YUMLETTE BREAKFAST & LUNCH
1458 ALT 19 N, Palm Harbor FL 34683 · 727-221-9541
Last inspected Apr 27, 2026 · 24 visits since July 2023
DEC 24
JAN 25
MAY 25
JUL 25
FEB 26
▼ IMPROVING
5 inspections trending up, 36 points better than where it started.
Rodent rub marks present along walls/ceilings. Rodent rub marks observed on wall above dish washer
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024012707 | Feb 21, 2024 | May 21, 2024 | — |
| 3--2023057342 | Aug 17, 2023 | Nov 6, 2023 | $400 |
| 3--2023046728 | Jul 10, 2023 | Oct 2, 2023 | $560 |
Inspection history
24 visits, newest first
Apr 27, 2026□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 20, 2026Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Establishment unable to be licensed at time of licensing inspection from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
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/. Plans on File from prior owner. No handwash sink listed next to kitchen entrance by bar. No prep station with reach in cooler listed near entrance to kitchen from bar are No soup heating unit listed near kitchen entrance by seating area. No hand sink next to prep cooler. Unlisted prep table with hot holding unit next to prep cooler. Unlisted hand sink next to unlisted prep table. No freezers on sight near water heater Unlisted reach in cooler near water heater. No deep fried across from mop sink. No chef based cooler on cook line. Hood system labeled incorrectly.
Feb 18, 2026Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Establishment unable to be licensed at time of licensing inspection from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Food-contact surface soiled with food debris, mold-like substance or slime. Stovetop and grill soiled with debris.
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/. Plans on File from prior owner. No handwash sink listed next to kitchen entrance by bar. No prep station with reach in cooler listed near entrance to kitchen from bar are No soup heating unit listed near kitchen entrance by seating area. No hand sink next to prep cooler. Unlisted prep table with hot holding unit next to prep cooler. Unlisted hand sink next to unlisted prep table. No freezers on sight near water heater Unlisted reach in cooler near water heater. No deep fried across from mop sink. No chef based cooler on cook line. Hood system labeled incorrectly.
Non-pitting surface rust on food-contact equipment. Rust present on grills and stovetops.
Covered waste receptacle not provided in women's bathroom.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler by hand wash sink near walk in cooler has shelves with rusted pitted to the surface
Feb 17, 2026Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Establishment unable to be licensed at time of licensing inspection from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Rodent activity present as evidenced by rodent droppings found. One rodent dropping on water heater near mop sink. Operator removed dropping and cleaned and sanitized area.
Food-contact surface soiled with food debris, mold-like substance or slime. Stovetop and grill soiled with debris.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Benedicts not marked on menu as raw product.
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/. Plans on File from prior owner. No handwash sink listed next to kitchen entrance by bar. No prep station with reach in cooler listed near entrance to kitchen from bar are No soup heating unit listed near kitchen entrance by seating area. No hand sink next to prep cooler. Unlisted prep table with hot holding unit next to prep cooler. Unlisted hand sink next to unlisted prep table. No freezers on sight near water heater Unlisted reach in cooler near water heater. No deep fried across from mop sink. No chef based cooler on cook line. Hood system labeled incorrectly.
Non-pitting surface rust on food-contact equipment. Rust present on grills and stovetops.
Covered waste receptacle not provided in women's bathroom.
Dead roaches on premises. 2 dead roaches in walk in freezer 2 dead roaches in walk in cooler Operator removed roaches and cleaned and sanitized area.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler by hand wash sink near walk in cooler has shelves with rusted pitted to the surface
Jul 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority5 Intermediate10 Basic
Show 18 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction for salmon served raw in sushi rolls. Operator had SK Food Solution email proof of parasite destruction.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork above ready to eat sauces. Operator relocated.
Toxic substance/chemical improperly stored. Incense cones next to clean plates. Employee relocated.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip top cooler heavily stained with food debris.
