UPTOWN BUFFET
8275 WEST FLAGLER ST, Miami FL 33144 · 305-817-2626
Last inspected Jun 23, 2026 · 19 visits since July 2023
FEB 25
APR 25
DEC 25
MAY 26
JUN 26
≈ ERRATIC
5 inspections, swinging between F and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed 1 live roach above mop sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2025011041 | Feb 18, 2025 | Apr 8, 2025 | $400 |
Inspection history
19 visits, newest first
Jun 23, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority0 Intermediate8 Basic
What the inspector wrote — 10 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooking line standing reach in cooler: cooked shrimp (48F - Cold Holding); cooked pork (54F - Cold Holding); cooked breaded chicken (53F - Cold Holding); pork ribs (53F - Cold Holding); cooked pork belly (48F - Cold Holding); imitation krab sushi (53F - Cold Holding). As per employee food was prepared the prior day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooking line 2 doors standing reach in cooler: cooked shrimp (48F - Cold Holding); cooked pork (54F - Cold Holding); cooked breaded chicken (53F - Cold Holding); pork ribs (53F - Cold Holding); cooked pork belly (48F - Cold Holding); imitation krab sushi (53F - Cold Holding). As per employee food was prepared the prior day.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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 multiple reach in cooler with ambient temp of 51F, 63F, and 56F, located at cooking line. During the inspection employee removed TCS food to the walk in cooler.
Show the remaining 6 findings ▾
Floor area(s) covered with standing water. Observed throughout kitchen due to broken/ missing tiles.
Ice buildup in reach-in freezer, located at front counter.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Observed multiple Reach-in cooler interior with accumulation of soil residues.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jun 22, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 5 high priority.
5 High priority0 Intermediate11 Basic
Show 16 findings ▾
Metal stem-type thermometer soiled.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cut ham in walk in cooler. During the inspection employee removed items and placed them correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooking line standing reach in cooler: cooked shrimp (48F - Cold Holding); cooked pork (54F - Cold Holding); cooked breaded chicken (53F - Cold Holding); pork ribs (53F - Cold Holding); cooked pork belly (48F - Cold Holding); imitation krab sushi (53F - Cold Holding). As per employee food was prepared the prior day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooking line 2 doors standing reach in cooler: cooked shrimp (48F - Cold Holding); cooked pork (54F - Cold Holding); cooked breaded chicken (53F - Cold Holding); pork ribs (53F - Cold Holding); cooked pork belly (48F - Cold Holding); imitation krab sushi (53F - Cold Holding). As per employee food was prepared the prior day.
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 in hibachi area with no time mark. As per operator sushi rice was made 45 minutes before the inspection. During the inspection employee labeled with the time.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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 multiple reach in cooler with ambient temp of 51F, 63F, and 56F, located at cooking line. During the inspection employee removed TCS food to the walk in cooler.
Employee with no hair restraint while engaging in food preparation.
Floor area(s) covered with standing water. Observed throughout kitchen due to broken/ missing tiles.
Ice buildup in reach-in freezer, located at front counter.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Interior of microwave has accumulation of black substance/grease/food debris.
Observed multiple Reach-in cooler interior with accumulation of soil residues.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
Stored food not covered. Observed several containers with cooked food in walk in cooler not covered. During the inspection employee covered it.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
May 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate10 Basic
Show 12 findings ▾
Handwash sink used for purposes other than handwashing. Observed sponge store in hand isn't next to ice machine. Operator removed during inspection.
Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior soiled.
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 reach in cooler next to ice bin with ambient temp of 51F. The following TCS foods stored inside for more than 4 hours:swai (50F - Cold Holding).
Cove molding at floor/wall juncture broken/missing. Observed at sushi counter.
Exterior door has a gap at the threshold that opens to the outside. Observed at screen door next to cook line.
Floor area(s) covered with standing water. Observed throughout kitchen due to broken/ missing tiles.
Floor tiles missing and/or in disrepair. Observed in kitchen and walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in freezer and multiple reach in freezers.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at multiple coolers across cook line.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in.
May 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 7 high priority.
7 High priority4 Intermediate11 Basic
Show 22 findings ▾
Dented/rusted cans present. See stop sale. Observed 1 dented can of United Friendship peaches; 10 lb 6 oz. Operator segregated can.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored above broccoli and corn. Operator corrected order during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in cooler next to ice bin with ambient temp of 51F. The following TCS foods stored inside for more than 4 hours:swai (50F - Cold Holding). Operator threw out fish.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler next to ice bin with ambient temp of 51F. The following TCS foods stored inside for more than 4 hours:swai (50F - Cold Holding).
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 rolls and cold bar on time with no mark. As per operator, less than the 4 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at buffet line: fried fish (107F - Hot Holding); honey chicken (104F - Hot Holding); pork (117F - Hot Holding); spring roll (133F - Hot Holding). As per operator, less than 4 hours. Operator removed double trays to be in full contact with hot water.
Toxic substance/chemical improperly stored. Observed on dry dish rack; spray and drain cleaner. Operator removed during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
Handwash sink used for purposes other than handwashing. Observed sponge store in hand isn't next to ice machine. Operator removed during inspection.
Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior soiled.
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 reach in cooler next to ice bin with ambient temp of 51F. The following TCS foods stored inside for more than 4 hours:swai (50F - Cold Holding).
Cove molding at floor/wall juncture broken/missing. Observed at sushi counter.
