SEA SIAM
12735 S DIXIE HWY, Miami FL 33156 · (305)233-5599
Last inspected Jan 16, 2026 · 9 visits since July 2023
MAR 24
SEP 24
MAR 25
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 live flies in bar area; no food contact.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2026003346 | Jan 15, 2026 | May 4, 2026 | $200 |
| 1--2018033216 | Jun 20, 2018 | Jul 26, 2018 | $400 |
Inspection history
9 visits, newest first
Jan 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate12 Basic
What the inspector wrote — 14 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Observed residue on dry food and dish racks.
Non-pitting surface rust on food-contact equipment. Observed on dry dish racks.
Accumulation of debris on exterior of warewashing machine. Observed at time of inspection.
Equipment in poor repair. Observed door in disrepair at reach in cooler inside sushi area. Operator does not use cooler for cold holding for customers.
Show the remaining 10 findings ▾
Floor area(s) covered with standing water. Observed in front of dish machine due to broken floor tiles.
Floor not cleaned when the least amount of food is exposed. Observed in wait station area behind ice machine. Observed behind reach in cooler at kitchen entrance.
Floor tiles missing and/or in disrepair. Observed in front of dish machine.
Food stored on floor. Observed cases of meat on floor in walk in freezer. Observed cases of rice on floor inside dry storage closet.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer and reach in freezer next to triple sink.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at cooler in bar area.
Reuse of single-service or single-use articles. Observed container of paprika reused for sesame seeds.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in back food storage area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
Worn, torn and/or soiled floors/carpeting.
Jan 15, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 6 high priority.
6 High priority2 Intermediate16 Basic
Show 24 findings ▾
Container of medicine improperly stored. Observed container with cream, rubbing alcohol and other first aid supplies stored above miso soup and microwave at kitchen entrance. Operator move case to other location for proper storage.
Live, small flying insects found. Observed 15 live flies next to dish machine in kitchen area; on wall and inside dirty wiping cloths bag. Observed 5 live flies in bar area on counter top.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lobster stored above cooked chicken in reach in freezer next to triple sink. Observed raw chicken dumplings above fully cooked gyoza in same freezer. Operator corrected order during inspection.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 2 broken eggs inside walk in cooler. Operator discarded at time of inspection.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed eggs not in use; on dry rack next to cook line. Operator placed into reach in cooler.
Toxic substance/chemical improperly stored. Observed spray stored on dry dish rack handing above plates across cook line. Operator removed during inspection. Observed butane on dry dish rack next to reach in freezer. Operator removed during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed residue on dry food and dish racks.
Non-pitting surface rust on food-contact equipment. Observed on dry dish racks.
Accumulation of debris on exterior of warewashing machine. Observed at time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Stanley cup on top of cutting board across cook line. Operator removed during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone and AirPods stored above prep table across fryers. Operator removed items during inspection.
Equipment in poor repair. Observed door in disrepair at reach in cooler inside sushi area. Operator does not use cooler for cold holding for customers.
Floor area(s) covered with standing water. Observed in front of dish machine due to broken floor tiles.
Floor not cleaned when the least amount of food is exposed. Observed in wait station area behind ice machine. Observed behind reach in cooler at kitchen entrance.
Floor tiles missing and/or in disrepair. Observed in front of dish machine.
Food stored on floor. Observed cases of meat on floor in walk in freezer. Observed cases of rice on floor inside dry storage closet.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer and reach in freezer next to triple sink.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at cooler in bar area.
No Heimlich maneuver/choking sign posted. Observed no poster on site. Inspector provided via email and operator printed during inspection.
No copy of latest inspection report available. Observed no copy on site.
Reuse of single-service or single-use articles. Observed container of paprika reused for sesame seeds.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in back food storage area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
Worn, torn and/or soiled floors/carpeting.
Sep 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 5 high priority.
5 High priority3 Intermediate16 Basic
Show 24 findings ▾
Container of medicine improperly stored. Observed Metamucil stored above reach in cooler and prep top located across cook line.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in reach in freezer next to triple sink raw lobster over cooked clams and veggies. Operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in sushi cooler salmon roe stored above cut cucumbers. Operator changed order on site.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed next to microwave: tofu (77F - Cold Holding). As per operator less than 1 hour. Operator placed in reach in for rapid chill.
