MIDORI SUSHI & HIBACHI

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 plastic container chlorine sanitizer at 000 part per million. Operator check sanitizer bucket and retested at 50 parts per million Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic container knife and sushi roll mat in hand wash sink. Operator corrected above issues to meet inspection standards. Corrected On-Site

Basic - Food stored on floor. Observed buckets case buckets of sauces stored on floor in kitchen and walk-in cooler. Repeat from last inspection 8-7-25 Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw cut beef in walk-in freezer over ready to soy bean pods.

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 not properly time marked. Operator marked time to correct above issues to meet inspection standards. 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 imitation crab salad, fried rice, portion cuts of fish and beef not properly date marked. Repeat 2-7-25 Repeat Violation

Basic - Food stored on floor. Observed raw cases buckets of sauces stored on floor in walk-in cooler and kitchen area. Repeat 2-7-25 Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut meats, fish and chicken and cooked rice prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Food stored on floor. Observed buckets of sauces and jugs of oil store on floor in walk-in-cooler and kitchen. Repeat 8-15-24 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 dishwasher machine chlorine sanitizer at 000 part per million. Operator reset machine and retested at 100 parts per million chlorine sanitizer. Corrected On-Site

Basic - Food stored on floor. Observed jugs of oil, bag of rice case of avocados and case of beef stored on floor in storage area, walk-in-cooler and walk-in-freezer. Repeat 1-25-24 Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef over unwashed onions and broccoli.

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 in Walk-in cooler.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed container of raw scallops on floor in Walk-in cooler. Observed op move scallops off floor. Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment in back storage room.

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. Spoke with person in charge about the Big 6 food borne illnesses, person in charge did not have knowledge of Big 6 illnesses or signage to reference. Emailed operator Big 6 food borne illnesses signage and reference material. Corrective Action Taken Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.

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. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. Repeat 2-22-23 Corrective Action Taken 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. Email operater Employee Health Agreement. Repeat 2-22-23 Corrective Action Taken Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken, cut fish,and rice prepared onsite more then 24 hours prior as per employee statement not date marked. Repeat 2-22-23 Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed no handle souffle cup used as scoop in batter mix.

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 in reach-in-freezer and Walk-in freezer.

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. Spoke with person in charge about the Big 6 food borne illnesses, person in charge did not have knowledge of Big 6 illnesses or signage to reference. Emailed operator Big 6 food borne illnesses signage and reference material.

Intermediate - 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 cream cheese open more then 24hours prior as per employee statement not date marked.

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. Email operator Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at sushi bar blocked by plastic container in sink.

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. Email operator Employee Health Agreement. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut fish, dice spicy tuna, cooked rice, cooked noodles, cut chicken all prepared onsite more then 24hours prior as per employee statement not date marked.

Basic - Carbon dioxide tanks not adequately secured. Observed operator secure tanks.

Basic - Cardboard used to line food-contact shelves at cooks line and Walk-in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed half full employee water bottles at cooks line. Repeat 12-16-22. Repeat Violation

Basic - Food stored on floor in Walk-in freezer.

Basic - Food stored under dripping water line. Observed open container of fried crunch topping on bottom shelf under drain pipe of hand wash sink at sushi bar.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave at bottom of cooks line with old food debris.

Basic - Missing drain plug at dumpster.

Basic - Ripped/worn tin foil used as shelf cover at rice cooker.

Basic - Silverware/utensils stored upright with the food-contact surface up at sushi bar.

Basic - Single-service articles not stored inverted or protected from contamination on top of cooks line. Observed operator invert containers. Corrected On-Site

Basic - Uncleanable knife block in use to store knives. Observed wooden knife sheath holding knife at sushi bar.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse food containers without sanitizing at three compartment sink

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In reach in freezer, operator stored raw salmon inside a card board box that at one time held bottles of Siracha. Card board box is not food grade

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Case of raw beef on floor of kitchen beef (56 F - Cold Holding). Per operator just finished thawing. Operator moved into walk in cooler to properly cold hold. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop in fried flour.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Partial bottle of water above prep table on cooks line.

Basic - Employee with no hair restraint while engaging in food preparation. Two employees in kitchen preparing food without hair restraints. Employee put on hair nets. Corrected On-Site

Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. In reach in freezer, operator stored raw salmon inside a card board box that at one time held bottles of Siracha. Card board box is not food grade.

Basic - Food stored on floor. Cases of beef on floor of kitchen thawing. Multiple food items on floor of walk in freezer.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Case of beef thawed at room temperature of floor of kitchen no longer frozen. Operator removed to refrigeration. Corrected On-Site

High Priority - Container of medicine improperly stored on shelf above cooks line in kitchen. Observed operator remove medication from shelf Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked chicken in reach-in cooler on cooks line. Observed operator move beef to bottom shelf of cooler. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed bottle of sanitizer on counter at wait station next to soy sauce bottles. Observed operator move sanitizer bottle to bottom shelf away from food and equipment. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed noodles cooked onsite more then 24 hour prior as stated by employee not date marked. Repeat Violation

Basic - Food stored on floor. Observed for stored on floor in walk-in freezer.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef over lettuce in the walk in cooler. Operator placed the raw beef under the lettuce in the walk in cooler. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored on wire shelf above food. Operator placed the chemical on the bottom shelf. 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 on the cooked rice in the walk in cooler.

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

Basic - Buildup of food debris/soil residue on equipment door handles across from the cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting.