SUMO JAPANESE RESTAURANT LLC

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 chef marked rice, time started at 11:30am. Corrected On-Site

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handsink in kitchen, server replaced paper towels. Corrected On-Site

Intermediate - No soap provided at handwash sink next to susi bar. Server placed soap at sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with red liquid (degreaser)not labeled. Manager labeled it. Corrected On-Site Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in kitchen, manager discarded drink. Corrected On-Site

Basic - Faucet on hand sinks next to sushi bar is in poor repair, hot water handle is not attached in sushi bar area

Basic - Food stored on floor. Soda bib in box on floor, manager placed on shelf. Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable. Toaster oven in sushi bar area, heavy build up. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses on sushi board, chef put cloth in bucket. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+, chef remade sanitizer solution 100ppm Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with red liquid not labeled on kitchen prep shelf. Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Heavily soiled with grease and mold like substance. Employee working on cleaning it. Corrective Action Taken

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both mens and womens bathroom door

Basic - Current Hotel and Restaurant license not displayed. License displayed expired 4-1-24. Establishment is currently open and operating. Verified ownership. Repeat Violation

Basic - Food-contact surface not smooth and easily cleanable. Toaster oven in sushi bar has heavy build up.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Chef placed bucket in another bucket. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook put salmon on grill, went and battered raw chicken, rinsed gloved fingertips in pan of water, turned around and put another food Item in the fryer without washing hangs or changing gloves. Educated manager on duty about cross contamination of fish allergens and raw chicken.

Intermediate - Handwash sink used for purposes other than handwashing. Sushi chef rinsed out wiping cloth in handwash sink

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles under triple sink not labeled

Basic - Cloth used as a food-contact surface. Wet cloth used on top of cooked rice in rice cooker.

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat pork dumplings Corrected On-Site

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. Employee in kitchen been working 1 month, no employee training or employee reporting agreement. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice made yesterday not date marked. Corrected On-Site

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

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 was thawing in cooler, still frozen, educated operator about removing from vacuum seal PRIOR to thaw. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License is current

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Light not functioning. In kitchen

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

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing over triple sink. Chicken still frozen. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in kitchen Corrected On-Site

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. Provided for operator Corrected On-Site

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Degreaser in spray bottle not labeled Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat vegetables Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at Handwash sink sushi bar No paper towels Handwash sink kitchen Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at Handwash sink 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.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat vegetables Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (47F - Cold Holding); salmon (47F - Cold Holding) sushi chef put in freezer to rapid chill those 2 items. Corrective Action Taken

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.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked rice cooling, covered with plastic wrap. Uncovered and educated chef. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Sushi chef dumped bucket of water and rinsed out towel.

Basic - Current Hotel and Restaurant license not displayed. License displayed expired April 1, 2021. License is current. Owner will self print Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Chef cooking no hat.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels lining food containers holding cut radish, cut carrots, cut cucumbers in reach in three door cooler Wrapping raw fish in paper towels at sushi bar - From follow-up inspection 2023-03-29: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In rice wine vinegar on wire shelf Corrected On-Site - From follow-up inspection 2023-03-29: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. By soda bags - From follow-up inspection 2023-03-29: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Bucket of Mayo on floor end of cookline Corrected On-Site Repeat Violation - From follow-up inspection 2023-03-29: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy Dust build up on vents to ice machine - From follow-up inspection 2023-03-29: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Cookline unit Repeat Violation - From follow-up inspection 2023-03-29: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed un cut produce over cut and washed broccoli and noodles in walk in cooler - From follow-up inspection 2023-03-29: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on cutting board sushi cooler Repeat Violation - From follow-up inspection 2023-03-29: Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Using paper towel to hold dry shaving of tuna on cookline, operator discarded of paper towel and items Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles in dish pit area Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. By soda bags Repeat Violation

Basic - Equipment in poor repair. Gasket not connected to reach in cooler door on cookline

Basic - Food stored on floor. Buckets of Mayo on floor on cookline Corrected On-Site Repeat Violation

Basic - Interior of oven at sushi counter has accumulation of black substance, grease, and food debris.

Basic - Reuse of single-service or single-use articles. Re-Using a plastic vinegar bottle as scoop. Educated operator on using scoops with handles and not to reuse plastic bottles to scoop

Basic - Standing water in bottom of reach-in-cooler. Cookline cooler

Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen and in front sushi bar area

Basic - Working containers of food removed from original container not identified by common name. Unlabeled flour

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. Operator knew sanitizer was running out, has an order coming later today. Set up triple sink to sanitize dishes until new sanitizer arrives Corrective Action Taken Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Using grocery bags to hold food product in walk in freezer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over avocados operator moved items Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cutting board stained Interior of ice bin soiled

Intermediate - Handwash sink used for purposes other than handwashing. Used for filling sanitizer bucket at sushi station

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sushi bar Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. In dish pit area pink liquid Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Using a bowl to scoop flour Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. By soda bag station Repeat Violation

Basic - Dead roaches on premises. 3 dead on Massey strip, operator discarded Corrected On-Site Repeat Violation

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

Basic - Food stored on floor. In walk in cooler

Basic - Single-service articles improperly stored. Togo cups stored on floor

High Priority - - From initial inspection : 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 reading at 00ppm tried to prime nothing changed. Operator calling service man - From follow-up inspection 2022-04-28: Repair man on the way to fix dishwasher, will use triple sink to sanitize unit repaired Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sushi bar hand wash sink - From follow-up inspection 2022-04-28: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At sushi bar hand wash sink - From follow-up inspection 2022-04-28: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle under dishmachine Repeat Violation - From follow-up inspection 2022-04-28: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Repeat Violation - From follow-up inspection 2022-04-28: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Expired license hanging, current active account Corrected On-Site - From follow-up inspection 2022-04-28: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on cookline unit coming off door Repeat Violation - From follow-up inspection 2022-04-28: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. On cookline unit standing water Repeat Violation - From follow-up inspection 2022-04-28: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs over raw beef Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board Repeat Violation

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

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cups used as scoop flour and rice Corrected On-Site Repeat Violation

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

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

Basic - Equipment in poor repair. Gaskets torn sandwich cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area behind cookline grease

Basic - Standing water in bottom of reach-in-cooler. Sandwich cooler Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over soy sauce Unwashed oranges over cooked noodles

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk in cooler - not all products commercially packaged. Shell eggs over raw beef Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board

Intermediate - Handwash sink used for purposes other than handwashing. Employee filled pan from sink Employee rinsed towel in sink Educated both Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Used to scoop rice in reach in cooler Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler educated Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook Corrected On-Site

Basic - Food stored on floor. Soy sauce walk in cooler Box of food on walk in freezer floor Corrected On-Site

Basic - Ice scoop handle in contact with ice. Corrected On-Site

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

Basic - Standing water in bottom of reach-in-cooler. Sandwich cooler

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site Repeat Violation