DRAGONFLY SUSHI & SAKE CO

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (55F - Cold Holding); seaweed salad (53F - Cold Holding) items in sushi cooler up front, operator placed ice on items and retemped items below 41F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The toaster conveyer belt is soiled.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent soiled with dust on ceiling over clean dish rack/Handwash sink.

Basic - Equipment in poor repair. 2 shelves in walk in cooler the rust has pitted the surface. Inside reach in cooler across from cooking range one shelf is rusted.

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler across from cooking range.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream opened 3 days ago per bartender in cooler behind bar, employee dated. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Top interior of larger ice machine. Soda gun nozzle soiled behind the bar by the roll up window.

Basic - Ceiling tile missing. Above cooks line.

Basic - Equipment in poor repair. Shelf in walk in cooler left side near door the shelf is starting to rust. Multiple spatulas hanging on wall in prep area the rubber is starting to chip/break.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can opener table attachment is soiled. Fan guard in walk in cooler. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee Gatorade on top of ice cream container in reach in freezer. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cooks line across from grill. 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. Establishment does not utilize their previous AOP which does not fall under the current updated AOP rules/guidelines, observed employee touching raw sushi fish with bare hands.

High Priority - Non-food grade paper/paper towel used as liner for food container. Brown paper towel lining cooked tempura and green onions, no one knows if paper towel is food grade.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw quail eggs over cooked beef in walk in cooler, employee moved eggs away from ready to eat foods. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (44,45F - Cold Holding); masago (fish egg) (45F - Cold Holding) other items in cooler are below 41F, employee moved items to walk in cooler. Retemped beef 39,44 and fish egg 37. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Lubricant container stored on shelf above prep table, employee moved lubricant. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter added at mop sink backflow installed above splitter but not installed at the end of splitter.

Intermediate - Handwash sink used for purposes other than handwashing. Plastic container inside Handwash sink at back prep area, employee moved container. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. E. Johnson is the kitchen manager but does have certification.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. The second Handwash sink after entering the bar.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above prep table across from walk in cooler door.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler next to cutting board where limes are being prepped, employee moved drink to the bottom. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer with sliding top doors.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bulk flour containers exterior.

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cooks line across from fryers. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler.

Basic - Working containers of food removed from original container not identified by common name. Bulk container on wheels under table at end of cooks line, employees stated it is flour.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. In hallway across from ice machines, employee moved to outside the back door. 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. Bar dishwasher machine 0ppm, employee replaced sanitizer bucket and primed line, retested at 100ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over fish stock in walk in cooler, manager moved eggs. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. eel (76F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eel (76F - Cold Holding) item in reach in cooler on front line, the cooler had been off, unsure for how long see stop sale. butter (71F - Cold Holding) item out of cooler for 2 hours, manager placed item back in cooler. Spoke to him about adding to time as a public health control if item always sits out of cooler for service. blue cheese stuffed olive (69F - Cold Holding) at room temperature behind bar for no more than 2 hours, employee placed in reach in cooler. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 managers certificates expired. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Interior deflector plate in ice machine nearest mop. Stained cutting board on dish storage shelf. Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At both Handwash sink at back of kitchen, manager replaced batteries at machines. Corrected On-Site

Basic - Equipment in poor repair. Cut marks on some cutting boards. Some plastic containers with the corners that have become cracked. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Behind bar and next to prep sink in kitchen. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In walk in cooler an opened Arizona tea can on shelf above fish stock, employee moved drink. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. On cooks line. Repeat Violation

High Priority - Food with mold-like growth. See stop sale. 2 onions in walk in cooler.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 manager certificates expired. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards on clean dish rack stained. Interior ice machine next to mop sink. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Bottle with blue liquid behind bar. Repeat Violation

Basic - Equipment in poor repair. Some shelves in walk in cooler rusted. Multiple cutting boards in kitchen deep cut marks. Reach in cooler on cooks line one of the drawers is broken. Repeat Violation

Basic - Floor area(s) covered with standing water. On cooks line.

Basic - Floor tiles missing and/or in disrepair. At entrance to kitchen from dish washing area.

Basic - No handwashing sign provided at a hand sink used by food employees. Behind the bar and next to Three compartment sink. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving holding clean utensils and containers the shelves are soiled with dust debris. Shelf/cooling rack in walk in cooler holding alcohol bottles. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. 2 reach in coolers on cooks line. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef and poor in walk in cooler cooling overnight temped at 50-54F. See stop sale.

High Priority - Dented/rusted cans present. See stop sale. 1 can of peaches. Thirty pounds of beef and thirty pounds of pork cooled improperly overnight.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Flying around trash can at dish machine area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked pork on cooling rack in walk in cooler. Raw egg whites above bar drink garnishes in walk in cooler.

High Priority - 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. Sushi rice in blue bin on rack in storage area.

