LEMONGRASS ASIAN BISTRO
10312 FOREST HILL BLVD STE 204, Wellington FL 33414 · 561-4591598
Last inspected Jul 23, 2026 · 18 visits since September 2023
FEB 25
JUL 25
DEC 25
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach crawling on prep table on sushi bar area. Operator unable to kill it
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
9 cases · $9,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026039911 | Apr 6, 2026 | Jun 24, 2026 | $600 |
| 2--2026008938 | Dec 8, 2025 | Mar 2, 2026 | $2,400 |
| 2--2025027882 | Feb 13, 2025 | Aug 7, 2025 | $1,600 |
| 2--2024069314 | Sep 19, 2024 | Jan 2, 2025 | $800 |
| 2--2024023934 | Apr 2, 2024 | May 9, 2024 | $1,200 |
| 2--2023052647 | Sep 11, 2023 | Oct 5, 2023 | $400 |
| 2--2023002756 | Jan 3, 2023 | Feb 3, 2023 | $1,600 |
| 2--2022001515 | Nov 30, 2021 | Jan 31, 2022 | $600 |
| 2--2021008148 | Jan 21, 2021 | Mar 30, 2021 | $400 |
Inspection history
18 visits, newest first
Jul 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 8 high priority.
8 High priority2 Intermediate3 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler; cooked rice (55F - Cooling). Operator stated cooling overnight in full, deep container with tight fitting lid, did not reach 41F within 6 hours. See stop sale.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee(s) touched face/nose/mouth and hair with hands while rubbing/scratching/wiping/adjusting hats then continued to handle clean equipment, clean utensils and preparing food for customers without washing hands. Operator discussed with employee(s) who then washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee(s) touching cellphones and touching visibly soiled towels then continued to handle clean equipment, clean utensils and preparing food for customers without washing hands. Operator discussed with employee(s) who then washed hands.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked (145F for 15 seconds) or discarded. Wahoo served raw, no proof of parasite destruction. Advised Operator wahoo must be fully cooked until able to provide proof of parasite destruction.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm). Operator added quaternary to 200ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw salmon stored over cooked rice. Operator moved cooked rice to different side/shelf in cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees wearing single use gloves handled cellphones, cleaned using wiping cloths, put hands in pockets, under armpits, wiped on pants and then wearing same pair of single use gloves continued to prepare food for customers. Operator discussed with employees who then washed and donned fresh pairs of single use gloves.
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 41 degrees Fahrenheit within 6 hours. At reach in cooler; cooked rice (55F - Cooling). Operator stated cooling overnight in full, deep container with tight fitting lid, did not reach 41F within 6 hours. See stop sale.
Hand wash sink not accessible for employee use at all times. Hand wash sink at bar blocked by storage of multiple items. Operator removed items from hand wash sink.
Spray bottle containing toxic substance (cleaning chemical) not labeled. Operator labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize.
Commercially processed reduced oxygen packaged fish (raw tuna- 36F cold holding) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator removed entirely from reduced oxygen packaging.
Visibly soiled dry wiping cloths in use on cook line. Operator removed.
Apr 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority1 Intermediate1 Basic
Show 8 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At tall reach in cooler chopped greens dated 03/28 not used within 7 days- see stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began work and prepared food and handled containers without washing their hands- educated operator- employee washed their hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line - employee handled soiled cloth than prepared food for order without changing their gloves and washing their hands- educated operator - employee washed their hands.
Non-food grade paper/paper towel used as liner for food container. At sushi station non food grade paper towel in direct contact with cut cucumbers- operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi station- Cream cheese 56F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator placed in walk in freezer to quick chill. At front counter/ server station - tofu 48F- cold holding - food not prepared or portioned today- food out of temperature for 2 hours- operator placed on time as a public health control for remaining time.
Toxic substance/chemical improperly stored. Container of soap stored over sake bottles - operator removed.
