CVI.CHE 105 DADELAND
7535 SW 88 ST #500, Miami FL 33156 · 786-577-3433
Last inspected Aug 10, 2026 · 12 visits since September 2023
FEB 25
APR 25
SEP 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed 4 live flies in bar area, flying near floor drains.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Aug 10, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Live, small flying insects found. Observed 4 live flies in bar area, flying near floor drains.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at ceviche bar, reach in cooler across hand sink with ambient temp of 62F. The following TCS foods stored inside for less than 4 hours: salmon (47F - Cold Holding); octopus (50F - Cold Holding); hard boiled egg (49F - Cold Holding); cut tomato (50F - Cold Holding); tuna salad (51F - Cold Holding); asparagus cooked (49F - Cold Holding). Operator began removing items to place on ice or in other coolers for rapid chill.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all food handler certificates expired; 92/24/26. Danny, Bia, Edgar, Judith, Gabriella, employed for more than 60 days.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed at ceviche bar, reach in cooler across hand sink with ambient temp of 62F. The following TCS foods stored inside for less than 4 hours: salmon (47F - Cold Holding); octopus (50F - Cold Holding); hard boiled egg (49F - Cold Holding); cut tomato (50F - Cold Holding); tuna salad (51F - Cold Holding); asparagus cooked (49F - Cold Holding). Operator began removing items to place on ice or in other coolers for rapid chill.
Show the remaining 3 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup on ice bin at ceviche bar.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with bracelet in dessert area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed dust accumulation on walls.
Jul 30, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority2 Intermediate5 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed sweet potato (61F - Cooling) inside of walk in cooler. As per chef, made the prior night and left in walk in.
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. Observed sweet potato (61F - Cooling) inside of walk in cooler. As per chef, made the prior night and left in walk in.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 1 high temp dish machine not working properly. As per operator, technician had to order new part.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed soiled knives removed from knife rack and rinsed in prep sink. Wash, rinse and sanitize missed. Inspector coached employee that they must be properly washed rinsed and sanitized at DM or 3CS. Employee removed and brought over to warewash area.
Live, small flying insects found. Observed 4 live flies in bar area, flying near floor drains.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at ceviche bar, reach in cooler across hand sink with ambient temp of 62F. The following TCS foods stored inside for less than 4 hours: salmon (47F - Cold Holding); octopus (50F - Cold Holding); hard boiled egg (49F - Cold Holding); cut tomato (50F - Cold Holding); tuna salad (51F - Cold Holding); asparagus cooked (49F - Cold Holding). Operator began removing items to place on ice or in other coolers for rapid chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled knives on magnet outside of walk in cooler. Employee brought to warewash area to be properly washed, rinsed, and sanitized.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all food handler certificates expired; 92/24/26. Danny, Bia, Edgar, Judith, Gabriella, employed for more than 60 days.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed at ceviche bar, reach in cooler across hand sink with ambient temp of 62F. The following TCS foods stored inside for less than 4 hours: salmon (47F - Cold Holding); octopus (50F - Cold Holding); hard boiled egg (49F - Cold Holding); cut tomato (50F - Cold Holding); tuna salad (51F - Cold Holding); asparagus cooked (49F - Cold Holding). Operator began removing items to place on ice or in other coolers for rapid chill.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup on ice bin at ceviche bar.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with bracelet in dessert area.
Food stored on floor. Observed case of limes on floor at ceviche bar.
Wall soiled with accumulated grease, food debris, and/or dust. Observed dust accumulation on walls.
Jul 29, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 6 high priority.
6 High priority3 Intermediate5 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed sweet potato (61F - Cooling) inside of walk in cooler. As per chef, made the prior night and left in walk in.
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. Observed sweet potato (61F - Cooling) inside of walk in cooler. As per chef, made the prior night and left in walk in.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 1 high temp dish machine not working properly. As per operator, technician had to order new part.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed soiled knives removed from knife rack and rinsed in prep sink. Wash, rinse and sanitize missed. Inspector coached employee that they must be properly washed rinsed and sanitized at DM or 3CS. Employee removed and brought over to warewash area.
Live, small flying insects found. Observed 4 live flies in bar area, flying near floor drains.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at ceviche bar, reach in cooler across hand sink with ambient temp of 62F. The following TCS foods stored inside for less than 4 hours: salmon (47F - Cold Holding); octopus (50F - Cold Holding); hard boiled egg (49F - Cold Holding); cut tomato (50F - Cold Holding); tuna salad (51F - Cold Holding); asparagus cooked (49F - Cold Holding). Operator began removing items to place on ice or in other coolers for rapid chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled knives on magnet outside of walk in cooler. Employee brought to warewash area to be properly washed, rinsed, and sanitized.
