OCEAN BUFFET
6795 W NEWBERRY RD, Gainesville FL 32605 · 352-331-1700
Last inspected Aug 24, 2026 · 18 visits since August 2023
SEP 25
DEC 25
JUN 26
JUL 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Stop Sale issued due to food not being in a wholesome, sound condition. A dead roach in lemon infused oil used for cooking flavor on cooks line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $120
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2016006156 | Jan 26, 2016 | Feb 25, 2016 | $120 |
Inspection history
18 visits, newest first
Aug 24, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority4 Intermediate6 Basic
What the inspector wrote — 12 findingsThe state's own report →
Dented/rusted cans present. See stop sale. Observed 3 cans of Hunts ketchup, dented.
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. Observed : no current time marks for all the buffet charts. The charts were updated during the inspection. Also the pasta time as a public health control sticker fell off. This was replaced.
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/ Observed : no Certified Food Manager present with 4+ food service employees working.
No soap provided at handwash sink. Observed : lack of soap and paper towels at the cook line corner hand wash sink. Soap and paper towel added.
Show the remaining 8 findings ▾
Records/documents for required employee training do not contain all of the required information. Observed : Employee Training missing date of birth.
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. Observed : multiple expired certificates.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : multiple employee drinks in the kitchen stored over guest food. The drinks were moved below.
Floor area(s) covered with standing water. Observed standing water by the soda racks.
Floors not maintained smooth and durable. Observed : the floor in the kitchen has multiple cracks/holes and damage.
No copy of latest inspection report available. Observed the last inspection was not made available for review.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed : the light switch in the can storage area has an accumulation of grease and grime.
Open dumpster lid. Observed : the dumpster lid was open.
Aug 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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/ Observed : at least 6 staff involved in food preparation, no Certified Food Manager present.
Jul 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
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 mark. Observed : no station(sushi, hibachi, cold bars, hot bars)had the time as a public health control filled out. The front line staff started to fill it out after arrival. Multiple items were just brought out, and the staff went about fixing the charts. At that time no food had been brought to the stations more than 1 hour ago according to the front line staff. ALSO, in the kitchen, pasta and cabbage was marked with a 6 hour time frame. All of these were remade to a 4 hour time frame, from 3-7pm.
Handwash sink used for purposes other than handwashing. Observed : a metal scrub pad in the hibachi hand wash sink. This was removed.
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/ Observed : at least 6 staff involved in food preparation, no Certified Food Manager present.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed : no employee training certificates were found.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : an employee drink bottle stored over guest food on the cook line. This was discarded.
Jun 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 6 high priority.
6 High priority2 Intermediate14 Basic
Show 22 findings ▾
Dented/rusted cans present. See stop sale. One dented can of peaches in dry storage area.
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. Employee drank water on cook line and proceeded to handle food without washing hands. Manager had employee wash hands.
Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2026.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat Krab salad in walk-in cooler. Employee placed beef on bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line: beef (50F - Cold Holding); chicken (44F - Cold Holding); tofu (49F - Cold Holding); pork (50F - Cold Holding). Manager stated items placed in cooler one hour prior to temperature being taken. Manager placed bags of ice on top of items. Item stored in walk-in cooler: shrimp (48F - Cold Holding). Manager stated shrimp was thawed one hour prior to temperature being taken. Manager placed ice on the crab.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Cabbage and noodles stored on prep table across from cook line. Manager stated cabbage and noodles just placed in pans, sticker not changed. Employee placed proper date mark on items.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers stained with mold like substance.
Handwash sink used for purposes other than handwashing. Ladle stored in cook line Handwash sink. Employee removed ladle.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom not self closing.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cook line reach-in cooler. Employee removed drink.
Employee eating in a food preparation or other restricted area. Employee drinking on cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cigarettes stored over potatoes in kitchen prep area. Employee moved cigarettes.
Equipment in poor repair. Door frame for walk-in freezer.
