OSPHERE KITCHEN AND BAR
407 E. CENTRAL BLVD., Orlando FL 32801 · 4076201212
Last inspected May 20, 2026 · 19 visits since July 2023
JUL 24
JAN 25
JUL 25
DEC 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Roach activity present as evidenced by live roaches found. -1 live roach in back double stack oven. Oven is not in service. Operator immediately deep cleaned oven. -1 live roach in oven on cookline. Oven is out of service operator immediately deep clean oven
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024072519 | Sep 30, 2024 | Mar 31, 2025 | $160 |
Inspection history
19 visits, newest first
May 20, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
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/
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.
Equipment in poor repair. Cooler online that is out of order snd is being used for a prep table
In-use tongs stored on equipment door handle between uses. On oven door. Operator removed
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in first prep cooler on line -Gaskets in bread drawer - vents above triple sink
Mar 18, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Tuna tartar
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/
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.
Equipment in poor repair. Cooler online that is out of order snd is being used for a prep table
In-use tongs stored on equipment door handle between uses. On oven door. Operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in first prep cooler on line -Gaskets in bread drawer - vents above triple sink
Mar 17, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 23 recorded, 7 high priority.
7 High priority5 Intermediate11 Basic
Show 23 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. No sanitizer hooked up to dishwasher. Dishwasherwas in use. Tested at 00ppm
Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over pickes in cooler. -Raw chicken over cut vegetables in first prep cooler -Raw shell eggs over broccoli in small prep cooler in back cook line -Raw beef over several ready to eat items in little cooler in back kitchen. Operator removed all
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Truffle mayo dated 12/30. 1 pt Salsa dated 3/4 4 qts Garlic vinaigrette dated 3/5. 1 pt Operator discarded
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Volcano krab mix, krab stick, tuna, salmon, masago, 44F-50Fall in top part of sushi cooler. Overnight per operator. Operator discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Volcano krab mix, krab stick, tuna, salmon, masago, 44F-50Fall in top part of sushi cooler. Overnight per operator. Operator discarded
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. See stop sale. Sushi rice undetermined time. Possiblly overnight per operator. Operator discarded
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. See stop sale. Sushi rice undetermined time. Possiblly overnight per operator. Operator discarded
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator cleaned
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Tuna tartar
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/
No probe thermometer provided to measure temperature of food products.
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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Operator inverted
Dead roaches on premises. 1 dead roach behind ice machine. Operator immediately cleaned and discarded
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweater on back sushi prep area. Operator removed
Equipment in poor repair. Cooler online that is out of order snd is being used for a prep table
Floor soiled/has accumulation of debris. Behind equipment on first cook line
Food not stored at least 6 inches off of the floor. - Bag in a box soda on floor. - case salt on floor in liquor storage - canned food in liquor storage Operator removed
In-use tongs stored on equipment door handle between uses. On oven door. Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water of 68F. Operator discarded water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in first prep cooler on line -Gaskets in bread drawer - vents above triple sink
Single-service articles improperly stored. Case of lids on floor in liquor room
Wet wiping cloth not stored in sanitizing solution between uses.
Dec 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
5 High priority2 Intermediate6 Basic
Show 13 findings ▾
Nonfood-grade bags used in direct contact with food. Edemamame, and cut vegetables in plastic grocery bags. Operator immediately removed
Raw animal food stored over/not properly separated from ready-to-eat food. Case of Raw bacon over cooked noodles in walk in cooler. Operator removed
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Baked potatoes 73F hot holding on stove overnight per operator. Operator immediately discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small prep cooler: milk, liquid eggs, cut cabbage; (47-50F - Cold Holding) less than 4hrs per operator. Operator put on ice bath
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Baked potatoes 73F hot holding on stove overnight per operator. Operator immediately discarded
Handwash sink used for purposes other than handwashing. Hand sink on cook-line had food debris. Operator immediately removed
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.
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. Snapper. Operator immediately removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above first prep cooler on line. Operator immediately removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing bracelets and watch. Immediately removed
Equipment in poor repair. -Gaskets in 4 drawer cooler on line. And gadket in walk in cooler torn. Operator has replacements ordered
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer. Operator has repairs scheduled
In-use ice scoop stored on soiled surface between uses. In dirty ice scoop holder. Operator immediately cleaned
Dec 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 6 high priority.
