SUPER BUFFET ST PETE
1035 62 AVE N, Saint Petersburg FL 33702 · 714-425-8596
Last inspected Mar 20, 2026 · 14 visits since July 2023
DEC 24
APR 25
AUG 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 5 sticky fly strips hanging in kitchen each with approximately 75 dead flies in each. Operator removed. 1 dead roach in sticky trap under buffet table in dining room.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $4,900
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024012639 | Jan 31, 2024 | Mar 18, 2024 | $800 |
| 3--2023047833 | Jul 12, 2023 | Oct 2, 2023 | $400 |
| 3--2019008454 | Feb 7, 2019 | Oct 26, 2020 | $1,000 |
| 3--2019030748 | May 24, 2019 | Nov 14, 2019 | $1,500 |
| 3--2019007974 | Jan 3, 2019 | Mar 21, 2019 | $800 |
| 3--2018036439 | Jun 28, 2018 | Aug 6, 2018 | $400 |
Inspection history
14 visits, newest first
Mar 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Hole in or other damage to wall. Wall behind three compartment sink at cook line.
Ice buildup in walk-in freezer.
Time/temperature control for safety food thawed in an improper manner. Salmon on sheet pan thawing on back counter
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Mar 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority3 Intermediate7 Basic
Show 15 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. 0 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw beef in walk-in cooler over top of washed and ready to eat cut leafy greens.employee moved
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Wok station garlic in oil (62F - Cold Holding) was made yesterday Employee discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buffet Cole slaw (55F - Cold Holding); cucumber salad with cubed tomatoes (51F - Cold Holding); seafood salad -crab (50F - Cold Holding) Filled bottom with new ice to bottom Cook line - inside small container front of wok station garlic in oil (62F - Cold Holding) made yesterday
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffet cooked shrimp with green peppers (102F - Hot Holding); cooked shrimp with onions (105F - Hot Holding)
Handwash sink not accessible for employee use at all times. Front hibachi area.
Handwash sink used for purposes other than handwashing. Front hand wash sink used to cleaned sushi mat
Two-compartment sink used for warewashing. Observed dishwasher attendant washing dishes then rinse dishes then put them on the shelf without sanitizing them. Educated how to use three compartment sink in Spanish. Also sent DBPR Form HR 5025-510.
Hole in or other damage to wall. Wall behind three compartment sink at cook line.
Ice buildup in walk-in freezer.
In-use ice scoop stored on soiled surface between uses.
Stored food not covered. Box of Crab lets in walk in freezer not covered. Employee covered
Time/temperature control for safety food thawed in an improper manner. Salmon on sheet pan thawing on back counter
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. On cutting board at sushi station
Nov 13, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
In-use utensil stored in water at or above 135 degrees Fahrenheit. Utensil inside water 76 degrees at hibachi area. In bucket
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil at cook line garlic in oil (90F - Cold Holding) Employee moved to reach in cooler during inspection
Handwash sink not accessible for employee use at all times. Blue rag at sushi station. Employee moved Rice cooker on table at cook line blocking access to hand wash sink.
No soap provided at handwash sink. Near three compartment sink
oyster/ mussels/ clams tags not maintained in chronological order according to the last date they were served in the establishment. Put in order during inspection sent to operator Shellfish Tag Guidance
Ceiling tile missing. Front of dinner room
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Floor soiled/has accumulation of debris. Front of mop sink
Food stored on floor. Bucket of soy sauce on floor at sushi station, box of oil on floor at cook line. Employee moved
Reach-in cooler interior/shelves have accumulation of soil residues. Glass cooler at hibachi area,
Wall soiled with accumulated grease, food debris, and/or dust. Under three compartment sink.
Wet wiping cloth not stored in sanitizing solution between uses. At sushi station on cutting board
Aug 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate9 Basic
Show 17 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Temp is 137 for sticky rice at buffet. Employee removed water Water at hibachi station 95 degrees. Employee removed water
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic in oil 77 degrees at cook line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In white container at sushi station cooked at 11 am sitting outside of cold holding unit sitting on cutting board. tolopia cooked breaded (76F - Cold Holding) Outside of cold holding element Garlic in oil inside reach in cooler inside pan. 77 degrees cold holding. Educated stop sale issued
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed three compartment sink chlorine sanitizer was 200+ ppm now 50ppm. Establishment activity doing dishes.
Handwash sink not accessible for employee use at all times. With old vinegar bottle upside down at hibachi cook line. Employee moved During inspection observed silver table at cook line hand wash sink with two rice cookers blocking hand wash sink.