Toxic substance/chemical improperly stored. Observed cleaners stored on rack where single service items are above hand sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry food and dishes are stored.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit for dish machine; chlorine.
Non-pitting surface rust on food-contact equipment. Observed in dry food and dishes racks.
Accumulation of debris on exterior of warewashing machine. Observed soiled exterior.
Buildup of food debris/soil residue on equipment door handles. Observed soiled microwave handles.
Carbon dioxide/helium tanks not adequately secured. Observed tanks not secured in waiter station; operator chained up.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed in dry storage area outside of kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Stanley cup on prep table across cook line.
Equipment in poor repair. Observed left door of cooler at sushi bar area broken.
Food stored on floor. Observed cases of soy on floor in kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in multiple coolers.
No copy of latest inspection report available. Observed no copy available from last inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of equipment soiled. Observed gaskets in coolers soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.
Reuse of single-service or single-use articles. Observed sesame seeds store in old partial container in sushi bar.
Stored food not covered. Observed in reach in freezer; wontons not covered next to triple sink.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in back storage area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler and freezer.
Mar 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority6 Intermediate13 Basic
Show 19 findings ▾
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unable to verbally calibrate thermometer; inspector went over process with operator, 32F.
Food thermometer(s) not calibrated according to manufacturer's specifications. Observed manager unable to verbally calibrate thermometer; inspector went over process with operator, 32F.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener. Observed soiled knife magnet across walk in cooler. Observed soiled racks where cups are held at waiter station. Observed on shelf where plates are across fryers; soiled with food debris.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit on site; chlorine sanitizer used.
Non-pitting surface rust on food-contact equipment. Observed on dry storage shelves. Observed on dish racks in waiter station.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Javier, Marisol with expired certificates; 11-24.
Buildup of food debris/soil residue on equipment door handles. Observed exterior of microwaves and oven doors soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen area.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed at reach in cooler at kitchen entrance with ambient temperature of 60F. The following TCS foods stored inside for 3 hours prior to inspection: tofu (72F - Cold Holding); dumplings (55F - Cold Holding); cut lettuce (55F - Cold Holding); whip cream (58F - Cold Holding).
Exterior door has a gap at the threshold that opens to the outside. Observed exterior screen door with gap.
Food stored on floor. Observed under prep table buckets of soy. Observed near three compartment sink bucket of noodles on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in interior of reach in freezers in kitchen and bar.
Interior of beer coolers at bar with rust that has pitted the surface
Missing drain plug at dumpster. Observed no plug for left side dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled shelves in bar area under counters. Observed soiled shelves under sushi bar area. Observed soiled gaskets in multiple coolers throughout establishment.
Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in across cook line.
Reuse of single-service or single-use articles.observed spice container reused for sesame seeds; above rice container near sushi bar.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in back storage area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in freezer and cooler.
Mar 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 35 recorded, 7 high priority.
7 High priority7 Intermediate21 Basic
Show 35 findings ▾
Container of medicine improperly stored. Observed Imodium stored on shelf with plates for customers and above rice bin.
Food stored in ice used for drinks. See stop sale. Observed in bar area beer bottles stored in customer ice. Operator spoke to employee to dump ice and start fresh.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 live flies in bar area; no food contact.
Raw animal food stored over/not properly separated from ready-to-eat food.observed raw chicken stored above soy bean paste. Observed raw beef above beer kegs. Operator moved items for proper protection.
Stop Sale issued due to adulteration of food product. Observed in bar area beer bottles stored in customer ice. Operator spoke to employee to dump ice and start fresh.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler at kitchen entrance with ambient temperature of 60F. The following TCS foods stored inside for 3 hours prior to inspection: tofu (72F - Cold Holding); dumplings (55F - Cold Holding); cut lettuce (55F - Cold Holding); whip cream (58F - Cold Holding). Operator had employees move TCS foods to other cooler for rapid chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in kitchen: white rice (97F - Hot Holding). As per operator, rice has been in pot for 3 hours. Operator moved rice to reheat to hotter temperature.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unable to verbally calibrate thermometer; inspector went over process with operator, 32F.
