WASABI JAPANESE STEAKHOUSE
10206 RIVERCOAST DR, Jacksonville FL 32246 · 904.997.6528
Last inspected Aug 5, 2026 · 23 visits since July 2023
AUG 25
OCT 25
APR 26
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed total of 2 live roaches. Observed 1 live roach in bar area. Observed 1 live roach in employee restroom near mop sink. Manager killed both roaches and removed from premises.
★ 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 |
|---|---|---|---|
| 5--2023054634 | Jul 19, 2023 | Oct 26, 2023 | $400 |
Inspection history
23 visits, newest first
Aug 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority4 Intermediate8 Basic
What the inspector wrote — 16 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 4 containers of white rice (57-61F - Cooling); 2 containers of cooked carrots (57-60F - Cooling), both stored in walk in cooler from over night with no additional preparation done today as per manager. Rice container covered with condensation under lid and carrots with lid. Stop sale issued
Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep salmon stored over sauces in reach in cooler at sushi bar. Employee properly stored
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 4 containers of white rice (57-61F - Cooling); 2 containers of cooked carrots (57-60F - Cooling), both stored in walk in cooler from over night with no additional preparation done today as per manager. Rice container covered with condensation under lid and carrots with lid. Stop sale issued 1 container cut lettuce (49F - Cooling), stored in deep storage bin covered with water from over night in walk in cooler with no additional preparation done today as per manager. Stop sale issued
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 1 container cut lettuce (49F - Cooling), stored in deep storage bin covered with water from over night in walk in cooler with no additional preparation done today as per manager. Stop sale issued
Show the remaining 12 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 4 containers of white rice (57-61F - Cooling); 2 containers of cooked carrots (57-60F - Cooling), both stored in walk in cooler from over night with no additional preparation done today as per manager. Rice container covered with condensation under lid and carrots with lid. Stop sale issued 1 container cut lettuce (49F - Cooling), stored in deep storage bin covered with water from over night in walk in cooler with no additional preparation done today as per manager. Stop sale issued
Lack of toilet tissue at each toilet. In employee restroom in kitchen
No paper towels or mechanical hand drying device provided at handwash sink. At employee restroom in kitchen. Employee provided paper towel
No soap provided at handwash sink. At employee restroom in kitchen
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. At employees restroom door in kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles in kitchen with dust build up
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup on prep table
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave in kitchen with encrusted food debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled
Time/temperature control for safety food thawed in an improper manner. Raw shrimp at 38F stored thawing in prep sink under no running water
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored not hung in mop bucket
Apr 23, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 large bus tub of white rice and 1 large pan of cooked carrots from prep table in kitchen area under Time to be discarded at 3pm was place back in walk in cooler around 230pm by employee. Went back in walk in cooler with both managers on duty at 3:05pm and both food items still there not discarded. Observed 1 pan of raw dynamite sushi roll and 1 pan of cooked fried shrimp at sushi bar sitting on counter that was place on Time during inspection was wrapped up and still left sitting out after 3 pm time marked. Reviewed with manager. Observed 3 food carts with 1 pan of raw shell eggs f other cart with 2 pans of cooked carrots also sitting out and not discarded at 3 pm time frame. Manager had employee to discard all items identified. Restaurant closes at 2:30pm and re opens for dinner after 5pm.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed 1 large bus tub of white rice and 1 large pan of cooked carrots from prep table in kitchen area under Time to be discarded at 3pm was place back in walk in cooler around 230pm by employee. Went back in walk in cooler with both managers on duty at 3:05pm and both food items still there not discarded. Observed 1 pan of raw dynamite sushi roll and 1 pan of cooked fried shrimp at sushi bar sitting on counter that was place on Time during inspection was wrapped up and still left sitting out after 3 pm time marked. Reviewed with manager. Observed 3 food carts with 1 pan of raw shell eggs f other cart with 2 pans of cooked carrots also sitting out and not discarded at 3 pm time frame. Manager had employee to discard all items identified. Restaurant closes at 2:30pm and re opens for dinner after 5pm.
