MIKATA BUFFET INC
3201 NW FEDERAL HWY 1, Jensen Beach FL 34957 · 772.232.6118
Last inspected Apr 8, 2026 · 20 visits since August 2023
MAY 25
JUN 25
AUG 25
NOV 25
APR 26
▲ GETTING WORSE
5 inspections trending down, 39 points off where it started.
Roach activity present as evidenced by live roaches found- observed live roach under prep table by dry storage area at the back of the kitchen; operator killed it
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
7 cases · $5,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026040400 | Apr 8, 2026 | Jul 22, 2026 | $600 |
| 2--2026006786 | Nov 24, 2025 | Mar 19, 2026 | $600 |
| 2--2025027773 | Mar 25, 2025 | Apr 8, 2025 | $800 |
| 2--2024006796 | Feb 1, 2024 | Mar 4, 2024 | $800 |
| 2--2023044476 | Aug 2, 2023 | Oct 2, 2023 | $600 |
| 2--2022031650 | Jun 14, 2022 | Jul 22, 2022 | $2,000 |
| 2--2022019751 | Apr 14, 2022 | May 25, 2022 | $400 |
Inspection history
20 visits, newest first
Apr 8, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority1 Intermediate6 Basic
What the inspector wrote — 11 findingsThe state's own report →
Observed Employee rub hands together for less than 10-15 seconds (approximately 5 seconds) while washing hands Advised operator of proper hand washing procedures for employee to wash hands
Observed multiple Employees touch soiled clothes and then engage in food preparation, and handle clean food utensils at cook line without washing hands. Advised operator of proper hand washing procedures for employee to wash hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue crab meat (63F - Cold Holding); raw salmon (60F - Cold Holding); sitting inside sink at back kitchen Per operator food not pr or portioned today and left out of temperature for approximately 2 hours Advised operator to place foods inside cooling unit to bring back to 41F Operator began to move foods into cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked eel (78F - Hot Holding) sitting inside toaster oven Per operator food left out of temperature for approximately 1 hour Advised operator to keep items inside cooler Operator place. Item in cooler
Show the remaining 7 findings ▾
No soap provided at handwash sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ents soiled through out establishment
Food storage container/container lid cracked or broken. Observed plastic food container cracked being held together by shoe lace. Operator removed foods and discarded container
Food stored on floor of back storage area
Reach-in cooler interior/shelves have accumulation of soil residues at cook line reach in cooler
Time/temperature control for safety food thawed in an improper manner.
Walk in cooler Floor soiled/has accumulation of debris.
Nov 24, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority4 Intermediate1 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm Observed no sanitizer attached to hose Operator placed new bucket of sanitizing solution and re ran machine to 100 ppm.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee rinse face and mouth inside of hand wash sink then proceed to handle clean dishes at dish pit. Operator reviewed hand washing with employee to wash hands properly. Observed employee wipe nose and back of head with bare hand then proceed to handle food boxes
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked ready to eat mussels in reach in cooler. Observed raw fish stored over ready to eat vegetables at front counter reach in cooler Operator stored all foods properly.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee Handle soiled dishes at back server station then proceed to open wine bottle, pour drinks and scoop ice worth out washing hands. Operator reviewed proper hand washing for employee to wash hands properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked eel at 80F sitting inside toaster oven at front cook line. Per operator eel cooked at 10:30 and left out of temperature for approximately 2 hours, operator placed inside reach in cooler to quick chill.
Handwash sink used for purposes other than handwashing. Observed employee wash soiled cloth in hand wash sink in kitchen
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided,
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator documentation at time of inspection.
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.