Food thermometer(s) not calibrated according to manufacturer's specifications. Observed manager unable to verbally calibrate thermometer; inspector went over process with operator, 32F.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener. Observed soiled knife magnet across walk in cooler. Observed soiled racks where cups are held at waiter station. Observed on shelf where plates are across fryers; soiled with food debris.
Handwash sink used for purposes other than handwashing. Observed at bar used for bottles of liquor. Observed at waiter station sake glasses stored inside. Operator removed items during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit on site; chlorine sanitizer used.
Non-pitting surface rust on food-contact equipment. Observed on dry storage shelves. Observed on dish racks in waiter station.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Javier, Marisol with expired certificates; 11-24.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
Buildup of food debris/soil residue on equipment door handles. Observed exterior of microwaves and oven doors soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen area.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed at reach in cooler at kitchen entrance with ambient temperature of 60F. The following TCS foods stored inside for 3 hours prior to inspection: tofu (72F - Cold Holding); dumplings (55F - Cold Holding); cut lettuce (55F - Cold Holding); whip cream (58F - Cold Holding).
Employee personal food not properly identified and segregated from food to be served to the public. Observed in walk in cooler employee steak stored with customer food. Operator removed steak and segregated for himself.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed on prep table in sushi bar soda cup.
Exterior door has a gap at the threshold that opens to the outside. Observed exterior screen door with gap.
Food stored on floor. Observed under prep table buckets of soy. Observed near three compartment sink bucket of noodles on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in interior of reach in freezers in kitchen and bar.
Improper storage of maintenance equipment that interferes with cleaning. Observed loose items stored in mop sink; unable to use for cleaning.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils outside of rice cookers at 70F.
Interior of beer coolers at bar with rust that has pitted the surface
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in microwave in kitchen upon entry.
Missing drain plug at dumpster. Observed no plug for left side dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled shelves in bar area under counters. Observed soiled shelves under sushi bar area. Observed soiled gaskets in multiple coolers throughout establishment.
Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in across cook line.
Reuse of single-service or single-use articles.observed spice container reused for sesame seeds; above rice container near sushi bar.
Single-service articles improperly stored. Observed containers of to go boxes on floor in back storage area.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in back storage area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in freezer and cooler.
Wet mop not stored in a manner to allow the mop to dry. Observed mop in walk in cooler stored on floor; not hung for air drying.
Sep 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored next to appetizer at walk-in cooler. Operator moved the appetizers to another shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw fish at walk in cooler. Operator reforge raw chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (79 F - Cold Holding) stored at room temperature next to miso soup. As per operator for less than two hours. And raw beef (50 F - Cold Holding); cooked chicken (50 F - Cold Holding) at reach in coolers preparation area. As per operator for less than 2 hours. Operator moved the product to a reach in cooler for rapid cooling. And put ice to products at reach in cooler for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken broth (120 F - Hot Holding) at stove. As per operator for less than 1.5 hours. Operator started to reheat the product.
Handwash sink used for purposes other than handwashing. Observed a strainer inside of the hand wash sink at sushi station.
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. Observed raw fish inside of reduced oxygen packaged at reach in cooler sushi station bearing the label. Operator opened the individual packages.
Equipment in poor repair. Observed white small reach in cooler gasket torn.
Exterior door has a gap at the threshold that opens to the outside.
Unclean building components, attachments or fixtures. Observed hood filters soiled with accumulation of grease.
May 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food stored on floor. Observed oil container stored on floor in dry storage room. Operator relocated the container.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled dropping grease.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled by microwave.
Mar 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 30 recorded, 7 high priority.
7 High priority6 Intermediate17 Basic
Show 30 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed chicken wings (1:50pm) (84F - Cooling); and chicken wings (3:10 pm) (80 F - Cooling). The products drop 4 grade in one hour. Operator moved the products to the walk in freezer for rapid cooling.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish stored over sauces. Operator relocated raw fish.
