SAM WON GARDEN
4345-1 UNIVERSITY BLVD S, Jacksonville FL 32216 · 904-637-3650
Last inspected Aug 11, 2026 · 17 visits since August 2023
AUG 24
JAN 25
OCT 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed 18 live roaches in restaurant in following areas: 15 live roaches on cook line prep table next to cooked foods hot holding and inside foil pop up sheets and on in use utensils 1 live roach under microwave on prep table next to food 1 live roach on floor under grill cook line
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2024065196 | Aug 26, 2024 | Dec 9, 2024 | $1,000 |
Inspection history
17 visits, newest first
Aug 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 3 high priority.
3 High priority7 Intermediate13 Basic
What the inspector wrote — 23 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw squid in open bag on shelf above cooked pork belly, upright freezer by cook line, raw fish on shelf above boiled eggs, in upright reach in cooler, employee rearranged
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 in open bag on shelf above raw shrimp in upright freezer by cook line,
Toxic substance/chemical improperly stored. Opened soap above pots in prep area, employee moved soap
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. Don't have it, emailed
Show the remaining 19 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Vent in reach in cooler by cook line is dusty, fryer basked has old build up
No paper towels or mechanical hand drying device provided at handwash sink. In hand sink by rear door next to cook line, employee placed a roll
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For new cook, 1 month here, emailed agreement
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Doesn't turn on
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked beef taken out of freezer
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Kimchi made on Sunday, boiled eggs yesterday morning
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black build up inside ice machine
Accumulation of debris on exterior of warewashing machine. Old build up on top of dish machine
Bowl or other container with no handle used to dispense food. On soy sauce
Carbon dioxide/helium tanks not adequately secured. Not secured by upright cooler at entrance to kitchen
Current Hotel and Restaurant license not displayed. Old one
Food stored on floor. Bag with onions and big pot with beef bullion in walk in cooler
In-use tongs stored on equipment door handle between uses. On oven handle, employee moved them
No Heimlich maneuver/choking sign posted. Emailed one
No conspicuously located ambient air temperature thermometer in holding unit. In prep teach in cooler by cook line, no ambient thermometer
No copy of latest inspection report available. Could not find
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler with old build up
Single-service articles improperly stored. Box with chopsticks on floor, front counter prep area
Wall soiled with accumulated grease, food debris, and/or dust. Black build up on wall by mop sink
Feb 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate9 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep frozen chicken stored over frozen raw pork in reach in freezer. Manager properly stored
Buildup of food debris/soil residue on equipment door handles. Under handler of reach in freezer soiled
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table on cook line
Equipment in poor repair. Reach in cooler on cook line with torn gasket
Floor soiled/has accumulation of debris. Floor under cooking equipment
Food stored on floor. Food stored on floor in walk in cooler
In-use tongs stored on equipment door handle between uses. Multiple tongs stored on lower oven door handle on cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's stored in 71F standing water on cook line
Reach-in cooler interior/shelves have accumulation of soil residues. Interior reach in cooler with food debris build up
Stored food not covered. Soup uncovered in walk in cooler
Oct 9, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1 deep metal pot soup (55F - Cooling), stored in walk in cooler from overnight with no additional preparation today as per manager. Stop sale issued.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 4 deep buckets of homemade kimchi and 3 pans (51-53F - Cooling), stored in walk in cooler and was prepared yesterday as per employee with no additional preparation today. No heat applied to food when prep. All food was covered with film wrap or lid. Stop sale issued 1 deep metal pot soup (55F - Cooling), stored in walk in cooler from overnight with no additional preparation today as per manager. Stop sale issued.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 4 deep buckets of homemade kimchi and 3 pans (51-53F - Cooling), stored in walk in cooler and was prepared yesterday as per employee with no additional preparation today. No heat applied to food when prep. All food was covered with film wrap or lid. Stop sale issued 1 deep metal pot soup (55F - Cooling), stored in walk in cooler from overnight with no additional preparation today as per manager. Stop sale issued.
Oct 8, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1 deep metal pot soup (55F - Cooling), stored in walk in cooler from overnight with no additional preparation today as per manager. Stop sale issued.