Equipment in poor repair. Observed sushi cooler window broken.
Exterior door has a gap at the threshold that opens to the outside. Observed at screen door next to cook line.
Floor area(s) covered with standing water. Observed throughout kitchen due to broken/ missing tiles.
Floor tiles missing and/or in disrepair. Observed in kitchen and walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in freezer and multiple reach in freezers.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at multiple coolers across cook line.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in.
Dec 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 31 violations recorded, 8 high priority.
8 High priority4 Intermediate19 Basic
Show 31 findings ▾
Container of medicine improperly stored. Observed burn cream stored above oil on dry rack. Observed bottle of pills on same rack. Operator removed during inspection.
Employee washed hands with no soap. Observed employee was hands with water but no soap. Inspector coached employee on using soap, employee rewashed.
Nonfood-grade bags used in direct contact with food. Observed to go bag used for food storage in chest freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over tomato and cooked shrimp in reach in cooler across cook line. Operator moved during inspection.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed eggs no in use under prep table across cook line at 45F +. Operator placed in cooler for rapid chill.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooler with ambient temp of 52F. The following tcs foods stored inside: raw fish (54F - Cold Holding); cheese pizza (54F - Cold Holding). As per operator, for less than 4 hours.
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 bar with no time mark; employee wrote time as inspector began inspection. As per operator, less than 2 hours.
Toxic substance/chemical improperly stored. Observed spray bottles with chemical stored above dry dishes. Operator removed chemicals during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed knife magnets soiled. Observed soiled shelves where dry dishes are held.
Handwash sink used for purposes other than handwashing. Observed sponge inside hand sink at kitchen entrance next to buffet. Operator removed during inspection.
Non-pitting surface rust on food-contact equipment. Observed on dry dish tacks.
Spray bottle containing toxic substance not labeled. Observed with no label on dry dish rack.
Bowl or other container with no handle used to dispense food. Observed bowl inside of rice container.
Ceiling/ceiling tile shows damage or is in disrepair. Observed damage to multiple tiles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen.
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 cooler with ambient temp of 52F. The following tcs foods stored inside: raw fish (54F - Cold Holding); cheese pizza (54F - Cold Holding). As per operator, for less than 4 hours.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed bag stored on top of chest freezer. Operator removed bag.
Exterior door has a gap at the threshold that opens to the outside. Observed at screen door next to cook line.
Floor area(s) covered with standing water. Observe d8n kitchen area, due to disrepair tiles.
Floor soiled/has accumulation of debris.
Floor tiles missing and/or in disrepair. Observed throughout kitchen.
Food stored on floor. Observed cases of soy under cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in multiple freezers in establishment.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of dust ice bin. Operator removed during inspection.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at multiple coolers across cook line.
No handwashing sign provided at a hand sink used by food employees. Observed no hand sign at sink next to ice machine. Inspector provided via email.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple freezers.
Reuse of single-service or single-use articles. Observed cans of sauce reused for sugar.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
Water leaking from pipe and/or faucet/handle. Observed at hand isn't next to kitchen entrance on buffet side.
Apr 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate13 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler raw pork above cooked meat. Cook moved order. Observed in reach in cooler across cook line raw chicken above cut tomato. Operator moved during inspection.
Non-pitting surface rust on food-contact equipment. Observed under prep tables where dry dishes are kept. Observed on knife magnets.
Buildup of food debris/soil residue on equipment door handles. Observed multiple coolers with soiled handles. Operator began cleaning during inspection.
Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage throughout kitchen.
Cleaned and sanitized equipment or utensils not properly stored. Observed container of utensils on floor at hibachi station. Operator moved off of floor.
Floor tiles missing and/or in disrepair. Observed in kitchen area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in multiple chest freezers.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at buffet line for rice serving, operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in coolers and ice bin. Observed soiled paper towel dispensers at multiple hand sinks.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed multiple coolers soiled on the inside throughout kitchen.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler in storage area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in both walk in cooler and freezer.
Water leaking from pipe and/or faucet/handle. Observed faucet leaking at hand isn't upon kitchen entrance.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wiping cloths in kitchen not stored in sanitizer buckets.
Apr 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 29 recorded, 5 high priority.
5 High priority4 Intermediate20 Basic
Show 29 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Observed frozen meat in plastic bag in chest freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler raw pork above cooked meat. Cook moved order. Observed in reach in cooler across cook line raw chicken above cut tomato. Operator moved during inspection.
Roach activity present as evidenced by live roaches found. Observed 1 live roach above mop sink.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs underneath prep table not in use. Operator placed eggs into reach in cooler.
Toxic substance/chemical improperly stored. Observed windex stored above prep table. Operator moved during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where clean dishes and dry food are kept. Operator removed items and had employees clean shelves. Observed multiple knife magnets soiled. Observed soiled knives on magnet across cook line. Operator moved to triple sink.
Handwash sink used for purposes other than handwashing. Observed sponge in hand sink next to ice bin. Observed employee wash rag in hand sink at kitchen entrance.
Non-pitting surface rust on food-contact equipment. Observed under prep tables where dry dishes are kept. Observed on knife magnets.
Toxic substance/chemical on premise that is not required for the operation of establishment. Observed box of hair dye on shelf above cans of beans.
Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled.
Bowl or other container with no handle used to dispense food. Observed bowl in rice container used as scoop. Operator removed during inspection.
