BAMBOO

High Priority - Operating with an expired Division of Hotels and Restaurants license. Employee renewed license during inspection. Corrected On-Site

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. Employee removed chicken on sheet pans from over beef on sheet pan and Beef over shrimp in stand up reach in freezer next to exit door. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with black mold like substance in ware washing area. Walk in cooler shelves soiled with food debris.

Intermediate - Non-pitting surface rust on food-contact equipment. On top of reach in freezer lid in ware washing area.

Basic - Bowl or other container with no handle used to dispense food. Employee removed cup in bulk container of rice in dry storage. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen.

Basic - Current Hotel and Restaurant license not displayed. Employee printed license during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table on cook line. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and jacket on shelf with dry storage items.

Basic - Food stored on floor. Employee removed boxes of chicken on floor of walk in cooler. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Employee removed salmon on bottom of prep table thawing at room temperature and placed in reach in cooler. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler.

Basic - Working containers of food removed from original container not identified by common name. On all bulk containers of rice,sugar and corn starch.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beef skewers over cooked pork in prep cooler. Operator removed Corrected On-Site

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. Raw Salmon out of its original package over cooked pork out of its original package in front lobby freezer

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense food. Dry rice, corn starch, sugar. Operator immefiately removed Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee Drink on prep table. Operator removed Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -in back behnd chest freezer

Basic - Food not stored at least 6 inches off of the floor. Boxed oil on floor. Operator removed Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top Shelf above prep tables -Gaskets in freezer at end of cook line -Shelf above freeze and microwave -Gaskets in freezer in back kitchen

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks over tea in cooler. Operator removed Corrected On-Site

Basic - Plumbing system in disrepair. -faucet at Triple sink is leaking.

Basic - Single-service articles stored on a soiled surface. To go containers on soiled top shelf above prep table

Basic - Unnecessary items/unused equipment on the premises. Unused soda fountain

Basic - Working containers of food removed from original container not identified by common name. Sugar, cornstarch

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer soiled Rice pot soiled cook line

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs thawing no date marking Operator date marked ribs Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. Interior dish machine soiled

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom door not self closing tight fitting

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

Basic - Cardboard used to line nonfood-contact shelves. Cardboard on bottom prep table Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile damaged back area falling And front kitchen

Basic - Cove molding at floor/wall juncture broken/missing. Cove base broken by back door

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drink on prep table and top of shelf on cook line Operator removed drinks Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on prep table Operator removed Employee belongings at sushi station Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floor damaged under warewash

Basic - Food stored on floor. Bucket of vinegar stored on floor

Basic - Hole in or other damage to wall. Behind chest freezer hole in wall

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment cook line soiled Area around soda fountain nozzles soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled

Basic - Single-service articles stored on a soiled surface. Single service to go abodes stored on soiled shelf front counter sushi area

Basic - Stored food not covered. Stored food not protected fish in chest freezer back area

Basic - Unnecessary items/unused equipment on the premises. Drill on shelf in storage

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls and ceiling soiled in walk in cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel stored on sushi line counter

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink pitcher other drink utensils. - From follow-up inspection 2024-08-27: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Lower table on cookline - From follow-up inspection 2024-08-27: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones on cutting board. Manager removed. Corrective Action Taken - From follow-up inspection 2024-08-27: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Dry storage area. - From follow-up inspection 2024-08-27: Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. #10 for bamboo shoots used to store mushrooms. Staff discarded. Corrected On-Site - From follow-up inspection 2024-08-27: Time Extended

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, fresh garlic and oil. - From follow-up inspection 2024-02-08: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Utensils in sink next to drink station. - From follow-up inspection 2024-02-08: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Employee washed utensils in sink. - From follow-up inspection 2024-02-08: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. At drink station Repeat Violation - From follow-up inspection 2024-02-08: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Case of sugar next to boba station - From follow-up inspection 2024-02-08: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table. Staff removed Corrected On-Site Repeat Violation - From follow-up inspection 2024-02-08:

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.fan cover in walk-in cooler - From follow-up inspection 2024-02-08: Time Extended

Basic - - From initial inspection : Basic - Walk- in cooler interior/shelves have accumulation of soil residues. Repeat Violation - From follow-up inspection 2024-02-08: Time Extended

Basic - Accumulation of debris inside warewashing machine.

Basic - Ceiling tile missing. In kitchen Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk-in cooler ceiling

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup on prep table next to make table. Staff removed. Corrected On-Site

Basic - Food stored on floor. Oil. Staff put on shelf Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make tables. Cook removed. Corrected On-Site

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower part of prep table in kitchen area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves over cook line and counter tops throughout kitchen. Fan cover in walk-in cooler

Basic - Single-service articles stored on a soiled surface. To go bowls on cook line.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado in make table with sushi meats at bar. Manager removed avocados. Corrected On-Site Repeat Violation

Basic - Walk- in cooler interior/shelves have accumulation of soil residues.

Basic - Working containers of food removed from original container not identified by common name. White substance in large plastic container. Addedname flour. Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. License are expired as of 04-01-23. Please renew as soon as possible.

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 operator with form.

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. Provided operator with form. Form must be filled out by each individual employee and kept on file in facility.

Basic - Ceiling tile missing. 1 tile in ware wash area.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in chest freezer next to dish machine and stand up freezer near back door.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Corn starch container.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cases of cucumbers and peppers above chopped vegetables in walk Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk containers wrong labels. Bread crumbs label corn starch in container.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over krab Rangoon in reach in freezer. Corrected On-Site

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. 2 gallons of milk in reach in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Dishes in sink at front counter. Corrected On-Site Repeat Violation

Basic - Ceiling tile missing. Ware wash area.

Basic - Floors not maintained smooth and durable. Dry storage area.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage area. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers on cook line.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of peppers above cut onions and mushrooms. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in freezer. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs above cabbage in make table. 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. Sushi rice for 2 hours per operator. Opera marked correct time. Corrective Action Taken Repeat Violation

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Xi Zou 02-12-16 Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Dishes in sink at front counter. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White stand up reach in freezer.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.one light on cook line. Repeat Violation

Basic - Open dumpster lid.

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Food residue build up shelves.

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. Sushi rice less than 4 hours per operator. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Glass cleaner with condiments. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Xi Zou Issue date 02-12-16.

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

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

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

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