SUSHI SAKE

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler at sushi station. Hamachi (52F - Cold Holding); salmon (49F - Cold Holding); wahoo (52F - Cold Holding); tuna (55F - Cold Holding); conch (52F - Cold Holding); Tofu(54F - Cold Holding) Observed at flip top cooler in preparation area raw chicken (46F - Cold Holding); raw beef (48F - Cold Holding); scallops (47F - Cold Holding); calamari (49F - Cold Holding); soft crab (49F - Cold Holding); lobster meat (49F - Cold Holding); lobster shell (49F - Cold Holding); pork dumplings (48F - Cold Holding) Observed at fryer station - egg wash (57F - Cold Holding); tofu (54F - Cold Holding) as per employee all items not portioned or prepared today, items held out of temperature for approximately 12 hours. See stop sale. Warning - From follow-up inspection 2025-11-04: Observed at flip top cooler in preparation area raw chicken (45F - Cold Holding); raw beef (46F - Cold Holding) as per employee items not portioned or prepared today. Items held out of temperature for approximately 90 minutes. Employee stored items in walk n cooler. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at prepping area - green cutting board with mold like substance. Warning - From follow-up inspection 2025-11-04: Same Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at flip top cooler in sushi bar. Warning - From follow-up inspection 2025-11-04: Same Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer. Warning - From follow-up inspection 2025-11-04: Same Time Extended

High Priority - Vacuum breaker missing at mop sink faucet. Observed at mop sink - hose attached without vacuum breaker.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed back pack stored on preparing table in kitchen. Operator stored correctly. Corrected On-Site

Basic - Food stored on floor. Observed at walk in freezer - box of Krab stored directly on the floor. Additionally observed at walk in cooler - bucket of ginger stored directly on floor. Operator stored correctly. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Observed in kitchen. Tongs hung on equipment.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at appetizer station - raw chicken (47F - Cold Holding) as per operator item held out of temperature for approximately 2 hours. Operator stored item in walk in cooler. - From follow-up inspection 2025-02-20: Observed at appetizer station in flip top cooler - raw shrimp (45F - Cold Holding) as per operator item held out of temperature for approximately 12 hours. See stop sale. Admin Complaint

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler. Repeat Violation Warning - From follow-up inspection 2025-02-20: 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. Observed dishwasher machine 0 Ppm. Operator primed machine rechecked 100 Ppm 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. For sushi rice.

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

Basic - Bowl or other container with no handle used to dispense food. Sugar, tempura mix, panko and rice. Operator removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee water bottle on counter next to sushi station

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in freezer

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop wet nesting in mop bucket.

Basic - Working containers of food removed from original container not identified by common name. Working containers of sugar removed from original container not identified by common name. Operator labeled Corrected On-Site Repeat Violation

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. Provided operator with Form. Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Front counter prep sushi bar and cook line- observed plates on storage shelf being stored not inverted. Employee stored plates inverted. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen cook line at rice cooker- observed bowl and service spoon being stored in standing water 81 degrees F.

Basic - Working containers of food removed from original container not identified by common name. Cook line at flat top grill- observed squeeze bottles of sauces with no labeling. Operator labeled bottle. Corrected On-Site

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Main kitchen walk in cooler- observed crab salad 47 degrees F. Operator stated crab salad was prepared yesterday. See Stop Sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Main kitchen walk in cooler- observed crab salad 47 degrees F. Operator stated crab salad was prepared yesterday. See Stop Sale.

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/

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen preparation Togo area- observed employee cellphone on prep table. Employee removed cellphone. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen prep table-observed soiled wiping cloths on prep table. Operator removed wiping cloths.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands at cookline.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed dbpr license. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish cold holding between 46°F - 47°F at bar area. Operator removed and placed fish in reach in cooler for proper cold holding. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Will email big 6 poster to operator.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food for sushi rice and butter at fish station.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed employee using soiled wet wipe cloth at cookline. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg batter (54°F - Cold Holding) next to fry station. Operator placed on ice for quick chill. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed drinking glasses and wet wiping cloth stored in handwash sink by walk in cooler. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at handwash sink by walk in cooler. Operator provided. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on prep table in front of three compartment sink. Operator removed. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table in front of three compartment sink. Operator removed. Corrected On-Site