SUSHI ATO

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw corvina and cooked shrimp and krab stored in the same container. Employee separated. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi station a pastry bag cream cheese (51F - Cold Holding) per employee was handling it 15 minutes prior to inspection. Not portion or prepared today. Employee placed in cooler . Observed in reach in cooler container of krab (47F - Cold Holding) per operator held out of temperature less than 1 hour. Operator placed in freezer to quickly chill. Corrective Action Taken Repeat Violation Admin Complaint

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

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

Basic - Current Hotel and Restaurant license not displayed. Observed on wall license displayed expired on December 1 2025

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on shelf stored next to clean dishes.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 Ppm chlorine. Employee added more chlorine rechecked 50 Ppm 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 at sushi station - sanitizing solution at 200+ppm. Employee dumped and made new solution. 100ppm Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer Bucket (Chlorine 00ppm), employee made new solution, chlorine at 50 ppm Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw eggs batter (51F - Cold Holding), observed eggs on container with low ice, per employee eggs held less than two hours, employee ice bath container of eggs batter for a quick chill. Corrective Action Taken

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Dishwasher employee did not know how check the correct amount of chlorine sanitizer for the sanitizer compartment.

Intermediate - Handwash sink used for purposes other than handwashing. Sushi station- employee washing container and spoon. After instructed employee went to triple sink. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. 3 employees without hair restraint.

Basic - Ice scoop handle in contact with ice. Rear kitchen, manager removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sink at front counter or main kitchen. Operator provided paper towels. Corrected On-Site

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.

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.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Main kitchen storage shelf at stove- observed clean utensils being stored with food contact surfaces up. Main kitchen storage shelf- observed pots and mixing bowls being stored not inverted.

Basic - Employee eating in a food preparation or other restricted area. Main kitchen prep table at stove- observed employee eating bowl of food at prep table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen at stove- observed employee cellphone on cutting board.

Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen at 3 compartment sink- observed frozen pork being thawed at room temperature.

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

High Priority - Toxic substance/chemical improperly stored. Front counter at ice machine- observed spray bottle of windex being stored next to bottles of water. Operator removed windex. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen hand washing sink at exit door- observed hand washing sink being blocked by chair. Operator removed chair. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Main kitchen prep table at Everest reach in cooler- observed squeeze bottles of sauces and oils with no labeling.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining several food containers. Operator started removing paper towels from containers. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license License expired 12/01/21. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at right sushi fish case- all fish fillets and octopus- 50-55F. Per Operator, all were prepped at 3:00 pm, temperature taken at 3:30 pm. Operator started putting ice on items. Corrective Action Taken

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/. Operator came before the end of the inspection. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with glass cleaner without a label. Operator put label on spray bottle. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Observed no handle cup used to dispense sauce. Operator discontinued using no handle cup. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons in water at 88F at sushi bar. Operator discarded water. Corrected On-Site

Basic - Objectionable odors in bathroom or other areas of the establishment. Observed a stench coming from the grease trap under the hand wash sink at sushi bar.

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink next to mop sink blocked by chair. Operator removed. Corrected On-Site Repeat Violation

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/ Observed No food manager present with 6 employees.

Basic - Cardboard used to line nonfood-contact shelves. Observed card board line turbo air reach in cooler.

Basic - Food stored on floor. Observed cases of dish in floor in prep area. Operator elevated. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle touching rice in container by sushi bar. Operator removed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth stored under cutting board by cookline. Operator removed. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed onion stored over Krab legs in True refrigerator in prep area. Operator rotated. Corrected On-Site Repeat Violation