OCEAN BUFFET

Name: OCEAN BUFFET
Address: 3425 SW COLLEGE RD, OCALA, FL, 34474, US
Rating: 0

3425 SW COLLEGE RD, OCALA, FL 34474

License #5202777

🦞 Seafood ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 19, 2026 · 2 findings · 0 critical

Complaint Partial

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

OCEAN BUFFET in OCALA currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 15 times from Florida DBPR, with the most recent inspection on October 19, 2026. Across those visits, inspectors documented 176 total violations — 47 critical, 31 major, 98 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 13, 2025

The latest inspection on October 19, 2026 shows 2 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

73%

Inspector notes

176

Coverage note

Inspector notes linked where available

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OCEAN BUFFET has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[36-51-4] Building components, attachments or fixtures in poor repair. Koi concrete pond at the dining area with cloudy water and strong objectionable odors.
[36-50-4] Unclean building components, attachments or fixtures. Bench located outside with cobwebs underneath, Manager cleaned and removed cobwebs.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[06-01-5] Time/temperature control for safety food thawed in an improper manner. On cook line seafood mix 52F, left at room temperature for thawed, employee moved to freezer.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer, raw fish tray stored above tray with cheese wontons, manager moved and stored properly.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler on cook line (small double door) left door disrepair (doesnt closed completely).
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled with food residue, manager moved to dish machine.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to added water to food tray for cooking, also sink on back prep area used to rinsed knife.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above, employee moved all.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male employees, used mop sink to rinsed debris off, a knife and placed it back on magnet for later use, no washing and sanitization. Inspector instructed to moved knife to dish machine.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Two employees at the kitchen area working with food.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl no handle to scoop potatoes.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in cooler and handles of coolers soiled with grease and food debris. Side of hood at the hibachi station.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Eight employees in kitchen area working with food and sic servers, no manager on site, Manager arrived during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the buffet station, krab salad 51F, corn 56F, cheese 52F, broccoli 52F, cut tomatoes 56F, octopus salad 53F, line set at 10:30Am, manager added more ice and water to well, also at the sushi bar, krab 56F, employee placed back inside cooler. Buffet food dropped to 41F.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees started wearing gloves and handling food, no hand washed occurred prior to wearing gloves, inspector instructed to wash hands.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the buffet station, pita takes 105F-120F, green beans 98-112F, food cooked/heated around 11:30, manager voluntarily discarded all.
[09-01-4] 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. Two employees working and handling with krab with bare hands.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For five employees working in kitchen and handling food.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In Walk in cooler, raw beef tray stored on top of cooked beef tray, manager moved and stored properly.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drinks above reach-in cooler and prep table at the cook line, employee moved.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Cooler near back door, employee personal food stored above customers fruits, Manager moved.
[14-11-5] Equipment in poor repair. Reach-in cooler at the cook line, gaskets in disrepair, also reach-in cooler at the sushi bar area repaired with tape.
[36-73-4] Floor soiled/has accumulation of debris. Floors at the cook line, heavily soiled with grease build up.
[14-38-4] Food storage container/container lid cracked or broken. In use Containers and lids cracked
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knife between reach-in cooler and prep table.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves heavily soiled with food Beddits build up and mold like substance. Exterior of rice cooker heavily soiled with food residue.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the hibachi area soiled with food residue.
[25-32-4] Reuse of single-service or single-use articles. At the cook line, male employee re used single use gloves to handle raw shrimp.
[08B-12-5] Stored food not covered. In walk-in freezer, multiple cases and trays not covered.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. At room temperature, raw chicken 39F. Employee moved to cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloth on prep tables at the kitchen area and sushi bar area, manager removed all.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of sugar or salt not labeled, manager labeled sugar
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, beef cooked 02/08/26 at 46F
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, beef cooked 02/08/26 at 46F
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at the cook line handling raw shrimp with gloves on, change gloves and handle ready to eat food, no hand wash occurred.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At the cook line, raw chicken tray stored above raw salmon, employee moved.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk-in freezer raw chicken stored above raw pork wontons.
[03F-02-5] 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. At the sushi bar area, sushi rolls no time marked, employee time marked 10:30Am.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink at the triple sink and dish machine area blocked by garbage can, also no running water, Manager removed can and turned on water.
[27-06-4] No hot running water at three-compartment sink.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. At the kitchen area, jug of oil on floor.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the cook line, employee drink above prep tables, Manager moved all.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the cook line, employee personal items stored on top of cooler, also above cleaned side of dish machine, employee personal items, manager moved all.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers at the dish machine area.
[08B-37-4] Food stored in a prohibited area. At the cook line, mushrooms stored underneath handwash sink, employee moved.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior part of reach-in cooler, also exterior part of cooking equipment at the cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler at the right side of kitchen entrance soiled with accumulation of food residue and mold
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves rusted, also with old food residue and mold like substance.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Bleach and soap, manager made a fresh solution with only bleach, 50 ppm.
[02D-01-5] Working containers of food removed from original container not identified by common name. At the kitchen area, containers with salt, sugar and MSG not labeled, Manager labeled all.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, cooked ribs (five trays) at 46-48F, per manager ribs were cooked yesterday night.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, cooked ribs (five trays) at 46-48F, per manager ribs were cooked yesterday night.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Female employee at the kitchen area preparing pork wonton with no gloves, picked box of gloves with dirty hands (raw pork) and started wearing it, no hand washed occurred, inspector instructed to stop and washed hands.
[09-01-4] 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. At the sushi bar area, male employee portioned cooked fried tofu with bare hands, inspector instructed to washed hands and use gloves.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk-in freezer, raw chicken stored above tray with portioned raw beef, Manager stored properly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the sushi bar, rice cooked 11/09/25 yesterday and left overnight inside warmer, at 11:00am rice at 105F, rice not held on time, only sushi rolls.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler near back door, milk opened today at 45F, per employee cooler being opened to re-stock, Manager moved to freezer.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the sushi bar, rice cooked 11/09/25 yesterday and left overnight inside warmer, at 11:00am rice at 105F, rice not held on time, only sushi rolls.
[41-10-4] Toxic substance/chemical improperly stored. At the storage area, gallon of bleach stored above soda bags, also at the server station sugar packets stored underneath employee shelf, Manager moved all.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink at the walk-in cooler entrance, container of soap and cloth inside sink, employee moved.
[11-26-1] 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 one new male employee working at the sushi bar area.

