KOY WAN HIBACHI BUFFET
945 W SR 436 #1179, Altamonte Springs FL 32714
Last inspected Oct 6, 2025 · 25 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
JAN 25
MAY 25
JUL 25
SEP 25
OCT 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. -1 live roach on sticky trap under freezer.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,920
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025056894 | Jul 28, 2025 | Dec 19, 2025 | $800 |
| 4--2024044723 | Jul 23, 2024 | Feb 3, 2025 | — |
| 4--2024008170 | Jan 4, 2024 | Jun 19, 2024 | $800 |
| 4--2023038800 | Jun 14, 2023 | Aug 24, 2023 | $800 |
| 4--2022015245 | Jan 21, 2022 | May 5, 2022 | $520 |
Inspection history
25 visits, newest first
Oct 6, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut cabbage 56 less than 4 hours. Product was on counter at cook line, moved to cooler for temperature recovery.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -wings 115 on hot buffet. Operator reheated to 165.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -small flying insects light trap has multiple dead, operator changed sticky paper.
Accumulation of lime scale on the inside of the dishmachine.
Show the remaining 4 findings ▾
Ceiling tile missing. -above cook line. Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile at end of dish table hanging down.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle touching product in flour and msg.
Single-service articles improperly stored. -case of cups on floor in wait station.
Walk-in cooler/freezer shelves with rust that has pitted the surface. -sushi cooler shelves.
Sep 11, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate9 Basic
Show 11 findings ▾
Food placed in soiled container/equipment. -crab returned to cardboard box. Operator moved product to plastic tub.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut cabbage on counter in kitchen less than 4 hours 74°. Product returned to reach in cooler.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -3 dead small flying insects on sticky trap in wine hallway. Operator discarded.
Bowl or other container with no handle used to dispense food. -metal pan with no handle in dry rice bag. Operator removed.
Ceiling tile missing. -ceiling tiles above cook line out of place for repair.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -partial drink bottle above cook line coolers. Operator relocated.
Equipment in poor repair. -sushi walk-in cooler door not smooth and cleanable.
Floor soiled/has accumulation of debris. -sushi walk-in cooler floor soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -surface around woks soiled.
Plumbing system in disrepair. - no cold water handle at hand wash sink in unused storage hallway.
Walk-in cooler/freezer shelves with rust that has pitted the surface. -some shelves in sushi cooler.
Jul 29, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Equipment in poor repair. -shelves rusted in fish walk-in cooler. -walk-in cooler door
Floor soiled/has accumulation of debris. -hibachi line under equipment.
Plumbing system in disrepair. -water being diverted from discharge pipe under dish machine to floor drain.
Unnecessary items/unused equipment on the premises. -large amount of unused coolers, ice machines, in back room and wait stations.
Jul 29, 2025■ 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. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -tray of shumai made with raw pork over bucket of raw peeled potatoes.
Roach activity present as evidenced by live roaches found. -1 live roach on sticky traps inside cabinets in cabinet under hot buffet. Operator discarded. -3 live roaches behind hand wash sink in prep room. Operator removed. -1 live roach in empty paper towel dispenser in prep room. Operator removed. -3 live roaches between wall and stainless side of 3 compartment sink.
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. -sushi rice. Made at 11:30 per operator.
Handwash sink not accessible for employee use at all times. -at sushi counter.
Equipment in poor repair. -shelves rusted in fish walk-in cooler. -walk-in cooler door
Floor soiled/has accumulation of debris. -hibachi line under equipment.
Plumbing system in disrepair. -water being diverted from discharge pipe under dish machine to floor drain.
Unnecessary items/unused equipment on the premises. -large amount of unused coolers, ice machines, in back room and wait stations.
Jul 28, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 10 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -tray of shumai made with raw pork over bucket of raw peeled potatoes.
Roach activity present as evidenced by live roaches found. -1 live roach on sticky traps inside cabinets in cabinet under hot buffet. Operator discarded. -3 live roaches behind hand wash sink in prep room. Operator removed. -1 live roach in empty paper towel dispenser in prep room. Operator removed. -3 live roaches between wall and stainless side of 3 compartment sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -beef (44F - Cold Holding); wings (44F - Cold Holding) in walk-in cooler. Product near items cooling, operator will monitor.
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. -sushi rice. Made at 11:30 per operator.