No soap provided at handwash sink. No soap at three compartment sink hand wash sink. Employee replaced
Two-compartment sink used for warewashing. During inspection observed hibachi attendant wash and rinse pans used for food preparation. Educated bright bowl and spoons to three compartment sink.
oyster tags not maintained in chronological order according to the last date they were served in the establishment. Put inside small pan not in order. Employee put into order
Accumulation of debris on exterior of warewashing machine.
Current Hotel and Restaurant license not displayed. Expired 2-1-25
Food not stored at least 6 inches off of the floor. Oil and sauce on floor at cook line. Employee moved
Food stored on floor. Oil on floor of wok station. Employee moved
Food stored under dripping water line. Box of Kcrab in walk in freezer number 3
Ice buildup in walk-in freezer number 3
Raw fruits/vegetables not washed prior to preparation. Avocado at sushi station with visible sticker not removed before preparation.
Time/temperature control for safety food thawed in an improper manner. Rack of ribs in pan in standing water inside three compartment sink. Employee turned water on
Wet wiping cloth not stored in sanitizing solution between uses. Sitting on cutting boards at sushi station cooked
Apr 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate12 Basic
Show 17 findings ▾
Nonfood-grade bags used in direct contact with food. Walk in freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.garlic in oil 85 degrees sitting out at cook line.
Handwash sink not accessible for employee use at all times. Hand wash sink blocked by table with two large rice cookers. Employee relocated table and both rice cookers.
No paper towels or mechanical hand drying device provided at handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. NO date marks throughout facility.
Cove molding at floor/wall juncture broken/missing. Near house at both hand wash sinks. At cook line.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee near coffee maker.
Employee personal items stored in or above a food preparation area Dunkin' Donuts coffee creamer inside deli cooler at cook line.
Equipment in poor repair. Stand alone reach in cooler near dry storage
Food stored on floor. Bag of carrots on floor of walk in cooler
Ice buildup in walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment. At cook line
Raw fruits/vegetables not washed prior to preparation. During inspection observed advocato with sicker after cutting. At sushi station. Employee took back and washed during inspection
Reach-in cooler interior/shelves have accumulation of soil residues. Deli cooler at cook line
Stored food not covered. Crab Rangoon inside reach in freezer across from fryers uncovered
Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards at cook line.
Dec 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority10 Intermediate4 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Uncovered bucket of raw chicken stored on rack above bucket of washed/pilled potatoes soaking in water in double door cooler across conventional ovens on cook line.
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. Sheet pan of frozen raw chicken covered with plastic wrap stored above sheet pans of frozen raw beef covered with plastic on speed rack in walk in freezer number 3. Employee moved sheet pan of frozen raw chicken to speed rack with storing raw chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach in deli cooler on cook line: precooked pork dumplings (45F - Cold Holding); raw shrimp (45F - Cold Holding); cooked shrimp (45F - Cold Holding) fresh garlic and oil at wok station (105F - Cold Holding) Items moved to walk in cooler to bring down temperatures.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Raw oysters served only on the weekends. Observed tags not maintained in chronological order from last date served. Discussed with manager and CFM.
Clam/mussel/oyster tags not marked with last date served. Raw oysters only served on the weekends. Observed oyster tags without date of last day served. Discussed with manager and CFM.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed manager DBPR Clean-Up of Vomiting and Diarrheal Events form. Manager printed form out and posted it at the time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled with food debris. Stained cutting boards are sushi station.
Handwash sink not accessible for employee use at all times. Hand sink on cook line near walk in cooler door not accessible due to table storing rice cookers. Manager moved rice cooker to allow easy access to hand sink.
Handwash sink used for purposes other than handwashing. Observed used gloves stored inside hand sink on cook line across from walk in cooler door. Employee removed gloves from inside hand sink.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink near three compartment sink across from dry storage area. Employee stocked paper towels.
No soap provided at handwash sink. Missing at hand sink next to three compartment sink across from cook line. Employee added hand soap dispenser at hand sink.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Towel dispenser not dispensing at hand sink next to dish machine. Employee fixed dispenser and paper towels can now be dispensed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Buss tubs of cooked spare ribs, krab meat salad, cooked noodles, and cooked octopus stored in walk in coolers not date marked. Discussed with manager.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machine interiors soiled with black substance at server wait stations in dinning room area.