Disposition: Warning Issued
[01C-06-5] Clams/mussels/oysters removed from original container for long-term storage. In walk-in cooler, shucked oysters no tag in the containers (2 boxes), per manager tags are kept at the cook line to be date marked at the end of the day.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. At the cook line, (prep cooler) raw beef 54F, raw chicken 53F, corn 54F, fried tofu 53F, raw shrimp 45F, seafood mix 52F per manager all items were moved from walk-in cooler at 10:30-11:00am, manager adjusted temperature of cooler (ice build up in the back), ambient air temperature of 51F.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At the sushi bar area, tuna in a vacuum sealed bag at 43F, per manager tuna was removed from freezer yesterday morning. Stop sale.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee drink stored above prep table at the cook line, employee moved.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal items stored on top of coolers at the cook line, also at the dry storage area jackets on top of dry goods.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers wet.
[08B-38-4] Food stored on floor. At the cook line, oil jugs, bucket with potatoes, seafood box on floor, Manager moved all off the floor.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler shelves soiled with food debris.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloth out of buckets.
[12A-13-4] 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. At the server area, servers dumping drinks and plates and handling dirty items, no hand washed before scooping and serving drinks. Inspector instructed to washed hands.
[09-01-4] 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. Male manager touches with bare hand cooked Hot ribs (156F).
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw shrimp stored above cooked shrimp, Manager stored properly.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. At the sushi bar area, tuna in a vacuum sealed bag at 43F, per manager tuna was removed from freezer yesterday morning. Stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the hibachi area, fresh garlic and oil 76F, per employee item was pulled out of refrigeration at 11:00am. Manager will use time as a public health control and will discarded at 3:00pm. Also at the cook line (prep cooler): raw beef 54F, raw chicken 53F, corn 54F, fried tofu 53F, raw shrimp 45F, seafood mix 52F per manager all items were moved from walk-in cooler at 10:30-11:00am, manager adjusted temperature of cooler (ice build up in the back).
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the sushi bar area, sushi rice made approximately at 10:30 with a temperature of 86F at 1:36pm. Per manager, rice will be use before 2:00pm.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Reach-in cooler near back door, milk no date ,raked, manager dated 02/09/25.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. For oysters, tags available from December 01, 2024
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink at the triple sink area blocked by trash can, employee moved.
[31A-11-4] Handwash sink used for purposes other than handwashing. At the server station, female server rinsed orange cloth in sink.
[14-14-4] Nonfood-grade basting brush used in food. At the prep area, near walk-in freezer

