JINGDU JAPANESE BUFFET
13300 S CLEVELAND AVE #53, Fort Myers FL 33907 · 239.985.8518
Last inspected Aug 27, 2026 · 22 visits since October 2023
AUG 24
DEC 24
AUG 25
NOV 25
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Roach activity present as evidenced by live roaches found. Observed 20 live roaches in and around dish machine.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024016437 | Mar 18, 2024 | May 30, 2024 | $800 |
| 7--2024002390 | Dec 4, 2023 | Mar 13, 2024 | $200 |
Inspection history
22 visits, newest first
Aug 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority4 Intermediate5 Basic
What the inspector wrote — 12 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler near cook line; raw fish stored over cooked vegetables. Operator removed raw fish to bottom shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler; raw chicken (46F - Cold Holding); cooked octopus (47F - Cold Holding); cooked ribs (47F - Cold Holding); cream cheese mix (46F - Cold Holding). Per operator all items stored in walk in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler; raw chicken (46F - Cold Holding); cooked octopus (47F - Cold Holding); cooked ribs (47F - Cold Holding); cream cheese mix (46F - Cold Holding). Per operator all items stored in walk in cooler overnight. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Cutting boards soiled with mold like substance near sushi bar.
Show the remaining 8 findings ▾
Handwash sink used for purposes other than handwashing. Handwashing sink used to store cleaning item. Operator removed cleaning item.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels near cook line. Operator provided paper towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator fried sushi prepared and stored in reach in cooler not date marked.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored over seasons at sushi area. Operator removed the bag.
Equipment in poor repair. Walk in freezer door frame in disrepair.
Floor soiled/has accumulation of debris under shelves near cook line.
Ice scoop handle in contact with ice. Operator removed ice scoop.
Stored food not covered. Cayenne pepper stored uncovered at dry storage.
Nov 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate12 Basic
Show 15 findings ▾
Dented pineapple, bamboo strips and oyster sauce cans present. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler; raw chicken stored over cooked octopus. Operator moved raw chicken to bottom shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
Carbon dioxide/helium tanks not adequately secured at kitchen entrance.
Cutting board has cut marks and is no longer cleanable at sushi bar.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags stored over crushed peppers at dry storage. Operator moved employee bags to proper storage.
Floor soiled/has accumulation of debris at server station.
No handwashing sign provided at a hand sink used by food employees at server station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of the hood soiled with grease.
Scoop handle in contact with flour at dry storage. Operator moved the scoop.
Stored food not covered. Potatoes starch bag left open at dry storage.
Walk-in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry at mop sink.
Working containers of food removed from original container not identified by common name. Flour container not labeled at dry storage.
Aug 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
Container of medicine improperly stored over clean silverware's and napkins. Operator removed the medicine.
Employee washed hands with no soap after handling raw shrimp. Discussed operator proper handwashing procedures, employee washed hand with soap.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cook line; raw ground beef stored over cooked shrimp. Operator removed raw ground beef to bottom shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
Handwash sink used for purposes other than handwashing. Handwashing sink used to store raw chicken container. Operator removed chicken container.
No paper towels or mechanical hand drying device provided at handwash sink near dishmachine.
No soap provided at handwash sink near dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Bowl with no handle used to dispense flour. Operator removed the bowl.
Carbon dioxide/helium tanks not adequately secured by kitchen entrance.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags with can sauce at dry storage.
Food stored on floor. Soy sauce container stored on floor at cook line.
No handwashing sign provided at a hand sink used by food employees near dishmachine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of the hood soiled with grease.
Stored flour not covered at dry storage.
Dec 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license on 12/01/2024.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler; raw fish stored over chopped cabbages. Operator removed raw fish to bottom shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler; cooked chicken prepared and held onsite more than 24 hours no properly date marked. Per operator cooked chickens placed in walk in cooler the day before the inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Accumulation of lime scale on the inside of the dishmachine.
Bowl with no handle used to dispense flour at dry storage. Operator removed the bowl.
Dumpster overflowing garbage.
No handwashing sign provided at a hand sink used by food employees at server station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hood soiled with grease.
Stored food not covered. Flour bag left open near by kitchen exit. Operator closed the bag.
Time/temperature control for safety food thawed in an improper manner. In prep sink at sushi bar; frozen imitation crab thawing without running cold water. Operator placed imitation crab under running water.
Aug 6, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At buffet line; cooked shrimp (112F - Hot Holding); cooked chicken (118F - Hot Holding). Per operator items placed on buffet line for one hour. Operator reheated items; cooked shrimp (147F - Hot Holding); cooked chicken (169F - Hot Holding).
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris, mold like substance. Operator removed and cleaned the can opener at time of inspection.
