“My daughter and I ate dinner on January 16 2020. Within 3 hours we both had vomiting which lasted 36 hours, and diarrhea which continues. We believe it was tuna/toro sushi, the only uncooked item we ate. ”

“Had 2 slices of pizza and 2 garlic knots at 1:00pm 1/17/20. At 8:00 pm I was throwing up and by 3:00am I could not stop throwing up, had diarrhea and could hardly move. Severe headache came on and temperature soared to 102 degrees. The vomiting stopped about 11am Friday... See More but I was extremely nauseous. I was bed ridden for the day extremely thirsty. I feel a little better now, Saturday, drinking gatorade this morning feel about 60%. Havent eaten since Thursday. I was the only person who ate the food and I live with two seniors who are not sick. ”

“Date Closed: 01/09/2020

Immediate closure, emergency order recommended. Inspector says conditions endanger public health and safety.
Re-inspected Jan. 10 with closure order continued. Inspected later that day and closure order lifted, earlier problems corrected.
From initial inspection, nine total violations, with one high-priority violation:
-- High Priority - Roach activity... See More present as evidenced by live roaches found. 3 live roaches on floor under soda boxes. Discovered as Manager moving boxes to shelf. At least 10 live roaches on wall to left of walk-in cooler behind co2 tanks. At least 10 live roaches in corner by dry storage rack at exit of kitchen on opposite side of door behind co2 tanks by walk-in cooler. 1 live roach on floor under mixer. 2 live roaches on floor under dish machine drainboard. Operator contacted pest control. **Corrective Action Taken** -- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plastic container with water in line hand-wash sink. Hand-wash sink by two door reach-in cooler behind line in hall blocked by squeegee. Moved. **Corrected On-Site** Source: gainesville.com ”

“Date Closed: 01/09/2020

Immediate closure, emergency order recommended. Inspector says conditions endanger public health and safety.
17 total violations, with 2 high-priority violations:
-- High Priority - Raw animal food stored over cooked food. Raw chicken gizzards over cooked shrimp in two door glass front reach-in cooler. **Repeat Violation** **Admin... See More Complaint** -- High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on top of hand-wash sink crawled to left of sink. 2 live roaches in cabinet under hand-wash sink. 1 live roach on counter under duck sauce box. 1 live roach on bottom shelf under register to left of two door glass reach-in cooler. 1 live roach on floor under service window. At least 5 live roaches on shelf under upright freezer to left of service window.. 1 live roach on floor behind chest freezer. 1 live roaches crawling from gasket of chest freezer in cooking kitchen. 1 live roach crawling across make table reach-in cooler cutting board. (Table not in use, but plugged in and running) **Repeat Violation** **Admin Complaint** -- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bowl with water and dead roach in hand-wash sink. Removed. **Corrected On-Site** -- 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. Glass front two door reach-in cooler has puddle at bottom of inside unit. Source: gainesville.com ”

“Date Closed: 01/08/2020

High Priority - Roach activity present as evidenced by live roaches found. 1 live under pizza prep table in kitchen 1 live under 4 door true low boy cooler in kitchen 2 live on floor in customer sitting area Manager discarded all live roaches found and sanitized... See More area Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. No date marking on cut tomatoes in WIC. Per manager tomatoes were cut the day prior. Employee placed date marking **Corrected On-Site** Source: myfloridalicense.com ”

“Date Closed: 01/10/2020

High Priority - Raw animal food stored over ready-to-eat food. Raw fish held over cans of soda in WIC
High Priority - Rodent activity present as evidenced by rodent droppings found. 60 Rodent droppings on floor in dry storage 6 rodent droppings on floor undershelf next to... See More WIC 6 rodent droppings below dish rack 15 rodent droppings under sushi station 25 rodent droppings under prep table High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. cooked eggplants (46-50°F); raw fish patties (56°F); tomato sauce (53°F); cooked lemons (58°F) Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Soap and steel pad stored in HWS. Employee removed **Corrected On-Site** Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. No date marking on food held in walk-in or reach in prep cooler Source: myfloridalicense.com ”

“Date Closed: 01/09/2020

High Priority - Food with mold-like growth. See stop sale. 2 moldy lemons at walk-in cooler. Discarded. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beets 58F, tomatoes 51F, stuffed grape leaves50F, pasta salad 49F, tatsiki... See More sauce 50F at buffet. Rice 79F at cookline under no temperature control. Placed inside cooler to quick chill. **Corrective Action Taken** **Warning** High Priority - Roach activity present as evidenced by live roaches found.b 16 under prep table at end of cookline 6 under Hobart table 3 by prep sink sink 50 under plate storage table in cookline frontline area 20 under grill table at cookline 1 inside oven 2 inside unused cooler at cookline 4 under table at kebab grill at cookline 15 under dish machine 1 inside cooler in dessert prep area **Warning** Intermediate - Interior of reach-in cooler soiled with accumulation of food residue at cookline and prep area coolers **Warning** Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** Source:myfloridalicense.com ”

“Chicken sandwich Had a chicken sandwich at around 5 pm. At 11 pm I was just walking in the kitchen when I felt a really sharp pain in my stomach. My stomach was aching really bad so I went to the bathroom. Had really bad diarrhea really bad pain and... See More felt super weak. It had to be the sandwich because I had that and my normal shake for lunch and nothing else ”

“Not sure yet Husband at chicken tacos with lettuce, cilantro and onions and chips and salsa at Lime for lunch (11 am), diarrhea started the following morning around 7 am, got worse with fever and began vomiting around 1 pm. Haven’t been able to keep anything down for 24 hours.  ”

“Planters Peanuts Ate Planters Peanuts around 11pm. Awakened 2:30 am with projectile vomiting and diarrhea. This lasted for approx 24hrs keeping me from work for two days. Still recovering on day 3 from abdominal tenderness. ”