High Priority - Toxic substance/chemical improperly stored. Grill cleaning liquid stored on top of large bag of flour on dry storage area.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the end of splitter with grey hose attached at mop sink.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Kitchen manager Erick Johnson expired 2/13/2023.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior white deflector plate in ice machine. Interior oven on the left side. Multiple cutting boards stained in clean dish rack. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee filled water bucket at Handwash sink on cooks line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cabbage, Scallop salad, and krab salad in reach in cooler drawers on front of cooks line.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Two photocopies of cards provided during this inspection.

Intermediate - Spray bottle containing toxic substance not labeled. Bottle with orange liquid under prep table. Bottle in hallway to bathroom containing blue liquid. Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. The robo coupe at prep area on cooks line. The shelf with red tape by server reach in coolers.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Unopened grape soda on shelf in reach in cooler above cabbage. Multiple personal food items in reach in cooler with packaged cooked eel, operator moved eel and stated cool would be for personal use. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Fanny pack on shelf above vinegar seasoning. Backpack on table over single service Togo items.

Basic - Equipment in poor repair. Plastic container melted/burned at dish machine area. Cracked containers in walk in freezer. Seaweed in cracked container in reach in cooler on cooks line. Multiple cutting boards on clean dish rack with deep cut marks. Reach in freezer on cooks line ice build up.

Basic - Floor soiled/has accumulation of debris. Underneath ice machine. Floor area(s) covered with standing water. Underneath ice machine.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle directly in uncooked rice container.

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink by Three compartment sink. Repeat Violation

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pieces across from ice machine and wooden attachments behind bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sliding door track of ice machine soiled. Exterior ice machine also soiled. Reach in cooler drawer gaskets soiled on front of cooks line. Soda nozzle back splash at drink machine where nozzle attaches to machine. Metal strip running across reach in cooler on front of cooks line soiled. Clean dish rack soiled. Exterior bulk containers soiled. Can holster and around the gear of can opener. Soda gun holster behind back.

Basic - Standing water in bottom of reach-in-cooler. On cooks line.

Basic - Stored food not covered. Rice spread on sheet pan in walk in cooler directly under fans no cover.

Basic - Water draining onto floor surface. Handwash sink on cooks line when water is running half drains into floor drain and half leaks onto floor.

Basic - Working containers of food removed from original container not identified by common name. Seasoning on dry storage shelf unlabeled. Large white bulk container unlabeled.

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. Observed dishmachine at 0 ppm. Repeat Violation Admin Complaint

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. Observed dishwasher rinse off debris off dishes, place them in dishmachine, wife hands on their backside, eat from food on clean ware rack, then remove clean dishes from dishmachine. Manager spoke to employee about washing hands. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food-contact surface of commercial can opener soiled with food debris, mold-like substance.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing toxic substance not properly labeled identifying contents ( sanitizer for menus ). Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured in office

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at dishmachine over clean dishes.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food on clean ware rack

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light shields missing over dishmachine and clean ware rack

Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing hand wash sink sign by dishmachine Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand wash sink by dishmachine slow to drain Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce (tomato, strawberries ) stored over ready-to-eat food ( prepped salads ) in walk in cooler. Manager moved salads Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-02-17: Operator stated that all employees have been notified to take test, they have all created accounts they just need to finish taking the courses. 360 training. Admin Complaint

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. Observed dishwasher load dish machine and then unload dish machine without washing his hands before handling clean dishes.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed "Y" connector at mop sink with missing vacuum breaker on the non chemical side of the "Y" connector. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed towels missing at the hand wash sink at the bar and on in the kitchen Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemical substance

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed the interior top of ice machine and lid with accumulation of mold like substance. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance in the holdster of the non food contact surface of the the soda dispensing guns at the bar.

Basic - Working containers of food removed from original container not identified by common name. Observed in kitchen working containers of food (flour removed from original container with no identification of food product stored in container. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in ice bath on shelf in wait station: tofu (45°F - Cold Holding). Manager stated item placed in ice bath 30 minutes before temperature being taken. Manager added ice to ice bath so tofu could sit farther down in the ice to reduce temperature to 41°F. Item in ice bath in sushi bar area: blue cheese (47°F - Cold Holding). Manager stated item placed in ice bath 30 minutes prior to temperature being taken. Manager moved item to reach-in cooler to reduce temperature to 41°F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - 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. Krab salad in sushi bar area. Manager stated salad placed on bar at 4:00 pm.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter missing vacuum breaker.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White deflector plate inside of ice machine across from office. Cutting boards on cook line stained. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink in bar area. Employee provided hand towels. Corrected On-Site Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment had proof of training for 2 employees. Establishment employs 25 employees. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense rice on cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above sugar in dry storage. Employee removed drink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on dry storage shelf across from office. Manager had employee remove purse. Corrected On-Site

Basic - Equipment in poor repair. Gasket torn on reach-in cooler across from grill.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area behind soda nozzles on soda machine in wait station. Fan covers in walk-in freezer dusty. Shelves in walk-in cooler soiled with old food debris. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Eel thawing at room temperature in sushi bar area.

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on cook line floor. Manager placed bucket on shelf. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container on shelf at end of sushi bar. Manager had employee place label on container. Corrected On-Site