HIBACHI BUFFET
735 N COURTENAY PKWY, Merritt Island FL 32953 · 4077304060
Last inspected Jun 30, 2026 · 19 visits since July 2023
OCT 24
APR 25
SEP 25
FEB 26
JUN 26
≈ ERRATIC
5 inspections, swinging between F and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed 3 live roaches in dish area. 2 in test strips vile. 1 crawling on machine.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026022506 | Feb 9, 2026 | May 14, 2026 | $400 |
| 4--2025000821 | Oct 8, 2024 | Feb 10, 2025 | $200 |
Inspection history
19 visits, newest first
Jun 30, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 29, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority0 Intermediate8 Basic
Show 13 findings ▾
Displayed food not properly protected from contamination. Wonton chips, scallions, and teriyaki sauce on buffet. Operator covered
Live, small flying insects found Observed 4 live flying insects
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw beef in walk-in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler bean sprouts (58F - Cold Holding); cooked noodles (62F - Cold Holding). Made at 11am
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In produce walk-in cooler bean sprouts (58F - Cold Holding); cooked noodles (62F - Cold Holding); cut watermelon (58F - Cold Holding); cut cantaloupe (58F - Cold Holding); cooked shrimp (69F - Cold Holding); cut cabbage (57F - Cold Holding); krab (58F - Cold Holding)
Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop in sugar. Removed
Employee beverage container in ice machine/ice bin. Discarded
Employee with no hair restraint while engaging in food preparation. Sushi chef put on hat
Floor area(s) covered with standing water. Dish area
Ice scoop handle in contact with ice. At soda station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods have buildup of grease dripping. Walk-in cooler shelves have a buildup of mold like substances
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm.
Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging not identified
Feb 11, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 9, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 7 high priority.
7 High priority0 Intermediate8 Basic
Show 15 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Handled raw chicken and then began touching clean utensils, door handles, and Spray nozzle
Nonfood-grade lubricant in use on food-contact surfaces. Ryobi drill being used as mixer
Raw animal food stored over/not properly separated from ready-to-eat food. Bus tub of raw chicken over green beans in walk-in cooler. Operator moved Raw shrimp stored above cooked potatoes in reach-in cooler. Operator moved
Stop Sale issued due to food not being in a wholesome, sound condition. Cases of broccoli placed in mop sink to drain ice. Boxes visibly soiled and wet. Fully thawed raw tuna in commercial packaging bearing indicator label
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach-in cooler on cook line mussels (53F - Cold Holding); raw shrimp (49F - Cold Holding); cooked noodles (49F - Cold Holding); cut cabbage (48F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At buffet cooked chicken (112F - Hot Holding); spring rolls (121F - Hot Holding)
Toxic substance/chemical improperly used. Observed prep worker wiping prep surfaces with wiping cloths being stored in Drain Cleaner. No other forms of cleaning/sanitizing agents used on surfaces before or after. Advised operator to clean all surfaces with soap and then sanitize with approved chemical agent prior to any further food prep activities
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. Fully thawed raw tuna in commercial packaging bearing indicator label. SEE STOP SALE
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on shelves over make line.
Employee with no hair restraint while engaging in food preparation. Cooks, prep workers and sushi chef. Put on hats
Food contaminated by unsanitized equipment or utensil. See stop sale. Cases of broccoli placed in mop sink to drain ice. Boxes visibly soiled and wet.
Food stored on floor. Cases of chicken stored on floor during prep. Multiple cases of food on the floor in walk-in freezer. Operator moved
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top shelf over make line is soiled
Single-service articles improperly stored. Open case of styrofoam cups on the floor in dry storage room
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink at the end of cook line does not drain
Sep 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 32 recorded, 13 high priority.
13 High priority7 Intermediate12 Basic
Show 32 findings ▾
1 Live, small flying insects found in the kitchen.
Dented can of ketchup present. See stop sale.
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. 0 ppm
Food stored in ice used for drinks. See stop sale.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Large metal pan and small metal pans.