Handwash sink not accessible for employee use at all times. -at sushi counter.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -approximately 30 dead roaches on 8 sticky traps inside cabinets under hot buffet. Operator discarded all traps.
Equipment in poor repair. -shelves rusted in fish walk-in cooler. -walk-in cooler door
Floor soiled/has accumulation of debris. -hibachi line under equipment.
Plumbing system in disrepair. -water being diverted from discharge pipe under dish machine to floor drain.
Unnecessary items/unused equipment on the premises. -large amount of unused coolers, ice machines, in back room and wait stations.
May 27, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment in poor repair. -walk-in cooler door at front of cook line rusted, peeling metal.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -behind hibachi grill, soiled with food debris and grease. -shelves, old beer line equipment on wall in front walk-in cooler. -grease on hood above right side woks.
May 21, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Live, small flying insects found. -1 small flying insects on outside of plastic container near dessert area of buffet. None found on food products.
Operating with an expired Division of Hotels and Restaurants license. -expired 4-1-25.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -krab, volcano mix (46F - Cold Holding); noodles (46F - Cold Holding); tuna (46F - Cold Holding); in from walk-in cooler less than 4 hours. Operator adjusted cooler, ambient temperature dropped 4 degrees by end of inspection. Operator will monitor. -cut cabbage 71 on counter by cook line less than 4 hours.
Establishment advertised crab on menu/menu board but served imitation crab. -buffet sign states Crab Rangoon. Per operator, made with imitation crab. Operator changed sign during inspection.
Equipment in poor repair. -walk-in cooler door at front of cook line rusted, peeling metal.
In-use ice scoop stored on soiled surface between uses. -soiled water in bottom of bucket holding ice scoops.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -behind hibachi grill, soiled with food debris and grease. -shelves, old beer line equipment on wall in front walk-in cooler. -grease on hood above right side woks.
Jan 22, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw sausage above cooked shrimp in walk-in cooler.
Toxic substance/chemical improperly stored. -ant spray, wasp spray cans on prep table. WD-40 on shelf above prep table.
Food-contact surface soiled with food debris, mold-like substance or slime. -container of flour on cook line soiled. -scoop in sugar soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -no chlorine test kit.
Ceiling tile missing. -missing above cook line outside hood.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee sweatshirt and jacket on shelf above prep area.
Floor soiled/has accumulation of debris. -under hibachi.
Food storage container/container lid cracked or broken. -bus tub, dry goods scoop cracked.
Hole in or other damage to wall. -hole in wall behind sushi prep area. -wall in disrepair in multiple areas of kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. -walk-in cooler floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handles of scoops in contact with product in msg and flour
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -hibachi spatulas in water 80. Operator dumped water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wok station has build up of grease and food debris -grease build up on pipes behind hibachi and cook line equipment. -knobs on hand wash sink soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jan 21, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority2 Intermediate10 Basic
Show 16 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -small flying insect on plate of sushi.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw sausage above cooked shrimp in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -crab (44F - Cold Holding); pico (44F - Cold Holding); shumai (45F - Cold Holding); mussels (44F - Cold Holding) in right side walk-in cooler less than 4 hours. Operator adjusted unit, will monitor and move food to other walk-in cooler.
Toxic substance/chemical improperly stored. -ant spray, wasp spray cans on prep table. WD-40 on shelf above prep table.
Food-contact surface soiled with food debris, mold-like substance or slime. -container of flour on cook line soiled. -scoop in sugar soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -no chlorine test kit.
Ceiling tile missing. -missing above cook line outside hood.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee sweatshirt and jacket on shelf above prep area.
Floor soiled/has accumulation of debris. -under hibachi.
Food storage container/container lid cracked or broken. -bus tub, dry goods scoop cracked.
Hole in or other damage to wall. -hole in wall behind sushi prep area. -wall in disrepair in multiple areas of kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. -walk-in cooler floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handles of scoops in contact with product in msg and flour
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -hibachi spatulas in water 80°. Operator dumped water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wok station has build up of grease and food debris -grease build up on pipes behind hibachi and cook line equipment. -knobs on hand wash sink soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Dec 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -tuna seared rare above washed vegetables in sushi cooler. -shumai with raw pork above washed cut potatoes in raw food walk in cooler. 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. -trays of raw chicken above raw calamari in walk in freezer.
