ZABB THAI & SUSHI

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw steak stored over ready to eat smoked salmon and ice cream in the large single door freezer in the kitchen by the dishwashing machine. The steak and smoked salmon are not in their commercial packaging. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged yellow fin tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator discarded. See stop sale.

Intermediate - Equipment drain line draining into handwash sink. Observed handwashing sink near the sushi area with a drain from the ice machine draining into the hand washing sink. Operator removed drain. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump ice into the front handwashing sink. Operator removed ice, cleaned and sanitized handwashing sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed an unlabeled spray bottle in the kitchen. As per operator chemical is degreaser. Operator properly labeled. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged yellow fin tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator discarded. See stop sale.

Basic - Floor tiles missing and/or in disrepair. Observed several broken tiles in the kitchen by the dishwashing machine.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave with accumulation of food debris.

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. The hose was pinched. The hose was freed of the bucket. The solution was corrected to 100ppmChlorine Corrected On-Site Repeat Violation Admin Complaint

High Priority - Food stored in ice used for drinks. Sliced lemons and limes in a 1/6 pan stored in the soda dispenser ice. See stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. Sliced lemons and limes in a 1/6 pan stored in the soda dispenser ice. See stop sale.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At the wait station. The hot water was shut off. The water was turned back on. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In the bucket of oyster sauce and curry, quart containers were stored inside and used to dispense the product. The containers were removed Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substance buildup on cutting board. Warning - From follow-up inspection 2025-01-13: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of grease buildup on cooking equipment at cookline. Warning - From follow-up inspection 2025-01-13: Time Extended

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Test strips unusable.

Intermediate - Food-contact surface soiled with food debris. Observed buildup on can opener.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed only out of date and unusable test strips. Operator disposed of.

Basic - Buildup of food debris/soil residue on equipment and door handles.

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. Observed tuna, escolar, all starting to thaw less than two hours, operator removed from vacuum. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored under a stack of plates on sushi station. Operator removed, cleaned, sanitized and stored properly. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons on cook line in 87F standing water. Operator removed cleaned, sanitized, and stored dry. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. O served grease build up by cook line walls.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler #2, raw shrimp were stored over a bucket of cut bamboo shoots. The raw shrimp were moved. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On the cook line. The eggs were returned to the refrigerator Corrected On-Site

Basic - Food debris buildup between equipment on the cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed dumplings and imitation crab meat cold held at 46F in flip top cooler. Per operator, both items transfer to unit 2.5 hours prior to the inspection. Operator placed ice packs on items for quick chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance buildup on can opener blade. -Observed accumulation of black mold like substance buildup on several in-use cutting boards.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on containers with soups stored in walk in cooler. Per operator soups were cooked on 04/10/2024.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed heavy accumulation of black mold like substance buildup inside ice machine.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to dispense sugar and rice at dry storage.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed accumulation on old food residue buildup on all reach in freezer and coolers doors.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust buildup on AC vents and ceiling tiles throughout kitchen.

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. Observed employee bags stored on food storage shelves.

Basic - Employee with no hair restraint while engaging in food preparation. Observed several employees engaging in food preparation with no hair restraint.

Basic - Food stored on floor. -Observed various food items stored on kitchen. -Observed cases with various food items stored on walk in freezer and cooler floor.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of old food residue buildup inside of microwave in kitchen. Repeat Violation

Basic - Light shield damaged/in disrepair. Observed light shield missing at cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of black mold like substance buildup on interior of walk in cooler walls and shelving. -Observed accumulation of old food residue buildup on sugar and rice containers. -Observed heavy buildup of grease on cooking equipment at cookline.

Basic - Stored food not covered. Observed several uncovered containers with TCS foods stored in walk in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of black substance buildup on walls and floor throughout kitchen.

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2023-05-18: Observed same. Time Extended

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. Triple sink set up

High Priority - Nonfood-grade bags used in direct contact with food. At walk in freezer, multiple bags of meet and noodles stored in Thank You bags. Educated operator on proper storage

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw eggs stored over raw zucchini. Item moved Corrected On-Site 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. At sushi station toaster oven, dynamite topping (102F - Hot Holding). Oven turned back on to reheat to 165°F to hot hold Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Across from walk in cooler #3, cases of food blocking and tools stored inside. Items moved Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At dry storage area, containers stored in rice and sugar. Items removed Corrected On-Site Repeat Violation Admin Complaint

Basic - Food stored on floor. At walk in freezer and cooler, multiple cases of food stored on the floor. Repeat Violation Admin Complaint

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed several containers throughout establishment lining food containers.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw pork on top of box of unwashed zucchini in walk in cooler.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Did not observe chlorine test kit at dish machine.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards stained.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line.

Basic - Bowl or other container with no handle used to dispense food in dry storage containers and sauce buckets. Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Cardboard and aluminum foil were visibly soiled on non food contact shelves.

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

Basic - Dry storage containers not covered in dry storage area.

Basic - Food stored on floor. Observed several containers of food stored on walk in cooler/freezer floor, and kitchen floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled with accumulation of mold like substance throughout, hood filters with accumulation of grease. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in standing water at three compartment sink.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At cook line. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed salt container without label.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining several fried food containers.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw squid over cooked shrimp in reach in cooler. Operator stored properly. Corrected On-Site Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed 3 trays of raw shell eggs stored on table at cook line. Eggs were warm to the touch. Operator stored eggs in walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed- Cooked shrimp on counter 75, per Operator, shrimp was fried 2 hours ago. Operator placed in freezer to rapid chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed soup and sauces in hot box 110-115.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink in sushi bar blocked by stand with oven.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used as dump sink. Ice dumped in sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen area. Operator placed paper towels at hand wash sink Corrected On-Site Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Wait station.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense food. Observed in sauce buckets and dry storage containers. Corrected On-Site Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed several open bottles of water and cups of drinks stored on prep tables and on rack at soda fountain.

Basic - Food stored in a location that is exposed to splash/dust. Observed pot of soup stored next to hand wash sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled with mold like substance. Observed hood filters soiled with accumulation of grease.

Basic - Stored food not covered. Observed several containers of food uncovered in holding units. Operator put lids on con Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed imitation crab meat and scallops thawing at room temperature. Operator stored in the walk in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.