Apr 22, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 31 violations recorded, 14 high priority.
14 High priority3 Intermediate14 Basic
Show 31 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high temp dishwasher in use (Temperature @ 1st run 156, @ 2nd run 163)
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer employee handling soiled dishes and then clean dishes without washing hands
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed cook line employee with gloved hand handling raw chicken in container and then with same gloved hand handling clean equipment's and cut bell peppers and then washing same gloved hand while still on hand with cold water for 5 seconds and hand wash sink with no soap.
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook line employee with gloved hand handling raw chicken in container and then with same gloved hand handling clean equipment's and cut bell peppers and then washing same gloved hand while still on hand with cold water for 5 seconds and hand wash sink with no soap.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling and preparing raw onions and cut lettuce with bare hands to be stored for later use without gloves and operator had no AOP. Spoke to mana about using gloves
Employee washed hands with cold water. Observed cook line employee with gloved hand handling raw chicken in container and then with same gloved hand handling clean equipment's and cut bell peppers and then washing same gloved hand while still on hand with cold water for 5 seconds and hand wash sink with no soap.
Employee washed hands with no soap. Observed cook line employee with gloved hand handling raw chicken in container and then with same gloved hand handling clean equipment's and cut bell peppers and then washing same gloved hand while still on hand with cold water for 5 seconds and hand wash sink with no soap.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed high temp dishwasher in use (Temperature @ 1st run 156, @ 2nd run 163)
Non-food grade paper/paper towel used as liner for food container. At sushi bar, cut cucumbers stored on top of and covered in direct contact of non-food grade paper towel
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over teriyaki sauce in walk in cooler. Raw shell eggs stored over sauce in walk in cooler Raw fish stored over sauces in sushi bar walk in cooler
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling raw shrimp in prep area and then touching walk in cooler door handle and then clean equipment without washing hands
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 large bus tub of white rice and 1 large pan of cooked carrots from prep table in kitchen area under Time to be discarded at 3pm was place back in walk in cooler around 230pm by employee. Went back in walk in cooler with both managers on duty at 3:05pm and both food items still there not discarded. Observed 1 pan of raw dynamite sushi roll and 1 pan of cooked fried shrimp at sushi bar sitting on counter that was place on Time during inspection was wrapped up and still left sitting out after 3 pm time marked. Reviewed with manager. Observed 3 food carts with 1 pan of raw shell eggs f other cart with 2 pans of cooked carrots also sitting out and not discarded at 3 pm time frame. Manager had employee to discard all items identified. Restaurant closes at 2:30pm and re opens for dinner after 5pm.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed 1 large bus tub of white rice and 1 large pan of cooked carrots from prep table in kitchen area under Time to be discarded at 3pm was place back in walk in cooler around 230pm by employee. Went back in walk in cooler with both managers on duty at 3:05pm and both food items still there not discarded. Observed 1 pan of raw dynamite sushi roll and 1 pan of cooked fried shrimp at sushi bar sitting on counter that was place on Time during inspection was wrapped up and still left sitting out after 3 pm time marked. Reviewed with manager. Observed 3 food carts with 1 pan of raw shell eggs f other cart with 2 pans of cooked carrots also sitting out and not discarded at 3 pm time frame. Manager had employee to discard all items identified. Restaurant closes at 2:30pm and re opens for dinner after 5pm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Raw sushi dynamite roll (98F - Hot Holding); cooked fried shrimp (76F - Hot Holding), both items stored after cooking at sushi bar area sitting out on counter top for approximately 1 hr. Employee stated discarded after 4 hrs but items not on Time paperwork. Added both items on Time paperwork during inspection
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed more than 4 food handler employees working and preparing food with no certified food manager present
No paper towels or mechanical hand drying device provided at handwash sink. At far dining area hand wash sink.
No soap provided at handwash sink. At far dining area hand wash sink.
