UMAMI
San Jose Boulevard
Jacksonville, Florida, 32223
Duval County County
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/4/2025
High Priority
1
Intermediate
3
Basic
13
Total
17
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed inside cooked white rice container at walk-in cooler. Repeat Violation
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled cutting walk-in freezer handle soiled.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen prep kitchen and ware washing area. Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed utensils not stored handle first at silverware station.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed several cutting boards with marks not longer cleanable at different preparation tables. Repeat Violation
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed chef wearing gold bracelet.
- 14-11-5:Basic - Equipment in poor repair. Observed several torn and missing gaskets at walk-in-in cooler, walk-in freezer. Repeat Violation
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed bar rear door exit by walk-in cooler. Repeat Violation
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed not handwashing sign at several handwashing sink all throughout the establishment.
- 33-16-4:Basic - Open dumpster lid.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled cutting behind dishwasher machine. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed spiked knifes all throughout kitchen prep several kitchen and preparation tables. Repeat Violation
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed. Her changing gloves without washing hands. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board at bar area.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed steel scrub stored inside handwashing sink by end of cook line.
- 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/
Food safety inspection conducted on 3/4/2025 revealed 17 total violations (1 high priority, 3 intermediate, 13 basic).
Inspection on 9/10/2024
High Priority
0
Intermediate
3
Basic
10
Total
13
Inspection Details:
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2024-09-10: Carbon dioxide/helium tanks not adequately secured. **Time Extended**
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed all throughout the kitchen preparation area. - From follow-up inspection 2024-09-10: Ceiling/ceiling tile shows damage or is in disrepair. Observed all throughout the kitchen preparation area. **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed several cutting boards all throughout the kitchen preparation area with mark not longer cleanable. - From follow-up inspection 2024-09-10: several cutting boards all throughout the kitchen preparation area with mark not longer cleanable. **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torns at cooking line. - From follow-up inspection 2024-09-10: Equipment in poor repair. Observed reach in cooler gaskets torns at cooking line. **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at exit door at bathroom hall. - From follow-up inspection 2024-09-10: Exterior door has a gap at the threshold that opens to the outside. Observed at exit door at bathroom hall. **Time Extended**
- 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Observed grout missing is son part of the kitchen with food particles encrusted inside. - From follow-up inspection 2024-09-10: Observed grout missing is son part of the kitchen with food particles encrusted inside. **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed heavily soiled oven interior at kitchen line. - From follow-up inspection 2024-09-10: Observed heavily soiled oven interior at kitchen line. **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. All throughout different sinks at the establishment including the bar area. - From follow-up inspection 2024-09-10: No handwashing sign provided at a hand sink used by food employees. All throughout different sinks at the establishment including the bar area. **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of cooking equipment and prepa tables throughout the kitchen heavily soiled. Observed reach in cooler and walk in cooler gaskets soiled all throughout the kitchen. - From follow-up inspection 2024-09-10: Observed reach in cooler and walk in cooler gaskets soiled all throughout the kitchen. **Time Extended**
- 33-16-4:Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2024-09-10: Open dumpster lid. **Time Extended**
- 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment uses time for the sushi rice and no procedures were provided. - From follow-up inspection 2024-09-10: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment uses time for the sushi rice and no procedures were provided. **Time Extended**
- 02C-04-5:Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed different bags of cooked products at walk in freezer and not date marked. - From follow-up inspection 2024-09-10: is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed different bags of cooked products at walk in freezer and not date marked. **Time Extended**
- 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled chemical spray bottles all throughout the establishment. - From follow-up inspection 2024-09-10: Observed unlabeled chemical spray bottles all throughout the establishment. **Time Extended**
Food safety inspection conducted on 9/10/2024 revealed 13 total violations (0 high priority, 3 intermediate, 10 basic).
Inspection on 9/9/2024
High Priority
10
Intermediate
7
Basic
31
Total
48
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed several bowls with not handle inside food containers all throughout the kitchen and dry storage area.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed all throughout the kitchen preparation area.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vents and AC returns soiled all throughout the kitchen area; also observed a mold like substance on the ceiling of produce walk in cooler.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed several cutting boards all throughout the kitchen preparation area with mark not longer cleanable.
- 35A-03-4:Basic - Dead roaches on premises. Observed 15 dead roaches inside dish machine electrical box, 20 plus dead roaches behind reach in cooler located in kitchen area, 7 dead roaches on the bottom shelf of preparation table in the kitchen area.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed several personal items(purses, cell phones, ear pods) all throughout the kitchen racks.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed some employee engaged in food preparation without hair restraint at kitchen area.
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets torns at cooking line.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at exit door at bathroom hall.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed heavily soiled floors under kitchen equipment at cooking line.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed all throughout the kitchen floor under equipment and dry storage area.
- 36-11-4:Basic - Floors not maintained smooth and durable. Observed grout missing is son part of the kitchen with food particles encrusted inside.
- 08B-38-4:Basic - Food stored on floor. Observed rice bags and buckets stored on the floor at dry storage area.
