ORIGEN
10000 STIRLING RD STE 8, Cooper City FL 33024 · 9544415611
Last inspected May 26, 2026 · 20 visits since September 2023
SEP 24
JUN 25
DEC 25
MAR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed 4 live roaches under fridaire cooler by right side of cookline. Operator began killing roaches and cleaning and sanitizing the area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026021548 | Mar 17, 2026 | Apr 27, 2026 | $400 |
Inspection history
20 visits, newest first
May 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef fat stored above corn patties, inside white reach in freezer, in kitchen. Foods not commercially packaged. Operator properly stored.
Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal exceeded 4-hour time limit. 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. See stop sale. Observed sushi rice time marked with time exceeding 4 hour limit over 1 hour. 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. See stop sale. Observed sushi rice time marked with time exceeding 4 hour limit over 1 hour. See stop sale.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee duck stored inside fagor cooler, not separate from food for guests. Operator properly stored.
Show the remaining 3 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpack stored on dry storage shelf, in kitchen, above dry food goods. Operator removed.
Food stored on floor. Observed frying oil cartons stored on floor, in kitchen, next to dry storage shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop and rubber spatula stored inside 65F standing water, at cook line. Operator had employee dump water.
Mar 27, 2026Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packs cooked duck on site without approved Haccp plan operator removed duck from ROP. Per operator cooked duck in ROP for over 48 hours see stop sale
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Mar 26, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Roach activity present as evidenced by live roaches found. Observed 4 live roaches under fridaire cooler by right side of cookline. Operator began killing roaches and cleaning and sanitizing the area
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packs cooked duck on site without approved Haccp plan operator removed duck from ROP. Per operator cooked duck in ROP for over 48 hours see stop sale
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Mar 25, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Roach activity present as evidenced by live roaches found. Observed 4 live roaches under fridaire cooler by right side of cookline. Operator began killing roaches and cleaning and sanitizing the area
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packs cooked duck on site without approved Haccp plan operator removed duck from ROP. Per operator cooked duck in ROP for over 48 hours see stop sale
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Mar 24, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Roach activity present as evidenced by live roaches found. Observed 4 live roaches under fridaire cooler by right side of cookline. Operator began killing roaches and cleaning and sanitizing the area
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packs cooked duck on site without approved Haccp plan operator removed duck from ROP. Per operator cooked duck in ROP for over 48 hours see stop sale
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Mar 21, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Roach activity present as evidenced by live roaches found. Observed 4 live roaches under fridaire cooler by right side of cookline. Operator began killing roaches and cleaning and sanitizing the area
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packs cooked duck on site without approved Haccp plan operator removed duck from ROP. Per operator cooked duck in ROP for over 48 hours see stop sale
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Mar 20, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Roach activity present as evidenced by live roaches found. Observed 4 live roaches under fridaire cooler by right side of cookline. Operator began killing roaches and cleaning and sanitizing the area
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packs cooked duck on site without approved Haccp plan operator removed duck from ROP. Per operator cooked duck in ROP for over 48 hours see stop sale
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Mar 20, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. Observed 4 live roaches under fridaire cooler by right side of cookline. Operator began killing roaches and cleaning and sanitizing the area
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packs cooked duck on site without approved Haccp plan operator removed duck from ROP. Per operator cooked duck in ROP for over 48 hours see stop sale
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dead roaches on premises. Observed 2 dead roaches in front of glass cooler in front of walk in hall way leading to kitchen. Operator removed dead roaches and cleaned and sanitized area Observed 3 dead roaches in employee restroom. Operator removed dead roaches and cleaned and sanitized the area
Mar 19, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. Observed 4 live roaches under fridaire cooler by right side of cookline. Operator began killing roaches and cleaning and sanitizing the area
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packs cooked duck on site without approved Haccp plan operator removed duck from ROP. Per operator cooked duck in ROP for over 48 hours see stop sale
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dead roaches on premises. Observed 2 dead roaches in front of glass cooler in front of walk in hall way leading to kitchen. Operator removed dead roaches and cleaned and sanitized area Observed 3 dead roaches in employee restroom. Operator removed dead roaches and cleaned and sanitized the area
Mar 19, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. Observed 4 live roaches under fridaire cooler by right side of cookline. Operator began killing roaches and cleaning and sanitizing the area
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packs cooked duck on site without approved Haccp plan operator removed duck from ROP. Per operator cooked duck in ROP for over 48 hours see stop sale