Handwash sink used for purposes other than handwashing. Hand washing sink used to store cleaning items. Operator removed cleaning items.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Bowl with no handle used to dispense flour. Operator removed the bowl.
Grease receptacle lid open, broken, or missing. Grease receptacle lid open. Operator closed the lid.
Ice scoop handle in contact with ice. Operator removed the ice scoop.
Multiple cutting board have cut marks and is no longer cleanable at prep area.
Multiple wet wiping clothes not stored in sanitizing solution between uses at prep area.
Open dumpster lid. Operator closed the lid.
Worn, torn and/or soiled floors/carpeting. Soiled floor under dish machine.
Jul 11, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate10 Basic
Show 14 findings ▾
Nonfood-grade bags used in direct contact with food. Observed to go shopping bags full of ice in direct contact with raw animal food for hibachi station. Operator removed bags.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked ribs. Operator removed raw beef to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler: cooked chicken (58F - Cooling); cooked calamari (45F - Cold Holding); cooked pork ribs (42F - Cold Holding).
Handwash sink used for purposes other than handwashing. Observed seafood thawing in hand wash sink by mop sink. Operator removed items from hand wash sink by mop sink. observed sanitizer bucket in hand wash sink in server station.
Bowl or other container with no handle used to dispense food. Observed bowls with no handle used as a scoop in bulk flour, rice, and sugar container. Operator removed the bowls from containers.
Carbon dioxide/helium tanks not adequately secured. Observed 4 unsecured carbon dioxide tanks near door from kitchen to buffet area.
Cutting board has cut marks and is no longer cleanable. Observed 4 grooved cutting boards on sushi line.
Equipment in poor repair. Observed cracked and damaged rice maker on sushi line.
Exterior door has a gap at the threshold that opens to the outside. Observed screen torn on back door in kitchen and back door propped open.
Food stored on floor. Observed case of frozen shrimp on floor of walk in freezer.
Grease receptacle lid open. Operator closed the lid.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease buildup on hood.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle touching cooked calamari in container in walk in cooler.
Stored food not covered. Observed open bag of corn starch near back screen door. Operator closed the corn starch bag.
May 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Two cutting boards have cut marks and is no longer cleanable at sushi bar.
May 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Second reach in cooler by sushi bar entrance; fish roe (49F - Cold Holding); cream cheese (48F - Cold Holding). Per operator for more than 4 hours in reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Second reach in cooler by sushi bar entrance; fish roe (49F - Cold Holding); cream cheese (48F - Cold Holding). Per operator for more than 4 hours in reach in cooler.
Handwash sink used for purposes other than handwashing. Handwashing sink used to store sanitizing bucket solution. Operator removed,and placed it to proper storage.
No paper towels or mechanical hand drying device provided at handwash sink at kitchen by exit door. Operator provided paper towels.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Per operator raw beef prepared the day before no date marked.
Bowls with no handle used to dispense flour, rice and corn starch.
Carbon dioxide tanks not adequately secured at kitchen entrance. Operator secured tanks.
Time/temperature control for safety food thawed in an improper manner. Calamari thawing in standing water at prep area in the kitchen. Operator removed calamari to walk-in cooler.
Two cutting boards have cut marks and is no longer cleanable at sushi bar.
Wet wiping cloth not stored in sanitizing solution between uses at walk-in cooler. Operator removed and placed it in sanitizing solution.
Apr 23, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink.
Handwash sink not accessible for employee use at all times. Hand sink at sushi station blocked with food containers. Operator removed all containers
Non-pitting surface rust on food-contact equipment. Surface rust on shelves inside walk in cooler
Spray bottle containing toxic substance not labeled. Underneath dish machine.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly strip present above prep table near mop sink.
Time/temperature control for safety food thawed in an improper manner. Snow crab blend sitting in warm water at three compartment sink. Operator moved food to walk in cooler
Apr 22, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 19 recorded, 5 high priority.
5 High priority7 Intermediate7 Basic
Show 19 findings ▾
Dented/rusted cans present. See stop sale. On dry storage shelf in kitchen, 4 cans of pineapple chunks, 1 can Hoisin sauce, 1 can oyster sauce, 1 can coconut milk, 1 can sliced peaches, one can tomato ketchup all with severely dented rims
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. Dishwasher (Chlorine 00ppm); Operator changed out empty sanitizer container to achieve: Dishwasher (Chlorine 100ppm)
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler prepared chicken, per operator was made yesterday at 2:00 PM prepared chicken (57 F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler prepared chicken, per operator was made yesterday at 2:00 PM prepared chicken (57 F - Cold Holding) Stop Sale issued. On cooks,line shrimp (47 F - Cold Holding); chicken (47 F - Cold Holding); beef (45 F - Cold Holding), per operator food had been placed less than one hour prior to operator placed bags of ice on food to rapidly cool.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink.
