DirtyFLRestaurant Inspection Data

MOMIJI JAPANESE RESTAURANT

Based on 9 health inspections, MOMIJI JAPANESE RESTAURANT in EUSTIS has earned a 1.4/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 9 reports on file

24400 State Route 44
Florida, 32736
Lake County County

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 9 health inspection reports

All Inspection Reports

3/6/2026· 1mo ago

Visit ID: 13646274

Met Inspection Standards

3 high, 5 int, 18 basic

  • 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2026-03-06: **Time Extended**
  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food sugar - From follow-up inspection 2026-03-06: **Time Extended**
  • 24-07-4:Basic - - From initial inspection : Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice bucket stored on floor - From follow-up inspection 2026-03-06: **Time Extended**
  • 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food while preparing salad - From follow-up inspection 2026-03-06: **Time Extended**
  • 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation prepping salad - From follow-up inspection 2026-03-06: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting masher with wet plastic bag - From follow-up inspection 2026-03-06: **Time Extended**
  • 08B-31-4:Basic - - From initial inspection : Basic - Food stored in undrained ice. Multiple products on cold table - From follow-up inspection 2026-03-06: **Time Extended**
  • 14-13-4:Basic - - From initial inspection : Basic - Food-contact surface not smooth and easily cleanable rice bowl - From follow-up inspection 2026-03-06: **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 127 **Corrective Action Taken** - From follow-up inspection 2026-03-06: **Time Extended**
  • 51-18-6:Basic - - From initial inspection : Basic - No copy of latest inspection report available. - From follow-up inspection 2026-03-06: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees.sushi prep - From follow-up inspection 2026-03-06: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket Exterior toaster oven Gaskets sushi prep - From follow-up inspection 2026-03-06: **Time Extended**
  • 36-64-5:Basic - - From initial inspection : Basic - Objectionable odors in prep area of the establishment. - From follow-up inspection 2026-03-06: **Time Extended**
  • 25-05-4:Basic - - From initial inspection : Basic - Single-service articles improperly stored on floor in kitchen - From follow-up inspection 2026-03-06: **Time Extended**
  • 25-06-4:Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination take out container in ki Corrected On-Site - From follow-up inspection 2026-03-06: **Time Extended**
  • 21-10-4:Basic - - From initial inspection : Basic - Soiled dry wiping cloth in use around oil bottle Corrected On-Site - From follow-up inspection 2026-03-06: **Time Extended**
  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site - From follow-up inspection 2026-03-06: **Time Extended**
  • 36-10-4:Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Under fryer soiled and in the bar - From follow-up inspection 2026-03-06: **Time Extended**
  • 35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found 3 small flying insects in the bar - From follow-up inspection 2026-03-06: **Time Extended**
  • 14-86-1:High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container under mushrooms - From follow-up inspection 2026-03-06: **Time Extended**
  • 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - From follow-up inspection 2026-03-06: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine Interior toaster oven Repeat Violation - From follow-up inspection 2026-03-06: **Time Extended**
  • 52-01-4:Intermediate - - From initial inspection : Intermediate - Identity of food or food product misrepresented. Escolar being served for White Tuna that is stated on the menu per operator Admin Complaint - From follow-up inspection 2026-03-06: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator from yesterday cooked white rice - From follow-up inspection 2026-03-06: **Time Extended**
  • 01B-16-5:Intermediate - - From initial inspection : Intermediate - Torn packages/bags of food exposing the contents to contamination. Rice Corrected On-Site - From follow-up inspection 2026-03-06: **Time Extended**
  • 29-28-4:Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. - From follow-up inspection 2026-03-06: **Time Extended**