Raw animal food stored over or with unwashed produce. Observed raw salmon and raw tuna stored over papaya in walk in cooler. Operator relocated the raw salmon and tuna.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over raw beef and raw pork. Operator relocated the products.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed sushi rice no time marked as per operator for more than four hours. Operator discarded the sushi rice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (54F - Cold Holding); raw beef (48F - Cold Holding); potato (49F - Cold Holding) at reach in cooler in prep area as per operator two hours ago. Operator moved the products to walk in cooler for rapid cooling.
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. Observed sushi rice no time marked as per operator for more than four hours. Operator discarded the sushi rice.
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. The form was provided.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Operator removed to clean.
Handwash sink used for purposes other than handwashing. Observed container with noodles inside of hand wash sink. Operator removed container.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed several items on menu (sushi, salmon, tuna) not identified as raw.
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. The form was provided.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at employee bathroom.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured.
Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Observed clean plastic containers stored in room that is not completely enclosed.
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. Observed wahoo and escolar inside of reduced oxygen packets bearing a label at reach in cooler. Operator opened the individual packages
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water in dry storage room
Floor tiles missing and/or in disrepair. Observed some tiles in disrepair in kitchen area
Food not stored at least 6 inches off of the floor. Observed container with raw chicken stored on floor in walk in freezer. Operator relocated the products
Food stored on floor. Observed oil container stored on floor in dry storage room. Operator relocated the container.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed utensil handle touching the rice. Operator removed the handle from the products.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled dropping grease.
Silverware/utensils stored upright with the food-contact surface up.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete in storage room.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled by microwave.
Working containers of food removed from original container not identified by common name. Observed three rice containers not identified by common name.
Jul 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 29 violations recorded, none serious enough to require a return visit.
7 High priority4 Intermediate18 Basic
Show 29 findings ▾
Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Dishwasher machine chlorine sanitizer at 0 ppm. Operator reset the dishwasher machine. Final concentration 50 ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Sushi employee started putting on gloves without washing his hands after the manipulated boxes at walk in cooler. Employee was informed and he washed his hands and after put gloves.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensil inside of water at 80°F next to rice cooker. Operator discussed the water.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked chicken at walk in cooler. And raw shells eggs stored over sauces containers at walk-in cooler. Operator relocated the products.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over raw pork and raw beef at walk in freezer. Operator started to relocate the products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (51 F - Cold Holding); shrimp (49 F - Cold Holding); cooked potatoes (50 F - Cold Holding) at reach in cooler located in front of the cook line. As per operator for less than two hours. Operator moved some products to the walk in cooler for rapid cooling and adding ice to the cooked chicken and shrimp.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried rice (120 F - Hot Holding) at rice cooker. As per operator for less than two hours. Operator move the rice to the stove to be reheating.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Operator moved the can opener to dishwasher area.
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 paper towels or mechanical hand drying device provided at handwash sink. At employee bathroom located next to dishwasher machine.
No soap provided at handwash sink at employee bathroom located next to dishwasher machine.
Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Observed plastic containers stored in a room that is not fully enclosed. Operator moved the container to another room.
Cove molding at floor/wall juncture broken next to exit door at kitchen area.
Current Hotel and Restaurant license not displayed.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed a employee drinking water from an open container at preparation area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cellphone on cutting board. Operator removed the cell phone.
Employee with no hair restraint while engaging in food preparation. Observed three employees with no hair restraint at kitchen area.
Equipment and utensils dried with towels after the application of the sanitizer solution. Operator was informed that the equipment and utensils need to air dryer.
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair. Observed a broken tile at preparation area.
Food not stored at least 6 inches off of the floor. Observed two containers with raw chicken stored under the shelf (on floor) at walk in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle utensil touching the rice.
In-use wet wiping cloth/towel used under cutting board. At preparation table. The towel was removed.
No conspicuously located ambient air temperature thermometer in holding unit. One located at preparation area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gasket soiled. One located at coffee station.
Old labels stuck to food containers after cleaning stored at shelves.
Stored food not covered. Observed vegetable mix for spring rolls not covered at walk in freezer.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping on preparation table
Working containers of food removed from original container not identified by common name. Observed rice containers not identified by common name under preparation table at kitchen area.
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.