Mar 20, 2026
Routine - Food
Call Back - Complied
36-24-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Wall behind three compartment sink at cook line. Warning - From follow-up inspection 2026-03-20: Time Extended
14-69-4
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Warning - From follow-up inspection 2026-03-20: Time Extended
06-01-5
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Salmon on sheet pan thawing on back counter Warning - From follow-up inspection 2026-03-20: Time Extended
14-17-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2026-03-20: Time Extended
Mar 17, 2026
Routine - Food
Warning Issued
22-41-4
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 Warning
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw beef in walk-in cooler over top of washed and ready to eat cut leafy greens.employee moved Corrected On-Site Warning
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Wok station garlic in oil (62F - Cold Holding) was made yesterday Employee discarded Warning
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buffet Cole slaw (55F - Cold Holding); cucumber salad with cubed tomatoes (51F - Cold Holding); seafood salad -crab (50F - Cold Holding) Filled bottom with new ice to bottom Cook line - inside small container front of wok station garlic in oil (62F - Cold Holding) made yesterday Corrective Action Taken Warning
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffet cooked shrimp with green peppers (102F - Hot Holding); cooked shrimp with onions (105F - Hot Holding) Warning
31A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Front hibachi area. Corrected On-Site Warning
31A-11-4
Intermediate - Handwash sink used for purposes other than handwashing. Front hand wash sink used to cleaned sushi mat Warning
16-28-4
Intermediate - Two-compartment sink used for warewashing. Observed dishwasher attendant washing dishes then rinse dishes then put them on the shelf without sanitizing them. Educated how to use three compartment sink in Spanish. Also sent DBPR Form HR 5025-510. Warning
36-24-5
Basic - Hole in or other damage to wall. Wall behind three compartment sink at cook line. Warning
14-69-4
Basic - Ice buildup in walk-in freezer. Warning
10-12-5
Basic - In-use ice scoop stored on soiled surface between uses. Warning
08B-12-5
Basic - Stored food not covered. Box of Crab lets in walk in freezer not covered. Employee covered Corrected On-Site Warning
06-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Salmon on sheet pan thawing on back counter Warning
14-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning
21-07-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. On cutting board at sushi station Warning