Buildup of food debris/soil residue on equipment door handles. Under handle reach in cooler in kitchen soiled
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over microwave area near prep table across walk in cooler
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple vents and ceiling tiles in kitchen with dust build up
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drink cup stored over prep table near food. Employee drink cup stored in upright reach in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bag stored on prep table near food prep. Employee removed. Employee hat stored next to microwave on shelf over food prep. Employee removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen preparing food with bracelets on wrist
Employee with no hair restraint while engaging in food preparation. Employee preparing food in kitchen with no hair restraint. Employee with facial beard in kitchen preparing food with no beard guard.
Equipment in poor repair. Reach in cooler on cook line with torn gasket
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife stored in 70F standing water at sushi bar area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cook line equipment soiled
Raw fruits/vegetables not washed prior to preparation. Observed employees cutting lettuce straight out of produce box without first washing lettuce. Observed employee pealing and cutting raw onions straight out of produce bag without first washing
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler in kitchen soiled
Stored food not covered. Cooked carrots not covered in walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Wall slide with food debris in kitchen
Apr 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate10 Basic
Show 16 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching hair and clothing and then handling clean equipment and food trays for preparing food without washing hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep salmon stored on speed rack over sauces in walk in cooler. Raw prep salmon stored over sauces in sushi bar reach in cooler. Employee properly stored all items
Handwash sink used for purposes other than handwashing. Employee washing spatula in hand wash sink
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed more than 4 food handler employees preparing food with no certified manager present. Certified manager arrived during inspection
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at employee restroom hand wash sink in kitchen
No soap provided at handwash sink. No soap at hand wash sink next to walk in cooler. Employee provided
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employees restroom in kitchen with door hinge in disrepair and not self closing
Buildup of food debris/soil residue on equipment door handles. Under handle reach in cooler in kitchen soiled
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over microwave area near prep table across walk in cooler
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles and vents in kitchen with dust build up
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bag stored on reach in cooler near single service items
Employee with no hair restraint while engaging in food preparation. Some food handler employees in kitchen and servers preparing food with no hair restraint
Equipment in poor repair. Reach in cooler on cook line with torn gasket
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves with encrusted debris build up
Stored food not covered. White rice in walk in cooler not covered
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth not stored in sanitizer bucket solution at sushi bar area. Employee properly stored
Dec 22, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 21, 2025Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Objectionable odors in bathroom or other areas of the establishment. Observed objectionable odor in warewashing area and side dining area. Operator stated the carpet is due for cleaning in side dining area.
Aug 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate6 Basic
Show 13 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled cut lemons not being heated to minimum 145F with bare hands. Discussed with operator.
Live, small flying insects found Observed one flying insect in prep area.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. ambient temperature of shelled eggs (50F-54F - Cold Holding) in walk-in-cooler. Operator stated the door was opened a lot this morning while employees stocking and prepping. Operator will minimize the number of times the door gets opened so eggs can chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on large ice machine across from ware washing area soiled. Also, soda gun and holster in bar area soiled. Employee cleaned soda gun and holster during this inspection.
Handwash sink used for purposes other than handwashing. Hand wash sink next to walk-in-cooler used to store multiple cleaning pads. Operator removed green cleaning pads from he's to properly store.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in ware washing area, none at hand wash sink in dining area near hibachi table, none at hand wash sink in employee restroom. Operator replenished paper towels at all hand wash sinks.
No soap provided at handwash sink. No soap at hand wash sink in employee restroom, and no soap at hand wash sink in dining area near hibachi table. Operator replenished paper towels at both hand wash sinks.
Buildup of food debris/soil residue on equipment door handles. Inner handles of multiple reach-in cooler doors in prep area and walk-in-cooler soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and multiple vents throughout kitchen and prep area soiled.
Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf in ware washing area unable to properly air dry
Equipment in poor repair. Gasket on door of large ice machine torn/ in disrepair.