Exterior door has a gap at the threshold that opens to the outside. Exterior door across from restrooms.
Food storage container/container lid cracked or broken. Lid for sugar container in dry storage.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of dusty kitchen ice machine.
In-use tongs stored on equipment door handle between uses. Tongs hanging on cooks line soiled line fryer handle. Manager had employee place tongs on cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of ice machine dusty.
Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf beneath hand washing sink in wait station next to restrooms.
Stored food not covered. Desserts stored in reach-in freezer next to kitchen entrance.
Time/temperature control for safety food thawed in an improper manner. Crabs thawing in standing water. Manager placed crabs under running water.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Kitchen sanitizer bucket, 0 ppm. Employee added bleach to bucket,50 ppm.
Dec 1, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority1 Intermediate10 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. 1 can of pears and 1 can of oyster sauce dented.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (47F - Cold Holding) chicken on top shelf in walk in cooler across from freezer. Other items in walk in cooler were either cooling or properly cold held. Item was placed in freezer to rapidly drop in temperature.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket in prep area chlorine tested over 200ppm, employee added water and retested at 100ppm.
Soap dispenser at handwash sink not working/unable to dispense soap. At Handwash sink by dish machine and in prep area.
Dead roaches on premises. One dead roach on floor in back storage room, employee cleaned during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on shelf above reach in cooler on cooks line, manager moved drinks.
Equipment in poor repair. Double door reach in cooler the gaskets are taped with duct tape. Plastic container holding shrimp in walk in cooler has been burned/warped.
Floor area(s) covered with standing water. In walk in cooler, employee cleaned during inspection.
Ice scoop handle in contact with ice. At server area by restrooms, employee removed handle out of food.
In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and table on cooks line, employee moved knife.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops in standing water 77F, employee turned on dipperwell.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler food racks. Fan in double reach in cooler by kitchen swinging doors.
Wall soiled with accumulated grease, food debris, and/or dust. On the right side of hood system on cooks line.
Wiping cloth sanitizing solution stored on the floor. Sanitizer buckets in prep area and main server area on floor.
Sep 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked noodles on cooks line. Raw cracked eggs over vegetables on cooks line. Manager moved all raw items below ready to eat foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. krab mix (49F - Cold Holding); tuna (50F - Cold Holding) items sitting at room temperature in front of sushi display case by cutting board, item is not on time as a public health control, manager stated item should be in cooler but was brought out to quickly make popular sushi rolls during lunch, item made this morning.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice bin at server station near restrooms.
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. All certificates but 3 are expired.
Duct tape used to repair nonfood-contact surface. Duct tape on the exterior of double door reach in cooler in middle of kitchen.
Equipment in poor repair. Yellow cutting board on cooks line with deep cut marks. White container holding sugar is cracked. Scoop is cracked in sugar bin on cooks line.
Floor soiled/has accumulation of debris. Inside walk in cooler on raw food storage side. Ceiling air vent/tile soiled above sushi area.
Floor tiles missing and/or in disrepair. Tiles cracked in the middle of kitchen by back prep/dish area.
Food stored on floor. Pans of chicken on floor in walk in freezer, employee placed items on shelf.
In-use knife/knives stored in cracks between pieces of equipment. One knife between reach in cooler and prep table on cooks line, operator removed knife. 2 pairs of tongs on fryer handles, employee moved tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food racks in walk in cooler. Fan guard on raw side of walk in cooler. Small reach in cooler door jam soiled on cooks line. Dry storage shelf is soiled across from soda box hookups.
Mar 21, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 5, 2025Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. A dead roach in lemon infused oil used for cooking flavor on cooks line.
Dead roaches on premises. Observed 1 dead in lemon infused oil on cooks line, 1 with egg sack attached on floor in back storage room, 1 under soda box syrup hookups, and 1 on floor under Handwash sink on cooks line.
Old food stuck to clean dishware/utensils. 2 plates on buffet line with old food debris.
Feb 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Dented/rusted cans present. See stop sale. Peaches, strawberry glaze, and ketchup.
