RICEUP ASIAN KITCHEN

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in low boy on cook line raw shell eggs stored on top of packaged cooked chicken and pork and a container of diced onions observed in lower top cooler raw shrimp stored over cut cabbage and carrots. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line cooked chicken (44-47F - Cold Holding); cooked shrimp (44-47F - Cold Holding) per operator removed of walk in cooler and placed on line. Not portion or prepared today held out of temperature less than 30 minutes. Operator placed in walk-in cooler to chill. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed a cup with no handle used to dispense rice. Operator removed. Corrected On-Site

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

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 cornstarch container the handle in contact with cornstarch. Operator removed and placed in dish washer. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open water bottle in reach in freezer with food to be served to customers.

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 kitchen - Raw fish (commercially packaged) stored over rte shrimp (not commercially packaged) operator stored properly. 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 on counter in kitchen container of fried rice without time mark, as per employee item held for approximately 1 hour. Operator provided proper time mark. Corrected On-Site

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

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 reach in cooler on preparation line - container of garlic oil (55F - Cold Holding) as per operator items not portion or prepared today. Items held out of temperature for over 48 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler on preparation line - container of garlic oil (55F - Cold Holding) as per operator items not portion or prepared today. Items held out of temperature for over 48 hours. See stop sale.

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 - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. As per operator no written plan. Emailed form to operator.

Intermediate - Spray bottle containing degreaser not labeled. Observed at dry good room.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at preparation line. Car keys and wallet stored on shelf above prepping table. Operator stored properly. Corrected On-Site

Basic - Food stored on floor. Observed at dry good room. Box of oil, gallon jug of vinegar and buckets of salt. Operator stored properly. Corrected On-Site

Basic - Stored food not covered. Observed at walk in cooler - bins of cooked rice not covered. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area.

High Priority - Container of medicine improperly stored. Observed medications stored on counter above cook line. Operator removed. Corrected On-Site

High Priority - Employee washed hands with no soap. Observed operator wash hands with no soap in the prep sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in cooler, rice, cut beef, cooked chicken, no dates. Per oper, all more than 24 hours. Repeat Violation

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed beef and shrimp slacking at room temperature with no running water. Operator p,aced back in refrigeration. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoops in 82F. Operator cleaned Sanitized, and stored dry. Corrected On-Site

Basic - Stored food not covered. Observed two bins of rice in dry storage, no covers. Operator covered. Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Storage shelves with rust that has pitted the surface. Cook line- dry storage and cleaning equipment. Warning - From follow-up inspection 2024-02-26: Observed same Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler, raw shell eggs stored above ready to eat diced veggies. Operator relocated to bottom shelf. 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/

Basic - Employee eating in a food preparation or other restricted area. Observed cook eating on cook line. Operator removed to break area. Corrective Action Taken Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed one line cook without a hat. Operator provided a hat. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed meat thawing at room temperature. Per operator less than one hour. Operator returned to the walk-in cooler. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator relocated to bucket. Corrective Action Taken Repeat Violation

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -Observed in-use rice scoop stored in unclean water at 86 degrees Fahrenheit.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. -Observed 2 cracks shell eggs stored in in use carton.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked rice hot held in kitchen at 122 degrees Fahrenheit. Per operator, rice place in kitchen 1 hour prior to the inspection. Advice operator to reheat item to 165 degrees Fahrenheit.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -Observed employee wash her hands in 3 compartment sink. Educate employee

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked rice stored in walk-in cooler. Per operator, rice was cooked on 05/09/2022. -2. Observed Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked pork found in walk-in cooler. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee eating in a food preparation or other restricted area. -Observed employee drinking from a open container in food preparation area. -Observed Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee with no hair restraint while engaging in food preparation. -Observed 2 employees engaging foods preparation with no hair restraint.

Basic - Food stored on floor. -Observed various food items stored on walk-in cooler floor. -Observed containers with sauces stored on dry storage floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Observed ice buildup in chest freezer.

Basic - Stored food not covered. -Observed containers with cooked rice stored in walk-in cooler not covered.

