City Tropics Improves its Sanitary Rating
249 5th Ave
Indialantic, FL 32903
Health Inspection Reports
1/26/2015 | 0 Violations | Rating 5/5
No Violations Were Observed
1/12/2015 | 18 Violations | Rating 3/5
Basic - Carbon dioxide/helium tanks not adequately secured. In. Helical storage room
Basic - Cove molding at floor/wall juncture broken/missing. In corner under shelving in dry goods storage area in kitchen
Basic - Cutting board has cut marks and is no longer cleanable. At front hot line
Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Drink cup found on coke prep table in kitchen **Repeat Violation**
Basic - Garbage on the ground and/or pad around dumpster.
Basic - Hole in ceiling vent in dishroom
Basic - In-use wet wiping cloth/towel used under cutting board. At front hot line
Basic - Light not functioning. In kitchen over prep table
Basic - Outer openings of establishment cannot be properly sealed when not in operation.
Basic - Wall soiled with accumulated black debris in dishwashing area. By dish machine
High Priority - Live flies in kitchen. Observed several ghost flies in by dump sink in dishroom and in dining room bar area
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 7 soft droppings found on dirty stack shelf in dishroom. Approximately 1 dozen dry droppings found on floor under shelving in corner of kitchen dry good storage Evidence of rub marks on wall along ceiling in chemical storage room off back hallway near rear door
Intermediate - Clam/mussel/oyster tags not marked with last date served.
Intermediate - Cutting board(s) stained/soiled. At front cook line
Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
Intermediate - 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/hr/food-lodging/managercertification.html.
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. **Repeat Violation**
1/12/2015 | 6 Violations | Rating 3.75/5
Basic - Cutting board has cut marks and is no longer cleanable. At front hot line
Intermediate - Clam/mussel/oyster tags not marked with last date served.
Intermediate - Cutting board(s) stained/soiled. At front cook line
Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
Intermediate - 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/hr/food-lodging/managercertification.html.
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
10/24/2014 | 4 Violations | Rating 4.75/5
Basic - Gaskets/seals on holding unit in poor repair.salad cooler drawers **Warning**
Basic - Old labels stuck to food containers after cleaning. **Warning**
Basic - Wall in disrepair. By dump sink in kitchen also behind equipment on the front cook line **Warning**
Intermediate - Front cook line Cutting board(s) badly stained/soiled.recommend resurfacing. **Warning** new on order
10/23/2014 | 21 Violations | Rating 3.5/5
Basic - Carbon dioxide/helium tanks not adequately secured.storage room **Warning**
Basic - Cloth used as a food-contact surface. For sushi grade fish in cooler. **Repeat Violation** **Warning**
Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Repeat Violation** **Warning**
Basic - Employee with no hair restraint while engaging in food preparation.cook **Warning**
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation** **Warning**
Basic - Exterior door has a gap at the threshold that opens to the outside. Back doors **Warning**
Basic - Gaskets/seals on holding unit in poor repair.salad cooler drawers **Warning**
Basic - Heavy Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.through out facility, bar **Warning**
Basic - Heavy Build-up of soil/debris on the floor under shelving.in kitchen **Warning**
Basic - Heavy Grease accumulated under cooking equipment. **Repeat Violation** **Warning**
Basic - Old labels stuck to food containers after cleaning. **Warning**
Basic - Outer openings of establishment cannot be properly sealed when not in operation.by storage area **Warning**
Basic - Uncleanable knife block in use to store knives. Front servers counter **Warning**
Basic - Wall in disrepair. By dump sink in kitchen also behind equipment on the front cook line **Warning**
Basic - Walls soiled with accumulated food debris and dust .dish area **Warning**
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked turkeys found cooling over night 45° to 48° **Warning**
High Priority - Rodent activity present as evidenced several dozen rodent droppings that appear to be old found by office.5 old droppings on top of dish machine. 7 old droppings under dry storage shelving.7 old droppings found around gas hot water tank , Management swept up droppings that were found. Also cleaned the top of the dish machine. **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
Intermediate - Front cook line Cutting board(s) badly stained/soiled.recommend resurfacing. **Warning**
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Repeat Violation** **Warning**
8/5/2014 | 20 Violations | Rating 3.5/5
Basic - Build-up of mold-like substance on exterior of paper towel dispenser. Manager removed. **Corrected On-Site**
Basic - Clean cups/glasses not properly air dried - wet nesting. Bar
Basic - Cloth used as a food-contact surface. For sushi rice
Basic - Equipment and utensils not properly air-dried - wet nesting.dish dry rack **Repeat Violation**
Basic - Floor drains heavily soiled with accumulated food debris and grime causing a foul Odor in dish room.