Employee washed hands with no soap. Observed employee washing hands with no soap and then return to put on gloves to handling food prep
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 4 deep buckets of homemade kimchi and 3 pans (51-53F - Cooling), stored in walk in cooler and was prepared yesterday as per employee with no additional preparation today. No heat applied to food when prep. All food was covered with film wrap or lid. Stop sale issued 1 deep metal pot soup (55F - Cooling), stored in walk in cooler from overnight with no additional preparation today as per manager. Stop sale issued.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 4 deep buckets of homemade kimchi and 3 pans (51-53F - Cooling), stored in walk in cooler and was prepared yesterday as per employee with no additional preparation today. No heat applied to food when prep. All food was covered with film wrap or lid. Stop sale issued
Employee washed hands in a sink other than an approved handwash sink. Employee wash hands in prep sink
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 4 deep buckets of homemade kimchi and 3 pans (51-53F - Cooling), stored in walk in cooler and was prepared yesterday as per employee with no additional preparation today. No heat applied to food when prep. All food was covered with film wrap or lid. Stop sale issued 1 deep metal pot soup (55F - Cooling), stored in walk in cooler from overnight with no additional preparation today as per manager. Stop sale issued.
Oct 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 8 high priority.
8 High priority5 Intermediate6 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1 deep metal pot soup (55F - Cooling), stored in walk in cooler from overnight with no additional preparation today as per manager. Stop sale issued.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling soiled equipment and then handling clean equipment without washing hands
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee preparing cut potatoes with bare hands and storing in containers to be place away
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drinking from cup in food prep area and return handling clean equipments without washing hands
Employee washed hands with no soap. Observed employee washing hands with no soap and then return to put on gloves to handling food prep
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 4 deep buckets of homemade kimchi and 3 pans (51-53F - Cooling), stored in walk in cooler and was prepared yesterday as per employee with no additional preparation today. No heat applied to food when prep. All food was covered with film wrap or lid. Stop sale issued 1 deep metal pot soup (55F - Cooling), stored in walk in cooler from overnight with no additional preparation today as per manager. Stop sale issued.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 4 deep buckets of homemade kimchi and 3 pans (51-53F - Cooling), stored in walk in cooler and was prepared yesterday as per employee with no additional preparation today. No heat applied to food when prep. All food was covered with film wrap or lid. Stop sale issued
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked beef (80-81F - Hot Holding), stored sitting in pan near grill area, place there approximately 30 mins ago after cooking to hot hold. Employee stated will reheat when customer order. Discuss placing on TIME and provided paperwork. white rice (110-112F - Hot Holding), prep mini pans of rice stored in metal containers in warmer at wait station. Place there for hot holding around 11:45am as per employee. Unit temperature was set to 110F. Manager set temperature at 136F and reheating rice
Employee washed hands in a sink other than an approved handwash sink. Employee wash hands in prep sink
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 4 deep buckets of homemade kimchi and 3 pans (51-53F - Cooling), stored in walk in cooler and was prepared yesterday as per employee with no additional preparation today. No heat applied to food when prep. All food was covered with film wrap or lid. Stop sale issued 1 deep metal pot soup (55F - Cooling), stored in walk in cooler from overnight with no additional preparation today as per manager. Stop sale issued.
Handwash sink used for purposes other than handwashing. Pans stored in hand wash sink in kitchen area
No soap provided at handwash sink. At hand wash sink next to cook line. Manager provided
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in reach in cooler not date marked. Employee stated was prep 3 days ago
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Some ceilings tiles in kitchen area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on prep table next to food
Floor soiled/has accumulation of debris. Under cooking equipment
Food stored on floor. Bag of onions produce stored on floor in walk in cooler
Hood filter missing from automatic fire suppression/exhaust system. Some hood filters missing
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of grill with food debris
Jan 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 3 high priority.
