DARUMA

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on cook line soiled.

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

Basic - Equipment in poor repair. Observed reach-in cooler under cook line gasket torn.

Basic - No handwashing sign provided at a hand sink used by food employees in bar.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. The chef removed open drink from stand up reach-in cooler in kitchen. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket on cook line on floor. The cook removed sanitizer bucket from off the floor. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the dish area.

Basic - Accumulation of debris on the top exterior of warewashing machine.

Basic - Cloth used as a food-contact surface. Observed cloth napkins used to cover sushi rice behind the sushi bar.

Basic - Employee beverage containers in the double door reach in cooler with food to be served to customers.

Basic - Employee personal food not properly identified and segregated from food to be served to the public in the walk in cooler.

Basic - Food stored on floor. Observed a box of buri stored on the floor in the walk in freezer. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoops stored in 78F standing water at the server station. Operator turned on the dipper well. Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer for the glass counter top cooler behind the sushi bar nearest the drink station. Repeat Violation

Basic - Wet wiping cloths not stored in sanitizing solution between uses. Behind the sushi bar and on the cook line. The wiping cloths were properly stored. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed the chlorine test kit expired 4/24. - From follow-up inspection 2024-11-06: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice machine. - From follow-up inspection 2024-11-06: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed a plastic bowl with no handle used as a scoop for cooked rice in the walk in cooler. The operator removed the bowl from the rice. Corrected On-Site - From follow-up inspection 2024-11-06: Time Extended

Basic - - From initial inspection : 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 the scoop handle used for salt not stored above the food on the cook line. Observed the scoop handle used for cut onions not stored above the food in the walk in cooler. The operator removed the scoops. Corrected On-Site - From follow-up inspection 2024-11-06: Observed the scoop handle used for cut onions not stored above the food in the walk in cooler. Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit at the sushi counter. - From follow-up inspection 2024-11-06: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Observed to go food containers stored on the floor in front of dry storage. - From follow-up inspection 2024-11-06: 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. Observed chlorine sanitizer for the dishmachine at 0ppm. The operator replaced the bucket of chlorine solution. After sanitizer solution was replaced it tested at 100ppm. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Non-food grade paper/paper towels used to cover cut produce at the sushi bar.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (47F - Cold Holding); raw shell eggs ambient (54F - Cold Holding) on a prep table in the kitchen. The operator stated the above foods have been held out of refrigeration for less than 1 hour. The operator added the foods to the existing time for public health control sheet along with a proper time marking. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed a large container of uncooked rice blocking access to the hand sink nearest the office. The operator moved the container. Corrected On-Site

Intermediate - Spray bottles containing toxic substance not labeled near the handwashing sink closest to the walk in cooler. 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 thawed escolar not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the escolar. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys, cell phones, and purse stored near clean equipment in multiple areas of the kitchen. The personal items were properly stored. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees engaging in food preparation wearing watches and bracelets. The employees removed the jewelry. Corrected On-Site

Basic - Food stored on floor. Observed a bag of sugar stored on the floor in the dry storage area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an in-use rice scoop stored in 79F standing water on the cook line. Observed in-use spoons stored in 58F standing water at the sushi bar. The utensils were removed from the standing water. Corrected On-Site

Basic - Observed dishware dried with a towel/cloth after being removed from the dishmachine.

Basic - Open dumpster lid. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored near clean equipment on the cook line. The operator properly stored the sanitizer bucket. Corrected On-Site

Basic - Water leaking from pipe on top of the dishmachine.

Basic - Wet mop not stored in a manner to allow the mop to dry near the mop sink. The operator properly stored the wet mop. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses on the cook line and at the sushi bar.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together on the cook line. The contents of the buckets were discarded and refilled with chlorine sanitizer at 100ppm. Corrected On-Site Repeat Violation

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 an empty container of chlorine solution for the dishmachine. The operator replaced the empty container. Observed the dishmachine chlorine solution at 100ppm. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with cut lettuce in the cooler in the wait station.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops stored over leafy greens in the reach in cooler at the sushi station. The operator properly stored the raw scallops. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed a black cart blocking access to the handwashing sink on the cook line near the office. The operator moved the cart making the hand sink accessible. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a pitcher inside of the handwashing sink on the cook line near the office. The operator removed the pitcher from the hand sink. Corrected On-Site

Intermediate - Multiple spray bottles containing toxic substance not labeled.