Basic - Heavy Accumulation of debris on exterior of warewashing machine.
Basic - Heavy Grease accumulated under cooking equipment.
Basic - Hood heavily soiled with accumulated grease.
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Repeat Violation**
Basic - Interior of microwaves heavily soiled with encrusted food debris. Cook line and sushi bar
Basic - Moderate Accumulation of debris in three-compartment sink.
Basic - No handwashing sign provided at a hand sink used by food employees. Front line kitchen **Corrected On-Site**
Basic - Soda gun holsters with heavy accumulated slime/debris.bars
Basic - Wall in disrepair in the walk in cooler. Insulation showing .
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm. Found sanitizer bucket empty. Manager switched out, primed found at 100 ppm **Corrected On-Site**
High Priority - Potentially hazardous (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. Sushi rice saved from over night. Manager discarded.
Intermediate - Heavy Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bars
Intermediate - Heavy Encrusted material on can opener blade.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.crab cake mix,pasta salad, chowders etc in the walk in cooler
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
4/24/2014 | 11 Violations | Rating 4.25/5
Basic - Carbon dioxide/helium tanks not adequately secured.
Basic - Equipment and utensils not properly air-dried - wet nesting.
Basic - Food stored on floor. Salt pellets **Corrected On-Site**
Basic - In-use tongs stored on fryer door handle. **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas **Corrected On-Site**
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
Basic - Old labels stuck to food containers after cleaning.
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Clams **Corrected On-Site**
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
11/22/2013 | 9 Violations | Rating 4/5
Basic - Accumulation of debris on exterior of warewashing machine.
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
Basic - Floor area(s) covered with standing water. Front line, manager states floors is scheduled to be regrouted soon. **Repeat Violation**
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Bread crumbs, rice
High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. See stop sale. Sushi rice
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Server station **Corrected On-Site**
Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation**
Intermediate - Soda gun soiled.bar **Corrected On-Site**
11/22/2013 | 4 Violations | Rating 4.75/5
Basic - Cutting boards has sever cut marks and is no longer cleanable.front kitchen **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.front kitchen **Warning**. Drink on prep table
Basic - Floor area(s) covered with standing water.grout missing around tiles on front line litchen causing water to stand. **Warning**
Intermediate - Slicer blade heavily soiled with old food debris. **Corrected On-Site** **Warning**
9/19/2013 | 18 Violations | Rating 2.5/5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.next to hand sink. **Corrected On-Site** **Warning**
Basic - Cutting boards has sever cut marks and is no longer cleanable.front kitchen **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.front kitchen **Warning**
Basic - Floor area(s) covered with standing water.grout missing around tiles on front line litchen causing water to stand. **Warning**
Basic - Heavy Build-up of food debris, dust or dirt on nonfood-contact surface.all cook line cooler gaskets **Warning**
Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.scoop handle in contact of crab dip. **Corrected On-Site** **Warning**
Basic - Walk-in cooler shelves heavily soiled with encrusted food debris. **Warning**
Basic - Wall in disrepair.bowing out.front line kitchen **Warning**
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
High Priority - Half a dozen Small flying insects in bar area. **Warning**
Intermediate - Clam/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
Intermediate - Clam/oyster tags not marked with last date served. **Warning**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.black bean soup cooling over night in deep metal pan. Found at 50° manager discarded. **Warning**
Intermediate - Heavy Encrusted material on can opener blade. **Corrected On-Site** **Warning**
Intermediate - Interior of ALL reach-in coolers moderately/ heavily soiled with accumulation of food residue. **Corrected On-Site** **Warning**
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.sushi menu **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.crab dip made Tuesday. **Corrected On-Site** **Warning**
Intermediate - Slicer blade heavily soiled with old food debris. **Corrected On-Site** **Warning**
6/19/2013 | 1 Violations | Rating 4.75/5
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ raw chicken, cut melons, Caesar dressing , raw hamburger ric draw recommended rapid chill **Warning** found unit ranging from 50-55°, removing product, operator states the repairman is due out today. Repairman showed up. Explained to operator that the unit can not be used until it can maintain the product at 41° or less.