Ceiling/ceiling tile shows damage or is in disrepair. -1 tile hanging down in dish room
Equipment in poor repair. -sushi walk in cooler door in disrepair, metal broken. -sushi walk in cooler shelves rusted.
Floor area(s) covered with standing water. -dish room.
Standing water in bottom of reach-in-cooler. -cook line reach in cooler.
Dec 5, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -tuna seared rare above washed vegetables in sushi cooler. -shumai with raw pork above washed cut potatoes in raw food walk in cooler. 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. -trays of raw chicken above raw calamari in walk in freezer.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tile shows damage or is in disrepair. -1 tile hanging down in dish room
Equipment in poor repair. -sushi walk in cooler door in disrepair, metal broken. -sushi walk in cooler shelves rusted.
Floor area(s) covered with standing water. -dish room.
Standing water in bottom of reach-in-cooler. -cook line reach in cooler.
Dec 3, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect on wall in wait station. Operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. -tuna seared rare above washed vegetables in sushi cooler. -shumai with raw pork above washed cut potatoes in raw food walk in cooler. 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. -trays of raw chicken above raw calamari in walk in freezer.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tile shows damage or is in disrepair. -1 tile hanging down in dish room
Equipment in poor repair. -sushi walk in cooler door in disrepair, metal broken. -sushi walk in cooler shelves rusted.
Floor area(s) covered with standing water. -dish room.
Standing water in bottom of reach-in-cooler. -cook line reach in cooler.
Sep 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect on wall in wait station. Operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. -tuna seared rare above washed vegetables in sushi cooler. -shumai with raw pork above washed cut potatoes in raw food walk in cooler. 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. -trays of raw chicken above raw calamari in walk in freezer.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tile shows damage or is in disrepair. -1 tile hanging down in dish room
Dead roaches on premises. -1 dead roach on sticky trap under hibachi line. Operator discarded.
Equipment in poor repair. -sushi walk in cooler door in disrepair, metal broken. -sushi walk in cooler shelves rusted.
Floor area(s) covered with standing water. -dish room.
Floor soiled/has accumulation of debris. -grease food debris on floors under hibachi line fryer.
Standing water in bottom of reach-in-cooler. -cook line reach in cooler.
Sep 24, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Floor soiled/has accumulation of debris. -floors, floor drains soiled under equipment and shelving. -walk in cooler floor soiled, build up of ice. -extremely soiled under dish machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -table under hibachi, pipes behind soiled with food debris and grease. -walk in cooler curtains soiled with food debris. -exterior of bus tubs holding produce in walk in cooler soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. -some shelves in all 3 walk in coolers.
Aug 8, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 24, 2024Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority1 Intermediate3 Basic
Show 7 findings ▾
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. -dishwasher used hose to spray around dish machine, then put away clean dishes without washing hands.
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. -sushi rice made 2.5 hours ago per operator does not have time mark.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Floor soiled/has accumulation of debris. -floors, floor drains soiled under equipment and shelving. -walk in cooler floor soiled, build up of ice. -extremely soiled under dish machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -table under hibachi, pipes behind soiled with food debris and grease. -walk in cooler curtains soiled with food debris. -exterior of bus tubs holding produce in walk in cooler soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. -some shelves in all 3 walk in coolers.
- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -tabletop fryer at hibachi counter, not under a working hood.
Jul 23, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 11 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority2 Intermediate4 Basic
Show 12 findings ▾
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. -dishwasher used hose to spray around dish machine, then put away clean dishes without washing hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect by to go containers by host stand. -5 small flying insects on pastries on buffet line. -4 small flying insects on mini cupcakes on buffet. -4 small flying insects on unused ice cream cooler at end of buffet. -2 small flying insects on soda dispenser in wait station. -4 small flying insects on shelves of glass racks, cardboard boxes in dish room.
Roach activity present as evidenced by live roaches found. -1 live roach on sticky trap under freezer.
Stop Sale issued due to adulteration of food product. -1 tray of pastries, 1 tray of chocolate cupcakes discarded, small flying insects on food.
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. -sushi rice made 2.5 hours ago per operator does not have time mark.