Hibachi grill self-service buffet lacking adequate sneezeguards or other proper protection from contamination. Observed customer at the grill area looking over grill
Nonfood-grade bags used in direct contact with food. Plastic shopping bags with printed ink Used in direct contact with food items stored in walk in cooler
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over cooked crawfish in the walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in the walk in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Cans of drinks stored in ice in the ice machine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi cooler cooked shrimp (46F - Cold Holding); fish eggs (46F - Cold Holding) In flip top of reach in cooler on cook line cooked mussels (51F - Cold Holding)stored above fill line of unit
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffet middle unit next to hibachi pot stickers (93F - Hot Holding); cooked chicken (91F - Hot Holding); egg rolls (126F - Hot Holding); chicken wings (126F - Hot Holding); Rangoon (127F - Hot Holding) recommend to reheat to 165F
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Under dish area
Food-contact surface soiled with food debris, mold-like substance or slime. Used flyswatter on prep table
Handwash sink used for purposes other than handwashing. Metal scrubbier in the hand sink at the hibachi
Manager or person in charge lacking proof of food manager certification. Chuck
No soap provided at handwash sink. Employee restroom
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator by email
Nonfood-grade drill used for mixing.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sushi grade fish stored in the reach in cooler..
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
Bowl or other container with no handle used to dispense food. Bowl used as a scoop
Buckets of potatoes and sprouts stored on floor in the walk in cooler. In the walk in freezer bus tubs of raw meats on the floor.
Cardboard used to line nonfood-contact shelves. Under prep table in kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen
Employee with no hair restraint while engaging in food preparation. Sushi chef
Equipment and utensils not properly air-dried - wet nesting. Cups at the server area
Floor area(s) covered with standing water. In front of the dish machine.
In-use ice scoop stored on soiled surface between uses. Top of ice machine
Noodles at buffet not covered. Bag of rice and cooked panco not covered in the dry storage area. In the walk in cooler several buckets of food not covered.
Time/temperature control for safety food thawed in an improper manner. Raw fish being thawed in standing water
Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging is not labeled identifying by common name
Apr 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 7 high priority.
7 High priority1 Intermediate13 Basic
Show 21 findings ▾
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
Employee washed hands with no soap. Multiple employees washing hands without soap.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Prep workers rinsed cutting boards used for raw chicken and beef with water and then placed on rack as cleaned for use.
Nonfood-grade lubricant in use on food-contact surfaces. Construction drill used as mixer.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef stored over cooked chicken. Raw tuna over krab salad. Operator moved
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler. Raw beef stored above raw seafood. Operator moved
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
No soap provided at handwash sink. No hand wash sinks in kitchen have soap. Operator sent employee to purchase from adjacent store
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
Covered waste receptacle not provided in women's bathroom. All stalls
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple prep tables
Employee with no hair restraint while engaging in food preparation. Cooks
Floor area(s) covered with standing water. Dish area
Food stored on floor. Cases of seasoning on the floor in dry storage. Bag of potatoes on the floor in walk in cooler. Operator moved
In-use tongs stored on equipment door handle between uses. Tongs hanging on front of fryers
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top shelf over make line in kitchen is heavily soiled. Walk in cooler shelves have an accumulation of mold like substance
Open dumpster lid.
Plumbing system in disrepair. Consistent leak below dishwasher
Single-service articles improperly stored. Cases of single service plastic soufflé cups stored on the floor in storage room. Operator moved
Time/temperature control for safety food thawed in an improper manner. Krab and raw fish being thawed in standing water. Operator moved to walk in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler. Unwashed produce stored above ready to eat foods.
Oct 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 8, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at sushi bar raw salmon (47F - Cold Holding); raw tuna (47F - Cold Holding); cream cheese (47F - Cold Holding); krab (47F - Cold Holding); eel (47F - Cold Holding). In flip top of reach in cooler on cook line cooked potatoes (57F - Cold Holding); crawfish (56F - Cold Holding) stored above fill line of unit. In walk in cooler nearest rear exit cooked noodles (51F - Cold Holding); cut cabbage (51F - Cold Holding); bean sprouts (51F - Cold Holding); cut melon (51F - Cold Holding). On buffet shredded cheese (50F - Cold Holding); buttermilk ranch (50F - Cold Holding); cut melon (58F - Cold Holding)
Oct 3, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at sushi bar raw salmon (47F - Cold Holding); raw tuna (47F - Cold Holding); cream cheese (47F - Cold Holding); krab (47F - Cold Holding); eel (47F - Cold Holding). In flip top of reach in cooler on cook line cooked potatoes (57F - Cold Holding); crawfish (56F - Cold Holding) stored above fill line of unit. In walk in cooler nearest rear exit cooked noodles (51F - Cold Holding); cut cabbage (51F - Cold Holding); bean sprouts (51F - Cold Holding); cut melon (51F - Cold Holding). On buffet shredded cheese (50F - Cold Holding); buttermilk ranch (50F - Cold Holding); cut melon (58F - Cold Holding)
Oct 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 29 recorded, 7 high priority.