Handwash sink used for purposes other than handwashing. Small hose attachment inside handwash sink by sushi station - operator removed.
Wet wiping cloth not stored in sanitizing solution between uses. Wet/ soiled wiping cloth stored on cutting board- operator removed.
Feb 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 9, 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 priority0 Intermediate1 Basic
Show 2 findings ▾
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 above sauce and cut limes. At sushi bar reach in cooler: raw salmon stored over cooked octopus. Operator stored items properly.
No mop sink or curbed cleaning facility provided at establishment. No mop sink in establishment; mop sink was made inoperable. Advised operator to provide an operable mop sink to dump wastewater.
Dec 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 9 high priority.
9 High priority1 Intermediate1 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line: curry with cooked vegetables (96F at 3:52pm - Cooked Cooling) As per operator, cooling since 12pm. Double door reach in cooler: cooked pasta (73F at 4:00pm- Cooked Cooling) As per operator, cooling since 12pm. Items did not cool from 135F to 70F in a total of 2 hours. See stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle raw shrimp to bread then began touching clean cutting board at flip top cooler near fryer; no hand wash. Observed employee handle raw salmon then began handling clean pan with sushi rice. Employees washed hands.
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 above sauce and cut limes. At sushi bar reach in cooler: raw salmon stored over cooked octopus. Operator stored items properly.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. 2 pots of Sushi rice not time marked; time removed from temperature control cannot be determined. 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. At cook line: curry with cooked vegetables (96F at 3:52pm - Cooked Cooling) As per operator, cooling since 12pm. Double door reach in cooler: cooked pasta (73F at 4:00pm- Cooked Cooling) As per operator, cooling since 12pm. Items did not cool from 135F to 70F in a total of 2 hours. 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. At sushi bar: cut raw salmon (47F at 3:30pm- Ambient Cooling) As per operator, cooling since 11am. Item did not cool to 41F in a total of 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line: stored on shelf below cook line: cooked dumplings (53F - Cold Holding) As per operator, stored 30 mins. Not prepped or portioned today. Operator placed 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. 2 pots of Sushi rice not time marked; time removed from temperature control cannot be determined. See stop sale. Cooked eel not time marked. As per operator, stored since 1.75 hours. Chef time marked.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At sushi bar: cut raw salmon (47F at 3:30pm- Ambient Cooling) As per operator, cooling since 11am. Item did not cool to 41F in a total of 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line: cooked vegetable broth (107F - Hot Holding) As per operator, stored since 3.5 hours. Operator placed to reheat to 165F.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Spicy tuna roll contain raw or undercooked animal foods not identified as raw in menu. Poke Bowl contain raw or undercooked animal foods not identified as raw in menu. Operator marked items as raw.
No mop sink or curbed cleaning facility provided at establishment. No mop sink in establishment; mop sink was made inoperable. Advised operator to provide an operable mop sink to dump wastewater.
Jul 10, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) discussed with operator who refilled supply Triple Sink (Chlorine 100ppm)
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and without washing hands employee handled clean and sanitized dishes, discussed with operator employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at sushi bar raw fish eggs stored directly above cut limes and squeeze bottles of sauces, discussed with operator who corrected storage.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose bib at dish washing station no vacuum breaker installed, discussed with operator to install vacuum breaker.
Jul 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 11 high priority.
