Japanese Restaurant Masamune Improves its Sanitary Rating
310 S Federal Hwy
Deerfield Beach, FL 33441
Health Inspection Reports
7/20/2016 | 8 Violations | Rating 4/5
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dishwashing racks heavily soiled. Fan soiled in cookline area.
Basic - Gaskets with slimy/mold-like build-up. At Beverage air cooler, chest freezer in front of cookline and Cookline flip top cooler. **Repeat Violation**
Basic - Interior of microwave soiled with encrusted food debris. In sushi bar area. Microwave cleaned. **Corrected On-Site**
Basic - Reuse of single-service articles. Reuse of soy sauce container to store prepped lettuce.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Homemade ginger dressing 46° F in wait station area. Employee placed inside cooler. **Corrective Action Taken**
High Priority - Raw animal food not properly separated from ready-to-eat food. Noodles stored in same container and touching raw fish at chest freezer in front of cookline. Foods moved and properly stored. **Corrected On-Site**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed, 200 ppm chlorine at bar. Corrected to 100 ppm chlorine. **Corrected On-Site**
Intermediate - Cutting board(s) stained/soiled. In sushi bar area.
1/22/2016 | 12 Violations | Rating 3.25/5
Basic - Clean utensils or equipment stored in dirty surface. Clean cutting board stored on top of soiled cement block propping up chest freezer by 3 compartment sink. Cutting board clean and stored in a clean location.
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No sanitization step observed when washing utensils and cutting board at 3 compartment sink. Utensils rewashed and sanitized. **Corrected On-Site** **Repeat Violation**
Basic - Gaskets with slimy/mold-like build-up. Cookline flip top cooler. Gaskets wiped clean. **Corrected On-Site**
Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water at 79° F. Water removed. **Corrected On-Site**
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm in cookline area. Corrected to 100 ppm chlorine. **Corrected On-Site**
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 chlorine. Corrected to 100 ppm chlorine. **Corrected On-Site**
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Employee washed hands and changed gloves. **Corrected On-Site**
High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Cook washed dishes and then prepped food without changing gloves and washing hands. Employee washed hands and changed gloves. **Corrected On-Site** **Repeat Violation**
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cutting board and utensils not sanitized at 3 compartment sink, only washed and rinsed. Utensils rewashed and sanitized.**Repeat Violation** **Repeat Violation**
High Priority - Raw animal food stored over ready-to-eat food. Raw fish over kale at sushi bar cooler. Foods moved and properly stored. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef over raw fish at chest freezer near 3 compartment sink. Raw chicken above raw shrimp at top of cookline cooler. Foods moved and properly stored. **Corrected On-Site**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. No glove change from washing dishes to prepping. Employee washed hands and changed gloves. **Corrected On-Site**
9/23/2015 | 0 Violations | Rating 5/5
No Violations Were Observed
8/19/2015 | 25 Violations | Rating 2/5
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dust build up on fan near back door. **Warning**
Basic - Clean bowls not stored inverted or in a protected manner, back storage shelves. Clean bowls inverted. **Corrected On-Site** **Warning**
Basic - Cloth used as a food-contact surface. Employee using apron to scoop cooked rice out of container. Employee corrected on site. **Corrected On-Site** **Warning**
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Cup of coffee with no lid, stored near open containers. Coffee cup removed. **Corrected On-Site** **Warning**
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Food storage container sent to be washed and sanitized in dish machine. **Corrected On-Site** **Warning**
Basic - Exterior door has a gap at the threshold that opens to the outside. Bottom left corner of back door. **Warning**
