CVI.CHE 105 DADELAND

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at ceviche bar, reach in cooler across hand sink with ambient temp of 62F. The following TCS foods stored inside for less than 4 hours: salmon (47F - Cold Holding); octopus (50F - Cold Holding); hard boiled egg (49F - Cold Holding); cut tomato (50F - Cold Holding); tuna salad (51F - Cold Holding); asparagus cooked (49F - Cold Holding). Operator began removing items to place on ice or in other coolers for rapid chill. **Corrective Action Taken** - From follow-up inspection 2026-07-30: Observed raw salmon at 55F, smoked salmon 52F, raw tuna 48F, raw beef 50F all cold holding at reach in cooler at sushi area. As per manager, for 2 hours. Employee took products to freezer. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2026-08-10: Observed cooler with ambient temp of 51F, the following TCS foods stored inside for 3 hours as per operator: Raw tuna (61F Cold Holding); Raw Salmon (60F Cold Holding); Raw Hamachi (60F Cold Holding); cooked rice (59F Cold Holding). **Admin Complaint** - From follow-up inspection 2026-09-30: Observed cooler with ambient temp of: 56F. The following TCS Foods inside: salmon (55F Cold Holding); diced tuna (50F Cold Holding); Cooked rice (48F Cold Holding); raw beef (56F Cold Holding). **Admin Complaint**

High Priority

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.

Basic - - From initial inspection : Basic - 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. Observed at ceviche bar, reach in cooler across hand sink with ambient temp of 62F. The following TCS foods stored inside for less than 4 hours: salmon (47F - Cold Holding); octopus (50F - Cold Holding); hard boiled egg (49F - Cold Holding); cut tomato (50F - Cold Holding); tuna salad (51F - Cold Holding); asparagus cooked (49F - Cold Holding). Operator began removing items to place on ice or in other coolers for rapid chill. **Corrective Action Taken** - From follow-up inspection 2026-07-30: Raw salmon 50F smoked salmon, 55F, raw beef 52F, cut tuna 48F all Cold Holding at reach in cooler at sushi area. As per manager, for 2 hours. Employee took products to freezer. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2026-08-10: Observed cooler with ambient temp of 51F, the following TCS foods stored inside for 3 hours as per operator: Raw tuna (61F Cold Holding); Raw Salmon (60F Cold Holding); Raw Hamachi (60F Cold Holding); cooked rice (59F Cold Holding). *Time Extended** **Time Extended** - From follow-up inspection 2026-09-30: Observed cooler with ambient temp of: 56F. The following TCS Foods inside: salmon (55F Cold Holding); diced tuna (50F Cold Holding); Cooked rice (48F Cold Holding); raw beef (56F Cold Holding). **Time Extended**

Basic

Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup on ice bin at ceviche bar. **Repeat Violation** - From follow-up inspection 2026-07-30: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup on ice bin at ceviche bar. **Time Extended** - From follow-up inspection 2026-08-10: Observed no cups improperly stored. **Time Extended** - From follow-up inspection 2026-09-30: **Time Extended**

Basic

Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with bracelet in dessert area. - From follow-up inspection 2026-07-30: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with bracelet in dessert area. **Time Extended** - From follow-up inspection 2026-08-10: **Time Extended** - From follow-up inspection 2026-09-30: **Time Extended**

Basic

Wall soiled with accumulated grease, food debris, and/or dust.

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed dust accumulation on walls. - From follow-up inspection 2026-07-30: Wall soiled with accumulated grease, food debris, and/or dust. Observed dust accumulation on walls. **Time Extended** - From follow-up inspection 2026-08-10: **Time Extended** - From follow-up inspection 2026-09-30: **Time Extended**

Basic

Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all food handler certificates expired; 92/24/26. Danny, Bia, Edgar, Judith, Gabriella, employed for more than 60 days. - From follow-up inspection 2026-07-30: Observed all food handler certificates expired; 92/24/26. Danny, Bia, Edgar, Judith, Gabriella, employed for more than 60 days. **Time Extended** - From follow-up inspection 2026-08-10: **Time Extended** - From follow-up inspection 2026-09-30: Observed all food handler certificates expired; 02/24/26. Danny, Bia, Edgar, Judith, Gabriella, employed for more than 60 days. **Admin Complaint**

Intermediate