11 High priority1 Intermediate1 Basic
Show 13 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) discussed with operator who refilled supply Triple Sink (Chlorine 100ppm)
Dented/rusted cans present. See stop sale. At bar area 5 bloated cans on non alcoholic ginger beer, discussed with operator see stop sale.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and without washing hands employee handled clean and sanitized dishes, discussed with operator employee washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and without washing hands employee handled clean and sanitized knives, discussed with operator employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at sushi bar raw fish eggs stored directly above cut limes and squeeze bottles of sauces, discussed with operator who corrected storage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In display case cooler at sushi bar portioned raw salmon (46F - Cooling) at 3:25 per operator product prepared at 11:00; portioned raw tuna (47F - Cooling) at 3:25 per operator product prepared at 11:00; portioned raw escolar (46F - Cooling) at 3:25 per operator product prepared at 11:00; portioned cooked shrimp (47F - Cooling) at 3:25 per operator product prepared at 11:00, discussed cooling with operator see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cut Chinese leafy kale (45F - Cold Holding) per operator product not portioned or prepared today and held in reach in cooler for approximately 3.5 hours, discussed cold holding with operator who moved product to walk in freezer to 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. Sushi rice identified in the written procedure as a food held using time as a public health control has no time marking, discussed with operator who time marked rice.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In display case cooler at sushi bar portioned raw salmon (46F - Cooling) at 3:25 per operator product prepared at 11:00; portioned raw tuna (47F - Cooling) at 3:25 per operator product prepared at 11:00; portioned raw escolar (46F - Cooling) at 3:25 per operator product prepared at 11:00; portioned cooked shrimp (47F - Cooling) at 3:25 per operator product prepared at 11:00, discussed cooling with operator see stop sale.
Toxic substance/chemical improperly stored. At cook line open can of chafing fuel stored on shelf with clean and sanitized dishes directly above flip top cooler, discussed with operator who removed product.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose bib at dish washing station no vacuum breaker installed, discussed with operator to install vacuum breaker.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler cooked sliced pork (50F - Ambient Cooling) at 3:05 since 2:00 to 53F at 3:40; at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to walk in freezer to rapid chill.
Floor area(s) covered with standing water. In kitchen at cook line standing water on floor, discussed with operator to clean and sanitize floor.
Feb 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracked raw eggs then handled clean containers of food and clean utensil; no hand wash. Advised operator that chef should wash hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At stovetop: chicken broth with cooked vegetables (102F - Hot Holding); lemon grass broth with cooked plants (110F - Hot Holding); vegetable broth (108F - Hot Holding) As per operator, stored over 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler lower compartment, across from cook line: coconut milk sauce (62F - Cold Holding) As per manager, stored 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 lower compartment, across from cook line: coconut milk sauce (62F - Cold Holding) As per manager, stored over night. Not prepped or portioned today. See stops sale. At prep area across from cook line: cooked noodles (52F - Cold Holding); tofu (51F - Cold Holding); cooked rice (54F - Cold Holding) As per operator, stored at prep counter 3 hours. Not prepped or portioned today. Operator moved items to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At stovetop: chicken broth with cooked vegetables (102F - Hot Holding); lemon grass broth with cooked plants (110F - Hot Holding); vegetable broth (108F - Hot Holding) As per operator, stored over 4 hours. See stop sale.
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 at sushi bar. Stored less than 4 hours. Operator cut packages open.
Food stored on floor. Rehydrated noodles and sauces stored on the floor. Operator removed.
Time/temperature control for safety food thawed in an improper manner. On rolling rack: raw lobster (57F - Cold Holding) Thawing in stagnant water since 3 hours. Operator moved to quick chill.
Nov 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touched hat on his head then touched flip top cooler and open it; 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. Operator touched cut vegetable mix with bare hand. Advised operator to wear gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler across from stovetop: cooked pork (54F - Cold Holding); egg rolls (52F - Cold Holding) As per employee, both items were stored in unit from walk in cooler since 3.5 hours. Not prepped or portioned today. Egg rolls were stored double panned and over stacked, cooked pork stored stacked. Advised operator to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At sushi bar: raw salmon (46F at 2:20pm; 46F at 3:02pm- Cooling) As per employee, cooling since 11:15am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Employee moved to quick chill.
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.
Sep 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Non-food grade paper/paper towel used as liner for food container. At sushi station non food grade paper towels lining containers with cucumbers inside - operator removed.