7 High priority6 Intermediate16 Basic
Show 29 findings ▾
Displayed food not properly protected from contamination. Croutons, scallions, and fried chips not protected in buffet areas
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. Employee prepping onions with bare hands
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler and multiple reach in coolers: Raw shrimp over cut cabbage. Raw beef over sauces. Raw chicken over egg rolls. Raw chicken over mussels. Raw beef over cut cabbage. Raw beef over cooked shrimp. Operator moved
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sneeze guard missing at salad bar
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at sushi bar raw salmon (47F - Cold Holding); raw tuna (47F - Cold Holding); cream cheese (47F - Cold Holding); krab (47F - Cold Holding); eel (47F - Cold Holding). In flip top of reach in cooler on cook line cooked potatoes (57F - Cold Holding); crawfish (56F - Cold Holding) stored above fill line of unit. In walk in cooler nearest rear exit cooked noodles (51F - Cold Holding); cut cabbage (51F - Cold Holding); bean sprouts (51F - Cold Holding); cut melon (51F - Cold Holding). On buffet shredded cheese (50F - Cold Holding); buttermilk ranch (50F - Cold Holding); cut melon (58F - Cold Holding)
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Cut melons, shredded cheese, buttermilk ranch, section A of sushi bar. No time marks or exceeds time markings. All above 41°F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In buffet shredded cheese (50F - Cold Holding); buttermilk ranch (50F - Cold Holding); cut melon (58F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of soda machines have an accumulation of mold like substance
Handwash sink used for purposes other than handwashing. Multiple hand wash sinks have cleaning tools in wells
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips expired in June 2024
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.
No soap provided at handwash sink. Hand wash sink to the left of dish area. Operator stocked
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to provide written procedures
Buildup of food debris/soil residue on equipment door handles. Reach in cooler handles
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelves over make line. Operator moved
Equipment and utensils not properly air-dried - wet nesting. Cups in service station
Ice buildup in reach-in freezer and/or walk-in freezer. On floor of walk in freezer
In-use knife/knives stored in cracks between pieces of equipment. Knife in gap between reach in coolers on make line. Operator took to dish
In-use tongs stored on equipment door handle between uses. Tongs hanging on pipes in front of cooking equipment and on front of fryer doors. Operator moved
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in standing water at 84°F. Operator took to dish
In-use wet wiping cloth/towel used under cutting board.
No handwashing sign provided at a hand sink used by food employees. Women's restroom
Reuse of single-service or single-use articles. Rangoons stored in cardboard container used to ship shrimp.
Single-service articles improperly stored. Multiple cases of single service items stored on the floor behind sushi bar.
Stored food not covered. In multiple reach in coolers and walk in cooler. Multiple food items are not covered during storage
Uncleanable knife sheath in use to store knives. At sushi bar. Wooden knife sheath in use. Operator removed
Wet wiping cloths stored in detergent and sanitizer mixed together. At service station
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm at service station. Operator remade to 50ppm
Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging is not labeled identifying by common name. In kitchen and service stations
Mar 11, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
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. Tested second time, after priming, 100ppm
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee scraped dirty plate, turned around and handled cooked fish to buffet.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (54F - Cold Holding); raw shrimp (50F - Cold Holding) Manager states food had been put out 20 minutes earlier.
Handwash sink used for purposes other than handwashing. Wire scrubbie in handwashing sink in kitchen by fryers
Covered waste receptacle not provided in women's bathroom.
Floor area(s) covered with standing water.
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign in women's bathroom. Only one in handicap stall.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up
Standing water in bottom of reach-in-cooler. Standing water bottom of reach in cooler with cooked potatoes in it.
Wet wiping cloths stored in detergent and sanitizer mixed together.
Feb 2, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 3, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Oct 30, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate9 Basic
Show 12 findings ▾
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.
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.
Records/documents for required employee training appear to be falsified. Operator pulled out unused training books and began to fill in the certificates with employee information without the employees having read the material or taken the tests. Certificates presented still attached to the training books with tests not started/completed
Bowl or other container with no handle used to dispense food. Plastic Togo container used as scoop for sugar in service aisle
Floor area(s) covered with standing water. Polling water near dish area
Food stored on floor. Jugs of cooking oil stored on the floor
In-use knife/knives stored in cracks between pieces of equipment. Butchers knife between reach in coolers on cook line. Operator moved
In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment. operator moved
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle in standing water at 80F. Operator discarded water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods and surrounding surfaces have an accumulation of grease
Unwrapped single-service utensils not presented so that only the handles are touched. In service aisle and at buffet
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on cutting boards in multiple locations
Oct 24, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 25 recorded, 9 high priority.
