HIBACHI BUFFET

High Priority - Dented/rusted cans present. See stop sale. Observed one dented can of chocolate pudding on can rack in kitchen, owner voluntarily discarded. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed pan of raw chicken over a pan of avocados in reach in cooler in front bar area, owner moved chicken to bottom shelve. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed 2 carts blocking hand washing sink in kitchen, owner moved. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed bucket in hand washing sink in wait staff area, employee moved. Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance. Observed women's bathroom door propped open, employee closed the door. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards on the cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stack of cups in the wait staff area, with water in between and not air drying correctly. Repeat Violation

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

Basic - Food stored on floor. Observed containers of sliced potatoes on the floor in the walk in cooler, owner placed on shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer front counter area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife in between food preparation tables in the kitchen, owner moved. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in cooler on cook line soiled.

High Priority - Dented/rusted cans present. See stop sale. Observed one can of strawberry glaze on the can rack dented in the kitchen, owner voluntarily discarded. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch the garbage can then engage in food preparation without washing hands, stopped employee educated on hand washing, employee washed hands. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Observed four bags of chicken in carry out bags in direct contact in the reach in freezer in kitchen. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a case of raw hard shell eggs over cooked chicken in the walk in cooler, owner moved the chicken. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed a pan of raw chicken over raw ground beef in the walk in freezer, owner corrected by moving chicken to bottom shelf. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed drain cleaner next to a bottle of yellow dye on the cook line, owner moved the drain cleaner. Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed a container of krab salad and a container of fruit salad made 10/31/2025 was not date marked in the walk in cooler. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed both ice machines in the kitchen with a black like substance on the white guard. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed a stack of cups in both wait stations wet in between and not properly air drying.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed back door has a gap underneath and on side. Repeat Violation

Marked exit/path to marked exit blocked. For reporting purposes only. Observed back exit door was blocked with white tubs, owner moved. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed pork in a carry out bag in the walk in cooler, the operator removed and put in correct bag. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over ready to eat chicken in the reach in cooler in the sushi bar area, operator moved the eggs to different shelf. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump ice in the hand wash sink near the grill.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cole slaw, ambrosia salad, and cucumber-tomato salad that were made but were not date marked.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed both ice machines in the kitchen have a black like substance on the white guard. Repeat Violation

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave in the wait station has food debris inside it.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the gaskets on the walk in cooler and reach in coolers in the kitchen are soiled.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach cooler in the kitchen have shelves that have rust on them. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Observed hand washing sink in dish area water is leaking from the faucet.

Basic - Working containers of food removed from original container not identified by common name. Observed rice, flour, cornmeal not labeled in containers.

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning - From follow-up inspection 2025-01-10: Some progress noted on one unit. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface in Pepsi cooler Warning - From follow-up inspection 2025-01-10: Time Extended

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed husky storage bins used to hold bulk corn starch and flour.

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed two items on buffet with no lids and not under sneeze guard. Fried won ton and chopped scallions. Operator put lids over items. Corrected On-Site Repeat Violation

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. Observed garlic and oil on cookline with no time mark. Operator added time to item. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed buckets and squeegees blocking hand sink at cookline. Operator moved all from area. Corrected On-Site

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black growth in corners of drop guard inside ice machines.

Basic - Bowl or other container with no handle used to dispense food. Operator removed. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook on line with wrist watch.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed lexan pans stacked wet. Operator resituated to allow air drying. Corrected On-Site

Basic - Food storage container for non time/temperature control for safety food not cleaned after being emptied prior to refilling. Observed old food on exterior of bulk sugar and flour containers.

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed cut scallions and fried won ton noodles offered in open containers at buffet, not under sneeze guard not protected. Operator removed to kitchens to find closed containers. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. imitation crab meat zoster brand 20ea at 2lbs (70F - Cold Holding) thawed at room temperature. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pepsi cooler , ribs (44F - Cold Holding); hot dogs (46F - Cold Holding) operator moved items to walk-in and will not use until cooler is able to maintain foods at 41F or colder. 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. Inspector provided handout at inspection via email. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Wrong consumer advisory used. Operator has oyster warning posted instead of raw meats advisory. Inspector emailed the correct advisory during inspection and operator posted at sushi bar. Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer at 25ppm corrected to 50 ppm during inspection

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

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed imitation crab meat Ososter brand 20ea at 2lbs (70F - Cold Holding). See stop sale

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 sugar container with scoop handle touching food. Manager stood the scoop in corner of container with handle out. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoops on 70F water at kit. Operator removed water and will hold in dry cup.

Basic - No Heimlich maneuver/choking sign posted. Inspector provided handout at inspection via email.

High Priority - Displayed food not properly protected from contamination. Observed croutons and chopped green onions and fried won ton strips in open bowls on buffet not under sneeze guard no overhead protection. Operator put under sneeze guard. Corrected On-Site Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food.

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. See stop sale. Operator states foods were added to buffet less than 1 hour ago and added time marks. Corrected On-Site Repeat Violation

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. Provided by inspector via email.

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. Books on order to retrain. Corrective Action Taken

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed tiles on kitchen at prep area missing. Operator states roof leaks during rain and tiles are damaged. Waiting for insurance to pay. All food prep areas must have intact ceiling tiles and no water leakage.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee with no hair restraint while engaging in food preparation. Manager provided employee with hat. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Repeat Violation

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. Observed employee rinsing and touching pasta with bare hands. Manager corrected employee to wash hands and add gloves. Pasta discarded. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed pan of raw chicken over pan of cooked shrimp. Manager placed chicken on lower shelf Corrected On-Site

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed won ton noodles and other garnish not under sneeze guard or protected at buffet. Manager removed until he can find correct containers. Corrected On-Site

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. See stop sale. Observed rice (87F - Cold Holding)held at room temperature with no time stamp. Discarded.All foods at sushi and fry to order station must have time stamps. All are held above 41F. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Also hose added at dishmachine with no vacuum breaker.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at dishwash area. Manager replaced. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to dispense shrimp salad in walk-in cooler.Manager removed bowl. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Manager sent back through dishwash. Corrected On-Site

Basic - Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Observed heavy old food debris on bulk containers at back dry storage area.

Basic - In-use ice scoop stored on soiled surface between uses Observed scoop stored on top of dirty ice machine. Manager put through dishwash and placed clean pan to hold scoop. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at sushi counter. Manager discarded water sent knife through dishwash. Corrected On-Site

Basic - Stored food not covered. Observed cut vegetables not covered in walk-in cooler., Observed large container fried noodles not covered at back dry storage area. Manager directed employee to cover. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce located over ready to eat foods in walk-in cooler. Manager rearranged foods. Corrected On-Site