3 High priority7 Intermediate15 Basic
Show 25 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked beef and cooked pork (51-59F - Cooling), both items stored in walk in cooler from over night with lid and condensation under lid with no additional preparation today as per employee. Stop sale issued
Raw animal food stored over/not properly separated from ready-to-eat food. Prep raw beef stored over sauces in walk in cooler. Frozen prep squid stored over cheese in reach in freezer
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked beef and cooked pork (51-59F - Cooling), both items stored in walk in cooler from over night with lid and condensation under lid with no additional preparation today as per employee. Stop sale issued
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked beef and cooked pork (51-59F - Cooling), both items stored in walk in cooler from over night with lid and condensation under lid with no additional preparation today as per employee. Stop sale issued
Handwash sink used for purposes other than handwashing. Bowl in hand wash sink
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 4 or more food handler employees working with no certified manager present. Manager arrived during inspection
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some cook employee hired over 60 days with no proof of training
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Some employees with no proof of form
No soap provided at handwash sink. At bar area. Employee provided
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Homemade kimchi not date marked. Employee stated was made 3 days ago
Bowl or other container with no handle used to dispense food. Bowl in sauces in walk in cooler
Buildup of food debris/soil residue on equipment door handles. Under handle of reach in freezer soiled
Carbon dioxide/helium tanks not adequately secured. Multiple CO2 tanks not secured at wait station
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Bluetooth speaker stored above prep table. Employee removed
Equipment in poor repair. Reach in cooler with torn gasket
Floor soiled/has accumulation of debris. Floor soiled under cooking equipment
Food stored on floor. Case of cabbage and bag of onions produce stored on floor in walk in cooler
In-use tongs stored on equipment door handle between uses. Tongs on oven door
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils stored in 63F standing water on cook line
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior fryer soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Interior cooler shelves soiled
Stored food not covered. Multiple foods in walk in cooler uncovered
Time/temperature control for safety food thawed in an improper manner. Frozen raw seafood thawing in standing water in kitchen
Wiping cloth sanitizing solution stored on the floor. In kitchen area
Sep 4, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 30, 2024■ 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. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. Observed 18 live roaches in restaurant in following areas: 15 live roaches on cook line prep table next to cooked foods hot holding and inside foil pop up sheets and on in use utensils 1 live roach under microwave on prep table next to food 1 live roach on floor under grill cook line
Dead roaches on premises. Observed 2 dead roaches on cook line prep table next to food prep and single use foil pop up sheets
Aug 30, 2024■ 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. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. Observed 18 live roaches in restaurant in following areas: 15 live roaches on cook line prep table next to cooked foods hot holding and inside foil pop up sheets and on in use utensils 1 live roach under microwave on prep table next to food 1 live roach on floor under grill cook line
Dead roaches on premises. Observed 2 dead roaches on cook line prep table next to food prep and single use foil pop up sheets
Aug 29, 2024■ 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. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. Observed 18 live roaches in restaurant in following areas: 15 live roaches on cook line prep table next to cooked foods hot holding and inside foil pop up sheets and on in use utensils 1 live roach under microwave on prep table next to food 1 live roach on floor under grill cook line
Dead roaches on premises. Observed 2 dead roaches on cook line prep table next to food prep and single use foil pop up sheets
Aug 26, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 23 violations recorded, 10 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
10 High priority8 Intermediate5 Basic
Show 23 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup (49-51F - Cooling); homemade kimchi (46-48F - Cooling), soup is stored in huge metal deep pot and kimchi stored in 5 gallon bucket with lid, both in walk in cooler from overnight with no additional preparation today as per employees. Stop sale issued
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer employee handling soiled equipment and then clean equipment without washing hands. Reviewed with person in charge
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse and putting equipment away without sanitizing to dry. Reviewed with person in charge
Nonfood-grade bags used in direct contact with food. Raw meats stored in direct contact inside non food grade bag in white reach in freezer. Employee removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep beef stored over open sauces in walk in cooler on shelf Raw prep fish stored over cooked foods in walk in cooler Raw frozen pork stored over frozen Krab in upright reach in freezer
Roach activity present as evidenced by live roaches found. Observed 18 live roaches in restaurant in following areas: 15 live roaches on cook line prep table next to cooked foods hot holding and inside foil pop up sheets and on in use utensils 1 live roach under microwave on prep table next to food 1 live roach on floor under grill cook line
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Soup (49-51F - Cooling); homemade kimchi (46-48F - Cooling), soup is stored in huge metal deep pot and kimchi stored in 5 gallon bucket with lid, both in walk in cooler from overnight with no additional preparation today as per employees. Stop sale issued
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Noodles (90F - Hot Holding), stored sitting on prep table on cook line. Place there at 10am for hot holding after cooking. Discussed placing on Time but operator wanted to maintain under temperature. Operator reheating. chicken (131F - Hot Holding), stored in steam table and place there at 10am for hot holding after cooking. Discussed placing on Time but operator wanted to maintain under temperature. Operator reheating.
