365 THAI & SUSHI

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs over ready to eat bean sprouts in left flip top cooler. Operator inverted foods 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. Observed raw shell eggs on time control not time marked. Per operator eggs out for 2 hours. Operator time marked eggs Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in between flip top cooler and prep table. Operator removed knife Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee soda in cooler with other sellable foods. Operator removed sodas Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. In walk in freezer, portioned noodles and krab rangoons stored in boxes from raw chicken. Advised manager to replace boxes with buspans or metal pans. Corrective Action Taken

Intermediate - Nonfood-grade basting brush used in food. Standard paint brush in use in container of sauce in right fliptop unit. Employee discarded brush. 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. Portioned soups and sauces in walk in freezer not date marked.

Basic - Employee eating while preparing food. Employee beverage in left fliptop bottom cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in container of standing water on cart by fryer. Manager discarded water. Corrected On-Site

Basic - Stored food not covered. Open box of krab rangoons in walk in freezer not covered.

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw sushi and sashimi items not marked on menu. Warning - From follow-up inspection 2025-06-16: Observed at callback inspection same. Not all sashimi and some raw rolls not properly marked. Advised manager to add marks with pen and employee began to mark. Time Extended Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cookline handled cell phone between orders and put on new gloves without washing hands first. Reviewed with employee proper procedures and employee washed hands. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At left end of cook line by fliptop unit, under no time or temperature control, container of raw shell eggs at ambient air temperature 79F. Per employee out of cooler 1.5 hrs. Employee returned eggs to cooler to rechill. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at cook line reading greater than 200ppm chlorine. Manager remade to proper 100ppm chlorine. 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. Portioned bags of cooked rice in walk in cooler not date marked.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on floor at sushi station. Employee labeled as glass cleaner. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic cups in bulk containers of rice and sugar by cook line and in rice and msg by ice machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee glass of water on shelf next to to go containers and cups above server station behind sushi station.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone next to bottled sauces on shelf above left fliptop unit.

Basic - Food stored on floor. 1) Containers of vegetable oil on floor in back hallway. 2) Buckets of noodles on floor in walk in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in container of standing water at sushi station. Employee removed spoon. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of water at expo station not labeled.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1) Observed raw chicken, not commercially packaged, stored over raw squid, not commercially packaged, inside walk in freezer. Operator properly stored. 2) Observed raw fish stored over raw kale inside reach in cooler at sushi bar. Operator properly stored. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm) at cookline. Operator diluted and corrected to 100ppm. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed multiple knives stored between flip top coolers at cookline. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice paddles stored in water 113F in front of cookline. Operator increased temperature of water to reheat to 135F. Corrective Action Taken

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shelled eggs at 68f ambient temperature at prep station. Raw shelled eggs held less than 4 hours ago. Operator move to reach in cooler to quick chill 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. Sushi rice held less than 4hours ago in sushi station without time marking. Operator placed time mark on sushi rice. 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 proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees hired less than 60 days.. Emailed reporting agreement form to manager.

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Sushi Chef has training from E Food Card.

Basic - Bowl or other container with no handle used to dispense rice in dry storage area. Operator removed Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Gallons of White vinegar and containers with fryer oil on floor in storage area.

Basic - Food stored in a location that is exposed to splash. Sushi rice next to hand wash sink at sushi station. Observed water splashing on top sealed container of sushi rice when hands are washed. Operator moved sushi container. Corrected On-Site

Basic - Stored food not covered. Pork Wontons not covered inside walk in freezer. Operator covered Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses in kitchen. Operator moved wiping cloth to sanitizer solution. Corrected On-Site Repeat Violation

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. Per sushi chef rice out of temperature, two hours ago, Employee placed time label Corrected On-Site

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. Poster emailed Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Sushi station-Metallic drainer inside sink, Employee removed Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic cups inside containers of sugar and rice, Employee removed Corrected On-Site

Basic - Food stored on floor. Cook line, gallon of cooking oil, Employee placed on shelf. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two cloths on top of prep table in kitchen, employee removed and stored on sanitizer bucket 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.00 ppm, operator contacted technician

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. Reach in freezer-Chicken on ziplock bags over shrimps and ground beef. Employee empty freezer and places each raw animal following the proper separation sign Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee place mop outside, the came back to take food out of reach in freezer, after instructed, employee discarded gloves, washed hands and put in new pair of gloves Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Next to dish machine, blocked by prep table, employee moved the table Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Next to dish machine, used as a dump sink, frozen beef and knife inside, employee removed Corrected On-Site

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

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

Basic - Food stored on floor. Pot of curry sauce, pot of milk, pot of soup, employee moved to shelves Corrected On-Site Repeat Violation

Basic - Stored food not covered.container of shrimps, employee placed a lid Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Kitchen Sanitizer Bucket (Chlorine 200ppm), remade: 100ppm chlorine Corrected On-Site

Intermediate - Handwash sink at dish wash area not accessible for employee use at all times due to being blocked by prep table. Table moved to create access for sink. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed two plastic to-go containers in sugar bucket under microwave. Containers removed by manager. Corrected On-Site Repeat Violation

Basic - Dead insects on premises. Observed two dead insects on floor in dry storage room. Area swept by employee. Corrected On-Site

Basic - Food stored on floor. Observed two large containers of fry oil and four large bags of jasmine rice on floor in dry storage hallway. Items moved onto empty bus pans to elevate. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two wiping cloths on cutting board at cook line. Cloths moved to sanitizer buckets by employees. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth sanitizing solution stored on the floor in kitchen. Moved to low shelf by manager. Corrected On-Site