SUSHI HOUSE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At the cook line, white rice 112F, per employee rice cooked at 11:00 and moved to rice warmer approximately at 12:45 112F. Stop sale. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. At the cook line, white rice 112F, per employee rice cooked at 11:00 and moved to rice warmer approximately at 12:45 112F. Stop sale. Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male employee from sushi bar rinsed container in triple sink and placed them with cleaned containers, Inspector instructed to set up triple sink, chlorine 50ppm. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw shell eggs stored above sauce, also in freezer raw fish stored above deserts and wontons, also raw beef stored above raw fish and shrimp. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line at room temperature for approximately 45 minutes: cooked fried shrimp 61F, chicken 65F, employee moved to freezer. Corrective Action Taken Warning

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. At the sushi bar area, sushi rice made at 11:00 am, o time marked, Manager added time. Corrected On-Site Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one male employee at the cook line. Warning

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. For one male employee at the cook line. Warning

Intermediate - No running water at mop sink. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No documents available at inspection time, per Manager sushi rice discarded at 3:00 when restaurant closed. Warning

Intermediate - Non-pitting surface rust on food-contact equipment. Reach-in cooler at the cook line, also interior of coolers heavily soiled with food debris and build up. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the cook line, marinated cooked eggs made 05/09/26 no date, also tofu package opened 05/09/26 no date. Warning

Intermediate - Spray bottle containing toxic substance not labeled. At the server area at the sushi bar entrance, spray bottles with blue and purple liquid not labeled. Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside flour bin and sauce, manager moved the bowls. Corrected On-Site Warning

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. Reach-in cooler near back door, tuna 38F, ground tuna 38F, per manager tuna pulled out of freezer 05/10/26. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables at the sushi bar and cook line. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the cook line employee jacket next and above customers food. Warning

Basic - Food stored on floor. Near back door, buckets of sauce, oil jugs and beers on floor. Warning

Basic - No copy of latest inspection report available. No documents available at inspection time. Warning

Basic - No mop sink or curbed cleaning facility provided at establishment. Per operator mop sink located outside on left side of back door, sink not connected to water or plumbing. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment at the cook line and sushi bar soiled with food build up and grease. Warning

Basic - Single-service articles not stored inverted or protected from contamination. To go boxes not inverted at the sushi bar and cook line. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over sauces in reach in cooler at cook line Raw salmon stored over avocados in glass door vertical cooler Operator corrected shelves Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line

High Priority - Raw animal food stored over or with unwashed produce. 1. Pan of raw shrimp stored on shelf above unwashed raw carrots in reach-in cooler at cookline.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One Florida Restaurant and Lodging Association food handler certificate expired on 12/21/2024.

Basic - Cardboard used to line nonfood-contact shelves. Cardboard used to line food storage shelving in dry storage closet. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at sushi counter has deep cut marks and is no longer smooth and cleanable.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Gallon jug containing personal milk stored on shelf directly above pan of avocados inside reach-in cooler in back of kitchen.

Basic - Unclean building components, attachments or fixtures. 1. Wire rack above three-compartment sink soiled with grease. 2. Hood filters soiled with grease. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior shelving inside reach-in cooler near back door soiled with food debris.

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Ice scoop has large crack on center inside ice machine near back door. Manager removed ice scoop from ice machine during this inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Single-use cup without handle stored down inside bin of sugar at cookline. Employee removed cup from bin during this inspection. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining two food storage shelves in dry storage closet.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf liner on shelf at cookline soiled with food debris.

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado sliced at front counter with sticker still attached. Produce must be washed prior to cutting and stickers must come off during washing.

Basic - Unclean building components, attachments or fixtures. Hood above cookline dripping with grease.

High Priority - Container of medicine improperly stored. Tube of Benadryl on shelf in kitchen area

High Priority - Non-food grade paper towel used as liner for food container. In multiple food containers including fried shrimp

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/24 Admin Complaint

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle in slide door reach in cooler in back storage area

Intermediate - Handwash sink used for purposes other than handwashing. Pot lid in hand wash sink in cook line area. Inspector removed to wash hands. 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/ 2 wait staff 1 sushi chef 1 cook

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salmon and tuna at sushi counter

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on shelf by panko

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 110F water

Basic - In-use wiping cloth/towel used under cutting board. In cook line area

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vertical reach in cooler in cook line area

High Priority - Observed: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee preparing food touched face then touched utensil handle without washing hands. Discussed with operator who stated he will discuss with employee. Priority: High Priority

High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over vegetables in reach in cooler at cook line. Operator corrected storage shelves. Corrected On-Site Priority: High Priority

Intermediate - Observed: 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. Priority: Intermediate

Intermediate - Observed: Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand wash sink in cook line area. Operator removed. Corrected On-Site Priority: Intermediate

Intermediate - Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips unavailable Priority: Intermediate

Intermediate - Observed: 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. Priority: Intermediate

Intermediate - Observed: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed written procedure to operator Corrective Action Taken Priority: Intermediate

Intermediate - Observed: Records/documents for required employee training do not contain all of the required information. 2 employees safe staff certificates missing names and date the test was taken. Priority: Intermediate

Basic - Observed: Food not stored at least 6 inches off of the floor. Bulk salt in dry storage room Fryer oil in back storage area Priority: Basic

High Priority - Non-food grade paper/paper towel used as liner for food container. On sushi fish

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs stored over raw beef in reach in cooler in kitchen. Operator moved eggs to bottom shelf. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Pan in hand wash sink next to 3 compartment sink. Operator removed. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator does not have any bleach available. Operator sent employee to the store to purchase bleach. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in bulk sugar. Operator removed. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Vertical reach in cooler at cook line

Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature in cooler in kitchen. Operator moved to sink to run cool water on beef. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket blocking Hans sink. operator moved sanitizer bucket from hand washing sink . Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, Employee Cell phone on prep table. Operator removed cell phone from prep table