Handwash sink not accessible for employee use at all times. Hand sink at sushi station blocked with food containers. Operator removed all containers
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/. 8 cooks and 3 servers working with food and no certified food manager present.
No paper towels or mechanical hand drying device provided at handwash sink. No,paper towels at hand sink at sushi station.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has food time stamped but no written plan available. Provided operator with DBPR Form HR 5022-090 Time As Public Health Control
Non-pitting surface rust on food-contact equipment. Surface rust on shelves inside walk in cooler
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken prepared yesterday morning, per operator, not date marked.
Spray bottle containing toxic substance not labeled. Underneath dish machine.
Bowl or other container with no handle used to dispense food. Bowls without handles used as scoops in flour and inside ice machine.
Carbon dioxide/helium tanks not adequately secured. Five CO2 tanks in kitchen not secured.
Dead roaches on premises. Observed one dead roach on window ledge in front dining room, one dead roach on top of Oyster sauce and approximately 20 dead roaches in small storage area on floor and behind reach in freezer. Operator cleaned up dead roaches during inspection.
Employee eating in a food preparation or other restricted area. Employees eating t prep table next to dish machine.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly strip present above prep table near mop sink.
Time/temperature control for safety food thawed in an improper manner. Snow crab blend sitting in warm water at three compartment sink. Operator moved food to walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Wall below and behind dish machine has a mold like substance.
Mar 19, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Food stored on floor. Observed case of clams stored on Walk in Freezer floor. Observed cooked chicken stored on floor of cook's line.
Mar 19, 2024■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 4 violations recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. 8 live roaches around dishmachine and at wall behind dishmachine.
Dead roaches on premises. 14 dead behind oven at kitchen entrance. 12 dead under buffet closer to kitchen entrance. 3 dead next to reach-in cooler closer to oven at kitchen.
Food stored on floor. Observed case of clams stored on Walk in Freezer floor. Observed cooked chicken stored on floor of cook's line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup of grease on hood system and on floors behind dishwasher and equipment on cook's line.
Mar 18, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 8 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Roach activity present as evidenced by live roaches found. 8 live roaches around dishmachine and at wall behind dishmachine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line by sushi buffet; raw chicken (48F - Cold Holding); raw shrimp (49F - Cold Holding); Operator placed ice under containers; raw chicken (42F - Cold Holding); raw shrimp (43F - Cold Holding)
Bowl or other container with no handle used to dispense food. Bowls with no handle used to dispense flour and rice. Operator removed bowls.
Dead roaches on premises. 14 dead behind oven at kitchen entrance. 12 dead under buffet closer to kitchen entrance. 3 dead next to reach-in cooler closer to oven at kitchen.
Food stored on floor. Observed case of clams stored on Walk in Freezer floor. Observed cooked chicken stored on floor of cook's line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup of grease on hood system and on floors behind dishwasher and equipment on cook's line.
Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water. Operator put under running water.
Wet wiping cloth not stored in sanitizing solution between uses. Stored next to thawing fish container. Operator removed put in sanitizing solution.
Jan 18, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 18, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 17, 2024■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Roach activity present as evidenced by live roaches found. Observed 20 live roaches in and around dish machine.
Toxic substance/chemical improperly stored. Chemical spray in dry storage area. Soy sauce container stored on the floor next to chemical s under dishwasher.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ready to eat wontons in walk-in cooler from day prior per operator no date mark.
Food stored on floor. Soy sauce container on the floor.
Wall soiled with accumulated grease, food debris, and/or dust. Wall at back of the kitchen soiled.
Jan 16, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 13 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk-in cooler raw chicken stored over lettuce.
Roach activity present as evidenced by live roaches found. Observed 20 live roaches in and around dish machine.
Toxic substance/chemical improperly stored. Chemical spray in dry storage area. Soy sauce container stored on the floor next to chemical s under dishwasher.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ready to eat wontons in walk-in cooler from day prior per operator no date mark.
Bowl or other container with no handle used to dispense food. Flour and sugar containers have bowl with no handle as scoop.
Ceiling/ceiling tile shows damage or is in disrepair. There are damaged tiles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Celling tiles have mold-like substance.
Employee eating in a food preparation or other restricted area. Employee drinks at prep area.
Floor soiled/has accumulation of debris. Kitchen floor dirty, some cardboards on the floor.
Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Chicken containers have mold- like substance on handler.
Food stored on floor. Soy sauce container on the floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall by the back of the dishwasher machine soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Wall at back of the kitchen soiled.
Dec 5, 2023Call 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 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.org) 866-372-7233.