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. Employee eating with gloves on, on cooks line finished eating then immediately touched fryer basket handle to take chicken out of fryer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish (46F - Cold Holding); oyster (45,46F - Cold Holding); noodles (46F - Cold Holding) items prepped yesterday in walk in cooler. Employee stated during the morning hours extensive food prep is going on with the cooler door being opened frequently, employee propped walk in freezer door open to help ambiently cool cooler down. seaweed salad (46F - Cold Holding) item in bottom portion of sushi cooler next to shrimp that is hot cooling, spoke to employee about placing shrimp in freezer or ice so that it doesn't affect other foods in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has the wrong time mark. All buffet food charts states items were brought out at 11am, inspection started at 10:45am and food was already out on buffet serving customers. Spoke to management about accurately time marking food items when they are placed on buffet line.
Ambient air thermometer provides a temperature range, but no specific temperature. Ambient thermometer in walk in cooler is broken.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line reach in cooler stained. Tongs hanging on the side of trash can (one side of tongs in trash can the other on the outside) on cooks line, employee discarded tongs. Hot water spout on hot water dispensing machine in server alley behind sushi area.
Handwash sink used for purposes other than handwashing. Employee filled bottle with water at Handwash sink in hibachi station.
Bowl or other container with no handle used to dispense food. Bowl inside ice machine no handle, employee removed bowl.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach in cooler by prep table on cooks line, employee moved drink to the bottom.
Equipment in poor repair. Reach in cooler on cooks line across from wok station the right side doors gasket is torn. 2 cutting boards on the bottom shelf of prep area with deep cut marks.
Exterior door has a gap at the threshold that opens to the outside. Emergency exit door by bathrooms, you can see sun shining through the sides indicating door gap.
Floor soiled/has accumulation of debris. In walk in cooler by raw storage area. Floor soiled under can storage.
Food stored on floor. 2 buckets of ginger on floor in walk in cooler, employee placed on shelf.
In-use knife/knives stored in cracks between pieces of equipment. Knife between table and reach in cooler on cooks line, employee moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air vents soiled above cooks line on the side of hood system. Small fan blowing on cooks line is soiled. Food racks on the raw side in walk in cooler are soiled. Fan guard in walk in cooler soiled. Cooling rack inside walk in cooler. The soda syrup lines behind soda hookup area is soiled.
Working containers of food removed from original container not identified by common name. Bulk container on wheels on cooks line no label, employee stated it is cornstarch and labeled.
Aug 21, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 20 violations recorded, 7 high priority.
7 High priority3 Intermediate10 Basic
Show 20 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. Employee on cooks line touched shirt then turned around and continued touching clean utensils while cooking chicken.
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 moved cut green onions to container at prep area with bare hands coming in contact directly with food.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employees opened can of Red Bull stored in container of cut onions directly touching food on cooks line.
Nonfood-grade bags used in direct contact with food. Togo bag used directly in contact with wasabi in container at sushi station.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over vegetables in reach in cooler on cooks line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw fish (46F - Cold Holding) item made yesterday in walk in cooler, multiple foods in surrounding area is in the cooling stage.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket at dish machine area tested at over 200ppm, employee remade bucket at 100ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks line is stained. Soda nozzle dispensing Starry soda on drink machine at side server station by bathroom.
Handwash sink used for purposes other than handwashing. Sink near ice machine, employee rinsed gloves at Handwash sink.
No soap provided at handwash sink. At Handwash sink in dish machine area. Sink on main server station the soap dispenser is out of batteries; unable to dispense.
Bowl or other container with no handle used to dispense food. Cup with no handle used to scoop tea into drink glasses for customers at side server station near restrooms.
Cutting board has cut marks and is no longer cleanable. 3 cutting boards on bottom shelf of prep table with multiple deep cut marks.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on table above sauces on back of cook line/prep area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on shelf above drink machine at main server area. Container of employee items on shelf above bulk msg and salt containers. Multiple employee items on shelf above buckets of sauce next to ice machine.
