FUSHIMI SUSHI

High Priority - Nonfood-grade bags used in direct contact with food. Take out plastic bags used to store prepared wontons in chest reach-in freezer. Employee moved wontons to plastic container. Corrected On-Site

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. Open container of raw chicken stored on top of raw shrimp in chest reach-in freezer by back exit. Also, open raw salmon in same container with open raw beef in chest reach-in freezer by back exit. Employee rearranged all products to proper storage. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of multiple soda nozzles have debris build up. Repeat Violation

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. Food handler training expired on 10/1/2025 for Chaonan C, on 10/3/2025 for Adelson T and on 9/15/2025 for Manuel C. Repeat Violation Admin Complaint

Basic - Food stored on floor. Bucket of sauce on the floor near back exit. Also, bucket of ginger on the floor in sushi area. Both products moved from the floor. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife in standing water at 71F. Employee removed water. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below flat grill is soiled. Repeat Violation

Basic - Screen in door torn/in poor repair. Back exit screen door is torn in multiple areas creating holes.

Basic - Standing water in bottom of reach-in-cooler. Standing water observed in bottom of flip top reach in cooler in kitchen.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution in sushi area tested at 10ppm chlorine. Operator remade solution to 50ppm chlorine. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on the floor in sushi area. Employee elevated solution. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Open raw chicken stored over raw beef in walk in cooler. Operator moved chicken to lower shelf. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Eight packages of completely thawed and sealed yellowtail tuna in sushi reach in cooler. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (45F - Cold Holding); beef (47F - Cold Holding). Operator states walk-in cooler had been left off for approximately 30 minutes. Chicken and beef move to freezer approximately 20 minutes later, chicken at 40F and beef at 42F. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with attached hose has no vacuum breaker.

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in bin of flour. Operator removed the bowl. Corrected On-Site Repeat Violation

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. See stop sale. Eight packages of completely thawed and sealed yellowtail tuna in sushi reach in cooler. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor at walk in cooler and under kitchen equipment is soiled. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on sushi reach in cooler are soiled. Repeat Violation

Basic - Plumbing system in disrepair. Handwash sink in dish room is leaking.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on the floor in sushi area.

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed eleven live flying insects: Two live flying insects under dish machine Six live flying insects at storage rack by walk in cooler One live flying insect in front of sushi reach in cooler One live flying insect behind front counter One live flying insect at entrance to men's restroom Admin Complaint - From follow-up inspection 2024-09-09: Observed one live flying insect under dish machine. Admin Complaint

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. Rice in sushi area has no time marking. Per employee, rice prepared at 2:00 and added time marking to rice. Also, ranch dressing has no time marking. Employee states ranch removed from refrigeration approximately one hour prior. Employee added time marking to ranch dressing. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked salmon roll on the sushi counter at 117F. Per employee, roll made 20 minutes prior. Operator voluntarily discarded salmon roll.

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. Sanitizer bucket in the kitchen tested at 200+ppm chlorine. Operator remade solution to 100ppm chlorine. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink across from dishmachine has a drain board and container in the sink. Operator removed all. Corrected On-Site

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing food employee reporting agreement for Sierra, hired a few weeks ago.

Basic - Bowl or other container with no handle used to dispense food. Bowl used in rice container by walk in cooler. Operator removed the bowl. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Outside back exit, two small tanks not secured. Repeat Violation

Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Floor under soda machine is soiled. Floor under and around the fryers is soiled. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked cups at soda machine have water between the cups.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisks at wok station in standing water at 72F. Operator removed water. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven at sushi has accumulation of debris.

Basic - Reach-in/Walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelving has build up of white mold-like substance.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have heavy rust. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on cutting board at sushi area and at prep area in kitchen. Operator moved both to sanitizer bucket. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher at back exit door has the gauge showing needing recharging. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw and cut chicken stored on top of eel sauce bucket. Operator moved chicken to proper storage. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Two shell eggs in flat in walk in cooler are cracked. Operator removed the cracked eggs. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Container of spicy tuna in reach in cooler on sushi line at 46F. Per operator, tuna prepared yesterday. Operator discarded tuna. Squeeze bottle of ranch dressing on front counter at 73F. Per operator, ranch removed from refrigerator approximately 2.5 hours prior. Operator moved ranch to refrigerator.

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. Sanitizer bucket in kitchen tested at 300+ppm chlorine. Operator remade solution to 50ppm chlorine. Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink. Drain line for sushi counter top cooler drains into hand wash sink. Operator moved drain line to drain into a container. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cart in kitchen containing in-use sauces and seasonings has food debris on shelving.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator using time as a public health control for sushi rice. No written plan available. Paperwork provided and completed during inspection. 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. Sushi cut and prepared on sushi line have no date markings. Per operator, products prepared up to two days prior.