Toxic substance/chemical improperly stored. Cleaning chemical sprays bottle stored next to clean cutting board under prep table. Employee removed
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing back flow preventer on bib with attached water hose at mop sink
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Soup (49-51F - Cooling); homemade kimchi (46-48F - Cooling), soup is stored in huge metal deep pot and kimchi stored in 5 gallon bucket with lid, both in walk in cooler from overnight with no additional preparation today as per employees. Stop sale issued
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table stained
Handwash sink used for purposes other than handwashing. Both hand wash sinks in kitchen with bowls stored inside. Employee removed
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to kitchen back door
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees hired over 60 days with no proof of employee training
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Some employees with no proof of form
No soap provided at handwash sink. At hand wash sink next to kitchen back door
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator has no sign posted or on menu when informing customers who are able to cook their on raw meats at table under cooked. Provided operator with consumer advisory sign * operator posted
Carbon dioxide/helium tanks not adequately secured. C02 tanks next to ice machine not secured. Employee secured
Cutting board has cut marks and is no longer cleanable. Cutting board under prep table with excessive cut marks
Dead roaches on premises. Observed 2 dead roaches on cook line prep table next to food prep and single use foil pop up sheets
Employee with no hair restraint while engaging in food preparation. Employee preparing food in kitchen with no hair restraint. Employee with facial beard preparing food with no beard guard
Stored food not covered. Raw meats in deep reach in freezer on front line not covered
Jun 26, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing back flow preventer on left side spigot at mop sink
Jun 25, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority3 Intermediate5 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1 pan cooked potato (49-56F - Cooling), stored in wait station reach in cooler from over night with no additional preparation today. Ambient temperature at 55F. Employee turn dial setting to lower temperature. Stop sale issued. 1 pan cooked beef (51-54F - Cooling), stored in sushi station reach in cooler from over night with no additional preparation today. Ambient temperature at 55F. Employee turn dial setting to lower temperature. Stop sale issued.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep beef stored over butter in make table reach in cooler. Employee properly stored
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 3 pans homemade kimchi and 1 pan fish cake (49-56F - Cold Holding), stored in wait station reach in cooler from over night with no additional preparation today. Ambient temperature at 55F. Employee turn dial setting to lower temperature. Stop sale issued. 3 packs cream cheese and 1 tray krab sticks (51-54F - Cold Holding), stored in sushi station reach in cooler from over night with no additional preparation today. Ambient temperature at 55F. Employee turn dial setting to lower temperature. Stop sale issued. 1 pan cooked beef (51-54F - Cooling), stored in sushi station reach in cooler from over night with no additional preparation today. Ambient temperature at 55F. Employee turn dial setting to lower temperature. Stop sale issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 pans homemade kimchi and 1 pan fish cake (49-56F - Cold Holding), stored in wait station reach in cooler from over night with no additional preparation today. Ambient temperature at 55F. Employee turn dial setting to lower temperature. Stop sale issued. 3 packs cream cheese and 1 tray krab sticks (51-54F - Cold Holding), stored in sushi station reach in cooler from over night with no additional preparation today. Ambient temperature at 55F. Employee turn dial setting to lower temperature. Stop sale issued.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing back flow preventer on left side spigot at mop sink
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table stained
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink next to back door. Employee provided
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Homemade kimchi in walk in cooler not date marked. Employee stated was prep 2 days ago
Carbon dioxide/helium tanks not adequately secured. Three CO2 tanks stored next to ice machine not secured. Employee secured
Cutting board has cut marks and is no longer cleanable. Cutting board at make table
Equipment or utensils not designed or constructed in a durable manner. Non food grade drill with attached spindle at dry storage 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 rice in rice bin at dry storage. Employee properly stored
Reach-in cooler shelves with rust that has pitted the surface. Bottom shelf in upright double door reach in freezer with rust build up
Jan 29, 2024□ 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 ▾
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.