Equipment in poor repair. Sushi display cooler the sliding doors are cracked. Multiple large containers that are cracked and "fixed" with zip ties.
Exterior door has a gap at the threshold that opens to the outside. Emergency exit door near restrooms with a gap underneath the door.
Food stored on floor. Bucket of ginger on floor in walk in cooler, employee placed on shelf.
In-use knife/knives stored in cracks between pieces of equipment. Knife between table and reach in cooler on the back of cooks line in prep area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching directly on msg in bulk container. Tongs handle touching bean sprouts on hibachi buffet line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler food racks.
Mar 13, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 19 violations recorded, 6 high priority.
6 High priority5 Intermediate8 Basic
Show 19 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. Employee frying foods kept putting hands on hips while waiting for food to be done, when done he would transfer food to clean plate.
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 cutting cooked chicken with bare hands. Employee adjusted chicken wings on platter with bare hands then rolled cart out to dining area to place on buffet.
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. Employee drink from cup then kept prepping chicken. Employee drink from cup then touched cooked chicken with bare hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked pork on cooling rack in walk in cooler. Raw fish over cooked noodles in walk in cooler. Operator moved all raw to the bottom.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hibachi: garlic and oil (66F - Cold Holding) employee stated it is on time control but item is not listed on time paperwork or labeling papers.
Toxic substance/chemical improperly stored. Detergent on shelf next to seasonings on cooks line. Hand soap on shelf above bulk seasoning containers in front dry storage area. Manager moved all chemicals away from food.
Handwash sink used for purposes other than handwashing. Spoon in Handwash sink in corner of cooks line in kitchen. Operator spoon.
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/ Only 1 person manager certified for establishment and she is not present with around 10 employees working.
No paper towels or mechanical hand drying device provided at handwash sink. Or soap at Handwash sink in dish washing area.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Sushi fish served raw, manager taped sign at sushi bar.
Spray bottle containing toxic substance not labeled. Bottle behind front counter with purple cleaner inside.
Bowl or other container with no handle used to dispense food. A plate used to scoop fried chip pieces on storage shelf by chest reach in freezer.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to cutting board.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of soda box in storage area.
Equipment in poor repair. Multiple plastic containers with chip marks. Cutting board in prep areas that is chipping apart on food surface. Reach in cooler across from fryers the gasket is falling off of door.
Food stored on floor. Crawfish and chicken on floor in walk in freezer. Sauce and vegetables on floor in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food racks in walk in cooler.
Wiping cloth sanitizing solution stored on the floor. In server station across restaurant.
Working containers of food removed from original container not identified by common name. Sugar, salt, and msg in seasoning containers labeled as black pepper white pepper, operator relabeled items correctly.
Feb 2, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 31, 2024Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: on multiple hot bars(buffet): chicken 97,shrimp 120, shrimp 126, shrimp 97-123, chicken 117, shrimp 104, chicken 109-126F. The time as a public health control form was found. The dry erase sheets for each bar were found. Items started to be marked. The sushi bar time mark sheet was up to date with the correct date and time marks.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed: lack of Oyster consumer advisory. Inspector supplied copies. These were then posted at each end of the oyster bar.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed: the sushi bar lacking a consumer advisory. One was found and posted.
Oct 18, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
7 High priority2 Intermediate11 Basic
Show 20 findings ▾
Container of medicine improperly stored. Spray burn cream on top shelf over reach in cooler on cooks line. Employee moved items.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Hibachi employee standing waiting for orders touched shirt/pants, customer gave plate of food to employee then he started cooking.
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 at sushi area adjusted hat on head then continued preparing sushi rolls.
Food prepared with soiled equipment/utensil. Employee removed spatulas from Handwash sink then used same utensils to cook customers hibachi food.