Basic - Food stored in a location that is exposed to splash/dust. Carrots stored next to handwash sink in sushi bar area,exposed to splashing. Carrots moved. **Corrected On-Site** **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops at cookline. Water removed . **Corrected On-Site** **Warning**
Basic - Interior of microwave soiled with encrusted food debris. Fish particles in microwave. Fish cleaned. **Corrected On-Site** **Warning**
Basic - Old labels stuck to food containers after cleaning. Food containers above 3 compartment sink with old food labels. Old labels removed. **Corrected On-Site** **Warning**
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage held in cookline cooler. Beverage removed. **Corrected On-Site** **Warning**
Basic - Single-service articles not stored inverted or protected from contamination. Takeout container lids not properly inverted in servers station. Lids inverted. **Corrected On-Site** **Warning**
Basic - Working containers of food removed from original container not identified by common name. Flour not easily identified on shelf near hand washing sink in kitchen. **Warning**
High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Cook cleaned dirty surfaces then handle food without washing his hands first. Hands washed. **Corrected On-Site** **Warning**
High Priority - Employee washed hands with no soap. Hands washed with soap. **Corrected On-Site** **Warning**
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Food storage container not sanitized. Container was only washed and rinsed in dishwashing area. No sanitization step observed. 0 ppm chlorine. Container sent to be washed and rinsed at dish machine. **Warning**
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Wahoo, snapper, Mahi, and bass no parasite destruction records. **Warning**
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Bottle of raid(household use only) located near back ice machine. discarded. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi serving area, raw salmon 48° 1lbs, raw scallops 49° 1lbs, cream cheese 48° 4lbs, raw eel 47° 1lbs, raw fish eggs 52° 2lbs, raw crabs 48° 4lbs, raw spicy tuna 50° 2lbs. All foods stored at sushi case in bar area. Ambient temperature of cooler at 51° F. Stop sale, food discarded. **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over ready-to-eat food. Raw salmon over Cooked eel and crab sticks at chest freezer near handwash sink in cookline area. Foods moved and stored properly**Corrected On-Site** **Corrected On-Site** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. salmon 48° 1lbs, scallops 49° 1lbs, cream cheese 48° 4lbs, eel 47° 1lbs, fish eggs 52° 2lbs, crab 48° 4lbs, spicy tuna 50° 2lbs all at sushi case with ambient temperature of 51° at sushi bar. **Warning**
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Hands washed at spray sink in dishwashing area. Used handwash wash sink. **Corrected On-Site** **Warning**
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. CFM showed at end of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. 1st sushi case on frontline not maintaining temperatures 41° and below. All potentially hazardous foods removed from cooler. **Corrective Action Taken** **Warning**
Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner, and multi purpose cleaner not labeled on back storage shelf. bottle labeled . **Corrected On-Site** **Repeat Violation** **Warning**
6/22/2015 | 0 Violations | Rating 5/5
No Violations Were Observed
3/5/2015 | 8 Violations | Rating 3.75/5
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons over prepped carrots at MAXIMUM cooler in rear prep area. **Warning**. On 3/5/15 observed onions over tea at MAXIMUM cooler.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **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. 0 ppm chlorine. **Warning**. On 3/5/15 dish machine at 0 ppm chlorine.
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Went over employee health policy requirements and Big 5 Major Foodborne illnesses. **Warning**
Intermediate - Employee used handwash sink as a dump sink. Dumping drinks inside HANDWASH sink in cookline area. **Warning**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline flip top cooler. **Warning**
Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner and multi purpose cleaner on top of water heater. **Repeat Violation** **Warning**. On 3/5/15 degreaser bottle unlabeled on top of water heater.