Handwash sink not accessible for employee use at all times. Observed at ceviche bar, rice cooker blocking access. Manager had employees removed.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all food handler certificates expired; 92/24/26. Danny, Bia, Edgar, Judith, Gabriella, employed for more than 60 days.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed at ceviche bar, reach in cooler across hand sink with ambient temp of 62F. The following TCS foods stored inside for less than 4 hours: salmon (47F - Cold Holding); octopus (50F - Cold Holding); hard boiled egg (49F - Cold Holding); cut tomato (50F - Cold Holding); tuna salad (51F - Cold Holding); asparagus cooked (49F - Cold Holding). Operator began removing items to place on ice or in other coolers for rapid chill.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup on ice bin at ceviche bar.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with bracelet in dessert area.
Food stored on floor. Observed case of limes on floor at ceviche bar.
Wall soiled with accumulated grease, food debris, and/or dust. Observed dust accumulation on walls.
Jan 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate9 Basic
Show 13 findings ▾
Toxic substance/chemical improperly stored. Observed stainless steel stored in ware wash above clean dishes. Operator removed during inspection.
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. Observed no form or kit; inspector provided via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener.
Handwash sink not accessible for employee use at all times. Observed container of sushi rice blocking hand sink at sushi kitchen. Operator removed during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle on top of ice bin at sushi counter. Operator removed during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bags stored on rack above linens for table service.
Food stored on floor. Observed container of raw chicken on floor in walk in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in dessert freezer.
In-use tongs stored on equipment door handle between uses. Observed at cook line. Operator removed during inspection.
No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink in men's restroom in stall.
Old labels stuck to food containers after cleaning. Observed on dry dish racks outside of walk in cooler.
Reach-in cooler shelves with rust that has pitted the surface. Observed rust on shelves in bar and dessert kitchen.
Stored food not covered. Observed ice cream with no cover in reach in freezer in dessert kitchen.
Sep 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Non-pitting surface rust on food-contact equipment. Observed on knife magnet.
Accumulation of debris on exterior of warewashing machine. Observed tops of both dish machines soiled.
Old labels stuck to food containers after cleaning. Observed on clean dishes.
Standing water in bottom of reach-in-cooler. Observed in cake cooler in dessert bar area.
Sep 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed no temperature reading for DM sanitizer.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at cold bar cooler raw scallops behind cooked octopus at prep top. Operator changed order during inspection. Observed raw fish over cooked creams in walk in. Operator fixed onsite.
Toxic substance/chemical improperly stored. Observed stainless steel cleaner stored above clean dishes in warewash area. Operator corrected on site.
Handwash sink used for purposes other than handwashing. Observed rag and container in hand sink at cold bar at front; operator removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Pisco Sour on bar menu with no indication; contains raw egg white.
Non-pitting surface rust on food-contact equipment. Observed on knife magnet.
Accumulation of debris on exterior of warewashing machine. Observed tops of both dish machines soiled.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed improper reading on one temperature dish machines.
Old labels stuck to food containers after cleaning. Observed on clean dishes.
Standing water in bottom of reach-in-cooler. Observed in cake cooler in dessert bar area.
Working containers of food removed from original container not identified by common name. Observed sugar at dessert bar no label; operator wrote onsite.
Apr 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked chicken inside reach in cooler across from grill. Operator relocated products.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink with no vacuum breaker.
Handwash sink used for purposes other than handwashing. Observed grill brush stored inside hand sink in kitchen. Operator removed brush.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in bar, operator provided paper towels.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pots stored not inverted in dish area.
Food stored on floor. Observed containers of oil stored on floor in kitchen on cook line
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink with slow drain in kitchen area. Operator removed paper stuck inside drain.
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor at bar area. Operator properly placed bucket.
Feb 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate6 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed homemade pesto sauce (50F - Cooling) in walk in cooler. As per operator since yesterday 02/24.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over tempura mix inside walk in cooler. Operator properly arranged.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed homemade pesto sauce (50F - Cooling) in walk in cooler. As per operator since yesterday 02/24.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yellow tail (48F - Cold Holding) at appetizer station, as per operator for approximately 2 hrs. Operator placed inside cooler for rapid cooling.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink across from cook line. Operator provided paper towels.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for sushi rice. Operator filled out form during inspection.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed Dishwasher Bar Area (Temperature 130F). Advised operator to not use equip until properly maintained.
Food stored on floor. Observed raw pork, oysters, lobster stored on the floor in walk in freezer.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handles in kitchen area.