Non-food grade paper/paper towel used as liner for food container. White paper towels on top of raw sushi fish in sushi case.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over mushrooms in reach in cooler on cooks line. Raw chicken over raw beef in walk in cooler. Employee moved all raw items to the bottom and chicken below the beef.
Toxic substance/chemical improperly stored. Soap over bulk seasoning containers next to soda boxes. Pot cleaner next to sauces on cooks line. Spray cleaner bottles next to bulk rice container on cooks line. Soap over single service straws in server station by restrooms. Employees moved all chemicals away from food.
Handwash sink used for purposes other than handwashing. In hibachi station the 2 spatulas were in Handwash sink, employee removed from Handwash sink.
Spray bottle containing toxic substance not labeled. Bottle behind checkout counter next to air freshener no label with clear liquid inside.
Bowl or other container with no handle used to dispense food. Plastic cup in rice container on cooks line. Employee removed cup.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on top shelf over cooler on cooks line. Employees moved beverages to the bottom.
Employee personal food not properly identified and segregated from food to be served to the public. Employee designated area on top of table over sauce buckets on the bottom shelf next to ice machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes, lighter, and phone on top shelf over reach in cooler on cooks line. Employee moved items.
Equipment in poor repair. Multiple cutting boards on clean shelf with deep grooves/cut marks. Rusted shelf in walk in cooler holding raw proteins. 2 cracked containers holding foods in walk in cooler. Sushi case sliding doors cracked and repaired with tape.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over large sauce buckets on bottom shelf of employee food storage table by ice machine.
Food stored on floor. Multiple items on floor in walk in freezer.
In-use knife/knives stored in cracks between pieces of equipment. 2 knives in between reach in cooler and prep table on cooks line. Employees moved knives.
No handwashing sign provided at a hand sink used by food employees. Missing at Handwash sink in prep area. Employee placed sign at Handwash sink.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Under cabinets at sushi bar and hibachi bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can opener attachment to prep table. Cabinet under ice bin at server station near restrooms.
Aug 21, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 1 high priority.
1 High priority2 Intermediate11 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (46F - Cold Holding); shrimp (45F - Cold Holding); chicken (45F - Cold Holding); oyster (46F - Cold Holding); krab (56F - Cold Holding); shrimp (44F - Cold Holding) items in walk in cooler, cooler blowing at 40-41F, truck delivery 2 hours previous to inspection.
Handwash sink used for purposes other than handwashing. Spoon in Handwash sink in corner of cooks line, operator removed spoon.
No paper towels or mechanical hand drying device provided at handwash sink. At sink next to jugs of oil and door opens int to server station. At Handwash sink in dish area. Soap is also missing from dish area Handwash sink.
Dead roaches on premises. 1 dead in hot water heater closet.
Duct tape used to repair nonfood-contact surface. Red duct tape used to repair paper towel holder at sushi area. Grey duct tape used to repair crack on sliding sushi cooler door.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on top shelf above reach in coolers on cooks line. Employees began moving drinks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pack of cigarettes on table next too and above onions by back door.
Equipment in poor repair. Sushi display case the sliding doors are cracked. Multiple cutting boards in kitchen/prep area with deep cut marks.
Exterior door has a gap at the threshold that opens to the outside. Metal screen back door kept open, it cannot properly seal when outer door is not closed.
Floor soiled/has accumulation of debris. Inside walk in freezer. Under drink machine area at server station near sushi area.
In-use tongs stored on equipment door handle between uses. Red handled tongs on handle to fryers on cooks line, employees moved item.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden piece installed on rolling cart in kitchen. Wooden pieces holding food off of floor in walk in freezer. Wood installed under storage area/cabinets at sushi station. Styrofoam piece used for storage on counter next to sushi station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under main prep table on cooks line. Storage shelves across from soda box hookups. Exterior bulk containers. Oven temperature knobs and surrounding area. Server drink machine by bathrooms the piece under drain board is soiled.
Working containers of food removed from original container not identified by common name. All bulk seasoning containers on dry storage shelves by swinging doors.
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.