Handwash sink used for purposes other than handwashing. Pot sitting in Handwash sink on the cook line. Operator relocated. Food particles in the Handwash sink in the storage area.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw salmon and tuna on the sushi menu. Food items are not identified as raw. Operator is to place a disclaimer and a reminder next to the consumer advisory on the menu and next to the raw food items. One sushi menu does not have consumer advisory or foods identified as raw or undercooked. A second sushi menu has half the menu where the food is identified as raw, but there is no asterisk next to the consumer advisory. The opposite side of the menu does not have the raw foods identified. Operator began adding asterisks next to the food items on the one side of the menu. They just began serving sushi again and are in the process of making new menus.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For employee Tiffany who has been working at establishment for a month. Tiffany states she has a manager certificate but it was not at the establishment. Provided employee with DBPR Form HR 5030-103. Employee read and signed at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice cooked 2 days ago with no date mark. Operator added date mark.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles. Oven door handle soiled with grease.
Dead roaches on premises. 1 dead roach on the floor near the women's restroom. Operator discarded and sanitized area. 1 dead roach in the corner of the bar on the floor. Bartended discarded and sanitized. 1 dead roach on the floor near the water heater. Operator discarded and sanitized. 1 dead roach on opposite side of water heater. Roach was discarded and area sanitized.
Food stored on floor. Multiple items of food stored on the floor of the walk in freezer such as raw chicken and shrimp. Soy sauce in the kitchen
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled near the walk in freezer. Operator states it does not work.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment on cook line soiled such as fryer and oven. Gaskets of reach in coolers. Walk in cooler shelves.
Old food stuck to clean dishware/utensils. Food debris on clean cambro's stacked on drying rack. Operator stated the equipment was cleaned. Operator will run the equipment through the dishmachine when able to.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves.
Wall soiled with accumulated grease, food debris, and/or dust. Walls, floors and areas around ceiling vents soiled throughout the kitchen and cookline.
May 30, 2025□ Emergency Order Callback CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on flip top cooler.
Exterior door has a gap at the threshold that opens to the outside. Gap at the corner of the back door exit near restrooms.
Floor soiled/has accumulation of debris. Throughout kitchen and dining room area.
Hole in or other damage to wall. Small hole next to faucet at mop sink. Hole in ceiling near mop sink area.
May 29, 2025■ Emergency Order Callback Not CompliedComplaint Investigation (Partial)
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 6 violations recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Rodent activity present as evidenced by rodent droppings found. 1 rodent droppings on top of dishmachine. 1 rodent droppings on the floor under the dishmachine. 11 rodent droppings in the center of the dining room area where flower pot is located. Operator began discarding and sanitizing areas.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on flip top cooler.
Dead roaches on premises. 2 dead roaches under prep table next to the fryers. 1 dead roach on the floor next to the mop sink. 1 dead roach in cardboard box 2 dead roaches near the back door by the restrooms. 1 dead roach underneath the booth in the dining room. 3 dead roaches underneath booth in dining room. 2 roach eggs on the floor underneath booths in the dining room area. 2 roach eggs on the floor in the kitchen along the wall. Operator discarded and sanitized areas.
Exterior door has a gap at the threshold that opens to the outside. Gap at the corner of the back door exit near restrooms.
Floor soiled/has accumulation of debris. Throughout kitchen and dining room area.
Hole in or other damage to wall. Small hole next to faucet at mop sink. Hole in ceiling near mop sink area.
May 29, 2025■ Emergency order recommendedComplaint Investigation (Partial)
Ordered shut on the spot. 7 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Rodent activity present as evidenced by rodent droppings found. 1 rodent droppings on top of dishmachine. 1 rodent droppings on the floor under the dishmachine. 11 rodent droppings in the center of the dining room area where flower pot is located. Operator began discarding and sanitizing areas.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on flip top cooler.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink on the cookline. Operator stocked.
Dead roaches on premises. 2 dead roaches under prep table next to the fryers. 1 dead roach on the floor next to the mop sink. 1 dead roach in cardboard box 2 dead roaches near the back door by the restrooms. 1 dead roach underneath the booth in the dining room. 3 dead roaches underneath booth in dining room. 2 roach eggs on the floor underneath booths in the dining room area. 2 roach eggs on the floor in the kitchen along the wall. Operator discarded and sanitized areas.
Exterior door has a gap at the threshold that opens to the outside. Gap at the corner of the back door exit near restrooms.
Floor soiled/has accumulation of debris. Throughout kitchen and dining room area.
Hole in or other damage to wall. Small hole next to faucet at mop sink. Hole in ceiling near mop sink area.
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. Cooked and raw shrimp together in a bowl 50F stored above the rim of wells of the prep table. See stop Sale.
