PACIFIC RIM

Basic - Accumulation of debris inside warewashing machine.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Stored between shelf and reach-in cooler . Operator moved to dish Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over vegetables in reach in cooler behind sushi bar. Operator moved Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In lower holding area of reach in cooler across from fryers. Raw beef stored over raw fish. Operator moved. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Kari expired on 9/30/25

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manger with valid certificate showed up during inspection Corrected On-Site

Basic - Food stored on floor. Cases of food stored on the floor in walk in freezer. Operator moved Corrected On-Site

Basic - Light shield damaged/in disrepair. Cracked in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves are soiled

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados in use at sushi bar in original shipping container with stickers on. Operator washed and changed containers Corrected On-Site

Basic - Reuse of single-service or single-use articles. Cardboard being reused as storage container in walk in cooler. Operator discarded Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves are rusting and chipping

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board in kitchen

Portable fire extinguisher gauge in red zone. For reporting purposes only. At entry to secondary dining area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip top of reach in cooler on cook line. Raw chicken stored over lettuce. Operator moved Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler on cook line raw chicken (56F - Cold Holding). Stored above fill line of unit

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Manager on duty and cooks are unaware of time control procedures. Reviewed with manager

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker installed on the non chemical side of the split at mop sink

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Accumulation of debris on exterior of warewashing machine. Along door frame

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Food stored on floor. Cases of food stored on the floor beneath shelves in walk in freezer. Operator moved Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over cut tomatoes in reach in cooler on cook line. Oper moved Corrected On-Site

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Fried rice. Operator discarded and added to written procedures Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In glass door reach in cooler behind sushi bar. Raw salmon stored over cooked shrimp. Operator moved Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw chicken and raw shelled eggs with gloved hands and then handled Togo container for an order without changing gloves and washing hands

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. Breading and wash for raw proteins next to fryer on cook line not marked or tracked on time control Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on hose bib behind sushi bar

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate

Basic - Ceiling tile missing. Ceiling tiles missing over service line

Basic - Food stored on floor. In walk in cooler. Open cases of raw fish on the floor. In walk in freezer. Bus tubs of raw chicken and raw beef stored on the floor Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves are rusted and chipping

Basic - Wood food-contact surface not properly sealed. Wood shelves in walk in cooler are not sealed on all sides

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Escolar fully thawed in vacuum sealed packaging bearing thawing requirements

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker installed on the non chemical side of the split at mop sink

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon served on Smoked Philly roll. Operator marked all menus Corrected On-Site

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. Emailed printed and signed by most recent hires Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Walk in cooler shelves. Operator discarded 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. Escolar fully thawed in vacuum sealed packaging bearing thawing requirements

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 500+ppm. Operator diluted to 200-300ppm Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzles have slight build up of mold like substance Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site

Basic - Food stored on floor. Case of oil stored on floor in dry storage. Operator moved it off the floor. Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink in back dining area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in cooler torn.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit for chlorine no good. Used inspectors No quaternary test strips for wiping cloths

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

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cookline Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cookline Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans above rice

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Food stored on floor. Beans on floor walk in cooler Corrected On-Site

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris floor cookline Shelves walk in cooler. Repeat

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. krab stuffed jalapeños stored above fill line from 1045am (49°F - Cold Holding) placed in walk in freezer to rapid chill, operator placed item on time plan for future holding.; rechecked at 43° after 25 mins.

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored above fryer oil, Spray bottle of cleaner not labeled, both corrected Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored. Sushi line cutting board stored directly on the floor. . Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Sushi line cutting board heavy cut marks Ice build up in walk in freezer Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stacked wet in wait station. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Side door at wait station.

Basic - In-use tongs stored on equipment door handle between uses. Oven door holdiing tongs in kitchen / cooks line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf on sushi line soiled Wire Shelving in walk in cooler soiled.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms and bean sprouts over ready to eat sauces in walk in cooler, corrected Cases of dry food items in back stock room stored on floor, corrected Bulk salt stored on container under hand wash sink pipes that are leaking or getting splashed from hand washing, relocated by operator. Corrected On-Site Repeat Violation