ASIAN FUSION BUFFET

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut Cabbage 49 F at buffet, manager place more ice in ice bath. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi held on time, manager filled out written procedure at time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled. Manager labeled at time of inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in flour.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting next to soda machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled, manager labeled at time of inspection. Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over bulk soy sauce in walk in cooler. Employee relocated. Corrected On-Site Warning - From follow-up inspection 2026-02-18: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both Handwash sink on cooksline. Warning - From follow-up inspection 2026-02-18: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Handwash sink on cooksline near buffet. Warning - From follow-up inspection 2026-02-18: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2026-02-18: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over corn on cooks line. Operator moved eggs to lower shelf during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump shellfish water in hand wash sink on cooks line at beginning of inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on cooks line at time of inspection.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottle stored with customer food in line reach in cooler. Operator had employee removed drink during inspection. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket at time of inspection.

High Priority - Displayed food not properly protected from contamination. Container of self service wontons stored on center buffet table with no sneeze guard

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over a container of soy sauce in walk-in cooler Employee placed raw chicken on bottom shelf Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sushi rice with no time mark at bar area

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 sushi rice with no time mark at bar area

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 vacuum breakers missing at splitter at mop sink

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing wet wiping cloth in hand sink on service line Inspector employee to employee the proper uses of a hand washing sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink on cook line Employee replaced Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle filled with sanitizer not labeled in dish area Employee labeled spray bottle Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used to scoop bulk flour on dry storage shelf Employee removed Corrected On-Site

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

Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking with no hair restraints

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans wet nesting on shelf adjacent to 3-compartment sink

Basic - Food storage container/container lid cracked or broken. Cracked plastic containers in storage shelf adjacent to 3-compartment sink

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in water temped at 86F on prep table Employee discarded water Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on gaskets of walk-in cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on prep table in back kitchen Employee placed in sanitizer bucket Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. For oysters. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing out cloth in handwash sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air conditioning vents soiled throughout establishment.

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

Basic - Food stored on floor. Potatoes on floor in walk in cooler. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 86 F, operator replaced water temped 139 F. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cheese mixture in walk in cooler. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 115 F on buffet table. Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags for oysters. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler and macaroni and cheese in walk in cooler not date marked.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at mop sink, open labeled at time of inspection. Corrected On-Site Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing across from walk in cooler. Repeat Violation

Basic - Food stored on floor. Potatoes on floor in walk in cooler. Repeat Violation

Basic - Ice scoop handle in contact with ice. In ice machine.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 77 F, retemp 168 F Corrected On-Site Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler on cook line, operator removed at time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled in dry storage, operator labeled at time of inspection. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over oil in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi 70 F at buffet table. Sent operator time as a public health control form. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi Rice 90 F, sent operator time as a public health control. Repeat Violation

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. For oysters.

Intermediate - Clam/mussel/oyster tags not marked with last date served. For oysters.

Intermediate - Handwash sink not accessible for employee use at all times. Spray bottle in handwash sink, operator removed at time of inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at handwash sink near buffet area.

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled. Repeat Violation

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

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing across from walk in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above reach in cooler. Operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Shrimp on floor in walk in cooler, operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temp 86. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Container of msg not labeled, operator labeled at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi 70 F, operator states he's using time. Sent operator the time as a public health control form. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken wings 130 F on buffet, operator began to reheat. Corrective Action Taken Repeat Violation

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Tags for oysters not kept for 90 days.

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled next to dish machine, operator labeled at time of inspection. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in flour. Operator removed at time of inspection. Corrected On-Site

Basic - Carbon dioxide tanks not adequately secured. Next to soda boxes. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table in front of sushi area.

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding across from walk in cooler.

Basic - Food stored on floor. Potatoes on floor in walk in cooler, operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice, operator removed at time of inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in water temped 84 F, operator replaced water temped 152 F. Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung at time of inspection. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw salmon and beef in reach in freezer. Operator reorganized at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi 70 F, pasta 48 F- retemp 43 F on buffet line, operator placed pasta on ice. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 116 F-retemp 134 F, sushi rice 93 F. Operator reheated chicken. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink next to cook line.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle next to handwash sink. Operator labeled at time of inspection. Corrected On-Site

Basic - Carbon dioxide tanks not adequately secured.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Glass trays across from sushi bar not inverted.

Basic - Food stored on floor. Bucket of potatoes on floor in walk in cooler.

Basic - Hole in or other damage to wall. Wall next to dish machine in disrepair. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 86 F.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in cool next to buffet table.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Raw wood across from sushi area.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth next to handwash sink.

Basic - Working containers of food removed from original container not identified by common name. Container of sugar above reach in cooler not labeled. Operator labeled at time of inspection. Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 115 F, operator placed on time as a public health control at time of inspection. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2022-08-23: Sushi rice 81 F Admin Complaint

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2022-08-23: Establishment has no employee certifications for the employees that has been working for 60 days or longer. Admin Complaint

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Wall next to dish machine in poor repair. Warning - From follow-up inspection 2022-08-23: Admin Complaint

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common Containers of sugar and seasonings not labeled on cook line and in dry storage area. Warning - From follow-up inspection 2022-08-23: Admin Complaint

High Priority - Dented/rusted cans present. See stop sale. Repeat Violation

High Priority - Displayed food not properly protected from contamination. Observed containers storing salt, sugar and monosodium glutamate (MSG) not covered. Located on shelf in dry storage area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Temped teriyaki chicken at 120 °F hot holding. Operator discarded item at time of inspection.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Tested chlorine sanitizer solution in three compartment sink above maximum concentration. Inspector advised operator that solution was at a toxic concentration and it needed to be remade.

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit. Test kit provided was expired with expiration date of 2017.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Did not observed any paper towels at handwash sink in food preparation/dry storage area.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing toxic chemical without label, located in servers area and in ware washing area. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup without handle stored inside flour. Operator removed item at time of inspection. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Co2 tanks not secured in dry storage area. Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. Observed broken and missing cove molding. Located in kitchen across from walk in cooler.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed wash, sanitize and rinse order in three compartment sink. Inspector discussed correct order with operator and employee washing dishes.

Basic - Food stored on floor. Observed boxes of shrimp stored on the floor inside walk in freezer. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between equipment. Operator relocated at time of inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored of soiled equipment on cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop stored in 107 °F standing water less than 135 °F, operator change water to appropriate temperature of 135 °F or higher. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed missing light shield in kitchen by walk in cooler area.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping cloths not stored in sanitizer solution between uses. Located in servers area. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed plastic container storing sugar without label, located on cook line. Repeat Violation