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster.
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed heavy condensation of grease at kitchen hood.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed several tongs stored on equipment handle all throughout the kitchen.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed heavily soiled oven interior at kitchen line.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. All throughout different sinks at the establishment including the bar area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of cooking equipment and prepa tables throughout the kitchen heavily soiled. Observed reach in cooler and walk in cooler gaskets soiled all throughout the kitchen.
- 33-16-4:Basic - Open dumpster lid.
- 29-08-4:Basic - Plumbing system in disrepair. Observed leaking faucet pipe under hand sink at warewashing area.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed at reach in co at cook line.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow drawing at hand wash sink at warewashing area.
- 08B-12-5:Basic - Stored food not covered. Observed soup containers at kitchen line preparation table uncovered.
- 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed unwrapped straws at front bar counter accessible to customers.
- 14-12-4:Basic - Utensils in poor condition. Observed spatula and plastic food storage containers cracked.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall with a mold like substance at warewashing area behind the dishwasher machine, also all throughout different walls at kitchen preparation area.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed towels not stored in sanitizer bucket all throughout kitchen tables.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked chicken (75F - Cooling); cooked steak (81F - Cooling) at walk in cooler , as per chef the product was cooked three hours before.
- 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. Observed chlorine sanitizer dishwasher machine at 0ppm.
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee cutting raw beef then proceeded to handle clean equipment and cook food without changing gloves.
- 09-01-4: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. Observed kitchen staff handling cooked chicken with bare hands, employee was instructed not to handle ready to eat food with bare hands.
- 01D-08-5:High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Observed establishment serving sushi raw salmon and not aquaculture letter onsite.
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 5 plus live roaches on the floor under the cooking equipment in the kitchen, observed 5 live roaches crawling inside dishmachine electrical box and the exterior of the dish machine.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cutting raw beef then proceeded to handle clean equipment and cook food without changing gloves.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed yummy sauce (47F - Cold Holding); sprouts (59F - Cold Holding) at walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yummy sauce (47F - Cold Holding); sprouts (59F - Cold Holding) at walk in cooler.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed breaded shrimp (111F - Hot Holding) at hot holding rack at kitchen line.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils and towels stored inside hand sink all throughout the establishment.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All throughout different sinks at the establishment including the bar area.
- 31B-03-4:Intermediate - No soap provided at handwash sink. All throughout different sinks at the establishment including the bar area.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment uses time for the sushi rice and no procedures were provided.
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed different bags of cooked products at walk in freezer and not date marked.
- 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. Observed different prepared foods no date marked at walk in cooler, according to manager for more than 24 hours.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled chemical spray bottles all throughout the establishment.
Food safety inspection conducted on 9/9/2024 revealed 48 total violations (10 high priority, 7 intermediate, 31 basic).
Inspection on 4/22/2024
High Priority
4
Intermediate
6
Basic
23
Total
33
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located near ware washing area.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine located at kitchen area. Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed inside corn starch container at kitchen and cooked rice stored under kitchen counter. Repeat Violation
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed unsecured tanks inside the dry storage room. Repeat Violation
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed cardboard lining in direct contact with cooked shrimp tempura. Observed as well cardboard in direct contact with cooking utensils.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout main kitchen and ware washing area. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at several prep station area throughout kitchen.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal cellphone and watch stored near clean dishes at ware washing area.
- 36-22-4:Basic - Floor area(s) covered with standing water located at ware washing area.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed soiled floor drains throughout kitchen and under cooking equipments.
- 08B-38-4:Basic - Food stored on floor. Observed uncooked rice, sugar and cooking oil stored on the floor at dry storage area. Observed several several boxes of foods stored on the floor in walk in freezer. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at 104 located next to rice warmers inside kitchen area.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed in main kitchen area. Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled ovens at sushi prep area and throughout the kitchen.
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers located ar ware washing area.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit located at sushi display cooler.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees located at and and ware washing sinks. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavily amount of food debris and dust accumulation between cook line equipments, reach in coolers, prep counters, under counter top food warmer and all throughout kitchen surfaces. Observed reach in cooler gaskets soiled in all equipments at kitchen area. Observed soiled fan covers inside walk in cooler. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Observed several boxes of hinged containers, napkins, cups and lids stored on floor at outside storage containers.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust located at dishwashing machine area.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wet wiping cloths hanging at feeding entrance of dish machine, as racks of soiled dishes/ utensils are pushed in.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed at cooking line containers of MSG, Salt, Sugar and squeeze bottles not label. Observed as well a container of corn starch unlabeled at kitchen area. Repeat Violation
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at 0 ppm. Maintenance repaired dish machine, tested chlorine sanitizer at 100ppm. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over spring rolls inside reach in cooler across from cook line.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at an ambient air temperature of 85F. Chef removed the eggs and placed in the reach in cooler for rapid cooling. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at cooking line fresh garlic and oil (51F - Cold Holding), as per chef less than 4 hrs. Chef placed the food container in ice for rapid cooling. **Corrective Action Taken** Repeat Violation
- 11-27-4: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. As per manager one new employee hired, not health employee agreement provided. Repeat Violation
- 27-19-4:Intermediate - Handwash sink does not have enough hot water pressure to properly wash hands at sushi prep station.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a scrubbing sponge at handwashing sink near service window at kitchen area. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at bar and ware washing area. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink located at bar and ware washing area.