4/19/2013 | 24 Violations | Rating 2/5
Basic - Working containers of food removed from original container not identified by common name./ bulk product **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ raw chicken, cut melons, Caesar dressing , raw hamburger ric draw recommended rapid chill **Warning**
High Priority - Cooked fish not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds./ Mahi had chef put back on to continue to 145 degrees f Finished cook at 158 degrees f **Corrected On-Site** **Warning**
Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. / observed that the unit had shut down chef put back on **Warning**
Basic - No conspicuously located ambient air temperature thermometer in holding unit./ cooks cooler **Warning**
Basic - Food stored in a location that is exposed to splash/dust./ front line by hand wash sink suggest guard **Warning**
Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container./ scoop in popcorn **Corrected On-Site** **Warning**
Basic - Ice scoop handle in contact with ice./ bar area **Corrected On-Site** **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
Basic - Old labels stuck to food containers after cleaning. **Warning**
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. **Corrected On-Site** **Warning**
Intermediate - Heavy Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
Intermediate - Heavily Encrusted material on can opener blade. **Warning**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
Intermediate - Tomato chopper/dicer/shredder/peeler soiled with old food debris. **Warning**
Basic - Faucet/handle missing at plumbing fixture./ at the mop sink **Warning**
Intermediate - Handwash sink used for purposes other than handwashing./ front line used for wiping cloth bucket **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ dishmachine area **Corrected On-Site** **Warning**
Intermediate - No soap provided at handwash sink./ dish machine area **Corrected On-Site** **Warning**
Basic - Open dumpster lid. **Warning**
Basic - Floor area(s) covered with standing water./ in walk in cooler **Warning**
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / phone storage area **Corrected On-Site** **Warning**
High Priority - Toxic substance/chemical stored by or with food./ butane **Corrected On-Site** **Warning**
High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site** **Warning**
10/8/2012 | 11 Violations | Rating 3.75/5
Critical - Observed raw animal food stored over ready-to-eat food. Raw beef not sealed over green beans in reach in freezer
Observed old food stuck to clean dishware/utensils.
Critical - Observed can opener moderately soiked.
Critical - Observed moderate buildup on soda gun dispensing nozzles indoor bar
Critical - Observed moderate buildup of residue on soda gun dispensing nozzles. outside bar
Observed residue build-up on nonfood-contact surface. soda gun handles moderately soiled. outdoor bar
Observed soda gun holster with accumulated slime/debris. Indoor bar
Equipment and utensils not properly air-dried.
Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
missing soda gun holster. indoor bar
Waste line not connected to soda gun holster. outdoor bar Corrected On Site.
7/19/2012 | 0 Violations | Rating 5/5
No Violations Were Observed
5/18/2012 | 25 Violations | Rating 1.75/5
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.2 oz souflee in sauce Corrected On Site.
Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.fake nails
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.prep area
Observed gaskets/seals on cold holding unit in poor repair.sushi area
Observed old labels stuck to food containers after cleaning.
Critical - Observed soiled reach-in cooler gaskets.sushi cooler
Critical - Observed soil buildup inside ice bin. Repeat Violation.large bin in storage in rear
Critical - Observed encrusted, soiled material on slicer.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.knives are dirty from overnight in clean rack Repeat Violation. Corrected On Site.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.upright cooler rim Corrected On Site.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.chicken covers
Critical - Observed food-contact surfaces -deli paper with dirty knif case on top Corrected On Site.
Observed build-up of food debris, dust or dirt on nonfood-contact surface.trash can on line Repeat Violation.
Observed build-up of food debris, dust or dirt on nonfood-contact surface.bottom of pizza over,trays,etc Repeat Violation.
Observed single-service articles stored without protection from contamination.bar straws in customer sneeze range Corrected On Site.
Observed open dumpster lid. Repeat Violation. Corrected On Site.
Critical - Observed live flies in kitchen.1 ve fly. Rear door is open Repeat Violation.
Observed food debris accumulated on kitchen floor.obs rved food debris behind warmer on line Repeat Violation.
Observed wall soiled with accumulated food debris.wall under pizza oven and by line
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
Lights missing the proper shield, sleeve coatings or covers.observed walk in cooler without a light shield above door Repeat Violation.
Light not functioning.hood
Light not functioning.kitchen
Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.onn ground
Critical - Observed flammable material stored around water heater. For reporting purposes only.lp tank in gas water heater room
5/18/2012 | 10 Violations | Rating 3.75/5
Critical - Violation: 22-21-1Observed soil buildup inside ice bin.Large ice bin in storage
Critical - Violation: 22-27-1Observed food-contact surfaces encrusted with grease and/or soil deposits.Observed dirty knives stored in the clean rack in prep aa
Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface.trash can at bar
Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface.observed bottom of pizza oven dirty/tray etc
Violation: 33-16-1Observed open dumpster lid.
