KONTIKI RESTAURANT
13860 WELLINGTON TRCE #21-22, Village Of Wellingto FL 33414 · 561.296.0404
Last inspected Apr 2, 2026 · 12 visits since December 2023
APR 24
OCT 24
FEB 25
AUG 25
APR 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. 4 flies flying around in kitchen; 1 of which landed on clean cutting board at sushi bar.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $4,120
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025030750 | Feb 28, 2025 | Aug 20, 2025 | $1,400 |
| 2--2025000150 | Oct 23, 2024 | Mar 6, 2025 | $1,200 |
| 2--2024027224 | Apr 17, 2024 | Aug 14, 2024 | $920 |
| 2--2021040217 | Jul 23, 2021 | Oct 19, 2021 | $600 |
Inspection history
12 visits, newest first
Apr 2, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
Live, small flying insects found. 4 flies flying around in kitchen; 1 of which landed on clean cutting board at sushi bar.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in glass door freezer: raw fish sticks in open bag stored over container of ice cream. Operator stored properly.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Apr 1, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 11 high priority.
11 High priority1 Intermediate3 Basic
Show 15 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed sushi chef cough on his hand with gloves then began to handle pans with tempura; no hand wash. Sushi chef washed hands and changed pans.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed owner crack raw shelled eggs, wiped hands on clean rag then grabbed hydrated noodles and bean sprout from pan in reach in cooler; no hand wash. Meal was cooked to 178F. Advised owner to wash hands. See stop sale for contaminated portions of bean sprout and rehydrated noodles.
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. Operator touched cooked potatoes inside reach in cooler with bare hand. Operator removed cooked potatoes she touched.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed owner crack raw shelled eggs, then grabbed hydrated noodles and bean sprout from pan in reach in cooler; no hand wash. See stop sale for contaminated pan of bean sprouts and rehydrated noodles.
Live, small flying insects found. 4 flies flying around in kitchen; 1 of which landed on clean cutting board at sushi bar.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in glass door freezer: raw fish sticks in open bag stored over container of ice cream. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler across from cook line: Raw shelled eggs stored over milk, and basil. Operator stored properly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer: raw portioned chicken in pan stored over raw fish. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Raw Sea bassand raw snapper thawing overnight in walk in cooler; raw tuna thawing in vacuum package over 4.5 hours. All 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. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at cook line: cut butter (45F - Cold Holding) As per operator, stored in unit over night. Not prepped or portioned today. See stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at cook line: cut butter (45F - Cold Holding) As per operator, stored in unit over night. Not prepped or portioned today. See stop Sale. At flip top cooler at cook line: portioned sour cream (48F - Cold Holding) As per operator, stored 3 hours; cooked potatoes (46F - Cold Holding) As per operator, removed from walk in cooler and stored 2 hours; Not prepped or portioned today. Stored over stacked. Operator removed over stacked portion.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cloth used as a food-contact surface.
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. Raw Sea bassand raw snapper thawing overnight in walk in cooler; raw tuna thawing in vacuum package over 4.5 hours. All 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. See stop sale.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Aug 27, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Cream cheese 45F cold holding, tofu 45F cold holding, butter garlic 45F cold holding, Cooke pasta 45F cold holding, Per operator products stored since yesterday. Per operator products not prepared or portioned today. See stop sale
Clam/mussel/oyster tags not marked with last date served.
Aug 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Employee touched face then handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Both white reach in freezer outside liquor stored. Raw salmon over ice cream at #1 Raw salmon over Krab meat #2 Advised operator to store properly
Raw animal food stored over/not properly separated from ready-to-eat food. Flip top cooler across from wok. Raw pork, raw shell eggs, raw shrimp stored above sauces. Operator stored properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Cream cheese 45F cold holding, tofu 45F cold holding, butter garlic 45F cold holding, Cooke pasta 45F cold holding, Per operator products stored since yesterday. Per operator products not prepared or portioned today. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Cream cheese 45F cold holding, tofu 45F cold holding, butter garlic 45F cold holding, Cooke pasta 45F cold holding, Per operator products stored since yesterday. Per operator products not prepared or portioned today. See stop sale
Clam/mussel/oyster tags not marked with last date served.