Basic - Accumulation of black mold-like substance in the interior of the 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 thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the walk in cooler and reach in cooler on the cook line. The operator discarded the tuna. Corrected On-Site Repeat Violation

Basic - Employee beverage containers in a cold holding unit with food to be served to customers.

Basic - Open dumpster lid.

Basic - Very slow draining water in handwash sink near the walk in cooler. The operator unclogged the sink. Corrected On-Site

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. The operator discarded the solution and replaced with a chlorine solution. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed dented #10 can of water chestnuts in the dry storage area. Observed two 5 pound cans of oyster sauce in the dry storage area. Operator segregated the dented cans for return. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish stored over unwashed vegetables in the walk in cooler. Operator properly stored the raw fish. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw chicken then touch a single serve to go box with out changing gloves. Employee discarded the to go box, washed hands, put on clean gloves. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed a #10 can with no label in the dry storage area. Operator segregated the can for return. Corrected On-Site

Intermediate - Packaged food not labeled as specified by law. Observed a #10 can with no label in the dry storage area. Operator segregated the can for return. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowls with no handles used as scoop for sugar on the cook line. Operator discarded the plastic bowls. Corrected On-Site 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 thawed tuna not removed from reduced oxygen packaging with a label indicating to remove prior to thawing.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food not segregated from food to be served to the public in the sliding glass reach in cooler in the wait station.

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoops stored unprotected on top of the ice machine. Operator cleaned and properly stored the ice scoops. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed the scoop for rice in the wait station stored in 84F standing water. Operator removed the scoop from the standing water. Corrected On-Site

High Priority - Container of medicine improperly stored. Observed bottle of ibuprofen stored on a shelf above the prep sink. Operator properly stored the ibuprofen. Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over ready to eat asparagus in the reach in cooler on the cook line closest to the office. Operator properly stored the raw beef. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed #10 can with no label in the dry storage area. Operator segregated the item for return. Corrective Action Taken

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

Intermediate - No soap provided at handwash sink. Observed no soap for the handwashing sink behind the bar near the service station.

Intermediate - Packaged food not labeled as specified by law. Observed #10 can with no label in the dry storage area. Operator segregated the item for return. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed bowls with no handles used to scoop sugar on the front line. Operator removed the bowls from the sugar. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered receptacle in the unisex employee bathroom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse stored on a wire rack next to bagged rice at the end of the cook line. Operator properly stored the employee purse. Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Observed liquor bottles exposed to splash from the handwashing sink behind the bar near the service station.

Basic - In-use ice scoop stored on soiled surface between uses. Observed in-use ice scoops stored unprotected on top of the ice machine. Operator placed the ice scoops in clean buckets. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in-use knives stored inside the reach in cooler between the shelf and the interior wall. Operator removed the knives from the reach in cooler. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw steaks over produce in reach-in cooler across from rice cookers. The manager had produce moved to another reach-in cooler. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed 4 pellets of shelled eggs on prep table. The operator placed shelled eggs in reach-in cooler. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled beside hand washing sink beside cook line. The manager labeled sanitizer bottle. Corrected On-Site

Basic - Equipment in poor repair. Observed reach-in cooler gasket torn across cook line.

Basic - Food stored on floor. Observed container of chicken broth on floor on cook line. Repeat Violation

Basic - Ice scoop handle in contact with ice. The manager removed ice scoop from ice in bar area. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees sushi bar.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener encrusted with food like debris. Observed soda dispenser in server area with build up around soda nozzles. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using hand wash sink for rinsing wet wiping clothes. Educated staff on hand wash sink protocol.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator added paper towels. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee confirmed beverage on self above prep sink. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating in server prep area.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee beverages and food items confirmed at area above a prep sink and sanitizer buckets. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items over rice.

Basic - Food stored on floor. Observed oil on floor in prep area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Walk in Cooler gasket soiled. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not in sanitizer bucket. Operator moved to sanitizer bucket. Corrected On-Site