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dead roaches on premises. Observed 2 dead roaches in front of glass cooler in front of walk in hall way leading to kitchen. Operator removed dead roaches and cleaned and sanitized area Observed 3 dead roaches in employee restroom. Operator removed dead roaches and cleaned and sanitized the area
Mar 18, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Roach activity present as evidenced by live roaches found. Observed 4 live roaches under fridaire cooler by right side of cookline. Operator began killing roaches and cleaning and sanitizing the area
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packs cooked duck on site without approved Haccp plan operator removed duck from ROP. Per operator cooked duck in ROP for over 48 hours see stop sale
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dead roaches on premises. Observed 2 dead roaches in front of glass cooler in front of walk in hall way leading to kitchen. Operator removed dead roaches and cleaned and sanitized area Observed 3 dead roaches in employee restroom. Operator removed dead roaches and cleaned and sanitized the area
Floor soiled/has accumulation of debris. Floor behind cookline soiled with grease and debris
Mar 18, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 6 violations recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Roach activity present as evidenced by live roaches found. Observed 4 live roaches under fridaire cooler by right side of cookline. Operator began killing roaches and cleaning and sanitizing the area
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packs cooked duck on site without approved Haccp plan operator removed duck from ROP. Per operator cooked duck in ROP for over 48 hours see stop sale
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dead roaches on premises. Observed 2 dead roaches in front of glass cooler in front of walk in hall way leading to kitchen. Operator removed dead roaches and cleaned and sanitized area Observed 3 dead roaches in employee restroom. Operator removed dead roaches and cleaned and sanitized the area
Employee with no hair restraint while engaging in food preparation. Employees in kitchen working with food without hair restraint.
Floor soiled/has accumulation of debris. Floor behind cookline soiled with grease and debris
Mar 17, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 10 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority2 Intermediate3 Basic
Show 10 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. After several attempts, dishwasher (Chlorine 0ppm)
Employee switched from working with raw food to ready-to-eat food without washing hands. Operator handled raw chicken then proceeded to handle container of cooked eggs without first washing hands. review proper handwashing procedures with employee. Employee washed hands and continued working.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw steak in flip top cooler. Employee inverted foods
Roach activity present as evidenced by live roaches found. Observed 4 live roaches under fridaire cooler by right side of cookline. Operator began killing roaches and cleaning and sanitizing the area
Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packs cooked duck on site without approved Haccp plan operator removed duck from ROP. Per operator cooked duck in ROP for over 48 hours see stop sale
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packs cooked duck on site without approved Haccp plan operator removed duck from ROP. Per operator cooked duck in ROP for over 48 hours see stop sale
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dead roaches on premises. Observed 2 dead roaches in front of glass cooler in front of walk in hall way leading to kitchen. Operator removed dead roaches and cleaned and sanitized area Observed 3 dead roaches in employee restroom. Operator removed dead roaches and cleaned and sanitized the area
Employee with no hair restraint while engaging in food preparation. Employees in kitchen working with food without hair restraint.
Floor soiled/has accumulation of debris. Floor behind cookline soiled with grease and debris
Dec 31, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority5 Intermediate3 Basic
Show 13 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 wiped hands on apron before putting on gloves to start food order. Reviewed with employee proper handwashing procedures and employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Argus 2 door reach in freezer, container of portioned raw salmon on shelf above container of portioned noodles. Employee rearranged to properly separate.
Raw animal food stored over or with unwashed produce. In Amana refrigerator, half flat raw shell eggs and package of raw chicken on shelf above bagged raw ginger. Employee rearranged for proper separation.
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. In Argus 2 door freezer, case of raw chicken on top of container of non commercially wrapped beef. Employee rearranged items to proper separate.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On prep table opposite cook line, eggs (80F Ambient). Per employee, eggs out of cooler approximately 30 minutes. Employee returned eggs to fliptop cooler.
Manager or person in charge lacking proof of food manager certification. Operator has not completed class at time of inspection.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw sushi/sashimi and ceviches not marked on menus. Manager used pen to mark items.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in server station. Manager replaced.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. New form provided and completed by new ownership.
Spray bottle containing toxic substance not labeled. IpUnknown substances in spray bottles by sushi counter, prep table by ice machine, and in front of dish machine. Manager labeled bottles as glass cleaner and general cleaner.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle and contacting dirty front of oven door. Employee removed tongs.
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 in contact with dry tempura mix in bulk container. Advised employee to remove and clean scoop when able.
Stored food not covered. Bulk containers of msg and salt not covered on dry goods shelf.