Raw animal food stored in same container as ready-to-eat food. Raw eggs stored above RTE cucumber, particularly cooked chicken
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 50F held above the wells of the prep table. Cooked chicken 45F was held on the counter under 4 hours per operator, Second temperature of chicken at 2:20pm 43F cooling.
Equipment drain line draining into handwash sink. Behind sushi bar
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board attached to prep table.
In-use wet wiping cloth/towel used under cutting board. Disgusting importance of not storing wiping clause under cutting boards.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on the Cook line has an accumulation of food debris on the inside. Discussed with operator the importance of cleaning the inside of the microwave on a regular basis and keeping and cleaned and sanitized.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of small appliances and fixed equipment.
Working containers of food removed from original container not identified by common name. Squeeze bottles containing foods removed from its original container not labeled with common name.
Dec 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Equipment drain line draining into handwash sink. Sushi bar drain line drains into hand wash sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in prep area, cook line and storage area heavily soiled and stained, prep tables in prep area. Cook line and storage area soiled and stained. Food containers stored as clean soiled and stained,
Accumulation of debris on exterior of warewashing machine. Heavy accumulation of grease and debris stuck to the interior of dish machine
Floor soiled/has accumulation of debris. Walls and floors soiled through out the establishment. Ok line, prep areas and storage areas
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ingredient bins, wire racks, dish Dollie's, legs of tables, shelf bottoms., fixed equipment, discussed the importance of of keeping the restaurant free from build up and debris.
Reach-in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Food removed from its original containers not labeled with common name throughout the establishment.
Dec 4, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate9 Basic
Show 13 findings ▾
Equipment drain line draining into handwash sink. Sushi bar drain line drains into hand wash sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in prep area, cook line and storage area heavily soiled and stained, prep tables in prep area. Cook line and storage area soiled and stained. Food containers stored as clean soiled and stained,
No hot running water at three-compartment sink. Water 65F
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water 65F.
Accumulation of debris on exterior of warewashing machine. Heavy accumulation of grease and debris stuck to the interior of dish machine
Clean utensils or equipment stored in dirty drawer or rack. Rack containing clean dishes soiled, discussed the need to keep all surfaces clean and sanitized.
Floor soiled/has accumulation of debris. Walls and floors soiled through out the establishment. Ok line, prep areas and storage areas
No hot running water at mop sink. Water 65F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ingredient bins, wire racks, dish Dollie's, legs of tables, shelf bottoms., fixed equipment, discussed the importance of of keeping the restaurant free from build up and debris.
Reach-in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Soiled cloth being used, not stored in sanitizer between uses.
Working containers of food removed from original container not identified by common name. Food removed from its original containers not labeled with common name throughout the establishment.
Dec 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 4 high priority.
4 High priority7 Intermediate14 Basic
Show 25 findings ▾
Nonfood-grade bags used in direct contact with food. Bean sprout stored directly in grocery bag. Discussed the need to used bags approved for food storage.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw shrimp in walk in cooler, operator moved the raw eggs to gain compliance.
Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings observed in the rear of the kitchen behind the prep table., operator cleaned and sanitized the area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles in water 65F in container inside 3 compartment sink. Operator states they have been in the sink less than 4 hours.
Equipment drain line draining into handwash sink. Sushi bar drain line drains into hand wash sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in prep area, cook line and storage area heavily soiled and stained, prep tables in prep area. Cook line and storage area soiled and stained. Food containers stored as clean soiled and stained,
Handwash sink used for purposes other than handwashing. Hand wash sink on cook line has soiled utensils stored in it, hand wash sink in prep area has a heavy accumulation of grease and food debris.
No hot running water at three-compartment sink. Water 65F
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at hand wash sink leading to sushi bar. Operator replenished paper towels.
No soap provided at handwash sink. No soap provided at hand wash sink at entrance to sushi bar. Operator replenished soap.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water 65F.
Accumulation of debris on exterior of warewashing machine. Heavy accumulation of grease and debris stuck to the interior of dish machine
Clean utensils or equipment stored in dirty drawer or rack. Rack containing clean dishes soiled, discussed the need to keep all surfaces clean and sanitized.
Dead roaches on premises. 1 dead roach observed in server station. Operator disposed of the roach and cleaned and sanitized the area.