Food stored on floor. Closed Bins with cut vegetables stored on floor in prep area. Operator had employee move bins to properly store.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on both walk-in-coolers soiled.
Aug 11, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 23, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Objectionable odors in bathroom or other areas of the establishment. Observed Objectionable odors in bathroom and bar area. Establishment on open warning for Objectionable odors due in August.
Jun 10, 2025Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in bar area, restrooms, and front dining area. Operator has had plumbers come to problem solve. Drains all draining fine.
May 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler, raw shell egg, stored over ready to eat butter. Manager removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed large container of iceberg lettuce in walk-in cooler at 51F.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun holder in bar area soiled.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some employee food training expired 8-27-2024.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit.
Bowl or other container with no handle used to dispense food. Observed bowl without a handle used to dispense foods in reach in cooler. Manager removed and stored properly.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on clean prep table. Employee removed and stored properly
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing rubber bracelets.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between equipment on cook line. Employee removed and stored properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled. Observed reach in cooler door gasket on cook line soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Observed bucket of sanitizer water stored on floor at entrance of kitchen. Employee removed and placed another empty bucket under sanitizer bucket.
Nov 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food service employees put on hat, touched hair, then engaged in food service activity without washing hands. Inspector intervened.
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda nozzle at bar. cleaned by manager
Handwash sink not accessible for employee use at all times. Large tray in wait-station Hand Wash Sink. Moved by manager.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : kitchen.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in bag of rice.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Soiled microwave handle. Kitchen
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of kitchen cooler. Prep line.
Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen. Moved by manager.
Jan 23, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored above ready to eat soy sauce in walk-in-cooler. Operator removed eggs to properly store.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. ambient temperature of shelled eggs (62F - Cold Holding) on cart in front of cook line. Operator stated chef placed on cart to be ready for cooking but was set up too soon. Operator placed raw shelled eggs in walk-in-cooler to chill until cart is ready to go to hibachi table and be cooked.
Food-contact surface soiled with food debris, mold-like substance or slime. Two soda guns in bar area soiled. Also, ice chute of large ice machine soiled.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in employee restroom. Operator replenished paper towels at hand wash sink.
No soap provided at handwash sink. No soap at hand wash sink next to hibachi tables in dining area. Operator replenished soap.
Bowl or other container with no handle used to dispense food. No handle on bowl used to dispense rice and carrots on cook line and at sushi making station. Operator removed bowls from both foods.
Dead roaches on premises. Observed one dead roach in oven that is not in use. Operator cleaned and discarded dead roach.
Equipment and utensils not properly air-dried - wet nesting. Clean stacked cups next to soda dispensing machine at front service area unable to properly air dry
In-use knife/knives stored in cracks between pieces of equipment. Multiple knives stored between two reach-in coolers on cook line. Operator removed knives to properly store.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on both walk-in-coolers soiled.
Walk-in cooler interior/shelves have accumulation of soil residues. Shelving in walk-in-cooler has accumulation of dust and debris in walk-in-cooler next to cook line.
Oct 4, 2023Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 20, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Roach activity present as evidenced by live roaches found. Observed total of 2 live roaches. Observed 1 live roach in bar area. Observed 1 live roach in employee restroom near mop sink. Manager killed both roaches and removed from premises.
No temperature measuring device provided on dishmachine. Observed establishment without temperature measuring device provided on dishmachine.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed multiple employees Required employee training expired.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of main ice machine soiled at the top near chute with mold-like substance.
Buildup of food debris/soil residue on equipment door handles. Observed soiled door handles on coolers located on cook line soiled near grill area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles throughout kitchen soiled. Observed in mop sink area ceiling tile missing above dryer.
Dead roaches on premises. Observed total of 2 dead roaches. 1 dead roach in ware washing area. 1 dead roach in glassware cooler that is not being used.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee can of spam stored in ware washing area next to clean dishes. Manager had employee remove and store properly. Observed employee drink stored on prep table across from grill. Employee removed and stored properly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on table in sushi preparation area. Manager had employee remove and store properly.