1/5/2015 | 23 Violations | Rating 1.5/5
Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. At cookline. **Warning**
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone stored with plates in sushi bar area. **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
Basic - Grease accumulated under cooking equipment. **Warning**
Basic - Reuse of single-service articles. Cooked noodles stored in seaweed container at MAXIMUM cooler. **Warning**
Basic - Sponge used as a wiping cloth on a food-contact surface. **Repeat Violation** **Warning**
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons over prepped carrots at MAXIMUM cooler in rear prep area. **Warning**
Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation** **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
High Priority - Cut kale cold held at greater than 41 degrees Fahrenheit. At 52° F in sushi bar area. Ice added. Corrective action taken. **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. 0 ppm chlorine. **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 - Employee washed hands with no soap. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Batter at cookline. Time marked. Sushi rice in sushi bar area. Time marked. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Raw animal food stored over ready-to-eat food. Egg wash over lemons at cookline flip top cooler. Raw fish over sauces at sushi bar cooler. **Repeat Violation** **Warning**
High Priority - Toxic substance/chemical stored by or with food. Lubriderm hand lotion stored with spices in sushi bar area. **Warning**
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Went over employee health policy requirements and Big 5 Major Foodborne illnesses. **Warning**
Intermediate - Employee used handwash sink as a dump sink. Dumping drinks inside HANDWASH sink in cookline area. **Warning**
Intermediate - Handwash sink used for purposes other than handwashing. Pipe from sushi case draining into hand wash sink in sushi bar area. **Repeat Violation** **Warning**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline flip top cooler. **Warning**
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. **Warning**
Intermediate - No soap provided at handwash sink. In rear prep area. **Repeat Violation** **Warning**
Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner and multi purpose cleaner on top of water heater. **Repeat Violation** **Warning**
7/2/2014 | 2 Violations | Rating 5/5
Basic - Soil residue build-up on nonfood-contact surface. On slicers by dishwashing area. **Warning**
Basic - Utensils in poor condition. Rusted grater in dishwashing area. **Repeat Violation** **Warning**
7/1/2014 | 27 Violations | Rating 0.75/5
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of blender soiled . Scoop used for water soiled. **Warning**
Basic - Clean utensils or equipment stored in dirty container. **Warning**
Basic - Food debris/dust/grease/soil residue on exterior of microwave. Cookline area. **Warning**
Basic - In-use utensil stored in water between uses. Handle touching water. **Warning**
Basic - Soil residue build-up on nonfood-contact surface. On slicers by dishwashing area. **Warning**
Basic - Soiled reach-in cooler gaskets. At cookline cooler and at Beverage Air cooler in rear prep area. **Repeat Violation** **Warning**
Basic - Sponge used to clean and sanitize food-contact surface. **Warning**
Basic - Utensils in poor condition. Rusted grater in dishwashing area. **Repeat Violation** **Warning**
Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation** **Warning**
Basic - Working containers of food removed from original container not identified by common name. Sushi fish **Repeat Violation** **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Raw fish at 45° F, crab at 45° F, chicken at 45° F, beef at 50° F, wontons at 50° F all at cookline flip top cooler. Foods ice down and moved to working cooler. All foods must be discarded within 4 hours from leaving temperature control. Corrective action taken. **Warning**
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee Washed wiping cloth at HANDWASH sink in sushi bar and failed to change gloves and wash hand. **Corrected On-Site** **Warning**
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of Hot Shot in shelving near 3 compartment sink. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter at 76° F at cookline under no temperature control. Time marked. Must discard within 4 hours from leaving temperature control. Corrective action taken. **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. On sushi rice. **Repeat Violation** **Warning**
High Priority - Raw animal food stored over ready-to-eat food. Raw tuna over sauces at sushi bar cooler. **Warning**
High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Hot shot, degreaser and Sterno stored next to clean utensils on shelving by 3 compartment sink. Tyler cleaner by chopstix in shelving unit near sushi bar. **Repeat Violation** **Warning**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm chlorine in sushi bar area. **Warning**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
Intermediate - Accumulation of food debris/grease on food-contact surface. On scales stored by 3 compartment sink. **Warning**
Intermediate - Buildup of soiled material on reach-in cooler. **Warning**
Intermediate - Handwash sink used for purposes other than handwashing. Pipe from sushi case draining into HANDWASH sink at sushi bar. Wiping cloths washed at HANDWASH sink at sushi bar. **Repeat Violation** **Warning**
Intermediate - No soap provided at handwash sink. In rear prep area. **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. Sushi fish. **Repeat Violation** **Warning**
Intermediate - Refrigerator not 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. Cookline flip top cooler. Ambient thermometer inside cooler reading 48° F. **Warning**
Intermediate - Soil residue in food storage containers. Bulk rice container. **Warning**
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser bottle near 3 compartment sink and glass cleaner by water heater. **Warning**
1/9/2014 | 23 Violations | Rating 2.5/5
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top of ice machine soiled. Lid to blue igloo cooler soiled.
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
Basic - Food placed in soiled container/equipment. Oil and vinegar containers in dirty container on table near 3 compartment sink. Dirty food storage container at cookline with dead insect inside of it.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons in water at 78° F. **Repeat Violation**
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Drain board by 3 compartment sink with chipping paint.
Basic - Old food stuck to clean dishware/utensils. On tenderizer mallet and hand held slicer hanging by 3 compartment sink.
