FIREFLY

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Some raw items on sushi menu and beef carpaccio not identified as raw. Warning - From follow-up inspection 2026-02-20: Upon callback, some raw items on sushi menu and beef carpaccio still not identified as raw Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked beef eye round on salad station dated 10-26-25 not used/discarded as of 11-4-25. See stop sale.

Intermediate - Spray bottle unknown substance not labeled on chemical shelf in room near dish pit.

Basic - Food stored in a location that is exposed to splash/dust. Squeeze bottles, brown sugar, salad mixing bowl store under paper towel dispenser in salad station, exposing items to dripping hands. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna and salmon stored over cut peppers in reach in cooler of sushi area. Employee rearranged cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance inside ice bin and dicer with soiled with food debris. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sinks at bar.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle next to dish station and on cleaning cart in chemical room.

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 ROP tuna thawing but not removed from package as instructions state. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed large pans stacked while still wet. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance on inside of ice machine.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit for smart power sanitizer used in buckets.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container bowls being used for dispensing sugar and bread crumbs. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. observed cutting board in sushi kitchen that is no longer cleanable. Manager threw board away. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phones set on shelves with food items and on top of glove box. Manager reminded staff about the proper place to store phones. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet cambros stacked in prep area.

Basic - Food stored on floor. Observed 1 case of chicken stored on floor of walk in freezer. Repeat Violation

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Observed unwrapped straws in containers on bar top for customers. Manager had bartenders remove all unwrapped straws from reach of customers. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed spray bottle in hand wash sink behind kitchen line. Employee removed. Corrected On-Site

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. Employee training expired 10/20/23.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle in Panko seasoning. Employee took out and threw away. Corrected On-Site

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 tuna in ROP packaging with instructions to take out before thawing. Employee took tuna out of walk in and corrected. Corrective Action Taken

Basic - Food stored on floor. Observed a case of chicken stored on floor. Employee put on shelf. Corrected On-Site Repeat Violation

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed one fire extinguisher in recharge zone next to server station in kitchen.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw pork loin stored over cambro of cut potatoes in walk in cooler.

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 cannot be determined. Employee stated put sushi rice out at 8:10. Employee marked rice for 8:10-12:10. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda machine in server area of kitchen, ice machine and soda gun holder at bar with mold like substance.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with no label in dish area.

Basic - Food stored on floor. Observed assorted meat wrapped and stored in bus tubs on floor of walk in freezer.

Basic - Food-contact surface not smooth and easily cleanable. Observed bamboo mat used for sushi wrapped with Saran Wrap taped together with scotch tape. Employee rewrapped bamboo mat without tape. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed old labels on fish in outside walk in cooler. Employee removed and relabeled to match invoices. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wash cloth not stored in sanitizer solution in sushi prep area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi bar: rice 64F, per employee made at 9:30am.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar: rice 64F, per employee made at 9:30am. See stop sale.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In sushi prep room. No soap at dish washer hand wash sink and at fry station hand wash sink. Items restocked at time of inspection. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In sushi prep room.

Basic - Cutting board has cut marks and is no longer cleanable. In salad station, sauté station and small cutting board at bar.

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

Basic - Food stored on floor. Observed bottom round in bus tub on floor in walk in freezer.

Basic - Working containers of food removed from original container not identified by common name. Observed two white cans with no label in dry storage area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed lobster risotto and beef bolognese at 45°F stored overnight on line. Employee threw away. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lobster risotto and beef bolognese at 45°F stored overnight on line. Employee threw away. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed drink nozzles in kitchen and soda gun holder in bar with mold like substance.

Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket in hand sink on back line in kitchen.

Basic - Single-service articles improperly stored. Observed to go containers stored in the floor of dry storage area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed sushi tuna being thawed at room temperature. Employee put in refrigerator. Corrected On-Site