No handwashing sign provided at a hand sink used by food employees. Observed employee hand sink at entrance of kitchen without employee hand washing sign. Inspector provided hand washing sign for establishment.
Wiping cloth sanitizing solution stored on the floor. Observed Wiping cloth sanitizing solution stored on the floor at entrance of kitchen. Employee placed wet wiping cloth in sanitizer solution. Observed wet wiping cloth on prep table not stored in sanitizing solution. Manager added additional bucket under sanitizer bucket.
Jul 26, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 26, 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. 1 violations recorded.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Dead roaches on premises. Observed total of 9 Dead roaches. Observed 1 dead roach at soda station at entrance of kitchen. Observed 5 dead roaches under equipment on cook line. Observed 3 dead roaches in mop sink area.
Jul 25, 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. 1 violations recorded.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Dead roaches on premises. Observed total of 9 Dead roaches. Observed 1 dead roach at soda station at entrance of kitchen. Observed 5 dead roaches under equipment on cook line. Observed 3 dead roaches in mop sink area.
Jul 24, 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. 1 violations recorded.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Dead roaches on premises. Observed total of 9 Dead roaches. Observed 1 dead roach at soda station at entrance of kitchen. Observed 5 dead roaches under equipment on cook line. Observed 3 dead roaches in mop sink area.
Jul 24, 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. 1 violations recorded.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Dead roaches on premises. Observed total of 9 Dead roaches. Observed 1 dead roach at soda station at entrance of kitchen. Observed 5 dead roaches under equipment on cook line. Observed 3 dead roaches in mop sink area.
Jul 21, 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. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. Observed Total of 8 live Roaches. 1- live Roach at entrance of walk-in cooler. 1-live Roach at back door. 1 -live Roach in sushi area behind soda machine. 1- live Roach on prep table in the middle of kitchen next to cook rice. 4- live roaches is on floor across from grill area.
Dead roaches on premises. Observed total of 9 Dead roaches. Observed 1 dead roach at soda station at entrance of kitchen. Observed 5 dead roaches under equipment on cook line. Observed 3 dead roaches in mop sink area.
Jul 20, 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. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. Observed Total of 8 live Roaches. 1- live Roach at entrance of walk-in cooler. 1-live Roach at back door. 1 -live Roach in sushi area behind soda machine. 1- live Roach on prep table in the middle of kitchen next to cook rice. 4- live roaches is on floor across from grill area.
Dead roaches on premises. Observed total of 9 Dead roaches. Observed 1 dead roach at soda station at entrance of kitchen. Observed 5 dead roaches under equipment on cook line. Observed 3 dead roaches in mop sink area.
Jul 19, 2023■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 10 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 priority1 Intermediate7 Basic
Show 10 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in kitchen near walk-in cooler.
Roach activity present as evidenced by live roaches found. Observed Total of 8 live Roaches. 1- live Roach at entrance of walk-in cooler. 1-live Roach at back door. 1 -live Roach in sushi area behind soda machine. 1- live Roach on prep table in the middle of kitchen next to cook rice. 4- live roaches is on floor across from grill area.
Handwash sink used for purposes other than handwashing. Observed employee using hand sink to clean spatulas. Manager spoke to employee regarding hand washing only.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed multiple ceiling air vents dusty throughout kitchen.
Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards deeply grooved through out kitchen.
Dead roaches on premises. Observed total of 9 Dead roaches. Observed 1 dead roach at soda station at entrance of kitchen. Observed 5 dead roaches under equipment on cook line. Observed 3 dead roaches in mop sink area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple drinks stored on clean prep tables throughout kitchen.
Food stored on floor. Observed multiple buckets of sauces stored on floor in walk-in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fans in beer cooler dusty.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet wiping cloths at grill not stored in sanitizer solution. Observed sanitizer bucket at entrance of ware washing area at 0ppm. Employee added chlorine to bucket.
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.