Buildup of food debris/soil residue on equipment door handles. Observed multiple coolers with soiled handles. Operator began cleaning during inspection.
Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage throughout kitchen.
Cleaned and sanitized equipment or utensils not properly stored. Observed container of utensils on floor at hibachi station. Operator moved off of floor.
Dead roaches on premises. Observed 1 dead roach on floor in kitchen. Observed 4 dead roaches on floor and cooler in tea and coffee area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed near coffee and tea station personal cups above hand sink. Operator moved items during inspection.
Employee with no hair restraint while engaging in food preparation. Observed multiple employees engaging in kitchen with no hair restraint.
Equipment and utensils not properly air-dried - wet nesting. Observed sheet trays with water.
Floor tiles missing and/or in disrepair. Observed in kitchen area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in multiple chest freezers.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at buffet line for rice serving, operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in coolers and ice bin. Observed soiled paper towel dispensers at multiple hand sinks.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed multiple coolers soiled on the inside throughout kitchen.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler in storage area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in both walk in cooler and freezer.
Water leaking from pipe and/or faucet/handle. Observed faucet leaking at hand isn't upon kitchen entrance.
Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in bucket at front counter and mop stored in bucket in supply closet.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wiping cloths in kitchen not stored in sanitizer buckets.
Feb 20, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate15 Basic
Show 17 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed at sink next to ice machine. Operator brought over paper towels during inspection.
Non-pitting surface rust on food-contact equipment. Observed on knife magnet. Observed under prep tables where dishes and sheet trays are kept. Observed on dry dish racks.
Ceiling/ceiling tile shows damage or is in disrepair. Observe multiple tiles with water damage, observed several holes in ceiling throughout kitchen area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout entire establishment.
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 fridge at sushi station with ambient temperature of 68F. The following foods stored inside for more than 4 hours prior to inspection: fried shrimp (60F - Cold Holding); cooked rice (60F - Cold Holding); masago (57F - Cold Holding); cream cheese (59F - Cold Holding); raw tuna (60F - Cold Holding); krab (59F - Cold Holding)
Exterior door has a gap at the threshold that opens to the outside. Observed in hall back door screen, as well as next to cook line.
Floor tiles missing and/or in disrepair. Observed throughout establishment broken tiles.
Food stored on floor. Observed in kitchen area and walk in cooler and freezer cases of different food stored on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in cooler and all chest freezers in establishment.
No Heimlich maneuver/choking sign posted. Observed no poster on site, inspector provided via email.
Reach-in cooler shelves with rust that has pitted the surface. Observed multiple reach in coolers either rusted shelves.
Reuse of single-service or single-use articles. Observed containers of soy sauce used to store other items; rice, sauces.
Storage area not maintained clean and organized. Observed walk in freezer unorganized.
Stored food not covered. Observed multiple containers of food in walk in cooler and freezer uncovered.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves in walk in cooler and freezer.
Water leaking from pipe and/or faucet/handle. Observed at hand sink at kitchen entrance.
Working containers of food removed from original container not identified by common name. Observed flour, corn starch and sugar containers with no label.
Feb 19, 2025■ 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. 29 violations recorded, 2 high priority.
2 High priority4 Intermediate23 Basic
Show 29 findings ▾
Nonfood-grade bags used in direct contact with food. Observed frozen raw meat in chest freezer behind sushi counter in plastic to go bags.
Roach activity present as evidenced by live roaches found. Observed 1 live roach on dry food rack in back of kitchen; seen where flour is held. Observed 1 live roach on dry spice rack. Observed 1 live roach on wall behind prep sink. Observed 3 live roaches on wall above warewash area.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled knives on magnet. Observed soiled can opener. Observed soiled tops where dishes are held. Observed soiled sheet trays on oven. Observed exterior of oven soiled where sheet trays are held.
Handwash sink used for purposes other than handwashing. Observed in hand wash sink next to kitchen entrance a sponge held inside. Observed in hand sink next to warewash area sponge stored inside.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at sink next to ice machine. Operator brought over paper towels during inspection.
Non-pitting surface rust on food-contact equipment. Observed on knife magnet. Observed under prep tables where dishes and sheet trays are kept. Observed on dry dish racks.
Buildup of food debris/soil residue on equipment door handles. Observed soiled handles throughout kitchen on equipment.
Ceiling/ceiling tile shows damage or is in disrepair. Observe multiple tiles with water damage, observed several holes in ceiling throughout kitchen area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout entire establishment.
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 fridge at sushi station with ambient temperature of 68F. The following foods stored inside for more than 4 hours prior to inspection: fried shrimp (60F - Cold Holding); cooked rice (60F - Cold Holding); masago (57F - Cold Holding); cream cheese (59F - Cold Holding); raw tuna (60F - Cold Holding); krab (59F - Cold Holding)
Dead roaches on premises. Observed 1 dead roach in ice cream chest freezer. Observed 1 dead roach on dry food rack in back of kitchen. Observed 2 dead roaches above prep sink.
Equipment and utensils not properly air-dried - wet nesting. Observed sheet trays wet nesting on dish rack.
Equipment in poor repair. Observed reach in cooler in back of restaurant dry storage with leak forming from bottom of equipment.
Exterior door has a gap at the threshold that opens to the outside. Observed in hall back door screen, as well as next to cook line.
Floor area(s) covered with standing water. Observed throughout kitchen area and walk in cooler.