Mar 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Joseconcepcion Garcia expired 08/12/2024
Feb 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 8 high priority.
8 High priority3 Intermediate1 Basic
Show 12 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. Observed chef touched cellphone then handled clean pans from stovetop to steam table; no hand wash. Chef washed hands.
Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef touched cooked chicken from oven with bare hands. Advised chef to use utensils or gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler across from wok: raw pork stored above sauces. At flip top cooler across from fryer: raw coconut shrimp stored above cooked wings. Operator corrected all.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made marinara made and stored since 02/19 longer than 7 days. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made marinara made and stored since 02/19 longer than 7 days. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Commercially processed reduced oxygen packaged raw Tuna and raw sea bass bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; stored overnight. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler across from stove top: cooked shrimp (52F - Cold Holding); cooked white rice (47F - Cold Holding) As per operator, both items stored overnight in unit; Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler across from stove top: cooked shrimp (52F - Cold Holding); cooked white rice (47F - Cold Holding) As per operator, both items stored overnight in unit; Not prepped or portioned today. See stop sale. cooked chicken (51F - Cold Holding) As per operator, stored 1.5 hours in unit from walk in cooler. Not prepped or portioned today. Operator removed to quick chill.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler across from stove top: bean sprout in water (54F at 1:20pm; 53F at 1:55pm- Cooling) As per operator, cooling since 12:00pm; At current rate of cooling, item will not cool to 41F n a total of 4 hours. Operator removed to quick chill.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Joseconcepcion Garcia expired 08/12/2024
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. Commercially processed reduced oxygen packaged raw Tuna and raw sea bass bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; stored overnight. See stop sale. House made marinara made 02/19 longer than 7 days
Oct 24, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit on expo line: arugula salad (49F - Cold Holding) stored double panned; coleslaw (48F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. Flip top cooler across from stovetop: bean sprouts (51F - Cold Holding) As per operator, stored in unit 2 hours from walk in cooler. Not prepped or portioned today. Stored over stacked. Operator moved to quick chill.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Joseconcepcion Gracia. Expired 08/12/24 Kellie Martinez expired 01/16/2024
Raw, in-shell oysters from different original containers mixed together prior to preparation for service.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Oct 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 11 high priority.
11 High priority6 Intermediate2 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep counter: cooked chicken wings (78F at 4:28pm- Cooling) As per chef, cooling since 2pm. Wings did not cool from 135F to 70F in 2 hours. See stop sale.
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed chef handle raw tuna then touched flip top cooler and cutting board at prep counter; no hand wash. Chef washed hands.
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 chef touched Cut kale with bare hands. Advised chef to use gloves.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: raw chicken stored over dumplings with cooked chicken. Chef stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At sushi bar: Raw salmon stored over seaweed salad. Raw tuna stored over various sauces. Low boy cooler: raw chicken stored over cooked pork. Operator stored properly.
Rodent activity present as evidenced by rodent droppings found. Approximately 6 rodent droppings on floor in dry storage area where food items, pots and plates are stored for usage in restaurant. Approximately 3 rodent droppings behind and storage containers of rice and flour.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Commercially processed reduced oxygen packaged raw Tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package and stored overnight. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep counter: cooked chicken wings (78F at 4:28pm- Cooling) As per chef, cooling since 2pm. Wings did not cool from 135F to 70F in 2 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit on expo line: arugula salad (49F - Cold Holding) stored double panned; coleslaw (48F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: house made marinara sauce (96F at 4:00pm- Reheating); house made steak sauce (89F at 4:00pm- Reheating); house made Teriyaki sauce with cooked vegetables (105F at 4:00pm - Reheating) As per chef, items reheating since 1:00pm. Items did not reheat to 165F within 2 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit on expo line: arugula salad (49F - Cold Holding) stored double panned; coleslaw (48F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. Flip top cooler across from stovetop: bean sprouts (51F - Cold Holding) As per operator, stored in unit 2 hours from walk in cooler. Not prepped or portioned today. Stored over stacked. Operator moved to quick chill.
