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

Ice machine at the end of the cook line with mold like substance.

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

Bowl no handle inside rice container and raw chicken container, manager removed. Corrected On-Site Repeat Violation

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee jackets on top of togo trays and clean equipment, manager moved. Corrected On-Site Repeat Violation

Basic – Food stored on floor

At the cook line, gray tubs with broccoli on floor, employee moved off the floor. Corrected On-Site

Basic – Single-service articles not stored inverted or protected from contamination

Multiple to go containers not inverted. Employee inverted all. 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, observed white rice cooked 11/30/2023 at 52F.

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, observed white rice cooked 11/30/2023 at 52F.

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

Male employee at the sushi bar area working with raw fish started wearing gloves and no hand washed occurred, Inspector instructed employee to wash his hands. 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

At the sushi bar area, observed male employee cutting raw fish for sushi with bare hands, Inspector instructed to stop and washed hands and use gloves to continue working with the fish. Corrective Action Taken

High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit

At the cook line spatulas and spoons in 78F water, inspector instructed to washed utensils and placed it in Hot water. Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

At the cook line, shrimp 125F, per employee shrimps were cooked 1hr prior of taking temperature, shrimp will be served within the next hour. Repeat Violation Admin Complaint

Intermediate – Handwash sink not accessible for employee use at all times

Handwash sink at the sushi bar area, plates and pots inside sink, employe moved all. Corrected On-Site

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/nSix food working employees, no manager on site.

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 one male employee

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

For one male employee. Repeat Violation Admin Complaint

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

Handwash sink at the cook line, no hot water available due to faucet in disrepair, Employee fixed during inspection. Corrected On-Site