9 High priority3 Intermediate13 Basic
Show 25 findings ▾
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. Operator replaced source chemical. Retest at 100ppm
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer handled soiled dishes then began touching clean dishes without washing hands
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Raw chicken shipping boxes reused to store cooked chicken and shrimp. Raw chicken residue still present on interior of cardboard boxes
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish washer using 3-sink system does not have a sanitizer sink available for third step of process. Washed, rinsed and then placed dishes back in circulation for use with cleaned wares
Raw animal food stored over/not properly separated from ready-to-eat food. In bottom of reach in cooler on cook line. Raw beef stored over sauces
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler. Raw chicken stored over raw beef, raw fish and cooked noodles. Operator moved
Roach activity present as evidenced by live roaches found. Observed 3 live roaches in dish area. 2 in test strips vile. 1 crawling on machine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line cooked noodles (47F - Cold Holding); raw beef (47F - Cold Holding); cut cabbage (47F - Cold Holding)
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker installed on hose bibs
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.
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.
Records/documents for required employee training appear to be falsified. Operator pulled out unused training books and began to fill in the certificates with employee information without the employees having read the material or taken the tests. Certificates presented still attached to the training books with tests not started/completed
Accumulation of debris on exterior of warewashing machine. Operator cleaned
Bowl or other container with no handle used to dispense food. Plastic Togo container used as scoop for sugar in service aisle
Floor area(s) covered with standing water. Polling water near dish area
Food stored on floor. Jugs of cooking oil stored on the floor
In-use knife/knives stored in cracks between pieces of equipment. Butchers knife between reach in coolers on cook line. Operator moved
In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment. operator moved
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle in standing water at 80°F. Operator discarded water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods and surrounding surfaces have an accumulation of grease
Reuse of single-service or single-use articles. Raw chicken shipping boxes reused to store cooked chicken and shrimp. Raw chicken residue still present on interior of cardboard boxes
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer buckets stored directly on floor behind sushi area. Operator moved
Time/temperature control for safety food thawed in an improper manner. Raw pork being thawed on rack in kitchen. Raw fish being thawed in standing water. Operator moved to refrigeration
Unwrapped single-service utensils not presented so that only the handles are touched. In service aisle and at buffet
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on cutting boards in multiple locations
Jul 25, 2023Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (52F - Cold Holding); raw beef (48F - Cold Holding); operator stated food was put in cooler unit 10 min ago, unit in iced up on the coils, moved product to working cooler. Operator called for service.
Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Sanitizer bucket empty operator replaced and primed
In-use tongs stored on equipment door handle between uses.
Jul 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate16 Basic
Show 24 findings ▾
Dented/rusted cans present. See stop sale. Ground bean sauce 5lbs dented on rim
Pesticide/insecticide labeled for household use only present in establishment. Raid at sushi bar
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat pork in reach in cooler Raw chicken over krab salad in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (66F - Cold Holding), suggest rapid chill on item found on cookline above fill line, stocked cooler at 11. Retemped at 39F Sushi bar: raw tuna nigiri (50F - Cold Holding); sushi (51F - Cold Holding) added to time plan Cold buffets tables: added to time plan cold table not keeping items cold tomatoes (60F - Cold Holding); krab salad (53F - Cold Holding); hard boiled eggs (67F - Cold Holding); cut melon (59F - Cold Holding); watermelon (60F - Cold Holding) Stocked up above fill line, operator rapid chilled noodles (46- 50F - Cold Holding)
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. All items placed out within 4 hours to inspection, operator adding time marks to all items for time plan
Handwash sink used for purposes other than handwashing. Scrubbie in hand wash sink in sushi bar area
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Using time no written plan, printed and filled out with operator
Bathroom facility not clean. Employee bathroom
Bowl or other container with no handle used to dispense food. In rice
Covered waste receptacle not provided in women's bathroom.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. On cookline
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and keys on cookline
Equipment and utensils not properly air-dried - wet nesting.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Hanging throughout kitchen over prep area
Food stored on floor. Oil stored on floor
In-use ice scoop stored on soiled surface between uses.
In-use knife/knives stored in cracks between pieces of equipment. Between equipment
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Raw fruits/vegetables not washed prior to preparation. Unwashed mushrooms sitting on cookline for cooking, educated operator on proper steps to wash produce before cooking it
Single-service articles improperly stored. On the floor in dry storage
Wet wiping cloth not stored in sanitizing solution between uses. On cookline
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bleach water tested at 00ppm chlorine
Wiping cloth sanitizing solution stored on the floor. Double bucketed sanitizer bucket
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.