Dec 4, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority5 Intermediate7 Basic
Show 16 findings ▾
Dented/rusted cans present. See stop sale. Observed one 6lb can of pineapple chunks dented. Educated operator on going through cans. Operator separated to be returned to distributor.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw chicken stored over ready to eat Krab in walk in cooler. Educated operator on proper storage of raw animal foods.
Roach activity present as evidenced by live roaches found. Observed 3 live roaches crawling on wall in dishwash area.
Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener.
Handwash sink used for purposes other than handwashing. Observed bucket stored in hand wash sink. Educated operator on hand wash sink only.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw fish not identified as raw with consumer advisory. Educated operator on consumer advisory designation.
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.org) 866-372-7233.
No soap provided at handwash sink in women's accessible bathroom stall.
Accumulation of gray-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured. Educated operator on having tanks secured. Operator secured tanks.
Food not stored at least 6 inches off of the floor. Observed containers of food stored on floor in walk in freezer. Educated operator on importance of storing food off of floor.
Ice buildup in sushi reach-in cooler.
No handwashing sign provided at a hand sink used by food employees. Side wait station.
Wet wiping cloth not stored in sanitizing solution between uses.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine concentration at 0 ppm. Operator added sanitizer. Rechecked concentration at 50 ppm.
Nov 9, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Dented/rusted cans present. See stop sale. On storage shelf in kitchen, one can of Hosin sauce and one can of pineapple chunks with severely dented rims.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings over cooked chicken wings in walk in cooler. Operator moved food to proper storage
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator had thawed calamari (83 F - Cold Holding) in three compartment sink. Per operator calamari had just finished thawing 30 minutes prior. Operator moved to walk in cooler to rapidly chill in ice bath.
Handwash sink used for purposes other than handwashing. Hand washing sink used as knife sharpening station.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu does not identify raw sushi/sashimi items. Operator began designating raw items on menu during inspection
No paper towels or mechanical hand drying device provided at handwash sink. At large hand washing sink in back prep area.
Bowl or other container with no handle used to dispense food. Cups without handles used as scoops in flour and sugar bins. Operator removed cups.
Carbon dioxide/helium tanks not adequately secured. 5 unsecured small CO2 tanks in kitchen near entry door.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Across from wok station.
Food stored on floor. Multiple cases of food stored on floor of walk in freezer.
Time/temperature control for safety food thawed in an improper manner. Calamari thawed in standing water, per operator had only been thawed 30 minutes prior. Operator moved to walk in cooler
Nov 9, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw pork\2019s stored over broth. Operator placed broth on bottom shelf. Priority: High Priority
Observed: No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sinks in kitchen. Operator placed paper towels at hand wash sinks. Priority: Intermediate
Observed: Carbon dioxide/helium tanks not adequately secured. Priority: Basic
Observed: 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. Priority: Basic
Observed: Food not stored at least 6 inches off of the floor in walk in freezer. Priority: Basic
Observed: Observed shelves in dishwash area with rust that has pitted the surface. Priority: Basic
Observed: Opened employee beverage container in a cold holding unit with food to be served to customers. Priority: Basic
Observed: Reach-in cooler interior/shelves have accumulation of soil residues. Cook line. Priority: Basic
Observed: Working containers of food removed from original container not identified by common name. Flour/sugar/salt bins. Priority: Basic
Oct 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority5 Intermediate8 Basic
Show 17 findings ▾
Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Priority: High Priority
Observed: Nonfood-grade bags used in direct contact with ginger in walk in cooler. Priority: High Priority
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw pork’s stored over broth. Operator placed broth on bottom shelf. Priority: High Priority
Observed: Toxic substance/chemical improperly stored by food. Operator removed chemical. Priority: High Priority
Observed: Food-contact surface soiled with food debris. Can opener. Priority: Intermediate
Observed: Manager or person in charge lacking proof of food manager certification. Priority: Intermediate
Observed: No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Priority: Intermediate
Observed: No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sinks in kitchen. Operator placed paper towels at hand wash sinks. Priority: Intermediate
Observed: 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. Priority: Intermediate
Observed: Carbon dioxide/helium tanks not adequately secured. Priority: Basic
Observed: 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. Priority: Basic
Observed: Food not stored at least 6 inches off of the floor in walk in freezer. Priority: Basic
Observed: Observed shelves in dishwash area with rust that has pitted the surface. Priority: Basic
Observed: Opened employee beverage container in a cold holding unit with food to be served to customers. Priority: Basic
Observed: Reach-in cooler interior/shelves have accumulation of soil residues. Cook line. Priority: Basic
Observed: Reuse of single-service or single-use articles. Observed plastic jug reused as scoop. Operator discarded of jug. Priority: Basic
Observed: Working containers of food removed from original container not identified by common name. Flour/sugar/salt bins. Priority: Basic
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.