3/6/2026· 1mo ago

Visit ID: 13537227

Follow-up Inspection Required

8 high, 7 int, 20 basic

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food sugar
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice bucket stored on floor
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator printed and postedCorrected On-Site Corrected On-Site Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food while preparing salad
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation prepping salad
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting masher with wet plastic bag
  • 08B-31-4:Basic - Food stored in undrained ice. Multiple products on cold table
  • 08B-38-4:Basic - Food stored on floor in walk in freezer Repeat Violation
  • 14-13-4:Basic - Food-contact surface not smooth and easily cleanable rice bowl
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 127 **Corrective Action Taken**
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.sushi prep
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket Exterior toaster oven Gaskets sushi prep
  • 36-64-5:Basic - Objectionable odors in prep area of the establishment.
  • 25-05-4:Basic - Single-service articles improperly stored on floor in kitchen
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination take out container in ki Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use around oil bottle Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Under fryer soiled and in the bar
  • 22-41-4: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. 0ppm Recheck 50ppm
  • 35A-02-7:High Priority - Live, small flying insects found 3 small flying insects in the bar
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container under mushrooms
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Mackerel Warning
  • 08A-14-5:High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw tuna and ready to eat Krab in same bowl Raw Shell eggs over prepped cabbage
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours butter (70F - Cold Holding) **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Butane stored next to sauce
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine Interior toaster oven Repeat Violation
  • 52-01-4:Intermediate - Identity of food or food product misrepresented. Escolar being served for White Tuna that is stated on the menu per operator Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near soda fountain and sushi line and bar Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink sushi prep and bar Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator from yesterday cooked white rice
  • 01B-16-5:Intermediate - Torn packages/bags of food exposing the contents to contamination. Rice Corrected On-Site
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.

10/1/2025· 6mo ago

Visit ID: 10890205

Met Inspection Standards

1 high, 3 int, 16 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned. Corrected On-Site
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on bowls on dish rack.
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. In employee rest room Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Water bottle on prep table. Operator removed. Corrected On-Site Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Walk in cooler floor. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. In dish area. Operator cleaned Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor in walk in cooler Floor at the bar.
  • 36-11-4:Basic - Floors not maintained smooth and durable. Floor at the bar.
  • 08B-38-4:Basic - Food stored on floor. Bucket of flour. Operator removed Bottle of cook oil. Several buckets of sauces in dry storage . Corrected On-Site Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer In white chest freezer at the bar. Repeat Violation
  • 10-08-5:Basic - Ice scoop handle in contact with ice. In ice bin.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket at cook line Reach in cooler gaskets at sushi bar. Fan guard in walk in cooler. Exterior ice machines Sides of equipment at cook line. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line Reach in coolers at sushi bar. Walk in cooler shelves.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapples over cut vegetables in walk in cooler. Operator removed. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by dish area.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut vegetables in walk in cooler. Operator removed. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table. Tan cutting board at sushi bar. Ovens at sushi bar. Repeat Violation
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle with sanitizer in dish area. Operator labeled. Corrected On-Site Repeat Violation

5/29/2025· 10mo ago

Visit ID: 10807100

Met Inspection Standards

1 high, 1 int, 3 basic

  • 32-12-6:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in employee bathroom. - From follow-up inspection 2025-05-29: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. - walk-in cooler floor - From follow-up inspection 2025-05-29: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of ice machine - hood filters Repeat Violation - From follow-up inspection 2025-05-29: **Time Extended**
  • 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2025-05-29: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting on cooks line -tan cutting board in prep -toaster ovens in sushi area. - From follow-up inspection 2025-05-29: **Time Extended**

3/26/2025· 1y ago

Visit ID: 8861221

Follow-up Inspection Required

6 high, 3 int, 11 basic

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation
  • 36-36-4:Basic - Ceiling tile missing. - over walk-in freezer entrance Repeat Violation
  • 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. -Togo containers stored on floor in storage area. Corrected On-Site Repeat Violation
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  • 32-12-6:Basic - Covered waste receptacle not provided in employee bathroom.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cell phone stored on staging table Corrected On-Site Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. - walk-in cooler floor
  • 08B-38-4:Basic - Food stored on floor. - buckets of soy sauce in dry storage. - walk-in freezer Corrected On-Site Repeat Violation
  • 14-69-4:Basic - Ice buildup in walk-in freezer. Repeat Violation
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of ice machine - hood filters Repeat Violation
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. - raw shell eggs over unwashed vegetables in a Walk-in cooler. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw salmon stored over ready to eat food in walk in freezer. - raw salmon stored over cut vegetables. - raw beefsteak stored over ready to eat foods in reach in cooler on cooks line. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken stored over raw fish in walk in cooler. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. - 2 spray bottles of cleaner hanging ar front bar next to food. Corrected On-Site Repeat Violation
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting on cooks line -tan cutting board in prep -toaster ovens in sushi area.
  • 53B-01-5: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.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. - 2 spray bottles of clear liquid hanging at front bar next to food.