Observed boxes of cooking oil stored on floor of cook line
Aug 27, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority3 Intermediate4 Basic
Show 13 findings ▾
Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Observed comminuted beef cooked from raw being plated to put out at buffet cooked at 130-142F. Operator placed on stop top and brought beef to 168-180F);
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed approximately 8 cooked pork rib racks stacked on top each other on metal pan in walk in cooler ranging from 72F-110F, cooling at 2:30 since per operator approximately 10:00- at current rate of cooling, items did not reach 135F to 70F with in 2 hours, operator voluntarily discarded.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employees drinking on cook line then proceed to prepare foods without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over ready to eat pork inside walk in cooler. Operator removed.
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. Observed raw shell eggs at 70F sitting at front sushi counter. Operator operator, items not prepared or portioned today and the time eggs have been out of them is unknown. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shell eggs at 70F sitting at front sushi counter. Operator operator, items not prepared or portioned today and the time eggs have been out of them is unknown. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed approximately 8 cooked pork rib racks stacked on top each other on metal pan in walk in cooler ranging from 72F-110F at 2:30 since 9:30, items did not reach 135F to 70F within 2 hours.
Handwash sink used for purposes other than handwashing. Observed metal dish stored inside hand wash sink. Operator removed
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written time procedures for food items on Buffet
Employee beverage container in ice machine/ice bin. Observed opened employee drink inside ice bin in back kitchen. Operator removed.
Employee eating in a food preparation or other restricted area.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed Multiple boxed Food items stored on floor of walk in freezer
Jun 13, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. 1)Observed raw shelled eggs above Karb. Operators placed raw shelled eggs on lower shelf. 2) observed in walk-in freezer raw chicken not commercially packaged above raw beef, not commercially packaged. Operator placed raw chicken on lower shelf.
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. Operators forgot to label. And lableed all food for 10:30-2:30
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer at 200+ ppm. Operator corrected to 100 ppm
Handwash sink not accessible for employee use at all times. Observed metal bowl in hand wash sink at sushi station. Operator removed.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Working containers of food removed from original container not identified by common name. Observed oil in squeeze bottles, not labeled.
May 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 6 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee return from smoking outdoors, consume food, and immediately begin to prepare customer beverage without washing hands. Operator discussed proper handwashing procedures with employee. Employee washed hands.
Handwash sink used for purposes other than handwashing. Handwash sink in middle of cook line used to store pans and cooking utensils. Operator removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents above warewashing areas soiled with mold and dust.
Cloth used as a food-contact surface. Paper towels used to line sushi containers and in direct contact with food.
Food stored on floor. Boxes of food and packaged raw meats stored on floor of walk in freezer.
Portable fire extinguisher gauge in red zone. Overcharged fire extinguisher at the end of cook line across from prep table. For reporting purposes only.
Apr 2, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer at 0 ppm inside triple sink. Operator mixed fresh solution to to 50 ppm.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed metal food pans inside triple sink only being washed and rinsed with no sanitizing step. Operator refilled solution to 50 ppm and sanitized metal food pans.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw Salmon at 70F Raw crab at 70F underneath running water at prep sink in back kitchen. Per operator, items out of temperature for approximately 30 minutes, not prepped or portioned today. Operator placed items in walk in cooler to quick chill.
Bowl or other container with no handle used to dispense food. Observed Bowl used as scoop with no handle inside container of dry rice. Operator removed.
Time/temperature control for safety food thawed in an improper manner. Observed raw Salmon at 70F Raw crab at 70F underneath running water at prep sink in back kitchen. Operator began proper procedures to bring foods to walk-in cooler To chill
Mar 26, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 25, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 25 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority6 Intermediate11 Basic
Show 25 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Operator added chlorine 75ppm.
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Shrimp (119F-125F - Cooking) at cook line on their way to the buffet. Shrimp were returned to grill and cooked to 167F
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm. Operator set up triple sink with 75ppm chlorine to sanitize.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Hibachi chef used his personal cell phone and then put on gloves to work with clean utensils and dishes in hibachi station. Chef went to wash his hands.