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

Basic - Bowl or other container with no handle used to dispense food. Bowl laying in flour container near back exit. Operator removed bowl. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Two carbon dioxide tanks outside of back door are not secured.

Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Floor under flat grill and floor under equipment across from cooking equipment has debris build up.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat on top of stack of clean plates on shelf above reach in cooler in kitchen. Operator moved to proper storage. Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the top that opens to the outside. Screen door at back of establishment has a large gap above the door with no screening. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Case of seasoning on thin flat wood board near back exit.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handled scoop in bucket of sauce near back exit has handle in the sauce. Operator moved utensil with handle out of product. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under flat grill has food debris/build up. Walk in cooler gasket and gaskets on reach in coolers on sushi line are soiled. Area around soda nozzles on soda machine is soiled. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Two avocados with sticker attached in container with cut avocado in reach in cooler on sushi line. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed zucchini stored above ready-to-eat cut carrots, onions and cucumber. Operator rearranged shelving and placed unwashed produce below prepared vegetables. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has heavy rust. Repeat Violation

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher at back exit in red zone needing recharged.

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Observed mop sink difficult to access due to drying table from dishmachine location. Operator stated they dump mop water outside the back exit door. Had conversation with operator and operator will clear mop sink area to be able to access mop sink.

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 kitchen reach in freezer, raw salmon and raw beef stored in same container, not commercially sealed. Operator moved to proper storage. Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink. Handwash sink at sushi station has drain line in sink from sushi cooler to the sink. Operator removed hose from cooler going to sink. Also, handwash sink in kitchen had single service and miscellaneous items in the sink. Operator removed all items from sink. Corrected On-Site

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. No written plan available. Provided and discussed DBPR HR 5030-104 with operator. Corrected On-Site

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. No proof of food employee reporting responsibilities. Provided and discussed DBPR Form HR 5030-103 with operator.

Basic - Bowl or other container with no handle used to dispense food. Bowl in rice near back door. Operator replaced with scoop with handle. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on shelf above flip top reach in cooler top reach in cooler. Operator moved to proper storage. Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold and/or above doorway that opens to the outside. Back exit screen door has a large gap at the top of the door when closed with no screening.

Basic - Floor soiled/has accumulation of debris. Floor under and around all hot cooking equipment in kitchen and floor around back exit and dry storage area is soiled.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of water at 77F on table beside grill. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interiors of both ovens in sushi area have accumulation of debris and/or grease.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under plate of soda machine around nozzles has build up of debris. Also, sides of hot equipment in kitchen has grease build up. Also, gaskets on both sushi reach in coolers and walk in cooler are soiled. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Observed unwashed avocados with stickers attached cut for service.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelving in walk in cooler showing heavy rust.

Basic - Wood food-contact surface not properly sealed. Block of unsealed wood in sushi area used to make cutting board fit properly on the counter. 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 at 0ppm. Operator refilled sanitizer and primed machine, observed 100ppm. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Food placed in soiled container/equipment. In walk-in cooler observed crates holding produce with heavy grime buildup. Employee removed and began cleaning during inspection. Corrective Action Taken

High Priority - Pesticide-emitting strip present in food prep area. Observed emitting fly strip hanging next to glassware next to soda station. Operator moved strip during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In top of reach-in cooler on cook line, observed whole carrot in direct contact sitting on top of raw shrimp. Operator discarded carrot during inspection. In walk-in cooler observed bowls of raw chicken and shrimp stored over ready to eat bamboo leaves. In reach-in freezer observed plastic wrapped raw beef and fish stored over ready to eat food. Operator moved items during inspection. Corrective Action Taken

High Priority - Spray hose at dish sink lower than flood rim of sink. Observed sprayer at dish hanging below the rim. Operator suspended hose from shelf above during inspection. Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. In top of reach-in cooler on cook line, observed whole carrot in direct contact sitting on top of raw shrimp. Operator discarded carrot during inspection.

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 eggs on cook line without time mark. Operator stated eggs have been out for two hours and placed correct time on eggs. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. On shelves near walk-in cooler observed large spray bottle with chemical stored over soup stock, beverages for consumers and bottles of sauce. Operator discarded spray bottle during inspection. Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink. At front counter observed handwash sink with sushi cooler tube draining into sink. Employee removed tube and placed bowl under drain during inspection. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice bin at soda station with mold-like substance buildup.

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 five employees present and Person in Charge does not have manager certification. Operator states it has expired.