Basic - Working containers of food removed from original container not identified by common name. -Observed seasoning removed from the original container not identified by common name.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw scallops and cooked beef in walk-in cooler. Operator removed and rotated walk-in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach in cooler located in kitchen area with mold like substance build up. Operator cleaned reach in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink being used to dump water and washed avocados being used at sushi bar. Operator clean and sanitize sink Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked meats, chicken, pork, in freezer without any date markings.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sushi roll,spicy tuna, crab scallops salad made February 24th with no date mark. Employee label product. Observed containers of fried shrimp cooked on February 24 located on cook line per operator without date marking. Operator labeled product Observed most products cooked pork, cooked rice, deli ham, cooked chicken, egg rolls in walk-in cooler and reach in coolers. 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 commercially products, seaweed salad, fish eggs and most commercially processed TCS products opened per operator February 22- 24th not dated. Operator started labelling products Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked meats, chicken, pork, in freezer without any date markings. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed food debris on equipment door handles.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened employee bottled water on sushi cutting board at front counter.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone being stored with single service items at front counter. Operator removed cellular phone.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee in food preparation wearing bracelets. Operator had employee remove bracelets. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in coolers with torn gaskets throughout kitchen area.

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 handle of scoop directly touching rice in container located in prep area. Operator placed scoop correctly.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed broccoli being cut directly from box without being washed. Operator had employee wash broccoli. Food stored on floor. Observed containers of sushi ginger, can sodas and bottled waters stored on floor at front counter. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service items located at front sushi counter not inverted. Operator inverted items. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls throughout kitchen area soiled with grease buildup.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in chlorine sanitizing solution throughout restaurant. Employee placed towels in sanitizing solution. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed containers removed from original packing not labeled. Operator labeled salt, sugar, msg Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper, paper towels used to line ready to eat green onions in coolers at sushi station.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked shrimp in the reach in freezer in kitchen area. Observed raw fish eggs stored over produce and sauces in the reach in cooler at sushi station Raw animal food stored over or with unwashed produce. Observed raw fish, raw beef, raw tuna raw chicken stored over produce in the walk in cooler. Raw animal food stored in same container as ready-to-eat food. Observed raw chicken stored with raw French fries in same container in reach in freezer located in kitchen area. Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw shell eggs over the cooked chicken in the reach in cooler located in kitchen area. 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. Observed wiping cloth chlorine solution more than 200 ppm. Operator changed to 50ppm. Spray bottle containing toxic substance not labeled. Observed bottle of unknown substance on shelf front counter. Operator labeled all purpose cleaner Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed gaskets on reach in coolers and walk in coolers with mold like substance.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink being used as dump sink. Repeat Violation

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink at front sushi counter. No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at front counter sushi hand wash sink Repeat Violation

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed no working probe thermometer. Operator stated thermometer needed batteries.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed seaweed, crab Rangoon mix, not labeled. Operator labeled products. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine located in the kitchen area with mold like substance. Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in coolers shelves soiled with mold like substance.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents throughout sushi station, prep area and kitchen area built up with grease and mold like substance.

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking beverage while preparing food on kitchen area. Operator had employee stop drinking beverage and washed hands. Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink beverages stored on top of working microwave in the cooks line. Operator removed and stored correctly Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hair restraint. Operator gave employee hair restraint Corrected On-Site

Basic - Food stored on floor. Observed cases of water, containers of sushi ginger stored on floor in sushi front counter. Repeat Violation

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 scoops of handles directly touching corn starch in container. Operator removed and stored correctly. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil being stored in standing water at temperature 89°F. Operator removed utensils and reheated water to 160°F. In-use tongs stored on equipment door handle between uses. Observed tongs on equipment door handles throughout kitchen area and cooks line Operator removed and stored correctly Corrected On-Site Repeat Violation

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverage being stored in cooler with salads and prepped ready to eat produce.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service items not inverted by sushi station. Operator inverted and stored correctly Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution. Operator removed and stored correctly. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed wiping cloth chlorine sanitizing solution on floor.

Basic - Working containers of food removed from original container not identified by common name. Observed containers of msg, sugar, salt, flour not labeled in kitchen area. Operator corrected on site Corrected On-Site