Floor tiles missing and/or in disrepair. Observed throughout establishment broken tiles.
Food stored on floor. Observed in kitchen area and walk in cooler and freezer cases of different food stored on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in cooler and all chest freezers in establishment.
No Heimlich maneuver/choking sign posted. Observed no poster on site, inspector provided via email.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in coolers throughout establishment. Observed exterior of equipment soiled in kitchen area. Observed exterior of sugar and flour containers soiled in back of kitchen. Observed underneath equipment on cook line soiled tops.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple reach in coolers throughout entire establishment.
Reach-in cooler shelves with rust that has pitted the surface. Observed multiple reach in coolers either rusted shelves.
Reuse of single-service or single-use articles. Observed containers of soy sauce used to store other items; rice, sauces.
Storage area not maintained clean and organized. Observed walk in freezer unorganized.
Stored food not covered. Observed multiple containers of food in walk in cooler and freezer uncovered.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves in walk in cooler and freezer.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen and dining area.
Water leaking from pipe and/or faucet/handle. Observed at hand sink at kitchen entrance.
Working containers of food removed from original container not identified by common name. Observed flour, corn starch and sugar containers with no label.
Feb 18, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 41 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority4 Intermediate29 Basic
Show 41 findings ▾
Container of medicine improperly stored. Observed bottles of advil stored on racks above dry food and food containers.
Nonfood-grade bags used in direct contact with food. Observed frozen raw meat in chest freezer behind sushi counter in plastic to go bags.
Presence of insects, rodents, or other pests. Observed 2 dead insects in dry rice container.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked meat in walk in cooler. Observed raw salmon stored above ready to eat veggies. Observed raw chicken above tomato salad in reach in cooler across cook line.
Roach activity present as evidenced by live roaches found. Observed 1 live roach on dry food rack in back of kitchen; seen where flour is held. Observed 1 live roach on dry spice rack. Observed 1 live roach on wall behind prep sink. Observed 3 live roaches on wall above warewash area.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 2 dead insects in dry rice container; 20 lbs.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fridge at sushi station with ambient temperature of 68F. The following foods stored inside for more than 4 hours prior to inspection: fried shrimp (60F - Cold Holding); cooked rice (60F - Cold Holding); masago (57F - Cold Holding); cream cheese (59F - Cold Holding); raw tuna (60F - Cold Holding); krab (59F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fridge at sushi station with ambient temperature of 68F. The following foods stored inside for more than 4 hours prior to inspection: fried shrimp (60F - Cold Holding); cooked rice (60F - Cold Holding); masago (57F - Cold Holding); cream cheese (59F - Cold Holding); raw tuna (60F - Cold Holding); krab (59F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled knives on magnet. Observed soiled can opener. Observed soiled tops where dishes are held. Observed soiled sheet trays on oven. Observed exterior of oven soiled where sheet trays are held.
Handwash sink used for purposes other than handwashing. Observed in hand wash sink next to kitchen entrance a sponge held inside. Observed in hand sink next to warewash area sponge stored inside.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at sink next to ice machine. Operator brought over paper towels during inspection.
Non-pitting surface rust on food-contact equipment. Observed on knife magnet. Observed under prep tables where dishes and sheet trays are kept. Observed on dry dish racks.
Bowl or other container with no handle used to dispense food. Observed bowl stored in rice container.
Buildup of food debris/soil residue on equipment door handles. Observed soiled handles throughout kitchen on equipment.
Ceiling/ceiling tile shows damage or is in disrepair. Observe multiple tiles with water damage, observed several holes in ceiling throughout kitchen area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout entire establishment.
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 fridge at sushi station with ambient temperature of 68F. The following foods stored inside for more than 4 hours prior to inspection: fried shrimp (60F - Cold Holding); cooked rice (60F - Cold Holding); masago (57F - Cold Holding); cream cheese (59F - Cold Holding); raw tuna (60F - Cold Holding); krab (59F - Cold Holding)
Dead roaches on premises. Observed 1 dead roach in ice cream chest freezer. Observed 1 dead roach on dry food rack in back of kitchen. Observed 2 dead roaches above prep sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Equipment and utensils not properly air-dried - wet nesting. Observed sheet trays wet nesting on dish rack.
Equipment in poor repair. Observed reach in cooler in back of restaurant dry storage with leak forming from bottom of equipment.
Exterior door has a gap at the threshold that opens to the outside. Observed in hall back door screen, as well as next to cook line.
Floor area(s) covered with standing water. Observed throughout kitchen area and walk in cooler.
Floor soiled/has accumulation of debris. Observed in dining area and throughout kitchen, walk in cooler and walk in freezer.
Floor tiles missing and/or in disrepair. Observed throughout establishment broken tiles.
Food stored on floor. Observed in kitchen area and walk in cooler and freezer cases of different food stored on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in cooler and all chest freezers in establishment.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop on soiled surface above ice bin.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled interior of microwave at soda dispenser.
No Heimlich maneuver/choking sign posted. Observed no poster on site, inspector provided via email.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in coolers throughout establishment. Observed exterior of equipment soiled in kitchen area. Observed exterior of sugar and flour containers soiled in back of kitchen. Observed underneath equipment on cook line soiled tops.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple reach in coolers throughout entire establishment.
Reach-in cooler shelves with rust that has pitted the surface. Observed multiple reach in coolers either rusted shelves.
Reuse of single-service or single-use articles. Observed containers of soy sauce used to store other items; rice, sauces.