Employee eating while preparing food. Employee eating food while prepping vegetables. Discussed with employee the need to have lunch outside of prep areas.
Floor soiled/has accumulation of debris. Walls and floors soiled through out the establishment. Ok line, prep areas and storage areas
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils used to scoop ice stored in standing water, discussed the need to have water a minimum of 135F if used to store utensils.
In-use wet wiping cloth/towel used under cutting board.
No hot running water at mop sink. Water 65F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ingredient bins, wire racks, dish Dollie's, legs of tables, shelf bottoms., fixed equipment, discussed the importance of of keeping the restaurant free from build up and debris.
Reach-in cooler interior/shelves have accumulation of soil residues.
Stored food not covered. Walk in cooler raw prepped vegetables not covered
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Soiled cloth being used, not stored in sanitizer between uses.
Working containers of food removed from original container not identified by common name. Food removed from its original containers not labeled with common name throughout the establishment.
May 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Knives stored as clean on magnet heavily soiled Cutting boards through out kitchen soiled and stained Food containers holding dry ingredients and sauces on counters heavily soiled Food containers stored as clean on upper wire shelf soiled with food debris. Multiple heavily soiled utensils, plates and bowls on counter Squeeze bottles on cook line containing food heavily soiled. Prep tables through out the establishment heavily soiled with food debris and dried sauces.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice noodles, cream based sauce, cooked fish.
Buildup of food debris/soil residue on equipment door handles.
In-use wet wiping cloth/towel used under cutting board. Discussed the need to use only a surface that is non porous under cutting board to avoid the growth of bacteria.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of buckets holding dry ingredients
Reuse of single-service or single-use articles. Chicken base containers used to store dry ingredients.
Stored food not covered Walk in cooler Bean sprouts Cabbage Sauce
Working containers of food removed from original container not identified by common name. Squeeze bottles, and food containers holding removed from its original container not labeled with common name. Discussed the need to label all food once it is removed from its original containers.
Apr 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 4 high priority.
4 High priority3 Intermediate14 Basic
Show 21 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched soiled dishes then touched clean equipment with no hand wash.
Stop Sale issued due to food not being in a wholesome, sound condition. Oil in food pan no cover has debris at the bottom of the pan. Sauce in heavily soiled container near dish washer. Red spice in heavily soiled container.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (70F - held on counter), operators placed tomatoes in the cooler. The tomatoes had been out for less than 4 hours.
Toxic substance/chemical improperly stored. Stereo stored on prep table next to food.
Food-contact surface soiled with food debris, mold-like substance or slime. Knives stored as clean on magnet heavily soiled Cutting boards through out kitchen soiled and stained Food containers holding dry ingredients and sauces on counters heavily soiled Food containers stored as clean on upper wire shelf soiled with food debris. Multiple heavily soiled utensils, plates and bowls on counter Squeeze bottles on cook line containing food heavily soiled. Prep tables through out the establishment heavily soiled with food debris and dried sauces.
Handwash sink not accessible for employee use at all times. Hand wash sink blocked by several buckets and boxes. Discussed the need to keep hand wash sinks easily accessible by not blocking them.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice noodles, cream based sauce, cooked fish.
Buildup of food debris/soil residue on equipment door handles.
Clean utensils or equipment stored in dirty drawer or rack.utensils stored in soiled food containers on wire rack near walk in freezer.
Dead roaches on premises. 1 dead roach observed on the floor behind the sushi bar 1 dead roach observed on drain table of dish washer. Operator removed the dead roaches, cleaned and sanitized the area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack stored with food on wire rack.
Employee with no hair restraint while engaging in food preparation. 2 employees mohair restraint. Dissecussed the importance of wearing hair restraints when involved in food preparation.
Floor soiled/has accumulation of debris. Floors and walls heavily soiled on cook line, prep area, dish wash area and storage areas.
In-use ice scoop stored on soiled surface between uses. At entrance of sushi bar scoop stored on soiled shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons and scoops stored in standing water. Discussed with operator the need to store utensils only in water that is above 135F.
In-use wet wiping cloth/towel used under cutting board. Discussed the need to use only a surface that is non porous under cutting board to avoid the growth of bacteria.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of buckets holding dry ingredients
Reach-in cooler interior/shelves have accumulation of soil residues. Prep unit near the cook line
Reuse of single-service or single-use articles. Chicken base containers used to store dry ingredients.
