304 E OCEAN AVE, Lantana, FL 33462
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Black reach in cooler Stainless steel reach in cooler
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cut radishes in reach in cooler at hand sink Removed Corrected On-Site
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 48 hours ago
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Routine - Food
Inspection Completed - No Further Action
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice in reach in cooler at back door 61°F cooling over night. See stop sale
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice in reach in cooler at back door 61°F cooling over night.
High Priority - Operating with an expired Division of Hotels and Restaurants license. License renewed during inspection. Verified on Versa.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cabbage in reach in cooler next to back door. Operator reversed. Corrected On-Site Repeat Violation
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control was 4 hours ago during inspection. Sushi Rice 105°F at sushi bar. Operator discarded.
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above tapioca in reach in 2 door low top cooler. Operator reorganized Corrected On-Site
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at cutting boards throughout
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature was one hour ago. Sushi chef time marked. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
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. Sushi chef not wearing gloves touching tuna with bare hands. Reviewed proper procedures with sushi chef, he than put gloves on. Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar: tuna 50°F, crab meat 49°F, eel 45°F, salmon 49°F, white fish 48°F, sushi chef stated for less than 2 hours. At sushi bar. All fish was moved to refrigerator. Corrective Action Taken
High Priority - Time/temperature control for safety sushi rice identified in the written procedure as a food held using time as a public health control has no time marking and time cooked was 2 hours ago. Operator time marked. Corrected On-Site
Intermediate - Handwash sink not accessible for employee use at all times, due to fish being thawed in sink. Operator removed fish. Corrected On-Site
Basic - Floor soiled/has accumulation of debris behind chest freezer in front of window.
Basic - Wall soiled with accumulated grease, food debris, and/or dust below window next to chest freezer.