No soap provided at handwash sink. -hand sanitizer only by sushi walk in cooler. -no soap at hand wash sink near 3 compartment sink.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Floor area(s) covered with standing water. -standing water on floor under table next to ice machine,
Floor soiled/has accumulation of debris. -floors, floor drains soiled under equipment and shelving. -walk in cooler floor soiled, build up of ice. -extremely soiled under dish machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -table under hibachi, pipes behind soiled with food debris and grease. -walk in cooler curtains soiled with food debris. -exterior of bus tubs holding produce in walk in cooler soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. -some shelves in all 3 walk in coolers.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -tabletop fryer at hibachi counter, not under a working hood.
May 3, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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 handling cream cheese at sushi bar with bare hands. Advised.
Apr 11, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insects on stack of plates next to hibachi area. Operator removed plate from stack. -1 small flying insects on cooked shrimp at buffet. Operator removed and discarded shrimp.
Apr 5, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tiles above cook line peeling.
Floor area(s) covered with standing water. -in multiple areas of kitchen and storage. Near ice machine, equipment storage. Floors not maintained smooth and durable. -missing grout causing standing water in multiple areas of back of house.
Floor soiled/has accumulation of debris. -grease, food debris on floor behind hibachi area equipment, bar, 3 compartment sink. -floors extremely soiled in dish room. -ice and food debris build up on walk-in freezer floor.
Hole in or other damage to wall. -cabinet in disrepair under sushi counter. -wall tile, grout broken or missing in multiple areas of kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease on table under hibachi, pipe behind.
Walk-in cooler/freezer shelves with rust that has pitted the surface. -rust on shelves in 2 walk-in coolers.
Apr 3, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority0 Intermediate10 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insects near 3 compartment sink. Removed. -1 small flying insects near dish machine drain. -1 small flying insects in 5 gallon bucket of soy sauce in wait station. Product discarded.
Stop Sale issued due to adulteration of food product. -small flying insect in bucket of soy sauce. Discarded.
Bowl or other container with no handle used to dispense food. -pan with no handle for raw chicken in cooler.
Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tiles above cook line peeling.
Dead roaches on premises. -1 dead roach on floor behind bar. Operator swept and removed.
Floor area(s) covered with standing water. -in multiple areas of kitchen and storage. Near ice machine, equipment storage. Floors not maintained smooth and durable. -missing grout causing standing water in multiple areas of back of house.
Floor soiled/has accumulation of debris. -grease, food debris on floor behind hibachi area equipment, bar, 3 compartment sink. -floors extremely soiled in dish room. -ice and food debris build up on walk-in freezer floor.
Hole in or other damage to wall. -cabinet in disrepair under sushi counter. -wall tile, grout broken or missing in multiple areas of kitchen
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -2 spatulas in 78° soiled water at hibachi grill. Water dumped.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease on table under hibachi, pipe behind.
Single-service articles improperly stored. -cases of foam cups, napkins on floor in large room by dish area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. -rust on shelves in 2 walk-in coolers.
Jan 9, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate8 Basic
Show 8 findings ▾
Accumulation of lime scale on the inside of the dishmachine.
Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile above cook line peeling.
Dead roaches on premises. -1 dead roach on cove molding outside swinging door from dish room. -1 dead on floor under dish cart. -1 dead on floor of storage room next to dish room. -3 dead roaches under electrical box by 3 compartment sink.
Equipment in poor repair. -equipment shelf above 3 compartment sink rusted. -majority of shelves in walk-in coolers rusted, soiled.
Floor soiled/has accumulation of debris. -floor drains extremely soiled in dish room. -floors soiled under 3 compartment sink. -walk-in freezer floor soiled. -floors soiled under dry goods shelves.
Hole in or other damage to wall. -wall tile missing in corner of dish room, near 3 compartment sink, in prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hand wash sink handles soiled in back hallway. -walk-in cooler plastic curtains soiled with food debris. -grease build up between fryers, on pipes around cooking equipment. -hibachi table, sides of grill, wall behind soiled with build up of grease and food debris.
Unnecessary items/unused equipment on the premises. -large amount of unused equipment at facility.
Jan 4, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 18 violations recorded, 6 high priority.
6 High priority0 Intermediate12 Basic
Show 18 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee handling raw salmon for sushi rolls with bare hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 small flying insect around dipper well near ice cream cooler. -3 small flying insect near prep table in back hallway.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken over shumai in walk-in freezer.
Roach activity present as evidenced by live roaches found. -1 live roach under sign posted above 3 compartment sink.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -server handled soiled dishes, then returned to dining room to serve customers without taking off gloves and washing hands.