Jan 25, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter (61F - Cold Holding), stored in small pan on cook line, place there from main walk in cooler approximately 15 mins ago as per employee to maintain cold. Discuss placing item on Time and added to Time paperwork. cooked pork (65-66F - Cold Holding), stored in cooking pan on stove top, place there at 10am as per employee and left sitting until they open at 11am and when customer to order and then will reheat. Provided technical assistance. Employee reheated to 169F kimchi (46-47F - Cold Holding), stored in upright double door glass reach in cooler on cook line and place there from other reach in cooler around 8am but employee left out prior to putting away
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup (109-122F - Hot Holding, re-temp 189F), stored on cook line, place there around 8 am after reheating for hot holding as per employee. Employee reheated.
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.
Jan 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority2 Intermediate10 Basic
Show 16 findings ▾
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. Observed employee cutting cabbage in kitchen area with bare hands and placing in container for later storage in make table reach in cooler to be used. Reviewed with person in charge and employee put on gloves
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pan of prep beef stored over pan of cooked pork in bottom make table reach in cooler on cook line. Employee properly stored. Raw fish stored over uncovered cooked tofu in double door glass reach in cooler on shelf. Employee properly stored
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter (61F - Cold Holding), stored in small pan on cook line, place there from main walk in cooler approximately 15 mins ago as per employee to maintain cold. Discuss placing item on Time and added to Time paperwork. cooked pork (65-66F - Cold Holding), stored in cooking pan on stove top, place there at 10am as per employee and left sitting until they open at 11am and when customer to order and then will reheat. Provided technical assistance. Employee reheated to 169F kimchi (46-47F - Cold Holding), stored in upright double door glass reach in cooler on cook line and place there from other reach in cooler around 8am but employee left out prior to putting away
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup (109-122F - Hot Holding, re-temp 189F), stored on cook line, place there around 8 am after reheating for hot holding as per employee. Employee reheated.
Handwash sink used for purposes other than handwashing. Kitchen hand wash sink with bowl inside. Sushi bar hand wash sink with bowl inside. All items removed by employee
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.
Carbon dioxide/helium tanks not adequately secured. Two CO2 tanks next to ice machine not secured
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over sushi bar area
Cutting board has cut marks and is no longer cleanable. Cutting board at make table with excessive cut marks
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink bottle stored on prep table in kitchen. Employee removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employees personal belongs stored on front line cook area next to food. Employee removed
Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint in kitchen area
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple in use utensils stored in standing water at 108F on cook line. Employee turn up heat and now at 178F
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave on cook line with food debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up
Stored food not covered. Multiple foods in walk in cooler uncovered
Aug 25, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 5 high priority.
5 High priority5 Intermediate10 Basic
Show 20 findings ▾
Container of medicine improperly stored. Employee medicine stored over prep table on cook line. Moved by manager.
Nonfood-grade bags used in direct contact with food. Raw prep beef stored in direct contact inside non food grade bag in upright reach in freezer next to ice machine. Employee properly stored
Operating with an expired Division of Hotels and Restaurants license. Operator license expired June 1, 2023. Operator paid license during inspection
Raw animal food stored over/not properly separated from ready-to-eat food. Employee personal raw fish food stored over restaurant cooked foods in walk In cooler and not separated. Moved by manager.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer solution at ware washing area over 200ppm. Employee remade solution at 200ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table stained
Handwash sink used for purposes other than handwashing. Employee using hand wash sink at front line to wet cloth to wipe tables Spoon stored in hand wash sink at sushi bar area. Moved by manager.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to walk in cooler. Employee provided paper towel
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has sushi rice on time mark but no paperwork. Completed Time/Temperature Control for Safety (Potentially Hazardous) Foods during inspection
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. Operator has some employees hired over 60 days with no proof of employee training
Cutting board has cut marks and is no longer cleanable. Cutting board on make table
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored next to clean equipment at ware washing area
Employee eating in a food preparation or other restricted area. Employee drinking in kitchen area
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal raw fish food stored over restaurant cooked foods in walk In cooler and not separated. Moved by manager.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee apron stored next to dry storage food in back kitchen area. Moved by manager.
Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
Food stored on floor. Open bag of dry rice gored on floor in back kitchen area at dry storage area. Manager closed bag and removed rice off floor
In-use tongs stored on equipment door handle between uses. Stored on door handle on equipment on 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 stored in sugar container touching food. Manager properly stored
Stored food not covered. Open bag of dry rice gored on floor in back kitchen area at dry storage area. Manager closed bag and removed rice off floor Case of plastic bottle water stored on floor in dry storage area near wine
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.