Employee washed hands with no soap at mop sink, after entering the kitchen and then proceeded to the buffet and handled clean utensils on the buffet.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish washer using triple sink with 0ppm chlorine to wash, rinse and sanitize pans. Sink was properly set up 75ppm chlorine and pans were sanitized.
Roach activity present as evidenced by live roaches found. 5 live roaches on top of dish machine, no doors between dish area and cook line. 2 live roaches on wall under dish machine, no door's between dish area and cook line.
Time/temperature control for safety sushi rice 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 was one hour ago. Operator time marked.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands with no soap at mop sink, after entering the kitchen and then proceeded to the buffet and handled clean utensils on the buffet.
Food-contact surface soiled with food debris, mold-like substance or slime can opener.
Handwash sink not accessible for employee use at all times dishes stored in sink. Operator removed.
Handwash sink used for purposes other than handwashing, filling buckets with water and cleaning knifes in sushi station. Manager reviewed proper procedures with staff.
No paper towels or mechanical hand drying device provided at handwash sink in employee bathroom. Operator provided
No soap provided at handwash sink in employee bathroom. Operator provided.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl with no handle used to dispense salt on cook line. Operator removed bowl
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in storage area, dish area and above ice machines.
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 in refrigerator at sushi station was removed from freezer 4 hours ago. Sushi chef removed fish from packaging.
Garbage on the ground and/or pad around dumpster.
Grease on the ground and pad around grease receptacle.
Inside/outside of dumpster not clean.
Nonfood-contact surface soiled with grease, food debris, dirt and dust ceiling between hoods.
Sushi chef eating behind sushi counter in sushi prep area while preparing sushi. Employee went to dining room to eat.
Time/temperature control for safety food thawed in an improper manner. Salmon thawing in standing water in triple sink next to ice machine. Operator turned water on.
Unclean building components, attachments or fixtures. Hood filters accumulating grease.
Jul 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line flip top cooler, Raw shelled eggs stored over washed, cut bok Choy. Advised operator of proper storage. Operator stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line flip top cooler, Raw chicken stored over raw shrimp. Advised operator of proper storage, operator stored properly.
Bowl or other container with no handle used to dispense food. At kitchen, bowls used to scoop rice from storage bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed.
Food stored on floor. At walk in cooler, large pan of marinated chicken stored on floor. Advised operator of proper storage. Operator stored properly.
Ice scoop handle in contact with ice.
Reach-in cooler interior/shelves have accumulation of soil residues. At glass door reach in cooler, shelves soiled with food debris.
Jun 28, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- all vents throughout the cook line; prep areas; and main dining room - mold like parent and heavy dust build-up
Cleaned and sanitized equipment or utensils not properly stored- soda cups stored next to handwash sink exposed to splash Recommended to store properly
Equipment and utensils not properly air-dried - wet nesting- plastic food containers in dry storage and food containers above three compartment sink
Floor tiles missing and/or in disrepair- multiple large areas missing tiles where concrete is exposed - at dishwasher area;
Food storage container/container lid cracked or broken- used to store sugar
Light shield damaged/in disrepair- inside the walk-in coolers;
Standing water in floor- by handwash sink next to ice machine; by dishwasher area; and inside walking cooler
Jun 27, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 19 violations recorded, 4 high priority.