Food stored on floor. Box of oil stored on floor at wok station.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris at sushi station in dinning area.
No handwashing sign provided at a hand sink used by food employees. Missing at hand sink at sushi bar area. Emailed manager DBPR hand washing sign. Operator printed sign and posted it at hand sink.
Apr 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
5 High priority7 Intermediate6 Basic
Show 18 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Dish machine chlorine sanitizer at 0 PPM. Employee repaired dish machine during inspection. Dish machine chlorine at 50 PPM.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -Utensils in 90F standing water in hibachi station. Employee put container on cook top and brought water temperature up to 165F.
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. -Frozen raw chicken stored above ground beef and frozen raw salmon filets on speed racks inside walk in freezer labeled 3. Employees moved and stored items by minimum cooking temperatures.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -Vaccum breaker missing on hose bib near hand sink in prep area/cook line area.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Chlorine Sanitizer bucket at 200+ PPM.
Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener soiled with food debris. -Stained cutting boards in sushi bar area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No chlorine chemical test kit observed.
No paper towels or mechanical hand drying device provided at handwash sink. -At hand sink near dish machine. Manager stocked a roll of paper towels at hand sinks.
No soap provided at handwash sink. -No soap at hand sink near prep area table.
Nonservice animals in the food establishment or on premises. -1 dead roach underneath sushi bar counter. Employee discarded and cleaned and sanitized area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Chicken and noodles up stored in stand alone reach in cooler on the cook line made yesterday not date marked.
Spray bottle containing toxic substance not labeled. -Unlabled chemical spray bottle near hand sink by prep area. Manager labeled as cleaner.
Buildup of food debris/soil residue on equipment door handles. -Walk in coolers and freezers door handles soiled with food debris.
Cutting board has cut marks and is no longer cleanable. -Cutting boards on reach in deli coolers in sushi area.
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. -Employee drink on reach in cooler near door kitchen entrance. Manager discarded drink.
Employee eating in a food preparation or other restricted area. - Employee water bottle stored above reach in deli cooler on cook line. Manager moved drink.
Food stored on floor. -Case of chicken and cooking oil stored on floor in prep area. Employee stored case of chicken in walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. -Ice buildup on wall, storage racks, and floor in side walk in freezer labeled 4.
Feb 1, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open gallon of milk inside reach in cooler on cook line.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling at room temperature dumplings in prep area. Employees moved to the walk in.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold like debris in both ice machines in server station.
Equipment in poor repair. Gaskets on reach in coolers torn.
Floor soiled/has accumulation of debris. Under wok station, hibachi station and drink station.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on buffet line has build up of ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on all reach in coolers.
Objectionable odors in bathroom or other areas of the establishment. Upon walking in establishment there is an objectionable odor.
Time/temperature control for safety food thawed in an improper manner. Thawing Krab at room temperature. Employee moved Krab to walk in freezer. Re-temped Krab @ 2:25pm 41 F
Feb 1, 2024■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 14 violations recorded, 1 high priority.
1 High priority3 Intermediate10 Basic
Show 14 findings ▾
Rodent activity present as evidenced by rodent droppings found. 2 rodent dropping on top of dishwasher. 2 rodent dropping on floor near rear door. 1 rodent dropping in men's restroom. 6 rodent droppings under can rack storage in rear kitchen. 3 rodent droppings behind reach in chest freezer. 5 rodent droppings in water heater room. 3 rodent droppings under dish machine.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open gallon of milk inside reach in cooler on cook line.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling at room temperature dumplings in prep area. Employees moved to the walk in.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle in drink station soiled with food debris. Can opener soiled with food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold like debris in both ice machines in server station.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler handles soiled with build up food debris.
Equipment in poor repair. Gaskets on reach in coolers torn.
Floor soiled/has accumulation of debris. Under wok station, hibachi station and drink station.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on buffet line has build up of ice.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 80 F standing water. Employee removed water. Rice scoop stored on top of rice soiled cookers. Employee stored scooper in container.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at sushi bar hand sink in buffet area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on all reach in coolers.
Objectionable odors in bathroom or other areas of the establishment. Upon walking in establishment there is an objectionable odor.
Time/temperature control for safety food thawed in an improper manner. Thawing Krab at room temperature. Employee moved Krab to walk in freezer. Re-temped Krab @ 2:25pm 41 F
Jan 31, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 29 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority6 Intermediate18 Basic
Show 29 findings ▾
Container of medicine improperly stored. Advil stored on prep table in kitchen area. Employee moved medicine.
