FINS JAPANESE SUSHI & GRILL

Intermediate - Handwash sink used for purposes other than handwashing. Dumping food in the employee hand sink by the waitress station. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Carbon dioxide/helium tanks not adequately secured. In front of the posted mix.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna walk in cooler. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on the cook line.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Equipment in poor repair. Gasket on the walk in cooler and freezer door. Observed door to the employee needs replacing. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside.screen door.

Basic - Food stored on floor. Cooking oil on the cook line floor. Repeat Violation

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Observed the microwave in the kitchen has rust buildup on the inside.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

Basic - Working containers of food removed from original container not identified by common name. Different seasoning containers not identified my common name located in different area on the establishment. Manager placed names on all seasoning containers. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over corn in 1 door fry station cooler. Operators moved shrimp to bottom at time of inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed raw tuna in vacuum sealed bags in sushi station.

Intermediate - Handwash sink used for purposes other than handwashing. Bucket lids stored in prep area hand wash sink. Lids removed during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in employee bathroom. Paper towel dispenser at handwash sink near dish pit not working/unable to dispense paper towels. Operator fixed dispenser and restocked paper towels in bathroom at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle hanging from shelf near fry station. Per manager bottle contains sanitizer.

Basic - Bathroom located inside establishment not enclosed self-closing doors. Employee bathroom door not self closing.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed raw tuna in vacuum sealed bags in sushi station.

Basic - Cove molding at floor/wall juncture broken/missing/loose by walk-in cooler. Hole at bottom of bathroom door.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Rust and missing finish inside microwave. Door gaskets torn on 2 door cook line cooler.

Basic - Food stored on floor. Case of avocados on floor in prep room. Case of pasta on floor in walk-in cooler. Items removed from floor during inspection. Corrected On-Site Repeat Violation

Basic - Food-contact surface not smooth and easily cleanable. Observed broken plastic pan repaired with duct tape.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of panko container soiled. Soiled walk-in cooler shelves, oil/liquid dripping from shelves.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shell eggs in walk-in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken stock on stove 126F, per manager approximately 2 hours. Voluntarily discarded at time of inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up of grease/residue on power mixer. Mixer sent to dish pit at time of inspection. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine strip container on hand left open, strips moldy, no reaction to chlorine.

Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. Observed complete loss of pressure from hot water side on hand wash sink at sushi bar when dish machine runs.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in prep room. Restocked at time of inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Grease/food built up behind walk-in freezer handle. Mold like substance around sushi display cooler handles.

Basic - Cutting board has cut marks and is no longer cleanable. Dark marks on sushi station cutting boards. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink on shelf in fry storage over vinegar. Manager discarded drink at time of inspection. Corrected On-Site

Basic - Food stored on floor. Buckets of cabbage, soy sauce, and wasabi on floor in walk-in cooler. Tub of chicken on floor in walk-in freezer. Repeat Violation

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed power drill with mixer attachment.

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

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 clean dishes with no handwash. Discussed with employee, employee washed hands and rewatched dishes. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Iced on sushi bar counter: Spicy tuna 49F, imitation crab meat 52F, per employee less than 4 hours. Items placed in freezer for rapid chilling. New temps tuna 41F, imitation crab 40F, Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on flat area around nozzles on soda machine. Grease/residue build up on inside of ice bucket. Nozzle at bar soda gun soiled.

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 food handler certificates.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Cutting board has cut marks and is no longer cleanable. At sushi bar.

Basic - Food stored on floor. Cases of wonton wrappers, egg noodles, and edamame on floor in freezer.

Basic - Stored food not covered. Raw beef and crab rangoons in walk-in freezer not covered. Operator covered items at time of inspection. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In prep area by walk-in cooler.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed 2 employees eating, return to cook line and put on gloves, no handwash. Manager discussed with employees, employees washed hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice from 11:10 on sushi line at 3:30. See stop sale.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice from 11:10 on sushi line at 3:30. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken on cook line crash cart 63F, per manager approximately 2 hours. Chicken placed in cooler at time of inspection. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Lids and sink plugs stored in prep area hand wash sink. Items removed at time of inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside of double door cook line reach in. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on cutting board in prep area. Build up on soda gun nozzle behind bar. Cutting board discarded, soda gun cleaned at time of inspection Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop on cook line in water at 74F. Cook dumped water at time of inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on cook line reach in cooler. Soiled bell in expo window.

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-22. Operator paid during inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Long. Are table: egg 67F, less than 2 hours. Operator voluntarily discarded at time of inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on shelves in walk-in, gaskets on walk-in cooler.

Intermediate - Hot water supply not maintained during peak periods. Hot water at hand wash sink periodically looses all pressure. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on back prep table, on cook line side table, and on top of small make table lid. All drinks moved/discarded at time of inspection. Corrected On-Site

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Sticky tape over bottled beer in beer room. Operator removed sticky tape at time of inspection. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Cases of chicken and cases of zucchini on floor in walk-in cooler. Items put on shelves at time of inspection. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Beef in grocery bag in walk-in freezer. Operator put beef in food grade bags. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-22

Intermediate - Hot water supply not maintained during peak periods. Prep area and dish area hand wash sink periodically lose pressure.

Intermediate - Spray bottle containing toxic substance not labeled. Oven and grill cleaner in unlabeled spray bottle. Operator labeled at time of inspection. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Small holes in roof allowing rainwater to drip in front of dish pit.

Basic - Floor area(s) covered with standing water. Inside and outside walk-in cooler door. Employee squeegeed to drain at time of inspection. Corrected On-Site

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Tape over clean Togo container. Operator removed at time of inspection. Corrected On-Site

Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed power drill with whisk attachment used to stir food. Discussed with operator.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw shrimp over fresh soy beans and pasta in cook line reach in. Manager moved raw items to bottom of reach in at time of inspection. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed server wash hands in prep sink. Discussed with employee, employee rewashed hands in hand wash sink. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Observed reused card board produce boxes for cut vegetables in walk-in cooler. Manager transferred cut vegetables to food grade container. Corrected On-Site

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Tape Over back prep table and buckets of sushi vinegar and Tape over ice bin. Fly tape removed at time of inspection. Corrected On-Site

Basic - Food stored on floor. Buckets of sushi rice vi gear stored on floor by back prep table. Pans of Raw chicken on floor in walk-in cooler. Manager moved chicken and vinegar to shelves. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas on cook line stored in water 80F. Water dumped and spatulas washed at time of inspection. Corrected On-Site

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cloth curtains between dining room and kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cloth curtains between dining room and kitchen soiled.