6 High priority2 Intermediate10 Basic
Show 18 findings ▾
Nonfood-grade bags used in direct contact with food. Edemamame, and cut vegetables in plastic grocery bags. Operator immediately removed
Raw animal food stored over/not properly separated from ready-to-eat food. Case of Raw bacon over cooked noodles in walk in cooler. Operator removed
Roach activity present as evidenced by live roaches found. -1 live roach in back double stack oven. Oven is not in service. Operator immediately deep cleaned oven. -1 live roach in oven on cookline. Oven is out of service operator immediately deep clean oven
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Baked potatoes 73F hot holding on stove overnight per operator. Operator immediately discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small prep cooler: milk, liquid eggs, cut cabbage; (47-50F - Cold Holding) less than 4hrs per operator. Operator put on ice bath
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Baked potatoes 73F hot holding on stove overnight per operator. Operator immediately discarded
Handwash sink used for purposes other than handwashing. Hand sink on cook-line had food debris. Operator immediately removed
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents above triple sink in warewashing area
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. Snapper. Operator immediately removed
Dead roaches on premises. -15 dead roaches in oven on cook line. Oven is out of service. Operator immediately deep cleaned oven.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above first prep cooler on line. Operator immediately removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing bracelets and watch. Immediately removed
Equipment in poor repair. -Gaskets in 4 drawer cooler on line. And gadket in walk in cooler torn. Operator has replacements ordered
Floor soiled/has accumulation of debris. -Behind double stack oven in back prep area
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer. Operator has repairs scheduled
In-use ice scoop stored on soiled surface between uses. In dirty ice scoop holder. Operator immediately cleaned
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers on line
Jul 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling tile missing. over dishwasher area
Equipment in poor repair. Gaskets in sudhi cooler torn and gasket in chest freezer in back kitchen torn
Jul 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority3 Intermediate6 Basic
Show 13 findings ▾
Non-food grade paper/paper towel used as liner for food container. Veggie containers
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chili 2 cups dated 5/23 Coleslaw 2qts dated 6/26 Salsa 4qts 6/26 Operator immediately discarded
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuna, salmon 45F-51F in sushi cooler overnight per operator. Operator immediately discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi cooler:, Sour cream, spicy tuna, chunk spicy tuna,Krab, 45F-51F less than 4hrs per operator. Operator immediately put in ice. Cold holding Tuna Salmon overnight in sushi cooler 45F-51F. Operator immediately discarded.
Handwash sink used for purposes other than handwashing. Food debris in hand snk on cook line
No paper towels or mechanical hand drying device provided at handwash sink. On cook line. Operator immediately put paper towels
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling tile missing. over dishwasher area
Equipment in poor repair. Gaskets in sudhi cooler torn and gasket in chest freezer in back kitchen torn
In-use tongs stored on equipment door handle between uses. Tongs in water of water 91F. Operator immediately discarded water
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in flour. Operator immediately removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven in back kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -In between fryers -Gaskets most coolers on line -gasket in chest freezer in back kitchen -gaskets in cooler at pos system at bar
Jan 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate7 Basic
Show 12 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bagged frozen fries in reach in cooler over night 46F.. Operator immediately discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bagged frozen fries in reach in cooler over night 46F.. Operator immediately discarded
Handwash sink used for purposes other than handwashing. Operator filled container of water using hand sink. Advised hand sinks are only used for handwashing
Records/documents for required employee training do not contain all of the required information. Missing some expiration dates
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table
Equipment in poor repair. -Door on ice machine
In-use ice scoop stored on soiled surface between uses. Ice scoop holder soiled with debris and a dime. Operator removed to be cleaned
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water. Operator immediately refilled with water of 135F. Advised to change every 4hrs
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Interior of microwave at wait station -interior of Ice machine rim
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in prep cooler at bar -Gaskets in small, prep next to salad cooler -Air vent over ice machine -Top of dish machine -Gaskets in far left cooler on cook line
Old labels stuck to food containers after cleaning. Old labels/stickers on plastic containers on dish storage shelf
- From initial inspection : Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Operator immediately removed
Jan 22, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority3 Intermediate7 Basic