Disposition: Warning Issued
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Oysters tags not all marked with last date served.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink at dishwash area blocked by trash can
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food (sugar, rice).
[14-45-4] Cardboard used to line nonfood-contact shelves. Soiled Cardboard lining halves in dry goods storage area
[01C-06-5] Clams/mussels/oysters removed from original container for long-term storage. Four Boxes of oysters in walk-in-cooler with no tag.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Gasket on reach in cooler cracked
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Equipment ( bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
[21-23-4] Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Establishment using sponge on in-use food-contact surface at three-compartment sink.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Floors around kitchen equipment soiled with grease and oil.
[08B-12-5] Stored food not covered. Ice cream in walk-in-freezer not covered.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk-in-cooler and walk-in-freezer with rust.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of food removed (sugar, rice, flour ) from original container not labelled with name of contents.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ambient Temperature of Sushi bar 50F had the following items at these temperatures: Fish (52F - Cold Holding); Krab stick (50F - Cold Holding); Salmon (49F - Cold Holding); Tofu (50F - Cold Holding); Rice (119, 89F - Hot Holding). Employee stated items had been taken from the walk in cooler 6 hours earlier
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient Temperature of Sushi bar 50F had the following items at these temperatures: Fish (52F - Cold Holding); Krab stick (50F - Cold Holding); Salmon (49F - Cold Holding); Tofu (50F - cold Holding) Employee stated items had been taken from the walk in cooler 6 hours earlier The following items and cold holding temperatures in the flip-top make table cooler on cookline across from Wok cooking station: fish (52F - Cold Holding); shrimp (51F - Cold Holding); beef (49F - Cold Holding); Krab Sticks (51F - Cold Holding), Employee advised that these items were placed in the flip-top make table cooler two hours earlier. Employee moved items to walk-in-cooler
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Rice at Sushi Bar Rice (119, 89F - Hot Holding) no time mark.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice at sushi Bar Rice (119, 89F - Hot Holding). employee advised that rice was made 5 hours earlier.
[41-17-4] Bottle containing toxic substance (pink soap) not labeled...bottle labeled Sirachi Sauce

Disposition: Warning Issued
[16-23-4] Accumulation of lime scale on the inside of the dishmachine. Interior of dish machine soiled with lime-like substance.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls without handles stored inside bins of rice and flour in dry storage area. Manager removed both bowls from bins during this inspection.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard used as tabletop in dry storage area. Manager discarded cardboard during this inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys on shelf above refrigerated make-table at cookline. Manager removed keys from shelf during this inspection. Employee apron and bag stored on top of fountain soda boxes in dry storage area. Manager removed both from top of sodas during this inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles at fountain machine in server station soiled with mold-like substance.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Two power drills stored on table at cookline beside pot of rice. Manager moved tools away from table during this inspection.
[06-03-5] Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Thawing under running water in prep sink: shrimp (81F - Cold Holding); calamari (80F - Cold Holding). Manager stated the shrimp and calamari were done thawing and would begin cooking them immediately.
[36-50-4] Unclean building components, attachments or fixtures. Ceiling in dry storage area stained. Floor inside walk-in freezer soiled with food debris. Wall and ceiling around ice machine in kitchen soiled with dust. Air vent on ceiling near dish machine soiled with black substance.
[14-06-4] Wood nonfood-contact surface not properly sealed. Unsealed plywood used as a shelf on top rolling rack inside walk-in freezer.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Wrapped pan containing raw chicken stored on shelf above wrapped pan containing raw salmon on rolling rack inside walk-in freezer. Manager moved the raw salmon above the raw chicken during this inspection. Pan of raw chicken stored on shelf above pan of raw shrimp inside walk-in cooler. Manager had an employee move the raw shrimp above the raw chicken during this inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Thawing under running water in prep sink: shrimp (81F - Cold Holding); calamari (80F - Cold Holding). Manager stated the shrimp and calamari were done thawing and would begin cooking them immediately.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle containing "Windex" stored on shelf beside plastic trays below counter in sushi bar area. Manager moved the Windex to the floor during this inspection.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee in prep area washed hands in the mop sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate and left-side wall inside ice machine in kitchen soiled with black substance.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink by dish machine blocked by large trash can. Inspector moved trash can away from handwash sink in order to wash hands.
[31A-11-4] Handwash sink used for purposes other than handwashing. Scouring pad and sponge stored inside handwash sink behind grill in buffet area. Inspector removed both from sink before washing hands.
[31B-02-4] No soap and/or paper towels /mechanical hand drying device provided at handwash sink. No soap at handwash sink near dish machine. No towels at handwash sink at cookline. Manager replenished both during this inspection.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed Bowl with no handle used to dispense food (ice) at server station
[32-12-5] Covered waste receptacle not provided in womens bathroom. Observed no covered waste receptacle provided in unisex bathroom in kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on shelf above flip-top make table cooler on cook line. Employee removed phone
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed equipment ( cups at server station) not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed grease receptacle in back corner of parking lot near dumpster placed in the bushes and directly on soil with nonabsorbent surface below.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on cooling fans in walk-in-cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station. Observed accumulation of grease and food on door handles of reach in cooler
[33-16-4] Open dumpster lid. Observed dumpster lid open
[25-05-4] Single-service articles improperly stored. Observed two boxes of napkins stored on the floor behind cash register.
[08B-12-5] Stored food not covered. Observed tray of wontons not covered in walk-in-freezer.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed leaking faucet at hand wash sink at server station
[42-01-4] Wet mop not stored in a manner to allow the mop to dry Observed wet mop not in use stored on floor at server station.
[22-41-4] 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. Observed dishmachine at 10ppm CL
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed two tray of raw shelled eggs stored over lemons in walk-in-cooler. Manager placed raw shelled eggs on bottom shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items and temperatures in the walk-in-cooler: Poultry (51F - Cold Holding); Beef (50F - Cold Holding); Shrimp (50F - Cold Holding); Calamari (48F-Cold Holding). Ambient temperature of walk-in-cooler is at 45F. Manager stated all items had been prepared two hours earlier.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed three trays of egg rolls at 105F in kitchen at ambient temperature. Manager advised that egg rolls had been cooked one hour earlier and placed trays in walk-in-cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top make table with mold like stains in grooves in prep table in kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed metal scrub pad in hand wash sink by front grill