Storage area not maintained clean and organized. Observed walk in freezer unorganized.
Stored food not covered. Observed multiple containers of food in walk in cooler and freezer uncovered.
Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp in standing water. Operator turned cold water on and left running. As per operator, shrimp was placed at time of opening; less than an hour prior to beginning of inspection.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves in walk in cooler and freezer.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen and dining area.
Water leaking from pipe and/or faucet/handle. Observed at hand sink at kitchen entrance.
Working containers of food removed from original container not identified by common name. Observed flour, corn starch and sugar containers with no label.
Dec 27, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate17 Basic
Show 18 findings ▾
Non-pitting surface rust on food-contact equipment. Observed rust in interior of coolers throughout establishment.
Bowl or other container with no handle used to dispense food. Observed bowls stored inside multiple buckets of rice.
Buildup of food debris/soil residue on equipment door handles. Observed door handles through every reach in cooler soiled with grease.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents soiled 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 Fridge at sushi bar with ambient temperature of 60 F. The following food stored inside: seaweed salad (60F - Cold Holding); krab salad (54F - Cold Holding); cut cabbage (54F - Cold Holding); cream cheese (54F - Cold Holding); cut radishes (54F - Cold Holding)
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed shoes stored on same rack dish equipment are on. Observed personal water bottle stored on counter top where food is prepped. Observed plate of employee food on top of dish machine.
Equipment and utensils not properly air-dried - wet nesting. Observed sheet trays on dish rack still wet.
Exterior door has a gap at the threshold that opens to the outside. Observed gap underneath both exterior doors in kitchen area.
Floor area(s) covered with standing water. Observed in front of cooler in back storage.
Food stored on floor. Observed cases of food stored on floor throughout walk in freezer, walk in cooler. Observed cases of avocados stored on floor in hallway at kitchen entrance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of flour and corn starch containers soiled. Observed exterior of ovens soiled on doors and above ovens.
Objectionable odors in bathroom or other areas of the establishment. Observed strong odor in kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed all reach in coolers throughout establishment soiled with old food.
Reuse of single-service or single-use articles. Observed gallon buckets of soy sauce used for rice.
Storage area not maintained clean and organized. Observed storage dry area unorganized in kitchen. Observed walk in freezer unorganized.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout kitchen.
Wet mop not stored in a manner to allow the mop to dry. Observed multiple mops stored in buckets throughout kitchen and storage closet.
Worn, torn and/or soiled floors/carpeting. Observed soiled floor tiles throughout establishment. Observed broken floor tiles in dry storage and kitchen ware wash area.
Dec 26, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 36 recorded, 5 high priority.
5 High priority3 Intermediate28 Basic
Show 36 findings ▾
Dented/rusted cans present. See stop sale. Observed 1 United Friendship 6 in 10 oz of yellow peaches dented. Observed 1 105 oz can of beets by Cheney Brothers dented. Operator discarded cans.
Employee dried hands on clothes/apron/soiled towel after washing. Observed employee wash hands and then dry either soiled towel, no paper towels were provided at hand sink at time of entrance.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Fridge at sushi bar with ambient temperature of 60 F. The following food stored inside: seaweed salad (60F - Cold Holding); krab salad (54F - Cold Holding); cut cabbage (54F - Cold Holding); cream cheese (54F - Cold Holding); cut radishes (54F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Fridge at sushi bar with ambient temperature of 60 F. The following food stored inside: seaweed salad (60F - Cold Holding); krab salad (54F - Cold Holding); cut cabbage (54F - Cold Holding); cream cheese (54F - Cold Holding); cut radishes (54F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on top of stove: shrimp (86F - Hot Holding). As per operator, shrimp is precooked and used for later surface, and was there less than 4 hours prior to inspection. Inspector explained about proper hot holding or cold holding storage.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled knives on knife magnet. Operator removed to be cleaned. Obsessed both can openers soiled, operator removed to be cleaned.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in both hand sinks in kitchen area. Operator brought paper towels for all hand sinks during inspection.
Non-pitting surface rust on food-contact equipment. Observed rust in interior of coolers throughout establishment.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed slime like substance inside ice machine in kitchen.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
Bowl or other container with no handle used to dispense food. Observed bowls stored inside multiple buckets of rice.
Buildup of food debris/soil residue on equipment door handles. Observed door handles through every reach in cooler soiled with grease.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents soiled throughout kitchen area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed dishes not inverted for proper air drying and protection on dish racks and underneath prep table in kitchen.
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 Fridge at sushi bar with ambient temperature of 60 F. The following food stored inside: seaweed salad (60F - Cold Holding); krab salad (54F - Cold Holding); cut cabbage (54F - Cold Holding); cream cheese (54F - Cold Holding); cut radishes (54F - Cold Holding)
Dead roaches on premises. Observed 1/dead roach in hall of kitchen entrance.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed shoes stored on same rack dish equipment are on. Observed personal water bottle stored on counter top where food is prepped. Observed plate of employee food on top of dish machine.
Employee with no hair restraint while engaging in food preparation. Observed multiple employees in kitchen with no hair net.
Equipment and utensils not properly air-dried - wet nesting. Observed sheet trays on dish rack still wet.
Exterior door has a gap at the threshold that opens to the outside. Observed gap underneath both exterior doors in kitchen area.
