WHY NOT?

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. Employee preparing a customer sandwich, grabbed sliced avocado ,sliced tomatoes and slice smoked salmon with his bare hands. Advised operator on proper handling of ready to eat foods using gloves. Operator washed hands and put on gloves. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server empty dirty dishes then picked up new plated food order without washing hands. Educated manager or proper handwashing procedure. Manager instructed served to wash hands. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth chlorine solution reading 200 ppm. Advised operator to remake solution. Operator remade chlorine solution to 100ppm. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee used prep sink to wash hands. Educated manager to instruct employee to always use designated hands wash sink.

Intermediate - Handwash sink used for purposes other than handwashing. At bar area dirty glass stored in hand wash sink. Operator removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee at cook line not using hair net.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee enter kitchen by back entrance door, then proceed to star working in cook line, without washing hands fist, after manager instructed, employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. sliced octopus (54F - Cold Holding) Per operator food held less than 4 hours, observed food stored on double panel. Employee removed and stored on single panel, ice added for a quick chill. Corrective Action Taken

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. Walk in cooler, assorted desserts open on Friday, not dated. Employee placed date labels 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. Expiration date: 01/10/2025

High Priority - - From initial inspection : 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. Sushi rice held less than 4 hours ago without time marking in sushi station. Operator placed time mark during inspection. Corrected On-Site Warning - From follow-up inspection 2025-02-06: Observed sushi rice being cooked. Time Extended

Basic - - From initial inspection : 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 in reach in cooler in kitchen. Operator removed packaging during inspection. Corrected On-Site Warning - From follow-up inspection 2025-02-06: Observed same, employee removed all packages Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shrimp stored with unwashed avocado at reach-in cooler. Operator removed avocado to wash. Corrected On-Site

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.

Basic - Accumulation of black/green mold-like substance in the interior of the small ice machine/bin at back door area.

Basic - Employee eating in a food preparation area. Operator redirected employee to non-restricted area to eat. Corrected On-Site

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

Basic - Floor tiles missing and/or in disrepair throughout kitchen area.

Basic - Ice scoop handle in contact with ice at bar area. Operator removed. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container in reach-in cooler at front counter. Operator removed. Corrected On-Site

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

Basic - Old labels stuck to food containers after cleaning at ware wash area. Operator removed containers. Corrected On-Site

Basic - Soiled dry wiping cloth in use at cook-line. Operator removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Oil and sugar. Operator wrote common name. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over Rte tub of mayonnaise in walk-in cooler. Observed egg whites over ricotta in walk-in cooler Operator inverted items. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing bar tray in hand washing sink in kitchen. Observed blender, scouring pad , sponge in hand washing sink at bar. Operator removed Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator not aware of written procedures. Emailed operator from to fill out.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator order sign at time of inspection Corrective Action Taken

Intermediate - Spray bottle containing toxic substance sanitizer not labeled. Operator labeled Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Manager turned on hot water Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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 yellow fin tuna and salmon thawed in rop package.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing watches while preparing food.

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

Basic - Hole in or other damage to wall. In dry storage area.

Basic - Soiled dry wiping cloth in use. To wipe cutting boards on cook line.

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. Initial reading 0 ppm chlorine. Manager primed machine and reran: reading 100ppm chlorine. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler tray with whole muscle raw beef above container of whole raw fish. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At sushi station, sushi rice (113F - Hot Holding). Manager unaware of needing Time as Public Health Control form and time mark. Added time mark to 5:30pm Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi bar added since previous inspection. Manager unaware of Time as Public Health Control procedures for sushi rice. Form provided to be completed. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substances in bottles on just in walkway to kitchen from front counter.

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clam, mussel, and oyster tags dated but commingled in bag. Warning - From follow-up inspection 2022-09-23: Observed at callback inspection same. Tags dated but not properly separated. Time Extended

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen expo line- observed employee cellphone on prep table. Operator removed cellphone.