JAPAN INN II

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over sushi station. Repeat Violation Admin Complaint - From follow-up inspection 2026-04-03: At time of callback inspection still observed until next unannounced inspection Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over calamari steak in reach in freezer. Operator stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed spring rolls (51F - Cold Holding) stored on top of containers of dumplings and sliced zucchini in flip top cooler. Per operator held out of temperature less than 1 hour. Not portion or prepared today. Employee placed in lower cooler to quickly chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed blender base store in hand washing sink next to reach in freezer.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over sushi station

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container the handle in contact with the sugar.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.

Basic - Soiled dry wiping cloth in use. On red cutting board front kitchen

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp 34F stored in containers at prep in stagnant water. Observed fully cooked pork belly 27F in a pan out at room temperature on cook line.

Basic - Working containers of food removed from original container not identified by common name. Containers flour and sugar

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer in cook line - Raw pork belly (not commercially packaged) stored over box of shrimp. Employee removed and stored properly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in cooler - raw beef stored directly over raw lobster, employee stored items correctly. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server dropped off soiled plates then proceeded to open beer bottles without washing hands. Employee washed hands properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in cook line - raw chicken (47F - Cold Holding); fried pork belly (48F - Cold Holding) items not portioned or prepared today, items held out of temperature for approximately 13.5 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in cook line - raw chicken (47F - Cold Holding); fried pork belly (48F - Cold Holding) items not portioned or prepared today, items held out of temperature for approximately 13.5 hours. See stop sale. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards with like substance in grooves. Operator discarded items at will. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink near rear door. Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed in kitchen - personal drink stored on shelf above prepping table, item removed and stored correctly. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed dinning area - rice debris and food build up between grills and tables

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at cook line - employee removed item. Corrected On-Site

Basic - Open dumpster lid.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen - wet wiping cloths not stored in sanitation solution. Employee stored items correctly. Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer in front of dishwasher machine - Raw beef (not commercially packaged) stored over lobster tails (commercially packaged). Operator stored correctly. Corrected On-Site - From follow-up inspection 2025-04-10: Observed at reach in freezer in front of dishwasher machine - Raw lamb (commercially packaged) stored over shrimp (not commercially packaged). Operator stored correctly. Admin Complaint Corrected On-Site

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink next to dishwasher machine. - From follow-up inspection 2025-04-10: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork cold held at 61F and shrimp at 58F. Per operator, both items transfer from walk in cooler to flip the cooler .50 hour prior to the inspection. Operator placed both items in reach in freezer for quick chill. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in wait station used as dump sink, evidence by waste food particles found inside. Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust buildup on ceiling tiles and AC vents throughout kitchen.

Basic - Food stored on floor. Observed various food items stored on walk-in cooler floor.

Basic - Open dumpster lid.

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 12/22/2023 Warning - From follow-up inspection 2024-02-16: Observed same Time Extended

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Spray bottle containing toxic substance not labeled. -Observed in container with cleaning agents in ladies restroom.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Observed ceiling leaking over hibachi grill in dining room. Repeat Violation

Basic - Floor area(s) covered with standing water. -Observed by cookline line and sushi station. Repeat Violation

Basic - Floor soiled/has accumulation of debris. -Observed floor under hibachi grills soiled with grease and food debris in dining room.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed food debris and grease on and around hibachi grills.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards throughout establishment with mold like substance and no longer cleanable. Warning - From follow-up inspection 2022-04-28: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed floor tiles missing on cook line Warning - From follow-up inspection 2022-04-28: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Observed salmon, tuna wrapped with brown paper towels and used to line containers. Operator discard salmon and used food grade liner to line container. Ice buildup in reach-in freezer and/or walk-in freezer. Observed build up in ice cream freezer located in server aisle. Operator had ice cream freezer defrosted, clean and sanitized. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over cooked noodles in reach in cooler on cook line. Observed raw fish eggs stored over avocados in reach in cooler on cook line.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. See stop sale. Observed sushi rice from overnight per operator on sushi station without time mark.