- 53B-14-5: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. Observed some food handling employees certificates expired issued by National Registry for food safety. Repeat Violation
Food safety inspection conducted on 4/22/2024 revealed 33 total violations (4 high priority, 6 intermediate, 23 basic).
Inspection on 11/18/2023
High Priority
2
Intermediate
3
Basic
10
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Observed two CO2 tanks in dry storage area not secured. - From follow-up inspection 2023-11-18: Observed two CO2 tanks in dry storage area not secured. **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents throughout establishment soiled. - From follow-up inspection 2023-11-18: Observed ceiling vents throughout establishment soiled. **Time Extended**
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-11-18: Current Hotel and Restaurant license not displayed. **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed two cracked tiles in kitchen near cook line. - From follow-up inspection 2023-11-18: Observed two cracked tiles in kitchen near cook line. **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Observe three buckets of soy sauce on floor. Observed bucket of oil on floor. - From follow-up inspection 2023-11-18: Observe three buckets of soy sauce on floor. Observed bucket of oil on floor. **Time Extended**
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed wall with damage near dish washing machine. - From follow-up inspection 2023-11-18: Observed wall with damage near dish washing machine. **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink near three compartment sink. - From follow-up inspection 2023-11-18: Observed no hand wash sign at hand wash sink near three compartment sink. **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled across the cook line. Observed walk in cooler fan covers soiled. - From follow-up inspection 2023-11-18: Observed reach in cooler gaskets soiled across the cook line. Observed walk in cooler fan covers soiled. **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler near across the cook line with soiled interior. - From follow-up inspection 2023-11-18: Observed reach in cooler near across the cook line with soiled interior. **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler with rusted shelves. - From follow-up inspection 2023-11-18: Observed walk in cooler with rusted shelves. **Time Extended**
- 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2023-11-18: Operating with an expired Division of Hotels and Restaurants license. **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. Observed hose Bibb missing at mop sink. - From follow-up inspection 2023-11-18: Observed hose Bibb missing at mop sink. **Time Extended**
- 11-27-4:Intermediate - - From initial inspection : 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. Provided form to operator. **Corrective Action Taken** - From follow-up inspection 2023-11-18: Observed form has not been printed out yet. **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. Provided form to operator. **Corrective Action Taken** - From follow-up inspection 2023-11-18: Observed food employees have not filled out form. **Time Extended**
- 53B-14-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-11-18: Observed the following employees with expired food handler certificate; Roger Arguello (11/2022) Jie Wei Liu (11/2021) and Soe Giarto (11/2021) **Time Extended**
Food safety inspection conducted on 11/18/2023 revealed 15 total violations (2 high priority, 3 intermediate, 10 basic).
Inspection on 11/17/2023
High Priority
4
Intermediate
6
Basic
18
Total
28
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed accumulation of debris on top of dishwashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside sugar container with no handle used to dispense sugar. Operator removed immediately. Corrected On-Site
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed two CO2 tanks in dry storage area not secured.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents throughout establishment soiled.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler not working properly. Digital thermometer reads 53F.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed two cracked tiles in kitchen near cook line.
- 08B-38-4:Basic - Food stored on floor. Observe three buckets of soy sauce on floor. Observed bucket of oil on floor.
- 36-24-5:Basic - Hole in or other damage to wall. Observed wall with damage near dish washing machine.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed five tongs stored above kitchen equipment near cook line. Operator removed immediately. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board near coffee machine.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink near three compartment sink.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled across the cook line. Observed walk in cooler fan covers soiled.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler near across the cook line with soiled interior.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen scallops being thawed at room temperature. Employee placed scallops under running water. Corrected On-Site
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler with rusted shelves.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not hung up to dry near mop sink.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles containing oil and sauces with no labels. Operator put correct labels. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw eggs over raw chicken inside walk in cooler. Employee moved raw eggs and stored correctly. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed steamed broccoli (45F - Cold Holding); dumplings (50F - Cold Holding); spring roll (51F - Cold Holding) at reach in cooler across cook line. As per employee, it has been there since last night. Operator discarded products. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose Bibb missing at mop sink.
- 11-27-4: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. Provided form to operator. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing glass windows at hand wash sink near sushi bar.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near bar area.
- 11-26-1: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. Provided form to operator. **Corrective Action Taken**
- 53B-14-5: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.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed two bottles of degreaser with no label underneath chemical storage with no label. Operator placed correct label. Corrected On-Site
Food safety inspection conducted on 11/17/2023 revealed 28 total violations (4 high priority, 6 intermediate, 18 basic).