Dented/rusted cans present. See stop sale. 1-10 can pine apple chunks 1- 3pt 15 fl oz soy sauce can
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 over raw beef and raw chicken over raw pork in walk in freezers. Employees stored proper cooking temperature storage.
Rodent activity present as evidenced by rodent droppings found. 2 rodent dropping on top of dishwasher. 2 rodent dropping on floor near rear door. 1 rodent dropping in men's restroom. 6 rodent droppings under can rack storage in rear kitchen. 3 rodent droppings behind reach in chest freezer. 5 rodent droppings in water heater room. 3 rodent droppings under dish machine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mussel temping at 56 F @ 1:15pm inside reach in cooler on cook line. re-temped 43 F @ 2:45pm
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open gallon of milk inside reach in cooler on cook line.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling at room temperature dumplings in prep area. Employees moved to the walk in.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle in drink station soiled with food debris. Can opener soiled with food debris.
Handwash sink not accessible for employee use at all times. Hand wash sink on cook line inaccessible due to rice cookers stored on prep table. Employees moved rice cooker over.
Handwash sink used for purposes other than handwashing. Brush inside hand wash sink on prep line. Employee moved brush. Hand sink at server station being used to dump standing water.
Nonfood-grade basting brush used in food. Paint brushes used for bbq sauce and margarine. Educated employee and employee discarded brushes.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold like debris in both ice machines in server station.
Bowl or other container with no handle used to dispense food. Bowls without handle inside containers of rice, flour and sugar.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler handles soiled with build up food debris.
Damaged/spoiled/recalled food not properly segregated. Dented can on dry storage shelf. 1-10 can pine apple chunks 1- 3pt 15 fl oz soy sauce can Not segregated from food to be served to the public.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Employee drink stored above reach in cooler on cook line. Employee moved drinks.
Equipment in poor repair. Gaskets on reach in coolers torn.
Floor soiled/has accumulation of debris. Under wok station, hibachi station and drink station.
Food stored on floor. Oil, sauce in 5 gallon containers stored on floor in prep area. Employees moved off floor.
Hole in or other damage to wall. Hole in wall under hand sink in prep room. Hole in ceiling in water heater room.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on buffet line has build up of ice.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs handle touching noodles and raw chicken in reach in cooler. Employee moved.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 80 F standing water. Employee removed water. Rice scoop stored on top of rice soiled cookers. Employee stored scooper in container.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at sushi bar hand sink in buffet area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on all reach in coolers.
Objectionable odors in bathroom or other areas of the establishment. Upon walking in establishment there is an objectionable odor.
Reuse of single-service or single-use articles. Rice mesh bags reused. Educated employee and he discarded rice bag.
Time/temperature control for safety food thawed in an improper manner. Thawing Krab at room temperature. Employee moved Krab to walk in freezer. Re-temped Krab @ 2:25pm 41 F
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on cutting board in sushi bar. Employee moved to sanitizer bucket.
Sep 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 40 violations recorded, none serious enough to require a return visit.
7 High priority7 Intermediate26 Basic
Show 40 findings ▾
Dented cans. 4 6LB can sliced Peach 2 6LB can Tomato sauce 2 6 LB can Tomato Cocktail 2 LB can Diced Pineapple 2 6 LB can pear tomatoes
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken on sheet pan over raw beef and pork in walk in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw octopus over biscuits in walkin cooler.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell egg ambient 82 degrees Fahrenheit
Stop Sale issued due to food not being in a wholesome, sound condition. Raw fruits/vegetables not washed prior to preparation. Broccoli not washed before cutting.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 91 degrees Fahrenheit
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket 200 + ppm. Employee corrected to 150ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained, can opener soiled,
Handwash sink not accessible for employee use at all times.
Handwash sink used for purposes other than handwashing. Hand wash sink by cooking line blocked by table. Hand wash sink by the three compartment sink had items in sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dish machine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Premade ready to eat Sushi rolls not date marked in walk-in cooler Sushi fish at sushi counter not dated.
Washed hands in prep sink with cold water and no soap while not rubbing hands together for 10-15 seconds then returned to food prep. Employee was re-educated.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water was shut off at hand wash sink near prep sink. Employee turned water back on.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Clean utensils stored between equipment and wall. Knife between equipment.
Cove molding at floor/wall juncture broken/missing. Near cook line
Cutting board has cut marks and is no longer cleanable.