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. See stop sale. Observed sushi rice from overnight per operator on sushi station without time mark.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener, on cook line with build up mold like substance. Observed cutting boards with grooves no longer cleanable and with mold like build up substance. Operator clean sanitized can opener and discarded cutting boards. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand washing sink located at cook line. Operator placed paper towel at hand washing sink. 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. Observed yum yum sauce prepared more than 24 hours no label. Operator labeled products. Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed half and half opened from February 27th not labeled. Operator labeled products Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed thawed salmon, cooked shrimp, imitation crab, wahoo, raw fish eggs located at sushi station with no labels. Operator labeled products.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine located at the storage area with mold like substance.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed packages of tuna and salmon thawed in reach in cooler still intact in ROP packages.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers from overnight wet nesting on shelf in dish ware area. Operator separated all containers Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean sanitized containers located in the dish ware area. Operator removed all old labels, clean and sanitized containers. Corrected On-Site

Basic - Stored food not covered. Observed ice cream containers from overnight per operator not covered in ice cream freezer located in server station. Operator covered containers. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not stored up right to dry. Operator stored correctly Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed salt, sugar on server line and cook station not labeled. Operator labeled products. Corrected On-Site Repeat Violation

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 dish machine chlorine 0ppm. Operator corrected to 100ppm. Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink with chlorine sanitizing solution above 200ppm. Operator corrected solution to 50ppm. Repeat Violation

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed employee used the bathroom return to employee working area, touched hair then touched utensils. Operator had employee wash hands, clean and sanitized utensils Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw fish in same container as pre cooked pork dumplings on reach in cooler on cooks line. Observed raw fish eggs over cooked eel at reach in cooler on cooks line Observed raw crab over cooked sea weed salad in walk in cooler. Observed beef being stored over scallops in walk in cooler. Operator removed and stored correctly Corrected On-Site Repeat Violation

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. Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed wiping cloth quaternary ammonium solution at 400ppm. Operator corrected to 200ppm.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of nozzles of soda machine with mold like substance in server station Observed cutting board with grooves no longer cleanable, with mold like substance at cooks line. Observed build up of mold like substance in dipper well for ice cream scoop at server station. Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler door handle with heavy food debris build up and mold like substance. Observed nozzle of soda machine with mold like build up at bar area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed quaternary sanitizer solution bucket being stored in hand washing sink at server station. Observed hand washing sink sink used as a dump sink on cooks line. Operator removed cleaned and sanitized sinks and stored correctly. Corrected On-Site Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Observed interior of dish machine with mold like buildup and surface rust.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler door handle with heavy food debris build up and mold like substance.

Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Observed employee cellular phone and lotion stored in same container with single service items. Operator removed and stored correctly. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers from previous day with water. Operator had employee separate containers to air dry. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed floor tiles broken and missing in cooks line. Floor area(s) covered with standing water. Floor has standing water throughout cooks line due to broken tiles. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles with mold like substance, dust and grease buildup over food preparation areas.

Basic - Food stored on floor. Observed soya sauce on floor located in server station.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in reach in freezer in server area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in crack in wall behind hand washing sink. Operator removed clean and sanitized Knives and stored.correctly. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster. Inspector provided choking poster to operator. Corrected On-Site

Basic - Objectionable odors in bathroom or other areas of the establishment. Observed objectionable odor at bar area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer doors and interior with mold like substance. Observed reach in cooler shelves located in server a rea with mold like substance Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine located at exterior back door by mop sink with mold like substance.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service items on shelf not inverted. Operator inverted items Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler on cooks line.

Basic - Working containers of food removed from original container not identified by common name. Observed container of powdered sugar not labeled in server area. Observed sugar containers on cooks line not labeled. Observed clear bottle with water for food throughout not labeled. Operator labeled containers Corrected On-Site