4 High priority1 Intermediate14 Basic
Show 19 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed live f,y landing on soda cups by handwash sink at sushi buffet; operator swatted it;
Nonfood-grade bags used in direct contact with food. Garbage bags used to cover raw chicken in walk-in cooler and ice cream in freezer Advised to remove
Presence of insects, rodents, or other pests- dead lizard under ice machine at front server's station Advised to clean area;
Roach activity present as evidenced by live roaches found- observed live roach under prep table by dry storage area at the back of the kitchen; operator killed it
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice (47-48F - Cooling)at 10:20 to 47F at 11:20 since 8:30; in walk-in cooler; food stored in big plastic bins; at this rate food will not reach 41 F or below; operator moved food containers in walk-in freezer
Accumulation of black/green mold-like substance in the interior of the ice machine/bin at the prep station at the back;
Bowl or other container with no handle used to dispense food- used to dispense rice and soy sauce in dry storage Removed
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- all vents throughout the cook line; prep areas; and main dining room - mold like parent and heavy dust build-up
Cleaned and sanitized equipment or utensils not properly stored- soda cups stored next to handwash sink exposed to splash Recommended to store properly
Equipment and utensils not properly air-dried - wet nesting- plastic food containers in dry storage and food containers above three compartment sink
Floor tiles missing and/or in disrepair- multiple large areas missing tiles where concrete is exposed - at dishwasher area;
Food storage container/container lid cracked or broken- used to store sugar
Food stored in a location that is exposed to splash/dust Used ceiling tiles stored above sauces, condiments, oils and opened container baking powder in dry storage at the back of the kitchen Removed
Food stored on floor- sauces in dry storage; chicken and boxes of foods in walk-in cooler #1; dumplings in walk-in cooler #2 Advised to store properly
In-use tongs stored on equipment door handle between uses- tongs used to flip foods stored on the gas pipes at cook line/ grill area; removed
Light shield damaged/in disrepair- inside the walk-in coolers;
Reach-in cooler interior/shelves have accumulation of soil residues- at cook line Cooler at cold buffet heavy presence of food remains like shrimp, olives; heavy accumulation of grease like substance Walk-in cooler shelves food accumulation
Standing water in floor- by handwash sink next to ice machine; by dishwasher area; and inside walking cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed sprouts over washed vegetables in walk-in cooler #2 Stored properly
Apr 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw tuna over soy sauce reach in cooler at sushi station.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw Squid clear tall reach in cooler at wok line.
No paper towels or mechanical hand drying device provided at handwash sink. At employee restroom.
Bowl or other container with no handle used to dispense food. Bowl for scooping Observed in bin of rice.
Equipment in poor repair. Produce cooler leaking water from fan area.
Food stored on floor. Cooking oil stored on floor at wok line.
Feb 1, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 31, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 11 violations recorded, 9 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
9 High priority2 Intermediate0 Basic
Show 11 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.at 0 ppm Operator corrected to 100 ppm chlorine
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee washed hands
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For raw salmon and raw tuna served raw for sushi bar
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored above krab meat inside sushi cooler Operator stored properly
Roach activity present as evidenced by live roaches found. 1 live roach inside cabinet under hibachi station 3 live roaches on wall behind chest freezer/cooler at front counter by sushi station 2 live roaches on floor under flip top cooler at cook line 3 live roaches on wall behind reach in cooler at cook-line 1 live roach inside electrical panel in back kitchen near ice machine 1 live roach on floor under shelves in dry storage area 2 live roaches on wall next to prep table in dry storage area 1 live roach in storage closet behind 3 compartment sink
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 6 trays with re use oyster shells with krab meat and cream cheese.
