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

Door and wall of interior of ice machine with debris buildup

Also, in use ice scoop with mold like substance observed. Person in charge removed to clean. Corrective Action Taken

Basic – Buildup of food debris/soil residue on equipment door handles

Exterior of reach in freezers in back of kitchen with debris buildup. Repeat Violation

Basic – Carbon dioxide/helium tanks not adequately secured

CO2 tanks unsecured in back kitchen by bag in box soda.

Basic – Cardboard used to line food-contact shelves

Soiled cardboard lining shelves at cookline and in back of kitchen.

Basic – Dead roaches on premises

Observed one dead roach in back hand wash sink.

Basic – Duct tape used to repair nonfood-contact surface

Observed duct tape around faucet at front hand wash sink and on counter by hand wash sink

Also, observed tape on cups used to make boba drinks.

Basic – Employee eating in a food preparation or other restricted area

Observed half eaten pastry on shelf below sushi make line.

Basic – Floor soiled/has accumulation of debris

Floors in kitchen under shelving, especially around ice maker with debris buildup.

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

Scoops for rice and tongs in water at 64F. Person in charge removed water. Corrective Action Taken

Basic – Wet mop not stored in a manner to allow the mop to dry

Wet mop stored on floor in back kitchen by mop sink.

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

Observed three wet wiping cloths in use at sushi make line out of sanitizer. Person in charge moved to sanitizer bucket during inspection. Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name

Flours in back kitchen in working containers unlabeled. Person in charge labeled. Corrected On-Site

High Priority – Container of medicine improperly stored

Rubbing alcohol stored on shelf above ice machine. Moved to appropriate location. Corrected On-Site

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands

Observed employee handle sanitizer wipe to wipe down cutting board, then switch tasks to work with clean single service items without hand wash. Spoke to employee during inspection. Corrective Action Taken Warning

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Observed two flying insects in back kitchen around triple sink.

High Priority – Nonfood-grade bags used in direct contact with food

Observed to go bags in direct contact with rangoons in reach in freezer.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw salmon stored over cooked rangoons in reach in cooler. Person in charge moved to appropriate location. Corrected On-Site

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

Boba at front line on counter at 63F. Sushi rice at 99F. Person in charge states is held on time. No time mark on item or paperwork able to be provided during inspection. Emailed to operator. Person in charge time marked during inspection. Corrective Action Taken

High Priority – Warewashing sanitizing solution exceeding the maximum concentration allowed

Person in charge set up sanitizer bucket chlorine at 200+ppm, rebleaching strip. Person in charge remade to 100ppm. Corrected On-Site

Intermediate – Establishment advertised crab on menu/menu board but served imitation crab

Establishment has "Crab Rangoon" on menu under appetizer section, when person in charge asked about item, states utilizes imitation crab. All other imitation items on menu identified with Krab. Admin Complaint

Intermediate – Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient

Missing disclosure from menu items containing raw fish eggs. Kamikaze Salmon Burrito, Rock and Roll Burrito. Warning

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Missing paper-towels from front hand wash sink

Also, soap dispenser not working correctly.

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

Person in charge unable to provide proof of training due to employee training expired 10.2023. Warning