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in rice and sauce. Manager removed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Grey bag on top of bag in a box soda. Moved.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Pans in ware wash area. Glasses in server station.
[08B-38-4] Food stored on floor. Bucket of noodles on floor in prep area.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle on grass next to dumpster pad.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in bowl of flour and bowl of sugar. Removed.
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors and gaskets of reach in make tables on cookline soiled with food debris and slimy substance.
[33-16-4] Open dumpster lid. One lid open on dumpster.
[36-50-4] Unclean building components, attachments or fixtures. Wall over ice machine dusty. Floor in ware wash area has standing water.
[29-11-4] Water leaking from pipe and/or faucet/handle. Hand sink basin in prep area leaking water.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Two in prep area. Placed in bucket.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour and corn starch with no label.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pan of raw chicken on shelf over pan of raw fish in reach in cooler at end of cookline. Manager moved to proper order.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cookline: cabbage 60F. Manager stated it has been out for one hour, placed in cooler.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. Pans of oysters in walk in cooler with tag removed. Manager placed tag back with oysters.
[31A-11-4] Handwash sink used for purposes other than handwashing. Cleaning equipment in sink in prep area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No towels at sink near walk in cooler. No towels at sink near ware wash area. Both filled.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment does not have written documentation for Time as a Public Health Control (TPHC) being used for sushi rolls and sushi rice. Provided form during this inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Bottle of degreaser with no label in server station.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in sauce near back door. Removed
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf over bulk food containers.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf over hand sink on cookline. Moved.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Glasses wet nested in server station.
[08B-37-4] Food stored in a prohibited area. In walk in cooler: unwashed vegetables stored on shelves over noodles. Moved during this inspection. In server station: bin of sugar on floor. Picked up.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle on grass at back side of parking lot.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Under cutting board on cookline. Placed in bucket.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink on cookline soiled with food debris. Gaskets of reach in cooler soiled with food debris. Shelves in walk in cooler soiled with food debris. Hand sink in ware wash area soiled with food debris.
[33-16-4] Open dumpster lid. On dumpster at back of parking lot. Also, two large black birds dining on top of dumpster.
[36-50-4] Unclean building components, attachments or fixtures. Several areas of ceiling in kitchen soiled with dust. Several areas of wall in kitchen soiled with food debris.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. At sushi bar. Picked up.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar in server station.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee wiped table with towel then continued to cook without washing hands.
[09-01-4] 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. Male employee filled onions in make table with bare hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: pans of raw chicken on shelf over buckets of sauce. Buckets were moved during this inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In dessert area: melon 56F-59F. Manager added ice under pans on dessert bar.
[31A-09-4] Handwash sink not accessible for employee use at all times. Trash can in front of sink in ware wash area. Tongs in sink at cookline. All were moved.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Using time for multiple items. Times documented on board. Provided forms via email.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Sink in ware wash area.