Show 13 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bagged frozen fries in reach in cooler over night 46F.. Operator immediately discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bagged frozen fries in reach in cooler over night 46F.. Operator immediately discarded
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Handwash sink used for purposes other than handwashing. Operator filled container of water using hand sink. Advised hand sinks are only used for handwashing
Records/documents for required employee training do not contain all of the required information. Missing some expiration dates
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table
Equipment in poor repair. -Door on ice machine
In-use ice scoop stored on soiled surface between uses. Ice scoop holder soiled with debris and a dime. Operator removed to be cleaned
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water. Operator immediately refilled with water of 135F. Advised to change every 4hrs
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Interior of microwave at wait station -interior of Ice machine rim
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in prep cooler at bar -Gaskets in small, prep next to salad cooler -Air vent over ice machine -Top of dish machine -Gaskets in far left cooler on cook line
Old labels stuck to food containers after cleaning. Old labels/stickers on plastic containers on dish storage shelf
- From initial inspection : Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Operator immediately removed
Jan 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority3 Intermediate7 Basic
Show 14 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 bar tested several times and also primed. Reading chlorine 00ppm
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bagged frozen fries in reach in cooler over night 46F.. Operator immediately discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bagged frozen fries in reach in cooler over night 46F.. Operator immediately discarded
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Handwash sink used for purposes other than handwashing. Operator filled container of water using hand sink. Advised hand sinks are only used for handwashing
Records/documents for required employee training do not contain all of the required information. Missing some expiration dates
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table
Equipment in poor repair. -Door on ice machine
In-use ice scoop stored on soiled surface between uses. Ice scoop holder soiled with debris and a dime. Operator removed to be cleaned
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water. Operator immediately refilled with water of 135F. Advised to change every 4hrs
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Interior of microwave at wait station -interior of Ice machine rim
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in prep cooler at bar -Gaskets in small, prep next to salad cooler -Air vent over ice machine -Top of dish machine -Gaskets in far left cooler on cook line
Old labels stuck to food containers after cleaning. Old labels/stickers on plastic containers on dish storage shelf
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Operator immediately removed
Sep 30, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Operator is par cooking lobster. Educated operator on correct process and provided non-continuous cooking form
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon, poached eggs,
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in ware washing area is slightly dripping directly onto the floor.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents over ice machine
Equipment in poor repair. Ice machine door broken
Floor area(s) covered with standing water. Under ice machine
No handwashing sign provided at a hand sink used by food employees. At bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in beer cooler at bar
Working containers of food removed from original container not identified by common name. 2 small containers of flower in storage area
Sep 16, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Operator is par cooking lobster. Educated operator on correct process and provided non-continuous cooking form
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon, poached eggs,
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in ware washing area is slightly dripping directly onto the floor.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents over ice machine
Equipment in poor repair. Ice machine door broken
Floor area(s) covered with standing water. Under ice machine
No handwashing sign provided at a hand sink used by food employees. At bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in beer cooler at bar
Working containers of food removed from original container not identified by common name. 2 small containers of flower in storage area
Jul 18, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Operator is par cooking lobster. Educated operator on correct process and provided non-continuous cooking form
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon, poached eggs,
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in ware washing area is slightly dripping directly onto the floor.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents over ice machine
Equipment in poor repair. Ice machine door broken
Floor area(s) covered with standing water. Under ice machine
No handwashing sign provided at a hand sink used by food employees. At bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in beer cooler at bar
Working containers of food removed from original container not identified by common name. 2 small containers of flower in storage area
Jul 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 1 high priority.
