SAMURAI JAPANESE STEAK HOUSE & SUSHI BAR

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee pulled up pants changed gloves no Handwash between old gloves and new gloves.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over vegetables in reach in cooler on cooks line. Raw egg over cooked chicken in reach in cooler on cooks line. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (49F - Cold Holding) item in server reach in cooler, item constantly being brought out of cooler during lunch. rice (49F - Cold Holding) item in walk in cooler, manager stated item was pulled out of cooler for lunch service, then placed back in cooler. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager on duty J.Robinson expired in 2018.

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink by ice machine a sheet pan over sink. Handwash sink by Three compartment sink blocked by trash can. Manager moved items. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink by Three compartment sink. At Handwash sink in hibachi cooking area.

Intermediate - 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. No certificates for any employees. Warning

Intermediate - 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.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Multiple items listed on chart.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Raw sushi fish in storage reach in cooler not date marked.

Basic - Bowl or other container with no handle used to dispense food. Cup no handle in yum yum sauce in walk in cooler, manager moved cup. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee pastry on microwave, manager moved food. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wallet next to microwave and sauces on cooks line, employees moved wallet. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under soda box storage shelf.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer on cooks line.

Basic - No handwashing sign provided at a hand sink used by food employees. At Handwash sink by ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf of cutting board storage area. Under soup hot holding station. Food racks in walk in cooler. Fan guard in walk in cooler. Hood system on cooks line grease dripping.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee milkshake half drank on shelf in walk in cooler above broccoli, manager moved drink. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water in Handwash sink by ice machine.

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

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. Dishmachine at 10pm CL Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs in reach in cooler stored above Ready-To-Eat dressing. Manager moved raw shelled eggs to bottom shelf. Raw steak stored over butter. Manager moved the butter. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Bottle containing toxic substance not labeled. Red ketchup squeeze bottle containing soap not labeled. Manager labeled bottle. Corrected On-Site

Basic - Dead roaches on premises. Two dead roaches in order of FACP room

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron and employee jacket stored on vegetable bag. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked ( cups )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.

Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Vape device charging on table with cups at serve station. Manager removed device Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap under both back doors of establishment

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink sign missing at handwash sink next to ice machine. Inspector provided sign. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in freezer on cook line soiled with food debris. Manager cleaned gasket Corrected On-Site

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in wringing device. Mop placed to hang dry Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over lettuce, beef stored over cut onions, salmon stored over cooked noodles in walk-in cooler. Manager had employee place all raw items underneath ready to eat items. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line: cheesecake (46F - Cold Holding). Employee stated cheesecake placed in cooler 2 hours prior to temperature being taken. Manager moved cheesecake to walk-in freezer to reduce temperature to 41F. 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. Rice stored in sushi area. Manager stated rice was placed in sushi area at 11:00 am. Manager placed proper time marking on rice. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottle of WD 40 stored on top of soda box next to kitchen ice machine. Employee moved WD 40 to area where chemicals are stored. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table across from walk-in cooler. Ice chute of soda machine in wait station. Repeat Violation

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. All employee training expired on 10/24/2027. Warning

Intermediate - 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. No proof of employees being informed of their reporting responsibilities.

Intermediate - No soap provided at handwash sink. No soap and hand towels at hand washing sink next to mop sink.

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

Basic - Cardboard used to line food-contact shelves. Shelves in dry storage room.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to microwave above prep table across from cook line fryers. Employee drink on top of reach-in cooler in wait station. Manager removed drinks during inspection. Corrected On-Site Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Employee eating in front of walk-in freezer. Manager had employee discard food during inspection. 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 coat stored on top of onions across from kitchen ice machine. Employee removed coat during inspection. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Soy sauce stored on floor across from walk-in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Walk-in cooler gasket. Area around soda nozzles of wait station soda machine. Repeat Violation

Basic - Single-service articles improperly stored. Napkins stored on floor in dry storage room. Manager placed napkins on shelf during inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored in wait station. Manager placed wiping cloth in sanitizer solution. Corrected On-Site

High Priority - Container of medicine improperly stored. Bottle of Motrin stored on kitchen prep table next to microwave and above bread crumbs. Manager removed bottle of Motrin during inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked chicken in reach-in cooler across from cook line. Manager placed cooked chicken on top shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line: cheesecake (50F - Cold Holding); shrimp (48F - Cold Holding); scallops (48F - Cold Holding). Manager stated items were at proper temperature at 10:00 am. Manager placed bags of ice on items to reduce temperature to 41F. Items stored in walk-in cooler: cream cheese (48F - Cold Holding); tofu (47F - Cold Holding); beef (48F - Cold Holding). Manager stated items were at proper temperature at 10:00 am. Manager placed bags of ice on items to reduce temperature to 41F. Corrective Action Taken Warning

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. Cooked broccoli stored on cook line. Manager stated item was prepared at 11:00 am. Manager began holding broccoli on time with other items held on time. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bottle of stainless steel cleaner stored on top of kitchen ice machine. Manager removed bottle of cleaner during inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer in bucket stored in wait station, 200+. Manager had employee add water to bucket, 75 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in sushi area. Blade of can opener on prep table next to dish area. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop cooked rice stored on cook line. Manager removed bowl from rice.Repeat Violation Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in reach-in cooler across from cook line. Employee removed drink during inspection. 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 cigarettes on shelf next to clean dishes in dish area. Employee removed cigarettes from shelf. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station. Containers stored in dish area.