Critical - Violation: 35A-07-1Observed small flying insects in bar area.Doors wide open
Critical - Violation: 35A-08-1Observed live flies in kitchen.1 live fly
Critical - Violation: 35B-05-1Outer openings not protected and vermin and/or environmental cross-contamination present.observed sliders wide open and fly presentRepeat Violation.
Violation: 36-15-1Observed food debris accumulated on kitchen floor.behind warmer
Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers.observed walk in cooler light above the door without a shield
3/16/2012 | 43 Violations | Rating 0/5
Critical - Observed food/salmon being used for sushi without proper documentation for use raw. Cook salmon until documentation is providedRepeat Violation.
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse . Butter is 85f left out overnightRepeat Violation.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.observed missing ending date on prepared sauces,etc in walk in
Critical - Working containers of food removed from original container not identified by common name.5 sauces at sushi bar
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.butter 85f left on shelf overnightRepeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.all mixed cheeses in box under grill ranging 43-46f Corrected On Site.put in freezerRepeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pasta 44f in 6 drawer box under grillRepeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sushi rice 55f. Discussed time/temp Repeat Violation.
Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.plant food such as onions not reheated to 165f Corrected On Site.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.6 door prep box under grill is holding numerous items above 41fRepeat Violation.
Critical - Observed food stored there is a jug of oil stored on the floor on the line Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area.observed cooked beef,shucked oysters uncovered in walk in
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.observed 2oz souflee in use in dressing on large prep box
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.observed 2 oz souflee in use as a scoop for sauce by fryer
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.observed server dunk cup into server ice bin
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.85f pie scoop and ice cream scoop Corrected On Site.
Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.ring on bartender
Critical - Observed handink on the line blocked by microwave cart
Water treatment device has not been inspected or serviced according to manufacturer's instructions.6/2011
Observed sheet trays on ground by fryer
Observed equipment in poor repair.ice bin is leaking . There is an inch of water in storage area
Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.oppm bucket was empty
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Critical - Observed soil buildup inside ice bin.Large ice bin in storage
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.gasket on true freezer by stove has heavy buildup
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Observed dirty knives stored in the clean rack in prep aa
Observed build-up of food debris, dust or dirt on nonfood-contact surface.observed bottom of pizza oven dirty/tray etc
Observed build-up of food debris, dust or dirt on nonfood-contact surface.trash can at bar
Observed single-service articles improperly stored.to go pie boxes stored on the ground
Critical - Cold water not provided/shut off at employee handwash sink.Entire sink removed frodish pit
Critical - Hot water not provided/shut off at employee hand wash sink.Dishwashing area. entire sink wa removed from dish pit
Waste line missing at soda gun holster.bar
Critical - Hand wash sink lacking proper hand drying provisions.Observed no paper towels on line handsinkCorrected On Site.Repeat Violation.
Observed open dumpster lid.
Critical - Observed small flying insects in bar area.Doors wide open
Critical - Observed live flies in kitchen.1 live fly
Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.observed sliders wide open and fly presentRepeat Violation.
Observed food debris accumulated on kitchen floor.behind warmer
Lights missing the proper shield, sleeve coatings or covers.observed walk in cooler light above the door without a shield
Critical - Observed unlabeled spray bottle.2 clear cleaners at bar
Carbon dioxide/helium tanks not adequately secured.observed co2 tank not secure in dry storage
Critical - Manager lacking proof of Food Manager Certification.Ellana front of the house manager
Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.Corrected On Site.
9/22/2011 | 4 Violations | Rating 4.5/5
Critical - Violation: 22-20-1Observed buildup of slime in the interior of ice machine.Lip of ice binRepeat Violation.
Violation: 23-05-1Observed residue build-up on nonfood-contact surface.garbage can
Violation: 25-05-1Observed single-service articles improperly stored.in back room not designated for food contact item storage-by ice machinesRepeat Violation.Final warning
Critical - Violation: 53A-09-1No currently certified food service manager on duty with four or more employees engaged in food preparation.
9/20/2011 | 16 Violations | Rating 2.5/5
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse . Salmon top layer 48f,grouper 48, cheese 60f
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse . steaks 50f]
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese 60f
In-use utensil not stored on a clean portion of food preparation or cooking equipment.knive stuck behind prep table Corrected On Site.