1 High priority5 Intermediate7 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill cooler drawer: raw beef, raw pork, raw chicken, raw shrimp, raw salmon, crab, 51-54F cold holding. Less than 4 hrs per operator. Operator put products on ice for temperature recovery.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Operator is par cooking lobster. Educated operator on correct process and provided non-continuous cooking form
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Handwash sink used for purposes other than handwashing. Hand sink on cook line had food debris in basin,. Also employee was filling pitcher of water in hand sink. Educated operator. Hand sink can only be used for handwashing
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon, poached eggs,
No paper towels or mechanical hand drying device provided at handwash sink. At bar
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in ware washing area is slightly dripping directly onto the floor.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents over ice machine
Equipment in poor repair. Ice machine door broken
Floor area(s) covered with standing water. Under ice machine
No handwashing sign provided at a hand sink used by food employees. At bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in beer cooler at bar
Working containers of food removed from original container not identified by common name. 2 small containers of flower in storage area
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate9 Basic
Show 11 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by by back liquor storage
No soap provided at handwash sink. At hand sink by by back liquor storage
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rim in ice machine slightly soiled
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents in warewashing area
Cutting board has cut marks and is no longer cleanable. Cutting board on prep table in cookline
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table and medics on shelf above prep table
In-use ice scoop stored on soiled surface between uses. Ice scoop in soiled scoop holder. Operator removed to be clean
In-use wet wiping cloth/towel used under cutting board. Wet rag under cutting board in back kitchen area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in chest freezer by hand sink in back kitchen Fan cover in walk in cooler
Standing water in bottom of reach-in-cooler. Sticky water in beer cooler at bar.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in back kitchen area. Operator placed under running water
Oct 27, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels in contact with greens at sushi station cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Records/documents for required employee training do not contain all of the required information.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents above ice machine
Equipment in poor repair. Ice machine door not connected
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple containers of utensils in standing water 72F-84F. Operator discarded water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in beer walk in cooler
Plumbing system in disrepair. Dish machine at bar leaks onto floor when operating. Operator is aware and is in process of getting it repaired
Oct 26, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority5 Intermediate6 Basic
Show 13 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels in contact with greens at sushi station cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gravy 20min (80F - Hot Holding); gravy 40 minutes (154F - Reheating); mashed potatoes 20min (119F - Hot Holding); mashed potatoes 40min (172F - Reheating); cheese sauce less than 2hrs (122F - Hot Holding); cheese sauce (154F - Reheating);
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. Provided operator with form. Operator printed and displayed
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Handwash sink used for purposes other than handwashing. Hand sink on cookline had ice and food debris in basin
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink on cook line and hand sink at back prep area
Records/documents for required employee training do not contain all of the required information.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents above ice machine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table while preparing food
Equipment in poor repair. Ice machine door not connected
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple containers of utensils in standing water 72F-84F. Operator discarded water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in beer walk in cooler
Plumbing system in disrepair. Dish machine at bar leaks onto floor when operating. Operator is aware and is in process of getting it repaired
Jul 26, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in container of water 83F. Operator discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp, snapper, Calamari, chicken all temperature range of 46F-52F less than 4hours per operator. Advised operator to put on ice and in freezer for immediate temperature recovery
Toxic substance/chemical improperly stored. Sterno over bags of flour in liquor storage room
Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Sushi rice
Handwash sink used for purposes other than handwashing. Hand sink on main cook line had food debri in it
Ice buildup in reach-in freezer and/or walk-in freezer. In chest freezer in back prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler
Water leaking from pipe and/or faucet/handle. Pipe under hand sink in back prep area leaking.
Jul 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority2 Intermediate5 Basic
Show 12 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Wasabi 5/16 Chili sauce 6/15 Ribeye stock 7/7 Deglazes 7/14
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in container of water 83F. Operator discarded
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 flying insects at bar. Next unannounced per Cristal Woods 7/25
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp, snapper, Calamari, chicken all temperature range of 46F-52F less than 4hours per operator. Advised operator to put on ice and in freezer for immediate temperature recovery
Toxic substance/chemical improperly stored. Sterno over bags of flour in liquor storage room
Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Sushi rice
Handwash sink used for purposes other than handwashing. Hand sink on main cook line had food debri in it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table in main cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. In chest freezer in back 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 for sugar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler
Water leaking from pipe and/or faucet/handle. Pipe under hand sink in back prep area leaking.
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.