Floor area(s) covered with standing water. Observed in front of cooler in back storage.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly traps above boxes of Avocados in hall of kitchen entrance.
Food stored on floor. Observed cases of food stored on floor throughout walk in freezer, walk in cooler. Observed cases of avocados stored on floor in hallway at kitchen entrance.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of ice machine that is soiled. Operator removed scoop to be cleaned and stored in clean container.
In-use wet wiping cloth/towel used under cutting board. Observed cloth underneath cutting board, operator removed cloth.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled at soda machine to the right of dining room.
No suitable facilities provided to store employee clothing and other possessions. Observed employee personal items stored in dining area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of flour and corn starch containers soiled. Observed exterior of ovens soiled on doors and above ovens.
Objectionable odors in bathroom or other areas of the establishment. Observed strong odor in kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed all reach in coolers throughout establishment soiled with old food.
Reuse of single-service or single-use articles. Observed gallon buckets of soy sauce used for rice.
Storage area not maintained clean and organized. Observed storage dry area unorganized in kitchen. Observed walk in freezer unorganized.
Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in standing water. Operator turned cold water on.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout kitchen.
Wet mop not stored in a manner to allow the mop to dry. Observed multiple mops stored in buckets throughout kitchen and storage closet.
Worn, torn and/or soiled floors/carpeting. Observed soiled floor tiles throughout establishment. Observed broken floor tiles in dry storage and kitchen ware wash area.
Aug 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate19 Basic
Show 21 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Observed flour, cornstarch, and sugar in non food grade containers Observed rice in Publix storage containers Observed frozen pork in plastic takeout bags
Food-contact surface soiled with food debris, mold-like substance or slime. Observed in kitchen; meat grinder, can opener, multiple cutting boards, all soiled with food debris. Observed dirty water on stove top at Wok Station
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice bin in dining area on right side of restaurant filled with mold like substance.
Bowl or other container with no handle used to dispense food. Observed multiple soy sauce containers with bowl inside as scoop; no handle.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed tiles in dining area and kitchen soiled
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed spoons not being inverted after sanitation. Coached employee on proper storing, employee inverted silverware. Observed utensils for cooking and serving not inverted, mixed in bin.
Covered waste receptacle not provided in women's bathroom. Observed garbages cans with no lids in women's restroom.
Cutting board has cut marks and is no longer cleanable. Observed cutting board on prep table in front of wok station with multiple marks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Tupperware in dining room soda fridge with food, as well as employees smoothie in cup. Observed head and shoulders shampoo in storage area in back of kitchen; car oil, multiple tools and screws, hats and aprons stored on spice rack at exit door.
Equipment and utensils not properly air-dried - wet nesting. Observed sheet trays on rack by three compartment sink not inverted with water nesting.
Exterior door has a gap at the threshold that opens to the outside. Observed gaps beneath both exterior doors in back of restaurant in kitchen area.
Floor soiled/has accumulation of debris. Observed floors and drains soiled
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly traps hanging above dry food in hall where kitchen exit and sushi area is located.
Food stored on floor. Observed containers of soy sauce and oil stored on floor
No suitable facilities provided to store employee clothing and other possessions. Observed multiple pairs of shoes in kitchen area, observed aprons and hats on rack.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food bins covered in flour and corn starch powder. Observed soiled gaskets and shelves at all Reach in coolers and freezers
Objectionable odors in bathroom or other areas of the establishment. Kitchen area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed shelves soiled and rust pitted.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves in all walk in coolers and freezers
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls in kitchen storage area
Working containers of food removed from original container not identified by common name. Observed containers of flour and sugar not labeled.
Jul 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 40 recorded, 8 high priority.
8 High priority3 Intermediate29 Basic
Show 40 findings ▾
Dented/rusted cans present. See stop sale.
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 cleaning dishes, did not wash hands prior to putting clean utensils in storage bin.
Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed 20 pounds of dragon fruit and 19 pounds of Langon fruit being sold and served in restaurant, invoice provided by operator, however; no approved source provided: Globe Farm LLC. Inspector called numbers on invoice from two different phones from inspectors, one answered and said wrong number, then was blocked on both inspectors phones. Inspector called from second phone and received no answer or call back, no message able to be left on the voicemail. Inspector searched FDACS site, unable to locate a current active license with the State of Florida.
Nonfood-grade containers used for food storage - direct contact with food. Observed flour, cornstarch, and sugar in non food grade containers Observed rice in Publix storage containers Observed frozen pork in plastic takeout bags
Operating with an expired Division of Hotels and Restaurants license. Observed current license expired. 10/01/2023 Owner paid license, confirmation number: 247084898
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken marinating over cooked chicken in reach in cooler across from grill station. Observed in walk in cooler raw fish over broccoli, raw shrimp over soy sauce, raw shrimp over broccoli salad.
Roach activity present as evidenced by live roaches found. Observed one live roach crawling in hallway by back door exit.
Stop Sale issued due to food originating from an unapproved source. Observed 20 pounds of dragon fruit and 19 pounds of Langon fruit being sold and served in restaurant, invoice provided by operator, however; no approved source provided: Globe Farm LLC. Inspector called numbers on invoice from two different phones from inspectors, one answered and said wrong number, then was blocked on both inspectors phones. Inspector called from second phone and received no answer or call back, no message able to be left on the voicemail. Inspector searched FDACS site, unable to locate a current active license with the State of Florida.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed in kitchen; meat grinder, can opener, multiple cutting boards, all soiled with food debris. Observed dirty water on stove top at Wok Station
Handwash sink used for purposes other than handwashing.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice bin in dining area on right side of restaurant filled with mold like substance.