In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under white cutting board across from fryer in kitchen area. Operator removed wiping cloth.
Single-service articles improperly stored. Observed single service containers stored on wait cart at terrace area.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary +500ppm). Operator discarded solution.
Working containers of food removed from original container not identified by common name. Observed container of flour not labeled across from hand washing sink in kitchen area.
May 20, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
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 employee touching the cooked potatoes with bare hands. Operator was informed that ready to eat food can not be touched with bare hands.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary < 100 ppm). Operator added quaternary solution to get 200 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cut onions at walk-in cooler. Operator relocated the products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (55 F - Cold Holding); cooked fish mix (49 F - Cold Holding) at reach in cooler cook line. As per operator for less than 30 minutes. And shrimp tempura (47 F - Cold Holding) at preparation area. As per operator for less than one hour. Operator moved the products to the walk in cooler for rapid cooling and put more ice to the ice bath.
Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by containers with limes at bar area. Operator removed the container.
Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed the dishwasher machine at 195°F.
No paper towels or mechanical hand drying device provided at handwash sink at kitchen area and bar area. Operator provided the paper towels at preparation area.
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. Observed tuna bearing the label inside of vacuum packaging at sushi station. And raw mahi mahi inside of vacuum packaged bearing the label at walk-in cooler. Operator opened the individual packages.
Current Hotel and Restaurant license not displayed.
In-use wet wiping cloth/towel used under cutting board at prep table. Operator removed the to.
Feb 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish stored over cooked beef. Operator relocated the products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed octopus (54 F - Cold Holding) at reach in cooler ceviche station. As per operator for less than one hour. And shrimp tempura (57 F - Cold Holding) at cook line. As per operator for less than one hour. Operator put the product under ice bath for rapid cooling. Operator moved the product to another reach in cooler for rapid cooling.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink used for purposes other than handwashing. Observed an employee washed a towel in hand wash sink.
Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed Dishwasher (Temperature 195 F) second dishwasher machine.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written procedures was provided.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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. Observed raw fish inside of vacuum package at reach in cooler cook line. Operator open the individual packages.
Equipment in poor repair. Observed reach in cooler at 54°F Ceviche station.
Food stored on floor. Observed oil container stored on floor under preparation table kitchen area.
No handwashing sign provided at a hand sink used by food employees. One located at cook line.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 100 ppm). Operator changed the sanitizer solution. Final concentration 300 ppm.
Sep 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar area.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensil inside of water at 88 F at preparation sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written procedures was provided.
Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet preparation sink located in front of preparation table.
Sep 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 9 high priority.
9 High priority2 Intermediate7 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed risotto (12:05 pm) (94 F - Cooling); risotto (2:00 pm) (82 F - Cooling) at kitchen area.
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. Observed risotto (12:05 pm) (94 F - Cooling); risotto (2:00 pm) (82 F - Cooling) at kitchen area.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar area.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. One of the dishwashers machine.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensil inside of water at 88° F at preparation sink.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and raw beef stored over cut onions at reach in cooler drawers preparation area. And raw beef over vegetables at reach in cooler. Operator relocated the products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sushi station: Salmon (58 F - Cold Holding); Tuna (61 F - Cold Holding); scallops (54 F - Cold Holding); mahi-mahi (54 F - Cold Holding); Salmon (55 F - Cold Holding); Tuna (51 F - Cold Holding); Hamachi (52 F - Cold Holding); mashed potatoes (49 F - Cold Holding); salmon tartare (60 F - Cold Holding); boiled eggs (50 F - Cold Holding) at reach in cooler. Operator added ice to the products for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (120 F - Hot Holding) at grill. As per operator for less than one hour. Operator moved the product to be reheating.
Toxic substance/chemical improperly stored. Observed sanitizer bucket stored next to containers and dishes at preparation table front counter.
Handwash sink used for purposes other than handwashing. Observed Food residual on hand wash sink dishwasher area. And a dish inside of hand wash sink at pantry area. The hand wash sinks were cleaned.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written procedures was provided.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans stored no inverted at shelf next to dishwasher machine. Operator inverted the pans.
Cleaned and sanitized equipment or utensils not properly stored. Observed clean pans and pots stored on floor under dishwasher machine area.
Covered waste receptacle not provided in women's bathroom.
In-use knife/knives stored in cracks between pieces of equipment. Observed four knives stored between shelf and wall over preparation sink. Operator moved the knives to the dishwasher area.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed utensil handle touching the calamari at reach in cooler. Operator removed the handle.
Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet preparation sink located in front of preparation table.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary < 100 ppm) at sushi station.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.