LEMON GRASS

High Priority - Non-food grade paper/paper towel used as liner for food container in chopped scallions in reach in cooler at sushi station and prep station . Employee removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Tofu 51F in reach in cooler , food not prepped or portioned today . Employee voluntarily discarded food. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing.....dumped ice in handwashing sink at bar . Manager educated employee Corrective Action Taken

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/

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...Hot holding scrambled eggs 108F, butter 77F, beef sauce 88F , noodles 89F in make table at kitchen, food was prepped today to serve customer . Food being held less than 4 hours. Employee time marked . Corrective Action Taken Warning - From follow-up inspection 2026-01-13: Butter 77 , beef sauce 87F at kitchen being held more than 4 hours . Stop sale issue . Manager discarded food. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw shrimp above sweet and sour sauce, raw chicken, raw beef above tofu , cut vegetables in multiple reach in coolers at cook line . Chef properly stored food. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....tofu 56F in room temperature at kitchen , tofu prepped less than an hour ago to serve customers . Chef putting food in ice and temperature reached 40F during inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times....blocked by cutting board to prepping food at prep station. Employee removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing.....container stored in hand sink at kitchen, employee removed container. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink...by the fryer . Employee provided. Corrected On-Site

Intermediate - No soap provided at handwash sink by the fryer . Employee provided Corrected On-Site

Basic - container with no handle used to dispense food in tea . Employee removed Corrected On-Site

Basic - Clean utensils stored between equipment and wall...knives ,open thermometer stored between reach in coolers and wall at kitchen, sushi station . Employee removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils...open drink cup at cook line . Employee removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...rice spoon at 113F , employee removed. Corrected On-Site

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

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 Escolar starting to defrost (pulled this morning) still in reduced oxygen packaging. Operator removed.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw chicken cooked pork belly , cooked vegetables in reach in cooler at kitchen . Raw sea food directly top of the cut cucumber in reach in cooler at sushi station. Employee properly stored. Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ..kimchi cabbage date marked 10/28/24, short ribs date marked 10/25/24, short ribs date marked 10/4/24 in reach in cooler . See stop sale issue . Employee discarded. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ..kimchi cabbage date marked 10/28/24, short ribs date marked 10/25/24, short ribs date marked 10/4/24 in reach in cooler . Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tofu 49F, cut cabbage 56F, bean sprouts 66F, sauce 48F, noodles 56F in reach in cooler 3,4 at kitchen. Food not prepped or portion today, food being held less than 4 hours . Ice down food and removed to another acceptable cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing...stored container, container lids , sushi make tools in handwashing sink at kitchen, sushi station. Employee removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen by sushi station

Intermediate - No soap provided at handwash sink at kitchen by sushi station

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...duck soup, short ribs sauce . Employee date marked. Corrected On-Site

Basic - Clean utensils stored knife between equipment at kitchen, employee removed. Corrected On-Site

Basic - Floor area(s) covered with standing water at kitchen by the dishwashing area.

Basic - Food stored on floor...sauce, chicken ,sea food at walk in freezer .

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

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw beef above tofu , butter in walk in cooler . Manager properly stored. Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...krab meat salad prepped 2/14/24 in walk in cooler , kimchi cabbage date 2/2/24 , short ribs sauce 2/7/24 in reach in cooler . Stop sale issue . Manager discarded food. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...krab meat salad prepped 2/14/24 in walk in cooler , kimchi cabbage date 2/2/24 , short ribs sauce 2/7/24 in reach in cooler .

Intermediate - No handwash sink located in vending machine area where employees service bulk food machines....washed cut vegetables in handwashing sink at sushi station. Manager educated employee Corrected On-Site

Basic - Stored food not covered...several food not covered in reach in cooler , walk in freezer . Manager covered Corrected On-Site

High Priority - Employee touched cell phone and then engaged in food preparation, without washing hands in prep area across from stove. Employee went to wash hands Corrected On-Site

High Priority - Non-food grade paper towels used as liner for food container, for baby greens, cucumber and washed herbs, at sushi bar. Sushi chef removed all paper towels. Corrected On-Site Repeat Violation

High Priority - Raw tuna and salmon stored over/not properly separated from edemamae beans. Sushi chef reversed items Corrected On-Site

Intermediate - 3 cooks washed hands in a prep sink, other than an approved handwash sink on cook line. Reviewed washing hands only in hand sink.

Intermediate - Handwash sink used for purposes other than handwashing. Dirty dishes in sink next to dish area. Operator removed dishes. Corrected On-Site

Basic - Employee personal food under flip top cooler on cook line, not properly identified and segregated from food to be served to the public. Operator removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 109°F in waiter station. Operator discarded water and out new water Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board in prep area by dish area. Operator removed wet towel. 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.... rice noodle separating with bare hands . Manager it will be cooked over 165° before serving. Recommend manager have AOP.employee washing hands and putting gloves on hands. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container...in sushi salmon, krab, cut cucumber , tuna at sushi station. Employee moved paper towel Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....dumpling sauce 5/29/, 6/13, 6/05/23, yuke sauce 6/17/23, brown sauce 4/14/23, 6/13/23 in reach in cooler . Stop sale issue . Employee discarded food. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....dumpling sauce 5/29/, 6/13, 6/05/23, yuke sauce 6/17/23, brown sauce 4/14/23, 6/13/23 in reach in cooler .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tofu 69° prep today at cook line being held less than 4 hours . Employee put ice on it. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at sushi station. Employee provided Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...sauce in reach in cooler .

Basic - Clean utensils Knife stored between equipment at kitchen, employee moved Corrected On-Site

Basic - Food stored on floor several boxes in floor at walk in freezer. Employee properly stored Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner...beef thawing in standing water at three compartment sink . Employee run the water . Corrected On-Site

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed Wahoo received fresh per operator sold raw. Operator not able to provide parasite destruction for it. Operator removed fish from circulation Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw shrimp stored above a container with cooked ribs, a container with raw chicken stored above a container with wontons inside reach in cooler by fryer station Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on flip top cooler calamari 49°F cold Holding, wontons 48°F cold Holding, raw beef 48°F cold Holding . Per operator products stored for approximately 1 hour. Per operator products not prepared or portioned today. Operator iced down products Corrected On-Site Repeat Violation Admin Complaint

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 sushi rice. Eel. Tempura shrimp not timed marked on sushi bar area. Per operator products stored for approximately 2 hours. Operator timed marked products for the remaining time of 2 hours. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing onions on hand washing sink at the sushi bar area. Advised operator to use hand washing sink only to wash hands Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the hand washing sink by fryers. Operator provided Corrected On-Site

Intermediate - No soap provided at handwash sink.by fryers Operator provided Corrected On-Site

Basic - Several containers with raw chicken, raw beef stored on floor inside walk-in freezer. Advised operator to stored all products at least 6" from the floor Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Raw fish stored above unwashed asparagus in walk in cooler. Operator reorganized Corrected On-Site Repeat Violation

Basic - Ceiling tile missing. Located on cook line

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Located at vents and lights above cook line

Basic - Food stored on floor. Multiple food items stored on floor in walk in cooler and walk in freezer Repeat Violation

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