Damaged/spoiled/recalled food not properly segregated. 4 6LB dented can sliced Peach 2 6LB dented can Tomato sauce 2 6 LB dented can Tomato Cocktail 2 LB dented can Diced Pineapple 2 6 LB dented can pear tomatoes
Dead roaches on premises. 1 dead by hibachi, cleaned up by employee.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above reach in coolers on the cooking line. Employee moved drinks.
Employee drinking from an enclosed 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. Bottled water.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep surface.
Employee with no hair restraint while engaging in food preparation. Cooks at cook line and in prep area.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Gaskets torn in reach in fridges on cook line. Rusted racks in walk in cooler.
Food stored on floor. Oil stored on floor. Frozen Crab boxes on the floor in walk-in cooler. Employees moved boxes. Onions on floor in walkin cooler.
In-use knife/knives stored in cracks between pieces of equipment. In between 2 reach-in cooler 's.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 82 degrees Fahrenheit water
Interior of oven/microwave has accumulation of black substance/grease/food debris.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink on prep line did not have hand washing sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in fridge has accumulated food debris at the bottom.
Open dumpster lid.
Raw fruits/vegetables not washed prior to preparation. Broccoli not washed before cutting.
Reach-in cooler interior/shelves have accumulation of soil residues.
Soiled dry wiping cloth in use. Cook line
Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed. Krab thawing 61 degrees Fahrenheit, shrimp thawing 65 degrees Fahrenheit
Time/temperature control for safety food thawed in an improper manner. In standing water and at room temperature.
Wet wiping cloth not stored in sanitizing solution between uses. Cook line
Jul 14, 2023□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Cove molding at floor/wall juncture broken/missing. Under Three compartment sink in kitchen opposite cooks line
Employee with no hair restraint while engaging in food preparation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooks line
Jul 13, 2023■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 8 live roaches inside prep table where food was being prepared during inspection. Approximately 20 live roaches behind broken tile under three compartment sink opposite cooks line in kitchen. 5 live roaches behind three compartment sink opposite cooks line. 4 live roaches in meats processing blade replacement box. 3 live roaches in grill station buffet table in dining room. 1 live roach on wall near walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. octopus salad (58F - Cold Holding); seafood salad (58F - Cold Holding); cut melon (58F - Cold Holding); cut cantaloupe (58F - Cold Holding); ALL SUSHI ITEMS (63F - Cold Holding) Inspector suggested time as a public health control and emailed paperwork as most of these items do not stay out for more than 4 hour at any given time.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Cove molding at floor/wall juncture broken/missing. Under Three compartment sink in kitchen opposite cooks line
Dead roaches on premises. Approximately 30 dead roaches throughout kitchen. Approximately 5 dead roaches in three of the buffet tables in lobby. Approximately 15 dead roaches cleaned out of a prep table in kitchen upon inspection and cleaning.
Employee with no hair restraint while engaging in food preparation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooks line
Jul 12, 2023■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 11 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 8 live roaches inside prep table where food was being prepared during inspection. Approximately 20 live roaches behind broken tile under three compartment sink opposite cooks line in kitchen. 5 live roaches behind three compartment sink opposite cooks line. 4 live roaches in meats processing blade replacement box. 3 live roaches in grill station buffet table in dining room. 1 live roach on wall near walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. octopus salad (58F - Cold Holding); seafood salad (58F - Cold Holding); cut melon (58F - Cold Holding); cut cantaloupe (58F - Cold Holding); ALL SUSHI ITEMS (63F - Cold Holding) Inspector suggested time as a public health control and emailed paperwork as most of these items do not stay out for more than 4 hour at any given time.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing prepared in any cooler or freezer was time tracked. Operator discussed with prep staff and marked all food requiring date marking.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 5 sticky fly strips hanging in kitchen each with approximately 75 dead flies in each. Operator removed. 1 dead roach in sticky trap under buffet table in dining room.
Bowl or other container with no handle used to dispense food. Bowllayind in cooked mussels in walk in cooler
Cove molding at floor/wall juncture broken/missing. Under Three compartment sink in kitchen opposite cooks line
Dead roaches on premises. Approximately 30 dead roaches throughout kitchen. Approximately 5 dead roaches in three of the buffet tables in lobby. Approximately 15 dead roaches cleaned out of a prep table in kitchen upon inspection and cleaning.
Employee with no hair restraint while engaging in food preparation.
Food stored in a prohibited area. Trays of fried cooked fried chicken stored on chemical buckets in kitchen. Staff removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooks line
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.