Stored food not covered Walk in cooler Bean sprouts Cabbage Sauce
Working containers of food removed from original container not identified by common name. Squeeze bottles, and food containers holding removed from its original container not labeled with common name. Discussed the need to label all food once it is removed from its original containers.
Feb 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled knives stored as clean on wall magnet. Prep tables heavily soiled with grease and food debris, food container holding raw shell eggs. Operator removed utensils washed, rinsed and sanitized, walk in cooler shelves
Feb 22, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began his shift without hand wash handling clean equipment.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee moved raw eggs from one container to another and did not wash hands before touching clean equipment
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. Cook touched cooked chicken with bare hands when plating the food, cook touched tofu with bare hands while plating.
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled knives stored as clean on wall magnet. Prep tables heavily soiled with grease and food debris, food container holding raw shell eggs. Operator removed utensils washed, rinsed and sanitized, walk in cooler shelves
Feb 22, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 10 violations recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began his shift without hand wash handling clean equipment.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee moved raw eggs from one container to another and did not wash hands before touching clean equipment
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. Cook touched cooked chicken with bare hands when plating the food, cook touched tofu with bare hands while plating.
Rodent activity present as evidenced by rodent droppings found. 4 rodent droppings observed on floor near the water heater at the rear of the kitchen. 2 rodent droppings observed on the lid of the sanitizer used for dish machine stored under dish machine. Employee removed the droppings from sanitizer bucket and the floor near the water heater and sainted the area
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled knives stored as clean on wall magnet. Prep tables heavily soiled with grease and food debris, food container holding raw shell eggs. Operator removed utensils washed, rinsed and sanitized, walk in cooler shelves
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauces, pastas in walk in cooler, prepared foods placed in walk in freezer.
Employee with no hair restraint while engaging in food preparation. 2 employees no hair restraint.
Floor soiled/has accumulation of debris. Floor heavily soiled with an accumulation of grease and food debris. Cook line,prep areas, and storage areas including walk in cooler and freezer.
Stored food not covered. Cooked carrots, bean sprouts, sauce in walk in cooler
Working containers of food removed from original container not identified by common name.Food containers holding ingredients removed from its original container not labeled with common name.
Feb 21, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 21 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority3 Intermediate11 Basic
Show 21 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began his shift without hand wash handling clean equipment.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee moved raw eggs from one container to another and did not wash hands before touching clean equipment
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. Cook touched cooked chicken with bare hands when plating the food, cook touched tofu with bare hands while plating.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over ready to eat bean sprouts. Raw chicken stored over cooked carrots. Operator rearranged food to gain compliance.
Rodent activity present as evidenced by rodent droppings found. 4 rodent droppings observed on floor near the water heater at the rear of the kitchen. 2 rodent droppings observed on the lid of the sanitizer used for dish machine stored under dish machine. Employee removed the droppings from sanitizer bucket and the floor near the water heater and sainted the area
Rodent rub marks present along walls/ceilings. Rodent rub marks observed on wall above dish washer
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled knives stored as clean on wall magnet. Prep tables heavily soiled with grease and food debris, food container holding raw shell eggs. Operator removed utensils washed, rinsed and sanitized, walk in cooler shelves
Handwash sink used for purposes other than handwashing. Stainless scrubber stored in hand was sink on cook line. Operator removed hand scrubber
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauces, pastas in walk in cooler, prepared foods placed in walk in freezer.
Bowl or other container with no handle used to dispense food.plastic to go container with no handle used as scoop in dry ingredients.
Dead roaches on premises. 2 dead roaches on the floor near dish machine. Employees removed the dead roaches and sanitized the area.
Employee with no hair restraint while engaging in food preparation. 2 employees no hair restraint.
Floor soiled/has accumulation of debris. Floor heavily soiled with an accumulation of grease and food debris. Cook line,prep areas, and storage areas including walk in cooler and freezer.
Food stored outside. I arrived at the location and observed 2 cases of raw chicken and 1 case of raw eggs delivered by a distributor to the establishment and left outside on the ground outside the back door while the establishment was closed and there was nobody to accept the order. The food was outside for approximately 25 minutes before an employee of the restaurant arrived and placed the food under proper storage. The food was able to hold proper temperature during this period.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored in soiled container. Operator cleaned and sanitized scoop and container
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fixed equipment on cook line, table legsshelves on right side of cook line holding utensils.