Bowl or other container with no handle used to dispense food. Observed multiple soy sauce containers with bowl inside as scoop; no handle.
Carbon dioxide/helium tanks not adequately secured. Observed 3 containers of helium not secure.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed tiles in dining area and kitchen soiled
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed spoons not being inverted after sanitation. Coached employee on proper storing, employee inverted silverware. Observed utensils for cooking and serving not inverted, mixed in bin.
Covered waste receptacle not provided in women's bathroom. Observed garbages cans with no lids in women's restroom.
Cutting board has cut marks and is no longer cleanable. Observed cutting board on prep table in front of wok station with multiple marks.
Dead roaches on premises. Observed approximately 15 dead roaches in kitchen: approximately 5 dead roaches below hand wash sink, 1 on hand wash near ware wash area, 9 dead roaches near exit door in hallway near sushi bar. Operator cleaned dead roaches during inspection.
Employee eating in a food preparation or other restricted area. Observed waitress grab piece of melon with tongs at dessert bar and start to consume melon walking around buffet area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Tupperware in dining room soda fridge with food, as well as employees smoothie in cup. Observed head and shoulders shampoo in storage area in back of kitchen; car oil, multiple tools and screws, hats and aprons stored on spice rack at exit door.
Employee preparing food in customer section of dining area. Observed employee preparing trays of wonton in dining area. Observed the tables in Back dining room covered in Saran wrap with cooking ingredients on table. Discussed with operator where prepping for food should occur.
Equipment and utensils not properly air-dried - wet nesting. Observed sheet trays on rack by three compartment sink not inverted with water nesting.
Exterior door has a gap at the threshold that opens to the outside. Observed gaps beneath both exterior doors in back of restaurant in kitchen area.
Floor soiled/has accumulation of debris. Observed floors and drains soiled
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly traps hanging above dry food in hall where kitchen exit and sushi area is located.
Food stored on floor. Observed containers of soy sauce and oil stored on floor
Ice scoop handle in contact with ice. Observed scoop in ice machine left side of restaurant in dining area.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed knives stored on soiled magnetic holder
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon for white rice in standing water at 78F. Manager removed container with spoon and water.
No suitable facilities provided to store employee clothing and other possessions. Observed multiple pairs of shoes in kitchen area, observed aprons and hats on rack.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food bins covered in flour and corn starch powder. Observed soiled gaskets and shelves at all Reach in coolers and freezers
Objectionable odors in bathroom or other areas of the establishment. Kitchen area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed shelves soiled and rust pitted.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves in all walk in coolers and freezers
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls in kitchen storage area
Wet mop not stored in a manner to allow the mop to dry. Observed Mop on floor, not stored hanging.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on prep table in kitchen, not in solution.
Working containers of food removed from original container not identified by common name. Observed containers of flour and sugar not labeled.
Feb 21, 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 ▾
Equipment in poor repair. Reach in coolers in front of the cookline gasket torn.
Reach-in cooler shelves with rust that has pitted the surface. Kitchen area.
Twenty (20) foot-candles of light not provided inside equipment where food is stored. All reach in coolers.
Walk-in cooler and freezer shelves with rust that has pitted the surface.
Feb 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority2 Intermediate7 Basic
Show 14 findings ▾
Operating with an expired Division of Hotels and Restaurants license.Observed license expired 10/1/23.
Shell eggs received in a unit not maintaining an ambient air temperature of 45 degrees Fahrenheit or less.Observed shell eggs on top of chest freezer by Hibachi station.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon in reachin cooler at end of cook line at 52F, operator discarded
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Observed on left hose on splitter in mop sink and outside in back of restaurant on hose.
Food-contact surface soiled with food debris, mold-like substance or slime.Observed soiled can opener blade. Employee cleaned.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Observed time marks being used either no written plan. Emailed Manager plan and info sheet on TPHC.
Equipment in poor repair.Observed torn gaskets on glass reachin cooler doors on cook line, and sushi reachin cooler not closing properly. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager.
Floor not cleaned when the least amount of food is exposed.Observed food debris on floor next to hibachi griddle.
Food stored on floor.Observed pasta on dry storage unit, seafood in walkin freezer, and sauces on floor to area next to triple sink. Manager removed.
Ice buildup in reach-in freezer and/or walk-in freezer.Observed ice buildup around walkin freezer door and entrance..
No handwashing sign provided at a hand sink used by food employees.No handwash signs in bathrooms. Emailed signs to manager.
Plumbing system in disrepair.Observed leaking trap on tilted hand sink in kitchen near ice machine.
Ripped/worn tin foil used to repair convection oven door,
Marked exit/path to marked exit blocked. For reporting purposes only.Observed sink in hallway jest ahead of back door exit.
Sep 22, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment has a trailer container in the back of the building with dry goods, sauces, seasonings, and single service items stored inside. The area has no roof and no surrounding walls on three sides, no overhead protection from environmental contamination.
Equipment in poor repair. Reach in coolers in front of the cookline gasket torn.
Food stored in a room/shed that is not fully enclosed. Observed establishment has a trailer container in the back of the building with dry goods, sauces, and seasonings stored inside. The area has no roof and no surrounding walls on three sides, no overhead protection from environmental contamination.