Jun 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority5 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above ready to eat basil/spinach mix in 2 door stainless reach in cooler. Operator reorganized
Handwash sink not accessible for employee use at all times. Kitchen/ware washing area hand wash sink blocked by boxes, pan in hand wash sink. Operator made accessible
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection
No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen/ware washing area hand wash sink. Employee restroom hand wash sink. Operator provided
No soap provided at handwash sink. Observed at kitchen/ware washing area hand wash sink. Operator provided
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked onion and garlic in oil mix, cooked octopus prepared 3 days ago not date marked. Operator date marked
Cove molding at floor/wall juncture broken/missing. Observed on left side cook line.
Interior of microwave has accumulation of grease/food debris.
Time/temperature control for safety food thawed in an improper manner. Raw beef thawing at room temperature. Operator moved to walk in cooler
Sep 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate4 Basic
Show 12 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In kitchen Frigidaire reach in freezer, not commercially wrapped raw fish and open box or raw soft shell crab on shelf above packs of artificial crab sticks. Employee rearranged all items for proper separation.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In kitchen Amana reach in cooler, AMANA - portioned raw shrimp (65F - Cooling); portioned raw pork (65F - Cooling); portioned potstickers (65F - Cooling); portioned raw steaks (65F - Cooling). Per manager all items prepared and portioned night before.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In kitchen Amana reach in cooler, AMANA - portioned raw shrimp (65F - Cooling); portioned raw pork (65F - Cooling); portioned potstickers (65F - Cooling); portioned raw steaks (65F - Cooling). Per manager all items prepared and portioned night before. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded faucet with attached jose under kitchen hand sink missing vacuum breaker.
Handwash sink not accessible for employee use at all times. Handsink in kitchen blocked by cutting board on top and sanitizer bucket in sink. Manager cleared sink.
No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand sink. Manager replaced paper towels.
No soap provided at handwash sink. At kitchen hand sink. Manager replaced soap.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In small chest freezer in corner by cook line, portioned containers of rice missing date marking from when prepared.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal speaker on prep table next to bagged dry goods and plates at cook line.
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 in contact with corn starch in bulk container. Manager moved handle out of corn starch.
Water draining onto floor surface. Drain pipe from kitchen hand sink damaged and leaking onto floor.
Mar 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw scallop inside walk in cooler. Operator moved raw chicken to bottom shelf and stored correctly.
Raw shelled eggs stored over unwashed produce inside reach in cooler in kitchen. Operator moved raw shelled eggs to bottom shelf and stored correctly.
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 at front counter held less than 2 hours ago in sushi station without time marking. Operator placed time mark on sushi rice.
Employee washed hands in a sink other than an approved handwash sink. Operator washed hands inside 3 compartment sink in kitchen. Told operator hand washing must be done at the hand wash sink. Operator complied.
Handwash sink not accessible for employee use at all times. Containers inside hand washing sink in kitchen. Operator removed
In-use tongs stored on equipment door handle between uses in cook line. Operator moved
Nov 20, 2023□ 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 chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Sep 27, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Sep 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 9 high priority.
9 High priority5 Intermediate3 Basic
Show 17 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. Dish machine at 0ppm chlorine, operator will be using 3 compartment sink until equipment can sanitize at proper minimum strength.
Employee ate and drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator eating and drinking then handled raw hamachi fish at sushi station without washing hands. Told operator to wash hands and wear gloves when handling fish to be served in sushi station as a ready to eat food. Operator complied
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 handled raw hamachi fish to be served in sushi station without wearing gloves. Operator washed hands and put on gloves.
Nonfood-grade bags ( to go shopping bags)used in direct contact with ice in chest freezer in kitchen, advised operator to moved to an approved food grade bag / container.
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. Raw chicken stored over wrapped beef burger patties inside chest freezer in cook line. Operator moved raw chicken to bottom shelf and stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp (55F - Cold Holding) held overnight inside white refrigerator in kitchen per chef. See stop sale Food not prepared or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp (55F - Cold Holding) held overnight inside white refrigerator in kitchen per chef. See stop sale Food not prepared or portioned today.
Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. Sushi Rice under TPHC held overnight at sushi station per chef. 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. See stop sale. Sushi Rice under TPHC held overnight at sushi station per chef. Operator discarded
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedures to manager
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
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.
Spray bottle containing toxic substance not labeled. Operator not sure what chemical is inside spray bottle. Operator discarded at will
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors in employee restroom located inside kitchen.
Employee personal food not properly identified and segregated from food to be served to the public inside low boy cooler in sushi station. Operator removed
Food not stored at least 6 inches off of the floor. Cases of raw shelled eggs on floor inside walk in cooler. Operator elevated
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.