UMI

High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Onions 105f and mushrooms 103f. Operator will reheat to 165F Corrective Action Taken Priority: High Priority

Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Bar area Corrected On-Site Priority: Intermediate

Basic - Observed: Food stored on floor. Soy sauce and vinegar container in prep area Corrected On-Site Priority: Basic

Intermediate - No soap provided at handwash sink. Sushi station Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle with no label, at dish area Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

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

Basic - Food stored on floor. Container with sauce at walk in cooler Corrected On-Site

Basic - Light shield damaged/in disrepair. At prep station

Basic - No handwashing sign provided at a hand sink used by food employees. Sushi station. Provided operator with sign Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Cook line reach in cooler Corrected On-Site

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. Dish machine at bar with 0 ppm. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect by chest freezer 1 small flying insect on dish area 1 small flying insect on cook line

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction for any of the items served raw Operator was at hospital with family member and had paperwork . Operator drove to restaurant and gave me the paperwork. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over orange sauce in reach in cooler located in cook line. 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 chicken stored over raw pork in reach in freezer Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Octopus 47 F kept in reach in cooler overnight in sushi area, fish kept overnight in reach in cooler on dish area with temperature of 51F. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Octopus kept overnight in reach in cooler at sushi station with temperature of 47F, white fish kept overnight in sushi area with temperature of 51F

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions and mushrooms rooms kept under heating lamp for less than 4 hrs with temperature of 99To 105F Operator discard Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Mixing bowl inside hand sink located in cook line, ice inside hand sink.

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

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored with restaurant food. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee setting line up while wearing a bracelet, and watch. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.Employee working cook line with no beard guard.

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

Basic - Food stored on floor.Soy sauce kept on floor in front of walk in cooler Corrected On-Site Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler by hand sink located in sushi area.

Basic - Time/temperature control for safety food thawed in an improper manner. Fish been thawed under running water

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork belly and raw chicken temping at 45F. Per operator items were in reach in cooler at cooks line overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork belly and raw chicken temping at 45F. Per operator items were in reach in cooler at cooks line overnight

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. Emailed operator handout Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at sushi bar blocked by trash can Observed water pitcher in hand wash sink at cooks line Corrected On-Site 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 operator food employee reporting agreement Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Yellow chemical in spray bottle at dish wash area not labeled

Basic - Bowl or other container with no handle used to dispense food. Container with tempura has bowl instead of scoop Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee milk stored in glass reach in cooler not segregated Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door by dish was area

Basic - Food stored on floor. Cooking oil stored in floor at cooks line Corrected On-Site

Basic - Hole in or other damage to wall. Under hand wash sink at sushi bar

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's in 77 F water at cooks line.Operatormoved container to stove Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at sushi bar 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 operator food employee reporting agreement Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle at cooks line Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. handles in direct contact with cornstarch and sugar

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cooks line utensils in 74F standing water

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing on speed rack. Operator put in bowl and kept it under running water. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell Quail eggs stored over ready to eat at sushi bar Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1/2lb of lobster temping at 50F.Per operator item was in freezer and moved to reach in cooler yesterday (12-6-22)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1/2lb of lobster temping at 50F.Per operator item was in freezer and moved to reach in cooler yesterday (12-6-22)

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink located at cooks line had trash can blocking access Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Flap of ice machine has black build up Corrected On-Site

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

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed kitchen personal working with food and no beard guard

Basic - Exterior door has a gap at the threshold that opens to the outside. Door leading to the back door.operator had it fixed by handy man Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer located across walk in cooler has ice build up

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of spoon in direct contact with sugar Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. One of the hand washing sinks at the sushi bar. Printed operator hand wash sign Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in walk in cooler has dust build up

Basic - Time/temperature control for safety food thawed in an improper manner. Crab sticks thawing in standing water. Operator moved to glass refrigerator Corrected On-Site

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

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. 0 ppm chlorine. No sanitizer bucket connected to machine. Manager set up new sanitizer bucket and primed machine to 100 ppm. Corrected On-Site

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 handling fish for sushi with no gloves on for immediate service. Reviewed requirements with chef. Chef had employee put gloves on. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored behind cooked crab salad in top on make table cooler. Moved to properly separate. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area, tilapia fillets at 56/57f for 20 minutes. Moved to reach in cooler until ready to use. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. At grill area.

Intermediate - Handwash sink used for purposes other than handwashing. Frozen fish in hand sink at sushi bar. All removed and sink cleaned/sanitized. Corrected On-Site Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar and sushi bar. Paper towels provided. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to owner for sushi rice. Form completed during inspection. Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Near cook line prep area. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. At bar. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Calamari 47° and Lobster 44° Per operator, items in cooler from previous day, large pan of Brussels sprouts pushed into the pan not allowing adequate air flow - all other food Items in cooler were at proper temp Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Calamari 47°; Lobster 44°; per operator in cooler from previous day, there was a large pan of Brussels sprouts pushed on top of the container with lobster and calamri not allowing adequate air flow - see stop sale Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutboard stained in kitchen

Intermediate - Handwash sink used for purposes other than handwashing. Several utensils in hand sink at sushi bar Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at both sinks Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Panned foods in glass cooler in prep area not dated Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair.by walk in freezer

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

Basic - Current Hotel and Restaurant license not displayed. The division is transitioning to paperless licensing in January 2021. Self-print licenses in You may access your DBPR online account at www.myfloridalicense.com and self-print your license when needed.

Basic - Cutting board has cut marks and is no longer cleanable to board in kitchen Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation at sushi bar

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

Basic - Hole in or other damage to wall by hand sink at sushi bar and by dishwasher Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit at front sushi bar

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Container of rice heavily soiled Gaskets to white deep freezer in salad station area heavily stained

Basic - Stored food not covered in reach in freezer over lobster and pork dumplings Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Basic - Wall soiled with accumulated grease, food debris, and/or dust behind hanging utensils and pots in kitchen.

Basic - Working containers of food removed from original container not identified by common name. Flour in tupperware not labeled Corrected On-Site Repeat Violation