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. Inside walk-in cooler Egg rolls 59f cold Holding, Cooked chicken 48f cold Holding, cream cheese sushi rolls 48F cold Holding Per operator products not prepared or portioned today. Per operator products stored for longer than 4 hours. See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk-in cooler Egg rolls 59f cold Holding, Cooked chicken 48f cold Holding, cream cheese sushi rolls 48F cold Holding Per operator products not prepared or portioned today. Per operator products stored for longer than 4 hours. See Stop Sale Inside walk-in cooler Salmon 44F holding Coleslaw 44F cold Holding, cooked ribs 44-45F cold Holding Per operator products stored for 2 hours. Per operator products not prepared or portioned today Operator moved to walk-in freezer. Sitting out of temperature on sushi bar and on buffet bar Eel 83f cold Holding, Fish roe 65f, cold Holding, krab meat 58f cold Holding Mussels 49f cold Holding, cooked shrimp 48F cold Holding. Per operator items stored for approximately 1 hour. Per operator products not prepared or portioned today Operator decided to moved to time control and time marked
Toxic substance/chemical improperly stored. WD40 stored above cases with hot sauces Windex next to sauces hibachi station Operator stored properly
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 poster to operator
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. Per operator some employees are less than 60 days Emailed form to operator to be printed
Sep 15, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 14, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak over cooked ready to eat crab Rangoon walk in freezer, both products not in commercial packaging. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over chopped garlic flip top by wok station in kitchen Observed Raw shell eggs in contact with chopped zucchini flip top by Pepsi cooler Observed Raw tuna over cooked crab sushi rolls reach in at sushi station. Operator stored all products properly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flip top cooler: raw shell eggs (60F- 64F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 1 hour. Observed pan on top portion of flip top cooler stocked with raw shell eggs stacked 1 inch over pan. Operator moved eggs to walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Produce walk in: cut melons (49F - Cooling) at 1:45 since 1:25 -49F at 1:55 At current rate of cooling product will not reach 41F within 4 hours. Operator placed on ice to quick chill.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Cell phone on prep counter by Pepsi cooler. Operator removed cell phone.
Aug 28, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw pork at walk in cooler. 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. Observed Raw Chicken over raw beef at walk in freezer. Both products not in commercial packaging. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. marinated chicken (65F - Cold Holding) Observed large bowl of marinated chicken resting on counter near ice machines. Per operator, product had been resting there for approximately 20 minutes. Product was not being prepared or portioned at time of inspection. Operator moved to walk in cooler to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. tempura chicken (99F - Cooling) at 1:50 since 1:35 - 91F at 2:10 At current rate of cooling product will not reach 70F within 2 hours. Observed multiple pans of tempura chicken on a speed rack cooling by fryer station. Operator moved to walk in cooler to quick chill.
Aug 15, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
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. Observed Raw chicken over cooked noodles, raw chicken over raw fish walk in freezer. All products not in commercial packaging. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish eggs (72F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 15 minutes. Operator decided to add to time control. Operator placed time stamp for remaining 3 hours 45 minutes.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: white fish (72F - Cooling) at 2:10 since 2:00 - 69F at 2:35 At current rate of cooling product will not reach 41F within 4 hours. Operator placed in walk in freezer to quick chill.
No soap provided at handwash sink. Observed No hand soap at handicap stall men's bathroom. Operator provided soap.
Aug 11, 2023Administrative complaint recommendedComplaint Investigation
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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over cooked rice and corn at reach in Pepsi cooler at back cook line, raw salmon over chili sauce at reach in cooler sushi station. Operator stored properly.
Toxic substance/chemical improperly stored. Observed WD 40 (chemical lubricant) stored over prep counter at wok cook line. Operator stored properly.
Aug 2, 2023Administrative complaint recommendedComplaint Investigation
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 ▾
Displayed food not properly protected from contamination. Observed customer scooping ice cream at ice cream buffet and observed his hand and arm touching the ice cream. Advised operator to make the ice cream station an employee service station. See stop sale.
Nonfood-grade bags used in direct contact with food. Cream cheese wonton in black garbage bag reach in freezer by fryer station. Operator removed from garage bags.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw salmon over cooked egg rolls at tall reach in at cook line, raw shrimp over washed vegetables at reach in by wok station, raw pork over cooked crab meat walk in cooler. 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. Observed Raw chicken over raw salmon at walk in freezer. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi rice (87F - Cold Holding) Observed sushi rice in rice cooker turned off on counter at hibachi station. Operator states, out of temperature for 2 hours. Operator decided to use time control. Operator placed time stamp for remaining 2 hours. Operator added sushi rice to time control log.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: cooked egg noodle (53F - Cooling) at 1:45 since 11:00 - 52F at 2:30 At current rate of cooling product will not reach 41F within 6 hours. Operator placed in freezer to quick chill.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.