moved Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Installed 7/24

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

Basic - Clean equipment shelves next to dish machine with rust that has pitted the surface. Back splash on dish machine rusted

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cooks line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several jackets stored next to dry storage area shelves , operator moved Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. In dish machine equipment shelves Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Above ice machine in back kitchen area Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On cooks line , operator moved Corrected On-Site Repeat Violation

Basic - Light not functioning. 2 lights burned out in dish machine area Wet nesting

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled underneath dish machine area

Basic - Water leaking from pipe and/or faucet/handle. In the corner hand sink in bar area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled over oil Raw bacon over short ribs Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on prep bar and dish storage area. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Repeat Violation

Intermediate - Nonfood-grade basting brush used in food. On grill station. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled at bar. Corrected On-Site Repeat Violation

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. Drink strainer not inverted. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting at dish storage area Repeat Violation

Basic - Floor area(s) covered with standing water by grill station. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In Bread flour and sugar container handle touching product. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at bar. Corrected On-Site

Basic - Light not functioning.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles at sushi bar Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. - raw beef stored with cooked short ribs Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw fish stored over seaweed at front line reach in cooler Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. - lime away stored over clean pans Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - small mixer head - white cutting boards on line

Intermediate - Handwash sink not accessible for employee use at all times. - items stored in hand sink at outside bar Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. - pan of soap water stored in hand sink on cooks line. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -service station hand sink

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. - hand sink across dish machine Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle with a clear liquid. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - employee drinks on prep table Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. -Back door

Basic - Floor area(s) covered with standing water. - cooks line

Basic - Hole in or other damage to wall. - at the mop sink

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - dish trays

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. - reach in cooler on cooks line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - walls in dish machine area.

Marked exit/path to marked exit blocked. For reporting purposes only. - trash blocking back door. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Quail eggs stored over ready to eat sauces in reach in cooler on sushi line. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw whole intact venison in walk in cooler. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bread crumb container in kitchen on cooks line. Corrected On-Site Repeat Violation

Basic - Ceiling tile missing in kitchen Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable in kitchen on cooks line.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Pan of food in under counter cooler on front line Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed hanging on oven handle in kitchen. Corrected On-Site

Basic - Light not functioning . Three light bulbs burnt out in kitchen above range stove. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at the bar soiled. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Tooth picks on front line. Corrected On-Site

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Raw short rib on front line on cooked mushrooms in walk in cooler. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour removed from its original container not labeled. Corrected On-Site

Flammables stored/debris present by mop sink when entering back door for kitchen . For reporting purposes only. Manager removed Corrected On-Site

Intermediate - - From initial inspection : Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cooked pork, steak, short rib, cod. - From follow-up inspection 2023-05-30: Time Extended - From follow-up inspection 2023-05-31: Dhr.specialprocess@myfloridalicense.com Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine kit - From follow-up inspection 2023-05-30: Time Extended - From follow-up inspection 2023-05-31: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Over prep area, at end of cook line over hand sink - From follow-up inspection 2023-05-30: Time Extended - From follow-up inspection 2023-05-31: Time Extended

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. Packaging should have labeling of name, date in and use by date. - From follow-up inspection 2023-05-30: Time Extended - From follow-up inspection 2023-05-31: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in dish room Wall at end of cook line above hand sink Repeat Violation - From follow-up inspection 2023-05-30: Time Extended - From follow-up inspection 2023-05-31: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked short rib cooked yesterday and cooled from yesterday was 49-51F

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked short rib cooked yesterday and cooled from yesterday was 49-51F

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Once cooked was left in 8" hotel pan with all the fat and. Too big to properly cook, Advised to place on sheet tray or cut into smaller pieces when cooling

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting Board on cooks line stained/ soiled

Intermediate - Handwash sink not accessible for employee use at all times. 2 small Bain Marie's in hand sink on far end of cooks line. Corrected On-Site

Intermediate - Spray bottle containing yellow toxic substance not labeled in dish room Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food in edamame on cooks line Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cooks line Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - In-use knife/knives stored in cracks between pieces of equipment on cooks line Corrected On-Site

Basic - One Light not functioning in dish room Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In dish room Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole loin tuna over cooked rice in walk in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Area behind soda nozzles at the soda machine at the server line.

Basic - Ceiling tile missing in kitchen by three compartment sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at the dish room. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic sixth pans on the clean item shelf

Basic - Hole in or other damage to wall by the mop sink.

Basic - Interior of oven has accumulation of black substance/grease/food debris on the cooks line.

Basic - Light not functioning. 1) over the dish machine in dish room 2) three lights burned out on the hood system on the cooks line.

Basic - No handwashing sign provided at a hand sink used by food employees at the bar Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust by end of cooks line leading to sushi area.

Basic - White Cutting board has cut marks and is no longer cleanable on the cooks line at the sandwich top cooler.

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1)Walk in cooler shelves soiled. 2) interior cabinets of the fryer on the cooks line Warning - From follow-up inspection 2021-12-03: Time Extended

Basic - - From initial inspection : Basic - One Light not functioning in the walk in cooler. Warning - From follow-up inspection 2021-12-03: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface on the cooks line Warning - From follow-up inspection 2021-12-03: Time Extended