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. -sushi rice prepared at 10:00 per operator not discarded at 2:00pm. Time discarded 2:27.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile above cook line peeling.
Dead roaches on premises. -1 dead roach on cove molding outside swinging door from dish room. -1 dead on floor under dish cart. -1 dead on floor of storage room next to dish room. -3 dead roaches under electrical box by 3 compartment sink.
Equipment in poor repair. -equipment shelf above 3 compartment sink rusted. -majority of shelves in walk-in coolers rusted, soiled.
Floor soiled/has accumulation of debris. -floor drains extremely soiled in dish room. -floors soiled under 3 compartment sink. -walk-in freezer floor soiled. -floors soiled under dry goods shelves.
Floors not maintained smooth and durable. -missing grout causing standing water and food debris on floors in dish room,
Food stored on floor. -bucket of soy sauce on floor in wait station. -cases of food on floor in walk-in freezer.
Hole in or other damage to wall. -wall tile missing in corner of dish room, near 3 compartment sink, in prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hand wash sink handles soiled in back hallway. -walk-in cooler plastic curtains soiled with food debris. -grease build up between fryers, on pipes around cooking equipment. -hibachi table, sides of grill, wall behind soiled with build up of grease and food debris.
Unnecessary items/unused equipment on the premises. -large amount of unused equipment at facility.
Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled with mold like substance behind and under dish machine.
Aug 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -hibachi cook cracked raw shell eggs, then handled clean plate without washing hands. Educated.
Food placed in soiled container/equipment. -crawfish in cardboard box originally holding raw chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken, shrimp and beef 45-47f in cook line reach-in cooler less than 4 hours. Operator adjusted unit, ice added.
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. -batches of sushi rice that have cooled below 135 has no time mark. Per operator, rice started time plan at 2:00.
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.
Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile above dish area bulging leaving gap in ceiling.
Cove molding at floor/wall juncture broken/missing. -missing or broken in multiple area of kitchen. -missing floor tiles causing standing water and food debris under dish machine.
Floor soiled/has accumulation of debris. -floor, wall, pipes soiled with build up of grease behind hibachi.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hand wash sink basins and handles soiled throughout.
Walk-in cooler/freezer shelves with rust that has pitted the surface. -shelves rusted in both walk-in coolers.
Aug 15, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 8 high priority.
8 High priority3 Intermediate11 Basic
Show 22 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -hibachi cook cracked raw shell eggs, then handled clean plate without washing hands. Educated.
Food placed in soiled container/equipment. -crawfish in cardboard box originally holding raw chicken.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 small flying insects in prep area, 1 on wall above hand wash sink, 1 on unwrapped pan of seasoned flour/breading.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -container of raw peanut chicken on shelf above crawfish in walk-in cooler.
Roach activity present as evidenced by live roaches found. -1 live roach on wall under dish machine. -1 live roach behind wrapped pipe on wall above dish table.
Stop Sale issued due to adulteration of food product. -fly on unwrapped container of seasoned flour on shelf in prep area. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken, shrimp and beef 45-47°f in cook line reach-in cooler less than 4 hours. Operator adjusted unit, ice added.
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. -batches of sushi rice that have cooled below 135 has no time mark. Per operator, rice started time plan at 2:00.
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of microwave in wait station soiled.
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 completed Employee Health Reporting Agreements. English and Spanish blank forms emailed to operator on 6/14/23.
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.
Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile above dish area bulging leaving gap in ceiling.
Cove molding at floor/wall juncture broken/missing. -missing or broken in multiple area of kitchen. -missing floor tiles causing standing water and food debris under dish machine.
Current Hotel and Restaurant license not displayed. -facility has current license, but displayed license is expired. Please update.
Employee beverage or food container on a food preparation table or over/next to clean equipment/utensils. -employee bowls of food on shelf above clean equipment on cook line.
Floor soiled/has accumulation of debris. -floor, wall, pipes soiled with build up of grease behind hibachi.
In-use ice scoop stored on soiled surface between uses. -on cardboard syrup box.
No conspicuously located ambient air temperature thermometer in holding unit. -in sushi display cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hand wash sink basins and handles soiled throughout.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -fly swatted on table next to cutting board.
Stored food not covered. -unwrapped whole frozen fish in contact with cardboard in walk-in freezer.
Walk-in cooler/freezer shelves with rust that has pitted the surface. -shelves rusted in both walk-in coolers.
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.