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. No time mark on sushi rice. Operator time marked.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: house made marinara sauce (96F at 4:00pm- Reheating); house made steak sauce (89F at 4:00pm- Reheating); house made Teriyaki sauce with cooked vegetables (105F at 4:00pm - Reheating) As per chef, items reheating since 1:00pm. Items did not reheat to 165F within 2 hours. See stop sale.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Clams/mussels/oysters tag removed from original container prior to container being emptied.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened over 24 hours not date marked. Operator date marked.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Joseconcepcion Gracia. Expired 08/12/24 Kellie Martinez expired 01/16/2024
Raw, in-shell oysters from different original containers mixed together prior to preparation for service.
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. Commercially processed reduced oxygen packaged raw Tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package and stored overnight. See stop sale.
Sep 19, 2024Assigned to InspectorRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 17, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. 1 can of escargot
Raw animal food stored over/not properly separated from ready-to-eat food. Sushi bar Raw tuna over cut vegetables Raw eggs over sauces walk in cooler Raw burger over cooked chicken walk in cooler Raw beef over sauces flip top cooler Operator removed and stored properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy reach in cooler #1: Tuna (48F- cold holding); salmon (48F- cold holding); seaweed (48F- cold holding); fish eggs (48F- cold holding); Krab meat (48F- cold holding); cooked rice (48F- cold holding); Quail eggs (48F- cold holding); per operator stored over night. Per operator not prepared or portioned today. See stop sale. sour cream (60F - Cold Holding);#3; cooked pork wan tons (50F - Cold Holding) stored overnight; cooked chicken (52F - Cold Holding) stored overnight; Alfredo sauce 54F cold holding overnight Heavy cream 57F cold holding overnight Per operator non of this products were prepared or portioned today. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut cabbage (52F at 2:24pm; 47F at 3:47pm- Cooling) since 11:30 am stop sale 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. Sushi rice on dry storage by back door. Per operator rice from yesterday
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy reach in cooler #1: Tuna (48F- cold holding); salmon (48F- cold holding); seaweed (48F- cold holding); fish eggs (48F- cold holding); Krab meat (48F- cold holding); cooked rice (48F- cold holding); Quail eggs (48F- cold holding); per operator stored over night. Per operator not prepared or portioned today. See stop sale. sour cream (60F - Cold Holding);#3; cooked pork wan tons (50F - Cold Holding) stored overnight; cooked chicken (52F - Cold Holding) stored overnight; Alfredo sauce 54F cold holding overnight Heavy cream 57F cold holding overnight Per operator non of this products were prepared or portioned today. See stop sale. Multiple coolers on the line. Cooked mushrooms 57F cold holding Cheese 57F cold holding Mozzarella cheese 54F cold holding Butter 56F cold holding Cooked burgers 56F cold holding Cooked rice 56F-cold holding Cooked beef 56F - cold holding Beans- 52F - cold holding Cooked pasta 63F cold holding Marinara sauce 54F - cold holding Miso soup (57F - Cold Holding); tofu in water (52F - Cold Holding) Flip top cooler #1:; cut lettuce (45F - Cold Holding); flip top cooler#2:; cut tomatoes (56F - Cold Holding) rehydrated noodles (52F - Cold Holding) bean sprouts (54F - Cold Holding) Per operator all products stored for approximately 2 hours. Per operator items not prepared or portioned today. Operator moved all items to walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken stock (114F - Hot Holding) per operator stored for 1 hour Operator moved to reheat to 165+
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked corn (53F at 3:17pm; 53F at 3:45pm- Cooling) since 15 minutes
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. Emailed form to operator for employee hired less than 60 days
Apr 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 13 high priority.