Basic - Food stored on floor. Case of cooking oil stored on floor next to cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Area around nozzles of wait station soda machine. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Napkins stored on floor in dry storage area. To go containers on kitchen shelf not inverted. Repeat Violation

Basic - Stored food not covered. Lobster tail stored in walk-in freezer.

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager certification expired on 1/22/2023. Warning - From follow-up inspection 2023-05-18: No change. Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began to handle clean utensils without washing hands. Inspector stopped employee and had employee wash their hands. Corrective Action Taken

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. Dishwasher handled dirty dishes and then proceeded to handle clean dishes without washing hands. Manager had employee wash hands. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in kitchen.

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw fish stored over cooked chicken in reach-in cooler across from stove. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items held on cook line: shrimp (48F - Cold Holding); noodles (51F - Cold Holding). Manager stated items placed on cook line two hours prior to temperatures being taken. Manager stated items would be held using time as a public health control. Items in reach-in cooler across from stove: shrimp (48F - Cold Holding); beef (49F - Cold Holding); cheese cake (51F - Cold Holding). Manager stated items at proper temperature two hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside of ice machine. Soda gun in bar area. Cutting boards on prep table across from three compartment sink.

Intermediate - Handwash sink used for purposes other than handwashing. Towel stored in hand washing sink next to ice machine. Employee removed towel.

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager certification expired on 1/22/2023. Warning

Intermediate - 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. Establishment missing employee reporting agreements for six employees.

Basic - Accumulation of debris inside warewashing machine. Inside of doors to dish machine in dish area.

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

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. Reach-in cooler across stove, 47F.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of ice machine. Employee drink on prep table across from three compartment sink. Employees removed drinks. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee eating a banana in prep area in front of walk-in cooler. Employee left kitchen to finish. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee monster energy drink in reach-in cooler across from stove.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table across from three compartment sink.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in wait station.

Basic - Food stored on floor. Margarine stored on floor in walk-in freezer. Chicken stored on floor in walk-in cooler. Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of soda boxes next to ice machine.

Basic - In-use wet wiping cloth/towel used under cutting board. Cutting board on prep table across from three compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above stove. Fan covers in walk-in cooler. Handles of hand washing sink next to ice machine.

Basic - Stored food not covered. Chicken in reach-in freezer across from walk-in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawed at room temperature in prep area. Chicken thawed in standing water in prep area. Employee moved items to walk-in cooler. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on prep table in front of stove.

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. Observed a hibachi chef handle raw shrimp and rice with his bare hands. Hands were then washed and gloves added. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over prepped mushrooms in the glass reach-in cooler, grill side. ALSO, raw beef over prepped onions in the walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed batter 54F on the grill line. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked/grilled vegetable mix, 122F, on the grill line. ALSO, cooked chicken 75F on the grill line. ALSO, rice 62F on the prep side of kitchen. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun at the bar is soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Observed the back hand wash sink is blocked by a prep table.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a whisk in the grill line hand wash sink. This was removed. ALSO, a cloth in the back hand wash sink. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Observed lack of soap in the common area of the men,s restroom.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water available at the hand wash sink in the corner of the hibachi area. The handle has been removed.

Basic - Bowl or other container with no handle used to dispense food. Observed multiple scoops for rice and chicken, no handles.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed the back up plates in the hibachi area are not covered, nor inverted.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee unmarked drinks and water bottles throughout. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a backpack and a hat, on the prep side, stored over and next to food, on a prep table. The hat was moved below. Corrective Action Taken

Basic - Food stored on floor. Observed boxed chicken on the floor in the walk-in freezer.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed a wet cloth under a cutting board, prep side.

Basic - Linens that do not directly contact food not laundered as necessary. Observed the drapes between the kitchen and dining are soiled. Repeat Violation

Basic - Single-service articles improperly stored. Observed a case of souffle cups on the floor in dry storage.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed scallops thawing in standing water, on the back line.

Basic - Worn, torn and/or soiled floors/carpeting. Observed the floor along the wall in the sushi bar area has an accumulation of debris.

Marked exit/path to marked exit blocked. For reporting purposes only. Observed the exit in dry storage has multiple boxes blocking egress.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed a fly on the cook line.

Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Observed sushi rice held at room temperature, no variance applied for.

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 employee training is expired. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed tobacco products on the prep table by the back door. These were removed. Corrected On-Site

Basic - Linens that do not directly contact food not laundered as necessary. Observed the drapes leading to the kitchen have an accumulation of soil.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed lack of a sign at the hand wash sink by the walk-in cooler.

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed used aprons throughout the kitchen over prep areas. These were placed in laundry. Corrected On-Site

Basic - 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. Observed a battery operated drill stored over the prep area by the walk-in cooler. It was moved to the maintenance area. Corrected On-Site