IRON SUSHI

High Priority - Raw animal food stored over or with unwashed produce. Raw salmon stored above unwashed avocados at sushi line reach in cooler. Operator reorganized. Raw salmon stored above unwashed scallions in kitchen reach in cooler. Operator reorganized Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at front counter three compartment sink. Employee re washed hands at hand wash sink Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at front counter hand wash sink, operator provided Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing blue substance at front counter not labeled. Operator labeled windex Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at chest freezer at front sushi line

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. Sushi rice at sushi line has no time marking. Operator states item was put on time at 12:00pm. Operator time marked Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line, operator moved to sanitizer bucket Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front hand wash sink. Operator provided 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. 1 provided, 3 employees employed

Basic - Equipment in poor repair. Chest freezer lid at sushi line in poor repair/exposed insulation, Gaskets at left side 2 door low top reach in cooler in poor repair

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at left side 2 door low top reach in cooler soiled

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-24. Operator renewed at time of inspection 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. Sushi rice at sushi line has no time marking. Operator states sushi rice prepared 2.5 hours ago. Operator time marked Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Operator ordered at time of inspection Corrective Action Taken Repeat Violation

Intermediate - No soap provided at handwash sink. Observed at kitchen hand wash sink. Operator provided Corrected On-Site

Basic - Equipment in poor repair. Gaskets, door at 2 door reach in cooler at sushi line in poor repair Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Basic - Equipment in poor repair. 1) Chest freezer at front counter has broken hinges. 2) Door hinges on under counter sushi coolers damaged. Doors susceptible to falling out of hinge bracket. Repeat Violation Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at front counter put on gloves and prepared sushi roll without washing hands first. Reviewed proper hand wash procedures and employee washed hands for next order. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. In chest freezer at front counter, egg tools stored in standard printed to go bag.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In kitchen chest freezer, individually non-commercial wrapped raw tempura shrimp above containers of house portioned ice cream.

High Priority - Raw animal food stored over or with unwashed produce. In kitchen glassfront cooler, 1.5 flats raw shell eggs above case of avocados.

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 at front counter missing time mark from preparation. Per employee made just before 12:00pm. Employee added time to end at 3:30pm. 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. Half gallon open milk in kitchen glassfront cooler missing date opened. Per employee opened 24 hours ago.

Intermediate - Handwash sink not accessible for employee use at all times. Clean sauté pan in hand sink in kitchen. Employee removed pan. Corrected On-Site Repeat Violation

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

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee at front counter working for establishment 2 yrs does not have food handler certification.

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 at front counter has not received proof of responsibilities. Bulletin provided and signed during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. At kitchen hand sink.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown green substance in squeeze bottle at triple sink.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. 1) Hinges on lid to chest freezer at front counter broken. 2) Doors to cooler under sushi case has damaged hinges/not closing properly and gaskets on both doors damaged. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. At kitchen hand sink. Sign printed and posted. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hand sink at front counter has mold like buildup around interior.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. In tray on shelf at front counter, individual spoons and forks not stored with handles presented properly.

Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen hand washing sink- observed bottle of dish detergent inside hand washing sink. Operator removed dish detergent. Corrected On-Site

Basic - Equipment in poor repair. Front counter- observed low boy reach in cooler door broken. Temperature inside cooler 38 degrees F ambient air.

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2022-03-22: Same. Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2022-03-22: Same. Time Extended

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. Brian Perez. Warning - From follow-up inspection 2022-03-22: Same. Time Extended

Basic - - From initial inspection : Basic - 1. Floor soiled/has accumulation of debris behind the cooking equipment in the kitchen. 2. Observed behind the chest freezer, glass door reach in cooler and under the shelf in the kitchen near the mop sink. Floors are heavily soiled at the cove base. Repeat Violation Warning - From follow-up inspection 2022-03-22: Same. Time Extended

Basic - - From initial inspection : Basic - Employees with no hair restraint while engaging in food preparation. Warning - From follow-up inspection 2022-03-22: Observed same. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. 1. Observed the door on the sushi low cooler has a broken hinge and the door doesn't shut properly. Observed same on right side sushi cooler. 2. Observed the chest freezer in the kitchen has a broken hinge on one side and the top is badly rusted. Repeat Violation Warning - From follow-up inspection 2022-03-22: 1. Front coolers - Same. 2. Chest freezer - Same. Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water on the floor under the three compartment sink of unknown origin. Warning - From follow-up inspection 2022-03-22: Same. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind the cooking equipment on the kitchen cook line. Warning - From follow-up inspection 2022-03-22: Same Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the sushi case, misago (47°F - Cold Holding). Per the employee the item had been out and placed in the case 1 hour prior. Manager replaced with fresh misago at 38°F. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at in the kitchen rice (88°F - Hot Holding). Per the employee the rice was held for 45 minutes. Rice reheated in the microwave properly to 190°F. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times due to broken drain pipe.

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

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No soap provided at handwash sink in the kitchen. Manager provided soap. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing under hand sink in kitchen and under three compartment sink at front counter. Repeat Violation

Basic - Equipment in poor repair. Observed on the chest freezer in the kitchen excessive rust on the lid of the freezer. Also observed left door on right Sushi cooler hinge broken and door falls when opened.

Basic - Floor soiled/has accumulation of debris behind the chest freezer and prep table in the kitchen. Also observed behind the cooking equipment on the cook line and behind sushi coolers and freezer. Repeat Violation

Basic - Food stored on floor. In the kitchen observed salad oil, eel sauce, and pinko bread crumbs stored on the floor to the left of the line flip top cooler. Manager elevated items for proper storage. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees at kitchen sink. Emailed sign to operator. Corrective Action Taken