Basic - Soiled reach-in cooler gaskets. Soiled gaskets at Beverage Air vegetable storage cooler in the prep area and at the Beverage Air cooler at the cookline. **Repeat Violation**
Basic - Sponge used to clean and sanitize food-contact surface.
Basic - Stored food not covered in chest freezer. rolls held over night.
Basic - Utensils in poor condition. Rusted grater hanging by shelving at 3 compartment sink. **Repeat Violation**
Basic - Wall soiled with accumulated black debris in dishwashing area.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
Basic - Working containers of food removed from original container not identified by common name. Sushi fish. **Repeat Violation**
High Priority - 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. While cutting squash for later use. Wear gloves. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut kale and lettuce at 76°. F at cookline under no temperature control. Place inside cooler. Must discard food within 4 hours from leaving temperature control. Corrective action taken.
High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice and batter at cookline. Time mark. **Corrected On-Site**
High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Pledge cleaner next to clean utensils and napkins in shelving unit near sushi bar.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Handwash sink not accessible for employee use at all times. Obstructed by fish and bowls in sushi bar area.
Intermediate - Handwash sink used for purposes other than handwashing. Used as prep sink in sushi bar. Used to thaw fish. **Repeat Violation**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Beverage Air cooler at cookline. **Repeat Violation**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sushi fish . **Repeat Violation**
Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner on top of water heater.
9/23/2013 | 30 Violations | Rating 2.5/5
Basic - Observed: Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving throughout kitchen area soiled with dust. Small fan in kitchen soiled with dust.
Basic - Observed: Basic - Case/container/bag of food stored on floor in kitchen. Panko. **Corrected On-Site**
Basic - Observed: Basic - Employee beverage container in a food preparation area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
Basic - Observed: Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Personal drink store in food storage cooler.
Basic - Observed: Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Observed: Basic - Equipment in poor repair. Use of styrofoam box to store soup containers. Box not smooth and easy cleanable.
Basic - Observed: Basic - Ice scoop handle in contact with ice.
Basic - Observed: Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water at 80 F.
Basic - Observed: Basic - Interior and exterior of microwave soiled with encrusted food debris.
Basic - Observed: Basic - No Heimlich maneuver/choking sign posted.
Basic - Observed: Basic - Nonfood-contact equipment in poor repair. Lid to chest freezer rusted and in disrepair.
Basic - Observed: Basic - Reach-in cooler shelves with rust that has pitted the surface. At Maximum cooler.
Basic - Observed: Basic - Single-service articles stored on a soiled surface. Lids stored inside dirty container at cookline.
Basic - Observed: Basic - Single-service articles stored on a soiled surface. Lids stored inside dirty container at cookline.
Basic - Observed: Basic - Soiled reach-in cooler gaskets. Cookline flip top cooler, chest freezer, Beverage air cooler , maximum cooler and Sanyo cooler.
Basic - Observed: Basic - Utensils in poor condition. Rusted graters.
Basic - Observed: Basic - Wall soiled with accumulated food debris. By soup station.
Basic - Observed: Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Basic - Observed: Basic - Working containers of food removed from original container not identified by common name. Sushi fish not labeled.
High Priority - Observed: High Priority - Dead roaches on premises. 1 dead roach on top of microwave.
High Priority - Observed: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter at 81 F at cookline under no temperature control. Must discard within 4 hours from leaving temperature control. Item added to current application for time as a public health control and time marked. **Corrected On-Site.
High Priority - Observed: High Priority - Raw animal food stored over ready-to-eat food. Raw fish over veggies at sushi bar cooler.
Intermediate - Observed: Intermediate - Employee used handwash sink as a dump sink. In cookline area.
Intermediate - Observed: Intermediate - Encrusted, soiled material on blender.
Intermediate - Observed: Intermediate - Handwash sink used for purposes other than handwashing. Used to prep and to drain lines from sushi cases into it. At sushi bar.
Intermediate - Observed: Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline flip top cooler, Beverage Air cooler and Maximum cooler.
Intermediate - Observed: Intermediate - Interior of refrigerator soiled with accumulation of food residue. Chest freezer near dishwashing area soiled.
Intermediate - Observed: 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 - Observed: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sushi fish not date marked.
Observed: Portable fire extinguisher gauge in red zone. For reporting purposes only.