Raw animal food stored in same container as ready-to-eat food. At flip top cooler by cookline cooked chicken stored in container with raw chicken- see stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Raw animal food stored in same container as ready-to-eat food. At flip top cooler by cookline cooked chicken stored in container with raw chicken- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen counter near cookline- Cooked rice noodles 68F- cold holding- food not prepared or portioned today- food left out on counter - food out of temperature for 20 minutes- operator placed in reach in cooler to quick chill. At cookline flip top cooler - cooked peas 50F- cold holding- food not prepared or portioned today- food stored above fill line food out of temperature for 1 hour - operator moveed to reach in cooler to quick chill. At flip top cooler at end of cookline- fries 50F cold holding- food not prepared or portioned today- food left out for 30 minutes- operator placed inside reach in cooler to quick chill. Corrective Action TakenRepeat ViolationAdmin Complaint**
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At tall reach in cooler - cut tofu 50F at 2:50 to 50F at 3:30 ( cooling since 11:30)- food stored in large quantity and covered - at current rate of cooling food will not reach 41F within remaining time - operator moved in reach in freezer to quick chill.
In-use knife/knives stored in cracks between pieces of equipment. Throughout cookline knives stored in between reach in coolers and prep counters- operator removed.
Time/temperature control for safety food thawed in an improper manner. At prep area raw chicken, raw salmon and raw beef defrosting out on prep kart- operator moved to walk in cooler to defrost properly.
Jun 7, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 6, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority2 Intermediate3 Basic
Show 11 findings ▾
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed employee leave from restroom to preparing food at fryer; no hand wash. Advised operator that employee should wash hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects flying around in storage area over onions. 2 small flying insects flying around in warehouse washing area. 1 small flying insect flying along at expo line.
Raw animal food stored over or with unwashed produce. At walk in freezer: Raw beef stored over as per operator, unwashed chilli peppers. 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: Open package of raw beef stored over open box of raw scallop. 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. At sushi bar: Commercially processed reduced oxygen packaged Escolar and tuna bearing a label indicating that it is to remain frozen until time of use in vaccum packaging no longer frozen and not removed from reduced oxygen package. Items stored thawed since yesterday. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near cook line: cooked pork belly (52F - Cold Holding) As per operator, placed from cooler into flip top at 11am. Not prepped or portioned today. Item stored over stacked. Operator moved to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Sushi bar: cut salmon (44F at 1:15pm; 45F at 2:10pm- Cooling) As per operator; cut today and cooling since 10:30am. At current rate of cooling, item will not cool to 41F within a total of 4 hours. Item stored over-stacked. At double door stainless steel reach in cooler near dishwasher: rehydrated noodles (78F at 1:45pm; 78F at 2:07pm- Cooling) As per operator, rehydrated with room temperature water and cooling since 11:00am. At current rate of cooling, item will not cool to 41F within a total of 4 hours. Noodles stored in a a bag in large quantity. Operator moved items to quick chill.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Scallop served raw not identified on menu as being raw.
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. At sushi bar: Commercially processed reduced oxygen packaged Escolar and tuna bearing a label indicating that it is to remain frozen until time of use in vaccum packaging no longer frozen and not removed from reduced oxygen package. Items stored thawed since yesterday. See stop sale.
Food stored on floor. At walk in freezer: Various food items stored on floor. At storage area: Rice vinegar stored on floor. Operator stored properly.
Insect control device installed over food preparation area. Fly catcher installed over prep table on expo line.
Apr 3, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 5 live small flying around mop sink by dishwasher area. Approximately 3 live small flying around dishwasher area Approximately 4 live small flying around cooler on back area by raw onions containers.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Multiple bags with Raw beef over cooked beef inside walk in freezer Advised operator to stored properly
Apr 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 11 high priority.
