VOLCANIC SUSHI+SAKE

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 : 0 ppm for chlorine when tested. Staff tried to prime the machine. The jug contents revealed a high concentration of chlorine when turning the strip black. Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that was over 7 ago. Observed : in the walk-in cooler pans of prepared crab, dated 11-05-2025 and 11-10-2025.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed : prepped crab with make dates of 11-05-2025 and 11-10-2025.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : cooked pork on a prep table in the kitchen, 68-70°. This was cooked earlier and left out to reduce in temperature prior to cutting. This was moved to a freezer until cutting ensues. ALSO, pork in the cook line make table, 45°. An ice bag was added. AND, in the cook line chef table: beef 49°, chicken 47°. Ice bags were added to each pan. 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. Observed : 3 expired certificates.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed : the upright freezer door handles have an accumulation of dried debris on the backside of the handle.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : 3 drinks in the kitchen on or over food prep surfaces. These were discarded or placed below. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed : rice scoops in standing water, 71°, on the cook line. The water was dumped. Corrected On-Site

Basic - No copy of latest inspection report available. Observed the last inspection could not be found.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed : over the soda nozzles in the kitchen, an accumulation of dried splash up.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the glass front reach-in cooler by the back door: cut leafy greens(premade salads) 55°. Other items in this reach-in cooler are not time/temperature control for safety. The salads increase in temperature over a 9 minute period to 57°. The salads were made today and are now being moved to the walk-in cooler, holding time/temperature control for safety food s at 37-40°. Corrective Action Taken Repeat Violation Admin Complaint

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/ Observed: Louella's Certified Food Manager card is expired.

Intermediate - Handwash sink used for purposes other than handwashing. Observed the sushi hand wash sink had a metal scrub pad in it. This was removed. Corrected On-Site

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/ Observed: no current manager has a Certified Food Manager card in date. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed: 2 rice scoops in 78° water. The water was dumped. Corrected On-Site

Basic - No copy of latest inspection report available. Observed: the last inspection was not in the file.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the cook line gaskets by the grill have debris on them.

Basic - Open dumpster lid. Observed the dumpster lid is open.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in sushi case #1(first) eel 49, salmon 47, tuna 48, Krab 47F. These items were placed in the case as it was being turned on, all items moved to the reach-in freezer while the case cools down. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2024-08-01: Krab 47F, cream cheese 48F, eel 47F, tuna 47F. Manager stated items were placed there 2 hours prior, she stated they are replacing cooler, inspector had manager add ice to cooler to help food stay at temperature of 41F or below. Admin Complaint Corrective Action Taken

High Priority - Raw animal food stored over canned/bottled drinks/dressings. Observed: raw tuna stored over gallon jugs of dressing, in the walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in sushi case #1(first) eel 49, salmon 47, tuna 48, Krab 47F. These items were placed in the case as it was being turned on, all items moved to the reach-in freezer while the case cools down. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: miso soup at 132° in the hot well. This was placed on the flat top for heating to 165° and then hot holding at 135° or above. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Observed 2 spray bottles with purple liquid stored on the clean glass rack, with glasses. The bottles were removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed: a scrub pad in the sushi area hand wash sink.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed: lack of a surface temperature taking device for the hi-temp dish wash machine.

Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 unlabeled purple liquids in spray bottles. A fabuloso label was added to each. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed: 2 co2 tanks in the closet, not secured. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: an unsealed water bottle stored on the kitchen prep table. Repeat Violation

Basic - Equipment in poor repair. Observed the Now hi+temp dish wash machine has 2 gauges that do not move through any cycles. The dish wash machine is used after a 3 compartment sink wash/rinse/sanitize process.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items in the Walk-in Cooler with the following temperatures. Krab sticks (52 - Cold Holding); Butter (51 - Cold Holding); Portioned rice (55 - Cold Holding); Ketchup (52 - Cold Holding). Manager advised at beginning of inspection that Walk-in Cooler had not been cooling adequately for a couple of hours and that the service technician had been there to repair. Admin Complaint - From follow-up inspection 2022-04-11: Observed the following items in the Walk-in Cooler with the following temperatures. Krab sticks (46 - Cold Holding); Krab Salad (46 - Cold Holding); Portioned rice (49 - Cold Holding); Shjrimp (54 - Cold Holding), Chicken (40 - cold Holding) . Chef advised that the Krab sticks, Krab Salad, portioned rice had been prepared a few hours earlier. Chef moved all items to the Reach in Freezer. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items in the Walk-in Cooler with the following temperatures. Krab sticks (52 - Cold Holding); Butter (51 - Cold Holding); Portioned rice (55 - Cold Holding); Ketchup (52 - Cold Holding). Manager advised at beginning of inspection that Walk-in Cooler had not been cooling adequately for a couple of hours and that the service technician had been there to repair. Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemical substance in kitchen closet. Manager labeled spray bottle Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed bulk carbon dioxide tank not adequately secured in kitchen closet Repeat Violation

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwashing machine not dispensing any sanitizer. Test strips read 0ppm Chlorine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored above single serve straw and drink dispenser Repeat Violation

Basic - Food stored on floor. Observed case of water on the floor in the office.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in glass stand up reach in cooler. prepped salads (68-70°F - Cold Holding); Items in refrigerated drawers under grills sushi rolls (47-51°F - Cold Holding) Beef (46°F - Cold Holding) Items placed inside unit this morning, door open excessive for lunch. Items moved to walk in cooler to reduce temperate Corrective Action Taken Warning

Intermediate - 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/ 5 employees on site at start of inspection. Nestor Espartero 3/2/2017 servSafe arrived during inspection Corrected On-Site Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water unavailable at hand washing sink in server area in kitchen. Person in charge turned on during inspection. Hot water provided by end of inspection. Corrected On-Site Warning

Basic - Carbon dioxide/helium tanks not adequately secured. In kitchen area. Item chained during Inspection. Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink on prep table in center of kitchen area. One on shelf above hand washing sink at end of cook line Three on shelf above hand washing sink and server station in kitchen area. Items all moved during inspection. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris buildup on top of dish machine Debris buildup on gasket of walk in cooler. Warning