IRASHIAI 2 JAPANESE BISTRO

High Priority - Raw animal food stored over canned/bottled drinks. Raw salmon stored over Red Bulls in two door reach in cooler back of kitchen. 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. Jose needs food handler training.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on top of make table not inverted. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean bins wet nesting. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between make table top and lip of container. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Both sushi cases missing ambient thermometers. Corrected On-Site

Basic - No hot running water at mop sink. Mop sink only has normal exterior hose Bibb. No hot water.

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored over ready to salads and cheese cake. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wash cloth used at sushi bar not stored in sanitizer bucket. Corrected On-Site

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2026-02-05: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over seaweed salad. 2 door reach in cooler 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. Sushi rice forgot to mark still within 4 hourssuggest getting small dry erase board to time sushi rice Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine. Operator took picture

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. Mama and Sangmin

Basic - Food stored on floor. Frying oil Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing beef and chicken at room temperature. Still frozen Corrected On-Site

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

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Chicken over RTE items and beef- moved by owner 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. Sent time plan to owner Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in make table

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Coke in cooler - removed by owner Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt and sugar in cook line

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. Sent copy to operator Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment in poor repair. Rt door 2 door reach in cooler. Hinge broken Gaskets make table

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table Hood filters Bottom 2 door reach in cooler

Basic - - From initial inspection : Basic - Unwashed oranges and mango above prepped veggie Corrected On-Site Repeat Violation - From follow-up inspection 2023-12-01: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Repeat Violation - From follow-up inspection 2023-12-01: Time Extended

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. Cook touched cooked food after being plated. Educated cooked another order Corrective Action Taken

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Didn't have letter from KGI for fresh Salmon operator called company had letter sent to him Corrected On-Site

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

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Opened soda reach in cooler Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of 2 door reach in cooler Gaskets make table Hood filters Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee soda reach in cooler Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing beef at room temperature Thawing shrimp in pooled water triple sink Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over pork and pastries reach in cooler Corrected On-Site Repeat Violation

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

Intermediate - Handwash sink used for purposes other than handwashing. 2 in food pan in sink by dishwasher Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Soda in 2 door reach in cooler Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets sandwich cooler

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed oranges and mango over washed lettuce reach in cooler 2 door Corrected On-Site

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm corrected to 50ppm Corrected On-Site