Critical - Observed buildup of slime in the interior of ice machine.Lip of ice binRepeat Violation.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.freezer gasket area where sushi is kept
Observed residue build-up on nonfood-contact surface.garbage can
Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.knife in water at sushi bar
Observed single-service articles improperly stored.in back room not designated for food contact item storage-by ice machinesRepeat Violation.
Critical - No handwashing sign provided at a handsink used by food employees.sushi barRepeat Violation.
Critical - Observed live flies in kitchen.1 live in sushi bar
Observed grease accumulated under cooking equipment.Throughout prep areaRepeat Violation.
Carbon dioxide/helium tanks not adequately secured.dry storage
Critical - Manager lacking proof of Food Manager Certification.2 managers on duty. Front of the house and kitchen manager on duty
Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. new employees
7/7/2011 | 14 Violations | Rating 2.25/5
Critical - Displayed food not properly protected from contamination.Sushi rice has rag Corrected On Site.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.2 oz souflee in cheese Corrected On Site.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.glass bowl in cheese Corrected On Site.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.waitress using glass as ice scoop
Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.server getting drinks
Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.waitress getting drinksRepeat Violation.
Critical - Sanitizer not used in accordance with the manufacturer's recommendations.oppm Corrected On Site.bucket empty
Critical - Observed soil buildup inside ice bin.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.dirty knives in clean rack
Observed single-service articles stored without protection from contamination.in unfinished,open room
Critical - No handwashing sign provided at a handsink used by food employees.sushi
Observed food debris accumulated on kitchen floor.around legs
Lights missing the proper shield, sleeve coatings or covers.walk in
Critical - Observed flammables and debris stored ice bin roomroom. For reporting purposes only.
2/22/2011 | 24 Violations | Rating 1/5
Critical - Observed salmon without farm raised or freezing. Cook or don not use
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse . sushi riceRepeat Violation.
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse. Salad itemsover 4 hrs in box
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sushi rice 84fRepeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 56f gyro,mozzerella 49f,52 fham,pepperoni 55f, All discarded by chefRepeat Violation.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Salad box on lineRepeat Violation.
Critical - No thermometer provided to measure temperature of food product.pizza box
Critical - No conspicuously located thermometer in holding unit.sushi
Critical - Observed potentially hazardous food thawed in an improper manner.Beef Corrected On Site.
Critical - Raw animal food not properly separated from ready-to-eat food.raw salmon over rte risotto
Critical - Observed hand wash sink used for purpose other than washing hands.knive insushi sink
Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.waitress with fake nails
Equipment or utensils not designed or constructed in a durable manner.bamboo sushi matt
Observed nonfood-contact equipment in poor repair Pan holding up cooler on line
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Old stickers on clean lexan Repeat Violation.
Observed residue build-up on nonfood-contact surface.sushi shelves raw wood
Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.knife in sanitizerRepeat Violation.
Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.in water
Critical - No handwashing sign provided at a handsink used by food employees.line
Critical - Hand wash sink lacking proper hand drying provisions.line
Critical - OObserved pocket door with no vermin/bug screening or air curtain
Observed wall in disrepair.tile missing by pizza oven
Critical - Observed toxic item stored by food items .comet by pitcher
No copy of latest inspection report.
7/9/2010 | 2 Violations | Rating 4.5/5
Critical - Violation: 53A-01-2Manager lacking proof of Food Manager Certification.K.M
Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
7/8/2010 | 28 Violations | Rating 0/5
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse . sushi rice
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse. all items in meat drawer
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.2 homemade sauces at 74f . discarded by owner
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.mozzerrella CH 64f
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pasta 5lb,48,butter 52f,steak 55,chicken 8lb,54f,12lbs beef 55f,
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.beer batter 78f stop sale
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.84 f on sushi rice
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.60f pasta 2lb,turkey lb 55f, 10 lb burger 55f,3lbs turkey CH
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.small meat cooker
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.meat drawers
Critical - Observed juice squeezer in customer sneeze range at bar
Critical - Observed food employee touching ready-to-eat food with their bare hands . strawberriesRepeat Violation.
Critical - Observed food employee touching ready-to-eat food with their bare hands . glasses scooped in ice bin
Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.4 employees
Observed employee with jewelry on arms bartender
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.old stickers on clean lexan
Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.barCorrected On Site.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.bread cooler
Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.utensils in sanitizer
Observed single-service articles improperly stored.bar strawsRepeat Violation.
Observed reuse of single-service articles.sauce container with handle
Waste line missing at soda gun holster. Repeat Violation. Corrected On Site.
Light not functioning.pizza area
Carbon dioxide/helium tanks not adequately secured.Repeat Violation.