8/23/2024· 1y 7mo ago

Visit ID: 8860954

Met Inspection Standards

1 int, 7 basic

  • 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2024-08-23: **Time Extended**
  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Above walk in freezer Repeat Violation - From follow-up inspection 2024-08-23: **Time Extended**
  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-08-23: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation - From follow-up inspection 2024-08-23: **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Found at 92 - From follow-up inspection 2024-08-23: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of ice machine. - hood filters Repeat Violation - From follow-up inspection 2024-08-23: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Stainless steel walls - From follow-up inspection 2024-08-23: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards Repeat Violation - From follow-up inspection 2024-08-23: **Time Extended**

8/15/2024· 1y 8mo ago

Visit ID: 8727894

Follow-up Inspection Required

5 high, 2 int, 14 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 36-36-4:Basic - Ceiling tile missing. Above walk in freezer Repeat Violation
  • 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. - Lids and cups in spare room. Corrected On-Site Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Purse stored next to chop stir and napkins. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Case of soda on dry storage floor
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Found at 92°
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of ice machine. - hood filters Repeat Violation
  • 33-16-4:Basic - Open dumpster lid.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Stainless steel walls
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
  • 22-41-4: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. 0ppm after several cycles Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw beef above unwashed vegetables Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above sauces Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles at 53° for 2.5 hours( pulled from walk in cooler). Operator returned to walk in cooler to achieve 41° for temperature recovery. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. - spray bottle stored next to coffee machine in front area. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bus tub of equipment

3/8/2024· 2y 1mo ago

Visit ID: 8528921

Met Inspection Standards

2 high, 2 int, 13 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-36-4:Basic - Ceiling tile missing. - missing tile above walk-in freezer door. Repeat Violation
  • 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. - Togo containers stored in front storage area. Corrected On-Site
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. -Employee bathroom.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - Back door open at the time of inspection
  • 08B-38-4:Basic - Food stored on floor. - bucket of soy sauce next to office area. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. - drink station across ice machine. Corrected On-Site
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. - ice scoop stored directly on ice machine. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. - in prep area Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of ice machine. -Hood fliters
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. - raw chicken set out on counter at room temperature. Corrected On-Site Repeat Violation
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. - produce stored in walk-in cooler. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -spray bottle of cleaner stored with alcohol around front bar. - spray bottle of clear stored next to coffee urn in dining area. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - tan cutting board in prep area. - white cutting board on cooks line. - fry baskets
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - chlorinetest strips Repeat Violation

10/17/2023· 2y 6mo ago

Visit ID: 8349745

Met Inspection Standards

3 high, 4 int, 10 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 36-36-4:Basic - Ceiling tile missing. - above freezer door Corrected On-Site
  • 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Togo items stored directly on floors in spare room in dining area. Corrected On-Site
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - back door open at the time of inspection.
  • 08B-38-4:Basic - Food stored on floor. -Soy sauce stored directly on floor in dry storage area next to office. Corrected On-Site Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. - both hand sinks at sushi bar Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters
  • 25-05-4:Basic - Single-service articles improperly stored. - Unwrap sip straws stored on bar counter,with easy access from customer.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -Raw chicken set out at room temperature. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken stored over avocados in walk-in cooler -Raw beef stored over eggs in walk-in cooler Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - garlic in oil 68° operator place in cooler. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. - 2 spray bottles of cleaners stored to food items at front bar. - several bottles of cleaner stored next to tea machine
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board on cooks line - cutting boards at sushi bar Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - hand sink at sushi bar and front bar used as a dump sink.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 53A-05-6: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/