Single-service articles improperly stored. To go containers stored on the ground at rear of the kitchen.
Stored food not covered. Cooked carrots, bean sprouts, sauce in walk in cooler
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Heavily stained wiping cloths being used on non food contact surfaces.
Working containers of food removed from original container not identified by common name.Food containers holding ingredients removed from its original container not labeled with common name.
Nov 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee mopped the floor and Returned to prepping broccoli no hand wash
Food-contact surface soiled with food debris, mold-like substance or slime. Knives stored soiled on wall magnet. Prep table old food debris Cutting boards large table top cutting board and green cutting board soiled.
Handwash sink used for purposes other than handwashing. 2 hand wash sinks have food containers stored in them. Operator removed containers from hand wash sink.
Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Bucket containing detergent for dish washer was empty. Operator changed bucket.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack stored on shelf with food. Operator removed back pack.
Floor soiled/has accumulation of debris. Floors and walls soiled cook line, prep area, dish wash area and storage areas.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving through out kitchen, legs of prep tables, exterior of dish machine, exterior of fixed equipment on cook line, exterior of small appliances
Stored food not covered. Sauce and vegetables stored in walk in cooler not covered..stored in walk in cooler not covered
Working containers of food removed from original container not identified by common name. Food items on cook line containing food removed from its original container not labeled with common name.
Sep 12, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator washed and rinsed cutting board but did not sanitize. Discussed the importance of following the steps wash, rinse and sanitize
Operator touched bean sprouts with bare hands. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 74F stored on counter. Operator moved bean sprouts to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 62F held on counter.
Cove molding at floor/wall juncture broken/missing. Cove molding pulled from wall on cook line.
Floor soiled/has accumulation of debris. Heavily soiled floors cook line prep areas, behind sushi bar and storage areas. Walls heavily soiled cook line, prep area and storage area.
Aug 18, 2023□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
3 High priority4 Intermediate4 Basic
Show 11 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. Cook touched face with gloved hand and did not wash hands and change gloves before touching clean equipment
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. Operator touched green onions with bare hands to garnish soup. Operator discarded soup.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 56F held on the counter less than 4 hours, placed in walk in cooler second temp at 1:20pm 51F cooling. Rice noodles 44F held on the counter, placed in walk in cooler, second temp 1:20pm 41F cooling
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.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This establishment is presently scheduled for a call back inspection for 9-8-2023 for employee training
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice noodles, dumplings
Exterior door has a gap at the threshold that opens to the outside. Gap under exterior door in rear of the kitchen.
Floor soiled/has accumulation of debris. Floor heavily soiled with grease and food debris on cook line, in prep areas and storage areas.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wire rack near walk in cooler heavily soiled with grease
Unnecessary items/unused equipment on the premises. Steamer stored outside back door not in use.
Aug 17, 2023■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 16 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority7 Intermediate5 Basic
Show 16 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. Cook touched face with gloved hand and did not wash hands and change gloves before touching clean equipment
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. Operator touched green onions with bare hands to garnish soup. Operator discarded soup.
Rodent activity present as evidenced by rodent droppings found. 23 rodent droppings observed on the floor in the rear of the kitchen along the back wall near rear exit, 12 rodent droppings observed behind fixed equipment on cooks line, 8 rodent droppings observed in prep area behind wire rack near walk in cooler, 5 rodent droppings observed behind make table near entrance to sushi bar 1 rodent dropping observed behind sushi bar. Total 49
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 56F held on the counter less than 4 hours, placed in walk in cooler second temp at 1:20pm 51F cooling. Rice noodles 44F held on the counter, placed in walk in cooler, second temp 1:20pm 41F cooling
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled knives stored on magnet Soiled food containers stored as clean Cutting board Prep tables
Handwash sink used for purposes other than handwashing. Water pitcher stored in hand wash sink Cooked noodles wrapped in film stored in hand wash sink. Operator removed water pitcher and discarded cooked noodles
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This establishment is presently scheduled for a call back inspection for 9-8-2023 for employee training
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No soap provided at handwash sink. Operator provided soap at hand wash sink during inspection
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice noodles, dumplings
Exterior door has a gap at the threshold that opens to the outside. Gap under exterior door in rear of the kitchen.
