Basic – Bowl or other container with no handle used to dispense food

Bowl no handle inside sauce at the server station, also bowl no handle inside rice bin at the dry storage area. Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee drinks above prep table at the cook line, Manager moved all. Corrected On-Site Repeat Violation

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

At the cook line rice spoon in 72F water, employee removed. Corrected On-Site Repeat Violation

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

At the cook line, in use cutting board with white wet cloth underneath.

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

Handwash sink at the sushi bar entrance (fade).

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

At the server area, soda base soiled, also gaskets at the cook line. Repeat Violation

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Reach-in cooler at the cook line and prep area soiled.

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Multiple white cloth on prep tables, employee moved to buckets. Corrected On-Site Repeat Violation

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

In walk-in cooler, rice cooked 12/12/23 at 66F.

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale

In walk-in cooler, rice cooked 12/12/23 at 66F.

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

At the cook line, raw beef stored above raw shrimp, also raw chicken stored above raw shrimp, employe moved all. Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Reach-in cooler at the cook line fried shrimp 52F, per employee shrimp was cooked 12/12/23 and left on top of cooler above the filling line.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Reach-in cooler at the cook line fried shrimp 52F, per employee shrimp was cooked 12/12/23 and left on top of cooler above the filling line. Repeat Violation Admin Complaint

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet

Mop sink, splitter added, no back flow preventer installed on one side of the splitter. Manager installed one. Corrected On-Site Repeat Violation Admin Complaint

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

No written procedure available at inspection time, Inspector provided a digital copy. Corrective Action Taken Repeat Violation

Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

For some employees

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

For five new employees