Basic – Bowl or other container with no handle used to dispense food. Observed in batter container at preparation area, employee removed during inspection. Corrected On-Site

Basic – Buildup of food debris/soil residue on equipment door handles. Observed in unit at sushi station.

Basic – Current Hotel and Restaurant license not displayed.

Basic – Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.

Basic – Floor area(s) covered with standing water. Observed at the entrance of the walk in cooler. Also under 3 compartment sink.

Basic – Food stored on floor. Observed soy sauce plastic container stored on floor at preparation area, employee rearranged properly during inspection. Corrected On-Site

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at the preparation area.

Basic – No copy of latest inspection report available.

Basic – Open dumpster lid.

Basic – Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp (frozen) bags in a container inside hand wash sink at the back of the kitchen. Employee moved to walk in cooler during inspection. Corrective Action Taken

Basic – Water leaking from pipe and/or faucet/handle. Observed leak under 3 compartment sink.

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at preparation area.

High Priority – Rodent activity present as evidenced by rodent droppings found. Observed approximately 13 rodent droppings on top of the dishwasher machine, also observed approximately 9 rodent droppings on the floor under dishwasher machine.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked tempura shrimp (52F – Cold Holding) in reach in cooler at the sushi station, as per employee over 24 hours. Employee discarded during inspection

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked tempura shrimp (52F – Cold Holding) in reach in cooler at the sushi station, as per employee over 24 hours. Employee discarded during inspection. Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing. Observed container with raw shrimp (frozen) inside HWS at the back area. Employee moved food to walk in cooler during inspection. 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/

Intermediate – No probe thermometer provided to measure temperature of food products.

Intermediate – Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified at the sushi station. Employee identified solution during inspection. Corrected On-Site