Reach-in cooler shelves with rust that has pitted the surface. Kitchen area.
Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Observed establishment has a trailer container in the back of the building with single service items stored inside. The area has no roof and no surrounding walls on three sides, no overhead protection from environmental contamination.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Twenty (20) foot-candles of light not provided inside equipment where food is stored. All reach in coolers.
Walk-in cooler and freezer shelves with rust that has pitted the surface.
Jul 21, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate9 Basic
Show 12 findings ▾
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. Discussed with the operator and provided the handout to the operator.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment has a trailer container in the back of the building with dry goods, sauces, seasonings, and single service items stored inside. The area has no roof and no surrounding walls on three sides, no overhead protection from environmental contamination.
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. Dishwasher with the operator and provided the form.
Equipment in poor repair. Reach in coolers in front of the cookline gasket torn.
Food stored in a room/shed that is not fully enclosed. Observed establishment has a trailer container in the back of the building with dry goods, sauces, and seasonings stored inside. The area has no roof and no surrounding walls on three sides, no overhead protection from environmental contamination.
Hole in or other damage to wall. By the three compartment sink, 3 broken tiles.
Reach-in cooler shelves with rust that has pitted the surface. Kitchen area.
Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Observed establishment has a trailer container in the back of the building with single service items stored inside. The area has no roof and no surrounding walls on three sides, no overhead protection from environmental contamination.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Twenty (20) foot-candles of light not provided inside equipment where food is stored. All reach in coolers.
Walk-in cooler and freezer shelves with rust that has pitted the surface.
Water leaking from pipe faucet/handle. Three compartment sink.
Jul 19, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 32 violations recorded, 3 high priority.
3 High priority5 Intermediate24 Basic
Show 32 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Kitchen prep area, by the meat grinder: 1 live fly resting on the top and 1 live fly landed on the side of the meat grinder and garlic minced container: 1 live fly landing on the lid. Kitchen shelf by the back door: 1 live fly, landed on an open box with disposable hats inside, ware wash area: 1 live fly on a table nearby the dishwashing machine and 1 live fly landed on clean container on a rack with other clean containers and pans, and the outside dry storage container: approximately 12+ live flies flying throughout and approximately 8+ live flies landing on closed boxes liquid margarine, bags of rice, and containers of soy sauce.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw eggs, raw chicken over cooked chicken at the reach in cooler at the cooking line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffet line, steam table: fried rice (117F - Hot Holding), as per operator, cooked 1 hour before the inspection. oven: salmon (117F - Hot Holding, as per operator, cooked 1 hour and a half before the inspection ); cooked pork (96F - Hot Holding, as per operator, cooked 1 hour before the inspector ) Reheat all food above 165.
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. Discussed with the operator and provided the handout to the operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed all can opener blades, food containers and all cutting boards soiled in the kitchen prep area.
No paper towels or mechanical hand drying device provided at handwash sink. Sushi area.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment has a trailer container in the back of the building with dry goods, sauces, seasonings, and single service items stored inside. The area has no roof and no surrounding walls on three sides, no overhead protection from environmental contamination.
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. Dishwasher with the operator and provided the form.
Buildup of food debris/soil residue on equipment door handles. Walk in cooler and walk in freezer.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed knife and forks no proper stored by the three compartment sink at the kitchen area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink station area: multiple employee cups on the prep table.
Equipment in poor repair. Reach in coolers in front of the cookline gasket torn.
Exterior door has a gap at the threshold that opens to the outside. Both screen back doors.
Floor soiled/has accumulation of debris. All floor drains in the kitchen.
Floor tiles missing and/or in disrepair. Walk in cooler and kitchen area.
Food stored in a room/shed that is not fully enclosed. Observed establishment has a trailer container in the back of the building with dry goods, sauces, and seasonings stored inside. The area has no roof and no surrounding walls on three sides, no overhead protection from environmental contamination.
Food stored on floor. Observed 5 food container with duck sauce, cases of broccoli, containers with ginger, an soy sauce containers stored on the floor in the prep area. Observed duck container sauce on the floor of the walk in cooler. Observed raw swai fish boxes on the floor of the walk in freezer.
Hole in or other damage to wall. By the three compartment sink, 3 broken tiles.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. By the buffet area, fried rice station: rice scoops stored inside standing Atwater, 65F. Discussed with the operator, operator discarded the water and placed a clean rice scoop inside a pan without water.
In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand washing sink in the prep kitchen area: soiled with build-up and food debris. Exterior of the kitchen reach in cooler doors soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed bottom of the reach in cooler soiled by the dry storage area with food debris.
Reach-in cooler shelves with rust that has pitted the surface. Kitchen area.
Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Observed establishment has a trailer container in the back of the building with single service items stored inside. The area has no roof and no surrounding walls on three sides, no overhead protection from environmental contamination.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Twenty (20) foot-candles of light not provided inside equipment where food is stored. All reach in coolers.
Walk-in cooler and freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen and ware wash area.
Water leaking from pipe faucet/handle. Three compartment sink.
Wet mop not stored in a manner to allow the mop to dry. Drink station area and kitchen.
Wet wiping cloth not stored in sanitizing solution between uses.Observed multiple wet wiping cloths on tables and at the buffet tables throughout the establishment.
Working containers of food removed from original container not identified by common name. Storage area by the prep area: containers with potatoe starch and corn starch not labeled.
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.