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. Observed two employees hired over 60 days without proof of training.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drink with no lid stored over reach-in cooler on cook line. Operator discarded drink during inspection. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On shelves near walk-in cooler observed employee shirt and tool bag stored over consumer bottled beverages, soup stock and bottles of sauce. On cook line on shelf above reach-in cooler observed employee cell phone and drink stored. Operator moved items during inspection. Corrected On-Site

Basic - Equipment in poor repair. Reach-in cooler near dish machine observed with extreme tears in gasket.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ladles and whisks stored in water at 86F. Operator replaced water and observed over 135F. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At soda station observed mold-like substance buildup above nozzle.

Basic - Single-service articles not stored inverted or protected from contamination. Left of drink station observed crate of togo supplies stored on floor and cups not inverted. Behind front counter observed plastic cups and bowls stored not inverted. Operator moved and turned over items during inspection. Corrected On-Site

Basic - Stored food not covered. Observed bucket of sushi vinegar with lid cracked open store under handwash sink. Operator covered vinegar and moved bucket during inspection. Observed bag of starch open and unprotected. Operator closed bag during inspection. Corrective Action Taken

Basic - Wood food-contact surface not properly sealed. Observed piece of unsealed wood used to level cutting board behind sushi counter. Observed untreated wood on door frame of kitchen exit into front counter and also over the dish area.

Basic - Working containers of food removed from original container not identified by common name. Observed bulk container of flour without label. Operator labeled during inspection. Corrected On-Site

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 the dish wash machine at 0 ppm for chlorine. The owner then tried to prime the machine. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed kitchen staff cutting cucumbers, no gloves. Hands were washed, gloves were added. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shredded draining Krab 97F. This was moved to a freezer. Corrective Action Taken

Intermediate - Equipment drain line draining into handwash sink. Observed the sushi rice has a drain line into the front line hand wash sink. The drain line was folded out of the hand wash sink. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Observed no soap at the dish wash machine hand wash sink. Soap was added. ALSO, no paper towels at the dish wash machine hand wash sink. Towels were added. Corrected On-Site Repeat Violation

Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Observed dishes that were clean, are now splashed with sauce. These were moved to the dish wash machine area. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drinks and water bottles stored over public food on the prep line. These were moved below. Corrected On-Site

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 the ice scoop touching ice, in the ice machine.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed the rice scoops in standing water. ALSO, the whisks are in standing water. All water was dumped. Wash, rinse and sanitize every 4 hours. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed stickered Avocados cut on the front line. The stickers were removed with gloved hands. Corrected On-Site

Portable fire extinguisher is inaccessible. For reporting purposes only. Observed in the restroom hallway, the fire extinguisher box has a ladder tied to the handle.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flying insects in kitchen area by back door.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Raw chicken and cheese wontons in grocery bags in reach in freezer chests in kitchen.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef and raw clams, both removed from original packaging, stored over ice cream and noodles in reach in freezer chest in kitchen. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over krab and various sauce bottles in reach in cooler at sushi bar. Raw shrimp stored over tempura batter in reach in cooler on cook line. Raw squid and raw shrimp stored over buckets of soy sauce in walk in cooler. Manager began to rearranged all items during inspection. Corrective Action Taken Repeat Violation Admin Complaint

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. Bags of raw chicken, removed from original packaging, stored with raw fish in reach in freezer chest on cook line. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish roe (63°F - Cold Holding) sitting out on counter in front of sushi display cooler at bar area, per employee roe was taken out of cooler no more then one hour ago, roe placed in reach in cooler. Corrective Action Taken

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. Sushi rice at bar, manager marked sushi rice during inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Hand sanitizer on tables in dining area stored with salt and pepper shakers and individual packets of sugar, manager removed hand sanitizer. Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink. Drain lines of sushi display cooler in hand wash stations.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On deflector plate of ice machine. On soda nozzles on soda machine in kitchen. Underside of ice bin of soda machine in kitchen. Interior of microwave by ice machine in kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. Various containers and bottles stored in hand wash station by dish machine in kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at any hand wash station in kitchen.

Basic - Food stored on floor. Five buckets of soy sauce in walk in cooler. Two buckets of soy soy sauce in kitchen. One case of water at bar area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of rice cooker, fryers, crash cart, and shelves on cook line. Repeat Violation

Basic - Single-service articles improperly stored. Multiple stacks of to go containers at bar area not stored inverted when not in use.

Basic - Single-service articles not stored inverted or protected from contamination. Stack of small saucer dishes on tables in dining area not protected when not in use.

Basic - Stored food not covered. Containers of cucumbers, ginger, and avocado at sushi bar not cover when not in use, manager corrected during inspection. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Grease leaking from hood system over cook line.

Basic - Water draining onto floor surface. Pipe missing from hand wash station in kitchen by dish machine causing water to drain on floor.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple throughout kitchen and bar area, employee corrected during inspection. Corrected On-Site