13 High priority9 Intermediate2 Basic
Show 24 findings ▾
Container of medicine improperly stored. Over cook line Operator removed
Dented/rusted cans present. See stop sale. 1 can of escargot
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.at 0 ppm Operator corrected to 100 ppm chlorine
Non-food grade paper/paper towel used as liner for food container. In direct contact with cucumbers on sushi bar Operator removed
Nonfood-grade bags used in direct contact with onions, crab. Operator removed
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon over wontons reach in freezer back door. Walk in freezer Raw beef over cooked corn Raw beef over ice cream Operator stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Sushi bar Raw tuna over cut vegetables Raw eggs over sauces walk in cooler Raw burger over cooked chicken walk in cooler Raw beef over sauces flip top cooler Operator removed and stored properly
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Tuna stored inside seal package for 4 days per operator see stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy reach in cooler #1: Tuna (48F- cold holding); salmon (48F- cold holding); seaweed (48F- cold holding); fish eggs (48F- cold holding); Krab meat (48F- cold holding); cooked rice (48F- cold holding); Quail eggs (48F- cold holding); per operator stored over night. Per operator not prepared or portioned today. See stop sale. sour cream (60F - Cold Holding);#3; cooked pork wan tons (50F - Cold Holding) stored overnight; cooked chicken (52F - Cold Holding) stored overnight; Alfredo sauce 54F cold holding overnight Heavy cream 57F cold holding overnight Per operator non of this products were prepared or portioned today. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut cabbage (52F at 2:24pm; 47F at 3:47pm- Cooling) since 11:30 am stop sale 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. Sushi rice on dry storage by back door. Per operator rice from yesterday
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy reach in cooler #1: Tuna (48F- cold holding); salmon (48F- cold holding); seaweed (48F- cold holding); fish eggs (48F- cold holding); Krab meat (48F- cold holding); cooked rice (48F- cold holding); Quail eggs (48F- cold holding); per operator stored over night. Per operator not prepared or portioned today. See stop sale. sour cream (60F - Cold Holding);#3; cooked pork wan tons (50F - Cold Holding) stored overnight; cooked chicken (52F - Cold Holding) stored overnight; Alfredo sauce 54F cold holding overnight Heavy cream 57F cold holding overnight Per operator non of this products were prepared or portioned today. See stop sale. Multiple coolers on the line. Cooked mushrooms 57F cold holding Cheese 57F cold holding Mozzarella cheese 54F cold holding Butter 56F cold holding Cooked burgers 56F cold holding Cooked rice 56F-cold holding Cooked beef 56F - cold holding Beans- 52F - cold holding Cooked pasta 63F cold holding Marinara sauce 54F - cold holding Miso soup (57F - Cold Holding); tofu in water (52F - Cold Holding) Flip top cooler #1:; cut lettuce (45F - Cold Holding); flip top cooler#2:; cut tomatoes (56F - Cold Holding) rehydrated noodles (52F - Cold Holding) bean sprouts (54F - Cold Holding) Per operator all products stored for approximately 2 hours. Per operator items not prepared or portioned today. Operator moved all items to walk in cooler
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. Sushi rice on dry storage by back door. Per operator rice from yesterday
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut cabbage (52F at 2:24pm; 47F at 3:47pm- Cooling) since 11:30 am stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken stock (114F - Hot Holding) per operator stored for 1 hour Operator moved to reheat to 165+
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
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. Emailed procedures to operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked corn (53F at 3:17pm; 53F at 3:45pm- Cooling) since 15 minutes
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. Emailed form to operator for employee hired less than 60 days
No tag on/for original container of raw, in-shell oysters. Operator provided
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple items like sauces, escargot, spinach dip etc.
Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service on walk in cooler
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items like cooked pasta,sauces not dated marked per operator all products stored for longer than 24 hours
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. Tuna stored inside seal package for 4 days per operator see stop sale
Time/temperature control for safety food thawed in an improper manner. At room temperature. Cooked chicken and raw salmon on prep area Operator moved to walk in cooler
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Bowl or other container with no handle used to dispense food. Cups as scoops flour salt sugar containers
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.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones stored on clean dishes at flip top cooler on cook line
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between flip top coolers on cook line
Working containers of food removed from original container not identified by common name. Flour salt sugar containers
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.