GOOD FORTUNE

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on deli coolers stained.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink in sushi station. Stack of paper towels placed at hand sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. Missing at hand sink in sushi station. Soap stocked. 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 person in charge Time as a Public Health Control written procedures for Sushi Rice during the inspection. Procedures were printed and filled out. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Deli reach in coolers. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with dried food debris.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand sink in kitchen area next to sushi bar. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interiors of deli coolers soiled with with dried food debris. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Interiors of reach in deli coolers on cook line. Repeat Violation

High Priority - Quaternary ammonium sanitizer in spray bottle not at proper minimum strength. Quaternary sanitizer bucket in kitchen cook line testing at 0 PPM. No chemical was observed flowing through the chemical dispenser line in that area. The quaternary chemical dispenser in the other prep kitchen area with the walk in cooler was dispensing chemical, but quaternary sanitizer also tested at 0 PPM. Both quaternary chemical dispensers at three compartment sinks are not testing at the correct PPM. Employee in charge reach out to service provider to correct the equipment and set up chlorine sanitizer bucket that testing at 50 PPM. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting boards in kitchen area and on reach in deli cooler. Soda gun nozzles soiled in bar area. Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sinks in on cook line and next to three compartment sink. Missing at hand sink in sushi bar area. All dispenser were stocked. Repeat Violation

Intermediate - No soap provided at handwash sink. Missing at hand sink in sushi bar area. Item stocked. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager on duty unable to locate written procedures for sushi rice head on time, emailed person in charge TOHC form. Corrective Action Taken Repeat Violation

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. Observed employee training certificate Austin Z. completion date of 6/21/2025 through Food Safety First. No other training certificates could be provided. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of light yellow liquid substance stored at front hostesses area and in bar area. Employees labeled sanitizer. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Stored inside container of washed cut Brussels sprouts. Item removed. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Grooved white cutting boards in kitchen area and on reach in deli cooler.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior heavily soiled with grease and dried burnt food debris. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand sink next to three compartment sink. Person In charge posted hand sign at the time of inspection. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior soiled with dried food debris inside reach in cooler across from stove top burner

Basic - Standing water in bottom of reach-in-cooler. Standing water at bottom of interior of reach in cooler across from stove top burner

High Priority - Live, small flying insects found 1 live fly next to stand mixer in prep area

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw salmon over mango and krab stick in reach in freezer

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 at sushi bar, held less than 4 hours

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of hand sink on cook line

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager on duty unable to locate written procedures, blank form emailed to manager

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. Manager on duty unable to locate all valid training certificates Repeat Violation

Basic - Accumulation of debris inside warewashing machine.

Basic - Equipment in poor repair. Broken cooler doors behind bar

Basic - Floor area(s) covered with standing water. Walk in cooler 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 flour and corn starch bins, removed Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven in prep area Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Good filters soiled Cooler gaskets soiled Accumulation of dust on monitors over cook line Repeat Violation

Basic - Soiled dry wiping cloth in use. Prep cooler in kitchen

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

Basic - Waste line missing at soda gun holster. Behind bar

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven in rear prep area has food debris buildup. Warning - From follow-up inspection 2025-04-01: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler across from cook top has built up food debris. Repeat Violation - From follow-up inspection 2024-07-11: Cutting board on reach in cooler across from cook top has built up food debris. 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. Employee phone on reach in cooler in kitchen Repeat Violation - From follow-up inspection 2024-07-11: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2024-07-11: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle In kitchen. - From follow-up inspection 2024-07-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen have built up food debris. Repeat Violation Warning - From follow-up inspection 2024-04-26: Cutting boards in kitchen have built up food debris. Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets by ice machine in prep area not inverted for protection. Repeat Violation Warning - From follow-up inspection 2024-04-26: Time Extended

High Priority - Pesticide-emitting strip present in food prep area. Pesticide emitting strip stored behind the bar. Manager 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 beef over raw salmon in reach in freezer next to walk in cooler. Manager arranged reach in freezer correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from stove in kitchen: cooked rice (48F - Cold Holding); cooked pork (48F - Cold Holding); cooked shrimp (48F - Cold Holding) Manager put items on ice. Temperatures taken again: cooked rice (42F - Cold Holding); cooked pork (43F - Cold Holding); cooked shrimp (43F - Cold Holding) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers across from stoves in kitchen have built up food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen next to stove used to fill water bucket.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds butter and sushi rice on time, but Time as a Public Health Control paperwork is not filled out.

Intermediate - Nonservice animals in the food establishment or on premises. 1 live fly in sushi prep area not landing on food or food contact surfaces.

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Reduced oxygen packaging of cooked chicken lacks bold type with the required information.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in far preparation area by three compartment sink has mold like substance.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank in bar not properly secured. Manager secured properly. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets in rear preparation area not stored inverted for protection. Manager stored correctly. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table in kitchen. Manager removed. 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 phone and speaker above prep table in kitchen across from fryers.

Basic - Food stored on floor. Soy sauce stored on floor of rear preparation area. Manager stored correctly. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of double door oven in preparation area has food debris buildup.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink in sushi prep area. No hand wash sign in women's restroom.

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler across from three compartment sink.

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

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth solution behind bar at 0 ppm quaternary. Manager corrected to 200 ppm quaternary. 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 is currently sanitizing at 0 ppm chlorine. Manager set up three-compartment sink at 200 ppm quaternary. Sanitation of ware washing will be done in three-compartment sink. Corrective Action Taken

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer went from dirty dishes to clean dishes with no hand wash.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in mens restroom not landing on food or food contact surfaces.

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade towel liner used for storage of tuna salmon.

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers have built up food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Sushi hand wash sink is blocked by counter top.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at either hand wash sink in kitchen area. Manager replaced paper towels. 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.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector emailed copy of Time as a Public Health Control paperwork to certified food manager. Corrective Action Taken

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.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like debris on interior of ice machine at far end of three-compartment sink.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 4 dead and trapped flies in light device in window sill of kitchen. Manager removed. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Dish machine exterior is soiled with food debris.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted for protection in closet area by dish machine.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Rice and soda boxes stored on floor of closet area by dish machine.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle n kitchen area. Manager stored properly. Corrected On-Site

Basic - Open dumpster lid.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Front door is left open.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from hand wash sink in hot kitchen: shrimp (64F - Cold Holding); short ribs (48F - Cold Holding); pork belly (48F - Cold Holding); coconut sauce (48F - Cold Holding) temperatures taken at 12:00 pm. Manager put items in reach in freezer. Coconut sauce 42 F, shrimp 43 F. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Thawing of fish in hand wash sink at sushi prep area.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash signs at men's and women's restroom.