7/9/2013 | 30 Violations | Rating 2.5/5
Basic - Accumulation of food debris/soil residue on handwash sink. Cookline area. **Warning**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving throughout kitchen area soiled with dust. Small fan in kitchen soiled with dust. **Warning**
Basic - Case/container/bag of food stored on floor in kitchen. Panko. **Corrected On-Site** **Warning**
Basic - Employee beverage container in a food preparation area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Personal drink store in food storage cooler. **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
Basic - Equipment in poor repair. Use of styrofoam box to store soup containers. Box not smooth and easy cleanable. **Warning**
Basic - Ice scoop handle in contact with ice. **Warning**
Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water at 80° F. **Warning**
Basic - Interior and exterior of microwave soiled with encrusted food debris. **Warning**
Basic - No Heimlich maneuver/choking sign posted. **Warning**
Basic - Nonfood-contact equipment in poor repair. Lid to chest freezer rusted and in disrepair **Warning**
Basic - Reach-in cooler shelves with rust that has pitted the surface. At Maximum cooler. **Warning**
Basic - Single-service articles stored on a soiled surface. Lids stored inside dirty container at cookline. **Warning**
Basic - Soiled reach-in cooler gaskets. Cookline flip top cooler, chest freezer, Beverage air cooler , maximum cooler and Sanyo cooler. **Warning**
Basic - Utensils in poor condition. Rusted graters. **Warning**
Basic - Wall soiled with accumulated food debris. By soup station. **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
Basic - Working containers of food removed from original container not identified by common name. Sushi fish not labeled. **Warning**
High Priority - Dead roaches on premises. 1 dead roach on top of microwave. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter at 81° F at cookline under no temperature control. Must discard within 4 hours from leaving temperature control. Item added to current application for time as a public health control and time marked. **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over ready-to-eat food. Raw fish over veggies at sushi bar cooler. **Warning**
Intermediate - Employee used handwash sink as a dump sink. In cookline area. **Warning**
Intermediate - Encrusted, soiled material on blender. **Warning**
Intermediate - Handwash sink used for purposes other than handwashing. Used to prep and to drain lines from sushi cases into it. At sushi bar. **Warning**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline flip top cooler, Beverage Air cooler and Maximum cooler. **Warning**
Intermediate - Interior of refrigerator soiled with accumulation of food residue. Chest freezer near dishwashing area soiled. **Warning**
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. **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. Sushi fish not date marked. **Warning**
Portable fire extinguisher gauge in red zone. For reporting purposes only. **Warning**
1/24/2013 | 12 Violations | Rating 4.25/5
Basic - Raw animal food stored above unwashed produce, whole shell eggs over romain in reach in cooler.
Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, in uncooked rice container.
Basic - Equipment in poor repair, microwave by cook line interior top peeling.
Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance, shelving in dish area.
Intermediate - Soil residue in food storage containers, rice container.
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, cook line and wait station.
Basic - Build-up of mold-like substance on nonfood-contact surface, no food contact shelving in dish area.
Basic - Buildup of food debris/soil residue on equipment door handles, throughout.
Basic - Clean knives/utensils stored in crevices between equipment, on cook line.
Intermediate - Employee used handwash sink as a dump sink and blocked by strainer.
Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
Basic - Wall soiled with accumulated food debris and in disrepair, prep area.
7/25/2012 | 11 Violations | Rating 3.75/5
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, rice.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, by rice.
Observed equipment in poor repair, both freezers, rusty.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, shelves above freezer.
Critical - Observed interior of microwave soiled.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, bev air by sushi doors.
Critical - Hand wash sink lacking proper hand drying provisions, kitchen. Corrected On Site.
Floors not constructed easily cleanable, by freezer.
Observed wall soiled with accumulated black debris in dishwashing area.
Observed wall soiled with accumulated food debris.
Critical - Observed unlabeled spray bottle. Corrected On Site.
3/15/2012 | 13 Violations | Rating 3.25/5
Critical - Working containers of food removed from original container not identified by common name, flour.
Critical - Observed raw animal food stored over ready-to-eat food, raw tuna over lemons in Maximum reach in cooler.
Critical - Observed raw animal food stored over ready-to-eat food, raw eggs over lettuce in reach in cooler.
Observed reach-in cooler gasket torn/in disrepair, tall cooler. Repeat Violation.
