HARU SUSHI BAR & GRILL

Basic - Current Hotel and Restaurant license not displayed. License posted expired 4-1-25, operator posted current license. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go containers not stored inverted. Operator inverted containers. Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. In reach in cooler on cookline Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2024-06-03: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on cook line roll top cooler in poor repair - From follow-up inspection 2024-06-03: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2024-06-03: Time Extended

Intermediate - Establishment not maintaining oyster tags for 90 days. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times- garbage can blocking hand wash sink next to prep table , hose draining into hand wash sink by the sushi bar Corrected On-Site

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. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable, operator removed from the prep area Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses stored on prep table Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water temped at 82 degrees. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs over ready to eat sauces. In walk in freezer, raw salmon over krab sticks. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Salmon 46F, raw squid 46F, raw Tuna 46F. Operator stocked sushi cooler 15 minutes prior to our arrival, had door open, suggested rapid chill on items. Retemp raw salmon- 43 Retemp raw squid- 43 Retemp raw tuna- 43 Corrected On-Site

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. See stop sale. Operator holds egg wash on time, no time stamp observed. Had been out for 15 minutes. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sashimi and sushi combos no asterisk. Observed servers putting asterisk on menus. Corrective Action Taken

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/ . Manager arrived mid-inspection. Corrected On-Site Repeat Violation

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. Ye yuan expired in October 2022 Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Used to scoop sauce in walk-in cooler. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Tank at bar.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food stored on floor. Bucket of sauce by walk in cooler. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on unsealed wood in back storage area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf liner by sushi bar heavily soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On sushi bar cutting board.

Intermediate - Clam/mussel/oyster tags not marked with last date served. 2 tags from scallops purchased in November and December not dated. Educated operator

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. Whipping cream Corrected On-Site Repeat Violation

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/ Manager showed up at beginning of inspection

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. Yuan Ye

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cutting board has cut marks and is no longer cleanable. Small sandwich cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on prep area Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Salad prep

Basic - Employee with no hair restraint while engaging in food preparation. Salad prep

Basic - Equipment in poor repair. Gaskets coke cooler at bar

Basic - Hood filter missing from automatic fire suppression/exhaust system. Stove

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Rice Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw grouper over cooked mashed potatoes Corrected On-Site

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 Corrected On-Site

Intermediate - No soap provided at handwash sink. Rear sink. Corrected On-Site

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. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to dispense chow chow Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Next to restrooms Repeat Violation

Basic - Food storage container/container lid cracked or broken.

Basic - Food stored on floor. Jugs of fry oil Corrected On-Site Repeat Violation

Basic - Light shield damaged/in disrepair. In walk-in freezer

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Right side sushi case. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Mushrooms stored over peeled cucumbers Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sweet potato powder Corrected On-Site

Intermediate - - From initial inspection : 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. John Lee. And Jessica - From follow-up inspection 2022-04-13: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation - From follow-up inspection 2022-04-13: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door - From follow-up inspection 2022-04-13: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Manager stated waiting for new rice before discarding old rice. White was left over from last night in rice pot Stop sale

Intermediate - Handwash sink used for purposes other than handwashing. Observed food particles in handwash sink sushi area from dumping educated Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink Also no soap at the handwash sink Back prep area where sushi is made Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Lunch bag stored above prep table back area Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Server doing salads

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sinks

Basic - Raw fruits/vegetables not washed prior to preparation. Stickers still on avacado sushi area educated Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen ,sushi area Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk rice, and a brown spice on prep table back area Corrected On-Site