Critical - Manager lacking proof of Food Manager Certification.bar mgr
Critical - Manager lacking proof of Food Manager Certification.K.M
Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
4/20/2009 | 21 Violations | Rating 1.5/5
Carbon dioxide/helium tanks not adequately secured.sushi bar and storage room
Ceiling tile missing.above electrical box
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.cook line appitizer cooler ambient temperature is 50 +. this unit is not to be used till maintaining 41F or below. Repeat Violation.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.sushi ambiant temperature 50 +.unit is not to Be used till maintaing 41F or bel0w.
Critical - No conspicuously located thermometer in holding unit.cook line cooler drawers,salad RICs.Repeat Violation.
Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.8 employee's.Repeat Violation. Repeat Violation.
Critical - Observed 4 LP TANKS stored inside building by mopsink
Observed attached equipment heavily soiled with accumulated dust.fan covers in the walkin.
Observed cutting board badly grooved/pitted and no longer cleanable.pizza make table
Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
Observed gaskets/seals on cold holding unit in poor repair.cook line cooler drawers
Critical - Observed heavily soiled reach-in cooler gaskets.ALL COOK LINE RICRepeat Violation. Repeat Violation.
Critical - Observed heavy buildup of slime on soda dispensing guns. Corrected On Site.Repeat Violation. Repeat Violation.
Critical - Observed heavy soil build up on the interior of ice buckets.Corrected On Site.
Observed hole in wall.by dish room
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.diced fruit,hot dogs and pasta salad at 49F.left in cooler over night. Repeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.raw salmon,raw tuna,raw sol 48F in sushi RIC.le t in cooler over night Repeat Violation.
Critical - Observed several live flies in kitchen.
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
Critical - Vacuum breaker mising at hose bibb.mop sink.
Waste line missing at soda gun holster.bar and waitstaff Repeat Violation.from 11-12-08
11/13/2008 | 6 Violations | Rating 4/5
Critical - Violation: 05-09-1No conspicuously located thermometer in holding unit.cook line cooler drawers located by salad station,cook line cooler drawers under flat grill
Violation: 14-37-1Observed cutting board bagly grooved/pitted and no longer cleanable.cook line salad stations
Critical - Violation: 27-16-1Hot water not provided/shut off at employee hand wash sink.coffee/brista station.
Violation: 29-17-1Waste line missing at soda gun holster.inside Bar.
Critical - Violation: 32-10-1Covered waste receptacle not provided in women's bathroom.
Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees.public restrooms
11/12/2008 | 22 Violations | Rating 0.75/5
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.cook line cooler drawer ambient temperature is 50F. This violation must be corrected by : 11/13/08.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.cook line cooler drawers under flat grill ambient temperature is 60F. This violation must be corrected by : 11-13-08.
Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.cooked prime rib at 8:00pm and in the cook line RIC cooling over night
Critical - Covered waste receptacle not provided in women's bathroom.
Critical - Hot water not provided/shut off at employee hand wash sink.coffee/brista station
Critical - No conspicuously located thermometer in holding unit.cook line cooler drawers located by salad station,cook line cooler drawers under flat grill
Critical - No handwashing sign provided at a handsink used by food employees.public restrooms
Critical - Observed buildup of slime in the interior of ice machine sheild.
Observed cutting board bagly grooved/pitted and no longer cleanable.cook line salad stations
Critical - Observed expired Food Manager Certification. This violation must be corrected by : 01/12/09.
Observed heavy build-up of grease under flat grill.
Observed hood equipment heavly soiled with accumulated grease.
Critical - Observed moderate buildup of slime on soda dispensing nozzles.inside bar.Repeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.45F pasta salad walkin coolerRepeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pasta saladn47F,hot dogs 47F and marinated chicken 47F in the cook line cooler drawersRepeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.prime rib 53F left in the cook line RIC overnight.Repeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.raw beef patties 50F,raw Chicken 50F +,in the cook line cooler drawers located unde flat grill. Corrected On Site.recommended quick chill manager states they just put in the unit.
Critical - Observed soiled reach-in cooler gaskets.salad cooler cook line
Observed utensils stored in crevices between equipment.knife front cook line
Critical - Portable fire extinguisher not fully charged. k class in kitchen by walkin For reporting purposes only.
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).pasta salad 47F in the cook line RIC over night.and chicken 47F in the cook line RIC drawers overnight.Ribeye 53F cook line upright RIC.
Waste line missing at soda gun holster.inside Bar.