Floor soiled/has accumulation of debris. Floor heavily soiled with grease and food debris on cook line, in prep areas and storage areas.
In-use wet wiping cloth/towel used under cutting board. Discussed the need to use a non porous surface for under the cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wire rack near walk in cooler heavily soiled with grease
Unnecessary items/unused equipment on the premises. Steamer stored outside back door not in use.
Jul 11, 2023Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator washed and rinsed cutting board but did not sanitize. Discussed the importance of following the steps wash, rinse and sanitize
Operator touched bean sprouts with bare hands. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 74F stored on counter. Operator moved bean sprouts to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 62F held on counter.
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 and provided hand out pertaining to vomit and diarrheal events
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Discussed and provided employee agreement
Cove molding at floor/wall juncture broken/missing. Cove molding pulled from wall on cook line.
Duct tape used to repair nonfood-contact surface. Table on cook line repaired with tape. Discussed the importance of not using tape to make repairs to tables or equipment
Floor soiled/has accumulation of debris. Heavily soiled floors cook line prep areas, behind sushi bar and storage areas. Walls heavily soiled cook line, prep area and storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fixed equipment on cook line is heavily soiled with grease build up.
Jul 10, 2023■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 23 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority6 Intermediate10 Basic
Show 23 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator washed and rinsed cutting board but did not sanitize. Discussed the importance of following the steps wash, rinse and sanitize
Operator touched bean sprouts with bare hands. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sour cream dated September 2022. See stop sale
Rodent activity present as evidenced by rodent droppings found. 17 rodent dropping on counter of sushi bar 5 rodent droppings on floor behind sushi bar 70 droppings under hand wash sink leading to sushi bar from inside the kitchen 50 on floor of cook line under wire rack near hand wash sink 2 droppings on prep table holding clean dishes 10 dropping on floor near mop sink 1 on cutting board on prep table 50 rodent droppings under wire rack used for food storage 3 rodent droppings in lip of food pan stored as clean 6 rodent droppings under dish machine 20 rodent droppings on the ground next to ice machine 9 rodent droppings on plastic covering food containers 70 rodent droppings on shelf holding single service to go containers and China plates. 313 total rodent droppings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 74F stored on counter. Operator moved bean sprouts to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 62F held on counter.
Toxic substance/chemical improperly stored. Hand soap stored next to dishes stored as clean. Operator moved dish soap.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed and provided hand out pertaining to vomit and diarrheal events
Food-contact surface soiled with food debris, mold-like substance or slime. Rodent dropping on cutting board Rodent droppings stuck to plates on wire rack. Prep tables through out cook line, prep table and storage areas heavily soiled, rodent droppings present. Food containers stored as clean contain rodent droppings in rim of container
Handwash sink used for purposes other than handwashing. Sponge and brush in hand wash sink on cook line.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Discussed and provided employee agreement
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles, cooked chicken,, peanut sauce, half and half no date mark
Clean utensils or equipment stored in dirty drawer or rack. Utensils on cook line stored in soiled container with soiled paper towel as a liner Oil on cook line stored in soiled container Seeds stored in soiled container Clean dishes and equipment stored on soiled shelves
Cove molding at floor/wall juncture broken/missing. Cove molding pulled from wall on cook line.
Dead roaches on premises. 1 dead roach on prep area.
Duct tape used to repair nonfood-contact surface. Table on cook line repaired with tape. Discussed the importance of not using tape to make repairs to tables or equipment
Floor soiled/has accumulation of debris. Heavily soiled floors cook line prep areas, behind sushi bar and storage areas. Walls heavily soiled cook line, prep area and storage area.
Food stored on floor. Fry oil stored on the floor. Discussed the importance of storing all food a minimum of 6" off the floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fixed equipment on cook line is heavily soiled with grease build up.
Reach-in cooler interior/shelves have accumulation of soil residues.
Single-service articles stored on a soiled surface. Single service hinged containers and other containers and lids as well as napkins stored on shelf with rodent droppings. Single service containers discarded
Working containers of food removed from original container not identified by common name. Pans of oil and spices containing food removed from its original container not labeled with common name.
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.