MAKI HIBACHI

High Priority - Non-food grade paper/paper towel used as liner for food container. Sushi fish and herbs lined and some covered with paper towels at sushi station

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Fish stored over sauce at reach in cooler on cooks line Tuna placed directly on top of lid where sauce was stored in walk in cooler operator moved both items Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards throughout facility

Intermediate - Handwash sink used for purposes other than handwashing. Observed at sushi and hibachi hand washing sinks employees washing knives

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at one sushi hand washing sink and at hibachi sink.operator put paper towels at sinks Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at one sushi hand washing sink and at first cooks line sink.operator put paper soaps at sinks Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in clear spray bottle on bottom shelf by exit door at kitchen

Basic - Bowl or other container with no handle used to dispense food. Bowl stored with rice in container. Operator removed bowl Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. At dry swish storage rack by exit door located

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen and exit door located in hallway where restrooms are located

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with flour at cooks line. Operator moved scoop Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of two microwaves at cooks line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cooks line Door handles of reach in coolers at cooks line

Basic - Silverware/utensils dried with a towel/cloth. Observed employee at sushi station wash knife at hand washing sink and proceed to dry with apron. Educated employee and employee dropped off knife to dish wash Corrected On-Site

Basic - Stored food not covered. At reach in freezer at cooks line

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi and hibachi station

High Priority - Non-food grade paper/paper towel used as liner for food container. Fish and herbs stored in containers lined with paper towel at sushi bar

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At first hand washing sink at sushi bar Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at two hand washing sinks at cooks line Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Table cleaner not labeled at dining area Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen

Basic - Food not stored at least 6 inches off of the floor. Vegetables in bus tubs stored on floor during prep,operator put bucket underneath bus tubs Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour,panko and ice scoop handles in direct contact with products Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach in coolers at sushi bar

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen roe eggs thawing on counter at sushi bar,operator placed in reach in cooler Corrected On-Site

Basic - Trash receptacles not provided where needed in establishment. At dish wash area

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, grabbed trash can with gloves, began peeling washed cucumbers at sushi bar.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzles in server area are soiled

Intermediate - Handwash sink used for purposes other than handwashing. Sushi chef rinsed spoon off in hand wash sink at sushi area Towel stored in hws in back kitchen. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Iced coffee container with restaurant food in sushi area cooler Corrected On-Site

Basic - Food stored on floor. In back kitchen, cases of peas and other food on floor in kitchen Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Manager remade with hot water 170F. Corrected On-Site

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

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on top of sushi bar not inverted. Corrected On-Site Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. In ric in server area Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over mushrooms in bottom of make table cookline. Operator removed mushrooms Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table; raw beef (52F - Cold Holding); raw shrimp (49F - Cold Holding) per operafor 2 hours. Put in freezer to rapid chill Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed pan in handwashing sink front counter. Ice in handwashing sink in server area. Operator explained not to use hand sink for anything else. Corrective Action Taken

Intermediate - No soap provided at handwash sink. In kitchen

Intermediate - Spray bottle containing toxic substance not labeled. Stainless steel cleaner Operator labeled Table cleaner buser area. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on clean dish shelf Operator flipped Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. 2024 displayed

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and glasses on prep table by sushi bar. Employee removed Corrected On-Site

Basic - Equipment in poor repair. Gasket on make table

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in vegetables and tongs in low mein noodles in make table across from flat top grill Operator fixed Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on top of sushi bars Operator flipped Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. In server area

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in coolet

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter Operator removed Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Msg and flour in kitchen Operator labeled Corrected On-Site Repeat Violation

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee work with raw sushi and then grabbed a container with jalapeños. Asked employee to remove gloves to prevent cross contamination.

High Priority - Operating with an expired Division of Hotels and Restaurants license. 4/1/2024, operator was able to renew during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen cookline handwashing sink, operator added paper towels Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container in rice bin, employee took it out. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Reach in cooler cutting boards from cookline

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Working containers of food removed from original container not identified by common name. Flour bin without label, employee labeled. Corrected On-Site

Basic - - From initial inspection : Basic - Boxes containing rolls of plastic wrap have old food debris/soil residue inside. - From follow-up inspection 2023-12-14: Time Extended

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. - From follow-up inspection 2023-12-14: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Stickerei avacadoes stored with sushi fish. - From follow-up inspection 2023-12-14: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. - From follow-up inspection 2023-12-14: Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish over unwashed vegetables in walk in cooler Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. NY steak raw (45-46F - Cold Holding) less than hour Operator moved it to the bottom of the reach in cooler to ensure temperature drops to at least 41F. Corrective Action Taken

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

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 - Spray bottle containing toxic substance not labeled. Observed spray bottle with purple liquid without label Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container in rice bin Corrected On-Site Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed buckets with food directly on the floor in walk in cooler Observed cases of food in freezer directly on the floor Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in 130F and 70F water temperature Operator discarded water of the 70F and increased temperature for the 130F Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan cover in walk in cooler is dusty

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

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Noodles in walk in cooler In covered and stacked plastic bus tubs 41F on the outside up to 46F in the middle. See stop sale Warning - From follow-up inspection 2022-12-14: Rice from previous day 42-57F cooling from previous day. See stop sale. Admin Complaint

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Walk in cooler raw fish over cases of produce Warning - From follow-up inspection 2022-12-14: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning - From follow-up inspection 2022-12-14: Admin Complaint

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hibachi area used to wash utensils Corrected On-Site Repeat Violation Warning - From follow-up inspection 2022-12-14: Cookline used to fill container with water Time Extended

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. - 0 ppm

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

Intermediate - Spray bottle containing toxic substance not labeled. - employee labeled bottle Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. - employee cleaned dishwasher Corrected On-Site

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - employee wearing bracelet - employee removed bracelet Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. - cooking oil stored on floor - employee removed oil Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. - employee removed tongs Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

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. - 0 ppm corrected to 50 ppm Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Raw animal food stored over or with unwashed produce. - raw fish over unwashed pineapple in walk in cooler Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef over washed produce in reach in cooler Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled.

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

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. - employee drink stored with establishment food Corrected On-Site

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Food not stored at least 6 inches off of the floor. - cooking oil

Basic - In-use tongs stored on trash cans between uses. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler fans

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Working containers of food removed from original container not identified by common name. - white powdery substance in clear container Corrected On-Site