11 High priority2 Intermediate0 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. On deep covered containers inside reach in cooler prep area cook rice At 3:25pm cooling since yesterday stop sale (50F - Cooling) Product did not cool to 41F within 6 hours See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Deep containers on ice bath only touching bottom if vegetable broth at 3:20 pm since 1:30 1st temp 113 F cooling at 4:20pm 89F cooling,,curry sauce at 3:20pm since 1:30 1st temp 115F cooling at 4:20pm 109F cooling Products did not cool to 70F within 2 hours see stop sale.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 5 live small flying around mop sink by dishwasher area. Approximately 3 live small flying around dishwasher area Approximately 4 live small flying around cooler on back area by raw onions containers.
Nonfood-grade bags used in direct contact with food. Observed thank you to go bags on direct contact with cut vegetables and multiple paper towels use as a liner for cut vegetables on sushi bar area advised operator to removed
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Multiple bags with Raw beef over cooked beef inside walk in freezer Advised operator to stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Sushi bar area Raw fish and raw eggs over sauces Cook line Raw beef over cooked dumplings Prep area Raw shell eggs over cut vegetables Operator stored properly
Roach activity present as evidenced by live roaches found. 1 live roach crawling on prep table on sushi bar area. Operator unable to kill it
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. Overstocked on cook line chicken dumplings (53F - Cold Holding); lobster dumplings (53F - Cold Holding). green peas stop sale (70 F - Cold Holding Per operator stored for more than 4 hours. Per operator products not prepared or portioned today See stop Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Deep containers on ice bath only touching bottom if vegetable broth at 3:20 pm since 1:30 1st temp 113 F cooling at 4:20pm 89F cooling,,curry sauce at 3:20pm since 1:30 1st temp 115F cooling at 4:20pm 109F cooling Products did not cool to 70F within 2 hours 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. On cook line cut cabbage at 3:09 since 11am (70 F - Cooling) Product did not cool to 41F with4 hours. See stop sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. On deep covered containers inside reach in cooler prep area cook rice At 3:25pm cooling since yesterday stop sale (50F - Cooling) Product did not cool to 41F within 6 hours See stop sale Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed two containers with adamame, tempura batter made with eggs and sushi rice still in use over 4 hours.See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Overstocked on cook line chicken dumplings (53F - Cold Holding); lobster dumplings (53F - Cold Holding). green peas stop sale (70 F - Cold Holding Per operator stored for more than 4 hours. Per operator products not prepared or portioned today See stop sale On cook line cheese stick (53F - Cold Holding); peanut sauce (51F - Cold Holding);per operator products not prepared or portioned today Per operator products stored for approximately 3 hours operator removed overstocked products and decided to discard
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed two containers with adamame, tempura batter made with eggs and sushi rice still in use over 4 hours.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. On cook line cut cabbage at 3:09 since 11am (70 F - Cooling) Product did not cool to 41F with4 hours. See stop sale
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Poke bowl with salmon and tuna and Kanisu
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/ Rafael Lopez PIC no certified manager present.
Sep 11, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice (55F - Cooling);; rice noodles (54F - Cooling) in make table #1 at cook line; as per operator foods cooked last night; foods covered and stored in big plastic containers; foods never reached 41 F within 6 hours; See Stop Sale;
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon not commercially packaged over rice noodles not commercially packaged Raw chicken not commercially packaged over seaweed commercially packaged in walk-in freezer; operator stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored on top of ketchup container in reach in cooler by dishwasher area; operator stored properly
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 41 degrees Fahrenheit within 6 hours. Cooked rice (55F - Cooling);; rice noodles (54F - Cooling) in make table #1 at cook line; as per operator foods cooked last night; foods covered and stored in big plastic containers; foods never reached 41 F within 6 hours; 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. raw chicken (48-51F - Cooling)at 10:30 to 48-51 F at 10:45 since 9:00; in make table #2 at cook line; at this rate food will not reach 41 F or below; food moved to reach in freezer;
Stored food not covered- cooked pork belly in reach in cooler by dishwasher area; Operator covered;
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.