Critical - Observed soil residue in storage containers, flour.
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, cookline.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, bev air cooler.
Observed residue build-up on nonfood-contact surface, exterior of microwave.
Observed gaskets with slimy/mold-like build-up, reach in cooler.
Observed gaskets with slimy/mold-like build-up, bev air cooler.
Observed utensils stored in crevices between equipment, knives on cookline.
Observed wall soiled with accumulated black debris in dishwashing area.
11/3/2011 | 0 Violations | Rating 5/5
No Violations Were Observed
8/3/2011 | 14 Violations | Rating 3.5/5
Critical - Working containers of food removed from original container not identified by common name, rice. Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, tuna 46 sushi cooler.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, sushi cooler, northside. This violation must be corrected by : 11/3/11.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, rice. Corrected On Site.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, used for rice. Corrected On Site.
Observed gaskets/seals on cold holding unit in poor repair, torn maximum cooler.
Observed old labels stuck to food containers after cleaning.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, cookline.
Observed build-up of food debris, dust or dirt on nonfood-contact surface, microwave door.
Observed build-up of food debris, dust or dirt on nonfood-contact surface, reach in cooler doors on cookline.
Observed gaskets with slimy/mold-like build-up, reach in cooler, by sushi door.
Observed gaskets with slimy/mold-like build-up, reach in freezer by 3 compartment sink.
Critical - No handwashing sign provided at a handsink used by food employees sushi bar.
Observed wall in disrepair, under dishwasher.
4/8/2011 | 16 Violations | Rating 2/5
Critical - Working containers of food removed from original container not identified by common name, squirt bottles on cookline.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler 45 degrees. No potentially hazardous food in cooler at this time.
Critical - Observed raw animal food stored over ready-to-eat food whole eggs stored with raw vegetables in reach in cooler. Corrected On Site.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat, uncooked rice. Corrected On Site.
Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure cutting carrots. Corrected On Site.
Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
Observed nonfood-grade containers used for food storage, vegetables in shopping bags.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
Critical - Observed interior of microwave soiled.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, cookline.
Observed build-up of food debris, dust or dirt on nonfood-contact surface, top of microwave.
Observed gaskets with slimy/mold-like build-up, vegetable reach in cooler.Repeat Violation.
Observed utensils stored in crevices between equipment, knives. Corrected On Site.
Critical - Observed handwash sink used for purposes other than handwashing, dumping. Corrected On Site.Repeat Violation.
Critical - Observed handwash sink used for purposes other than handwashing, drainage. Sushi bar, Corrected On Site.Repeat Violation.
Critical - Observed unlabeled spray bottle soap on disharea. Corrected On Site.Repeat Violation.
10/4/2010 | 7 Violations | Rating 4.25/5
Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
Observed nonfood-grade containers used for food storage.
Observed reach-in cooler gasket torn/in disrepair.
Observed sponge used as a wiping cloth on a food-contact surface.
Observed gaskets with slimy/mold-like build-up.
Critical - Observed handwash sink used for purposes other than handwashing.
Critical - Observed unlabeled spray bottle.
5/22/2009 | 17 Violations | Rating 3/5
Critical - Handwash sink not accessible for employee use at all times.
Critical - No handwashing sign provided at a handsink used by food employees.
Critical - Observed accumulation of debris in warewashing machine and associated equipment.
Observed employee with no hair restraint.
Observed gaskets/seals on cold holding unit in poor repair.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
Observed insect control device installed over food preparation area.
Critical - Observed interior of microwave soiled.
Observed nonfood-grade containers used for food storage.
Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
Critical - Observed soiled reach-in cooler gaskets.
Observed sponge used as a wiping cloth on a food-contact surface.
Observed wall soiled with accumulated black debris in dishwashing area.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Wet mop not hung to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Working containers of food removed from original container not identified by common name.
1/9/2009 | 11 Violations | Rating 3/5
Critical - Handwashing cleanser lacking at handwashing lavatory.
Critical - Observed accumulation of debris in warewashing machine and associated equipment.
Critical - Observed buildup of slime in the interior of ice machine.
Observed employee with no hair restraint.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
Critical - Observed interior of microwave soiled.
Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Working containers of food removed from original container not identified by common name.