VILLAGE GRILLE VILLAGE PUMP VILLAGE SUSHI

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sushi station cold holding gaskets visibly soiled. Repeat Violation Warning - From follow-up inspection 2026-03-04: Observed same. Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Front dining room bar soda gun nozzle. Operator cleaned at time of inspection. Corrected On-Site Repeat Violation

Basic - Accumulation of mold-like substance in the interior of the ice machine/bin. Operator began cleaning during inspection. Corrective Action Taken

Basic - Interior of refrigerator. Frontline reach in cooler gaskets torn.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sushi station 3 door reach in cooler gaskets soiled

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

High Priority - Dented/rusted cans present. See stop sale. -Dry storage area; Monarch Brand Diced white potatoes 6lb Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Cook line employee handled dirty plate with gloved hands, changed gloves without washing hands and began preparing customers orders. Reviewed proper hand washing and glove usage employee washed hands and changed gloves. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Walk in cooler; Raw tuna stored over ready to eat Alfredo sauce In walk-in cooler. Operates stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. -Bottle of Clorox stored on ware washing table area, operator stored properly. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with mold-like substance. -Wait station; soda station nozzles. Warning

Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink. Operator provided. Corrected On-Site Warning

Intermediate - Quaternary chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer at front bar triple sink. Operator provided. Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the 3 ice machine/bins. Warning

Basic - Ceiling shows damage. Ware washing station; Small hole in ceiling above ware washing station. Warning

Basic - Food stored on floor. -Sushi Bar; Bulk sushi rice stored on floor, operator stored properly. Corrected On-Site Warning

Basic - Ice buildup in sushi bar reach-in freezer. Warning

Basic - Interior of kitchen walk in cooler has exposed insulation. Warning

Basic - Water leaking from pipe at Sushi Bar hand washing sink. Warning

High Priority - Dish employee handled soiled dishes or utensils and then picked up clean/sanitized cutting board without washing hands, reviewed proper hand washing procedures and employee properly washed hands. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled cleaned utensils without washing hands. Reviewed proper hand washing and employee properly washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sushi bar low boy - raw fish over RTE soy sauce/cooked rice. Operator stored all items properly. 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. Walk in freezer, raw beef burger over raw fish, Operator stored all items properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: 1. Right cookline flip top: egg whites (47F - Cold Holding) per operator in unit approximately 3 hours, item not prepared or portioned today. Observed items in double pan. Operator moved into walk in to quick chill. 2. Left cookline flip top. provolone cheese (47F - Cold Holding); carton eggs (47F - Cold Holding) per operator in unit approximately 3 hours, item not prepared or portioned today. Observed carton eggs double panned. Operator placed in walk in cooler to quick chill. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator. Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean water pitchers under soap and paper towel dispenser at expo hand sink. Operator stored properly. Corrected On-Site

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

Basic - In-use ice scoop stored in visibly soiled container between uses. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of cookline convection oven and cook line freezer. All cookline shelving.

Basic - Prep area - Clean knives stored in visibly soiled containers. Operator rewashed knives and placed in cleaned containers. Corrected On-Site

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 0ppm, sanitizer container empty. Cook replaced 100ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steak 46°F-49°F, in drawer under grill. Drawer was filled approximately one hour ago. Steaks came from walk in cooler, not prepped today. Chef added ice to bring temperature down. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw sushi rolls not disclosed on menu. Manager reprinted the sushi menu and put asterisks on all rolls and items containing raw ingredients. Corrected On-Site

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

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....00 ppm.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw beef above cooked vegetables in reach in drawer . Employee properly stored food Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese 45°, butter 45°, sea food 45°, cut tomatoes 46°, chicken salad 48° , raw shrimp 49°, provolone cheese 49° in flip top reach in cooler across from fryer at kitchen. Food being held less than four hours. Cook moved some food to walk in cooler and some are date marked. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times...wire ,blender stored front of handwashing sink at bar . Employee moved. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked....turkey stock in walk in cooler . Employee date marked Corrected On-Site

Basic - Clean utensils stored next to handwash/food preparation sink exposed to splash...cleaned plates at bar . Employee moved. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At prep area flip top cooler; seared tuna stored above sliced tomatoes. Operator moved tuna. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At 2nd flip top cooler; ; butter (48°F - Cold Holding); sliced ham (48°F - Cold Holding); spinach (49°F - Cold Holding). Operator stated being held less than 4 hours, moved to walk-in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Identity of food or food product misrepresented. Salmon listed on menu as wild. Salmon is farm raised and pellet fed. Admin Complaint

Intermediate - Oysters tag removed from original container prior to container being emptied. Operator stated tag removed too early replaced will re-date when last served. 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 burgers over shrimp in reach in freezer. Burgers moved to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (41-50; sliced tomatoes (41-50) in flip top cooler. Foods over stacked above cold holding and in unit less than 1 hour per Cook. Over stacked portions removed and placed inside cooler. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200ppm. Water added and retested 50ppm Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Steel wool scrub pad removed. Corrected On-Site

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Smoke salmon platter on breakfast menu. Chef had temporary asterisks added to menu and stated will reprint new menus. 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.

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions above pancake batter in WIC #2. Onions moved to alternate shelf. Corrected On-Site