SUSHI-X

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. Dishmachine in use testing at 0ppm. Person in charge primed unit and retested at 100ppm by end of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In fliptop reach in cooler container of raw chicken stored on pan of prepped onions. In reach in freezer raw chicken no longer commercially packaged stored over ready to eat items. In walk in cooler raw fish stored over noodles. Person in charge moved to appropriate location. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately two rodent droppings on floor near back door miscellaneous storage. Person in charge cleaned and discarded. Corrective Action Taken Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Two packages of escolar in walk in cooler thawed in ROP with no oxygen introduced. Instruction states to remove from package prior to thawing.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards with staining in back kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Observed items stored in front sushi hand wash sink. Observed employee utilize hand wash sink to fill bucket in back kitchen. Repeat Violation

Intermediate - No soap provided at handwash sink. Soap and paper towels missing from back hand wash sink by triple sink. Person in charge provided. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles with blue chemical person in charge states is glass cleaner unlabeled. Person in charge labeled appropriately. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. To go pints with no handles used as scoop in sauces in kitchen. Person in charge removed. 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. Two packages of escolar in walk in cooler thawed in ROP with no oxygen introduced. Instruction states to remove from package prior to thawing.

Basic - Equipment in poor repair. Gasket torn at small appetizer fliptop. Handle missing at reach in freezer in kitchen. Piece of plastic wrap utilized as handle. Not smooth and easily cleanable. Far right side sushi cooler with cracked door, missing piece. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floors with heavy debris around ice machine, under triple sink area, at cook line, under shelving in back hallway. Person in charge began cleaning hallway. Floor around grease trap not smooth and easily cleanable. Several ceiling tiles are porous in back kitchen. Corrective Action Taken

Basic - Food stored on floor. Buckets of sauce stored on floor in walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers with grease buildup. Shelves in walk in cooler with rust/ food debris buildup. Repeat Violation

Basic - Old food stuck to clean dishware/utensils. Observed staining on reused plastic containers in clean dishware area.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Sanitizer solution at front sushi area has soap mixed with bleach per person in charge. Person in charge remade with only bleach. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw tuna stored over krab. Also, raw shrimp stored in bus tub on case of avocados. Also, raw chicken stored over whole carrots. In stand up white reach in freezer raw chicken no longer commercially packaged stored over bags of edamame. Person in charge began rearranging. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed three shell eggs in walk in cooler with cracked shells.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle batter with gloved hands, then wash gloved hands at hand wash sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small appetizer fliptop edamame, spring roll, wonton, dumplings 56-60F. Person in charge states have been in unit 2.5 hours, moved to walk in cooler holding temperature. In small hibachi fliptop shrimp, salmon, noodles 49-53F. Person in charge began moving items to walk in cooler. At front sushi bar middle lowboy reach in cooler fish, fish at 45-46F. Person in charge moved all items to other unit next to unit holding temperature. Corrective Action Taken Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. Observed can of spray paint stored on shelf above case of food items. Person in charge removed. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee utilizing hand wash sink to fill pot in kitchen. Observed employee utilize hand wash sink to fill pitcher at front sushi bar. Repeat Violation

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser at back hand wash sink not functional. Person in charge provided soap. Hand wash sign missing at cook line hand wash sink. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bottom edge of deflector plate in ice machine with debris buildup.

Basic - Bowl or other container with no handle used to dispense food. Pint to go containers with no handles used as scoops in multiple wet and dry bulk goods. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee items stored with dry food storage in back kitchen. Repeat Violation

Basic - Equipment in poor repair. Observed interior of rice cooker on prep table in kitchen with missing lining. Observed handle to reach in freezer missing in kitchen, repaired with wire. Observed lid to rice container missing pieces. Observed gaskets torn at walk in cooler, at small fliptop in kitchen. Repeat Violation

Basic - Food stored on floor. In walk in cooler buckets of sauce stored on the floor. In dry good storage, observed food items stored on the floor, case of avocados stored on the floor by the mop sink. Also, several bulk containers of food uncovered in dry storage area, in walk in cooler. Repeat Violation

Basic - Grease on the ground and/or pad around grease receptacle. Shared grease receptacle area with grease on ground. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of bulk dry goods containers with debris buildup. Observed side of fryers with debris buildup. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting avocados directly from case with stickers on without washing product. Person in charge had employee pull to wash. Corrective Action Taken

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor under triple sink no smooth and easily cleanable. Observed several porous ceiling tiles in kitchen. Repeat Violation

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 sushi line chef cutting peeled cucumber with bare hands. Observed dishwasher cutting lemons to be used in drinks per person in charge with bare hands.

High Priority - Employee washed hands with no soap. Observed employee wash hands with no soap, then dry hands with bar towel stored in employees back pocket. Also, observed same employee handle raw chicken, then handle clean tray without hand wash. Person in charge spoke to employee who washed hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw chicken stored over prepped sushi rolls. In walk in cooler raw fish stored on case of avocados. In reach in cooler raw salmon stored over noodles. In reach in freezer no longer commercially packaged chicken stored over no longer commercially packaged shrimp, fish. Person in charge began rearranging. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna with instructions to be removed from packaging in walk in cooler and in reach in cooler thawed with no oxygen introduced. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray bottle with blue chemical stored on shelf with nozzle facing single service items. Also, spray bottle and container of chemicals stored with squirt bottle with food product under cook line. Person in charge moved to appropriate location. Corrected On-Site

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Person in charge only able to provide 1.5 months of invoices during inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen soiled, stained.

Intermediate - Handwash sink used for purposes other than handwashing. Observed dishwasher cleaning pan in back hand wash sink. Observed items stored in back hand wash sink. Person in charge removed. Corrective Action Taken Repeat Violation

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any training due to all documents falsified with new expiration date. Originally expired at beginning of January 2025. 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. New employee working at establishment for approximately 1 week per person in charge is unable to prove employee made aware of reporting responsibilities.

Intermediate - No soap provided at handwash sink. Soap missing at hand wash sink in kitchen at cook line. Person in charge provided. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Several spray bottles containing blue chemical unlabeled in kitchen. Person in charge labeled. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. Dishmachine with heavy debris buildup on ceiling of unit. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. To go bowls with no handles used as scoops in bulk dry goods. Person in charge began removing. Corrective Action Taken

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. Tuna with instructions to be removed from packaging in walk in cooler and in reach in cooler thawed with no oxygen introduced. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on cutting board. Employee jackets stored on shelving with food products. Person in charge began removing. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server line wet nesting.

Basic - Equipment in poor repair. Observed door to far right side sushi cooler broken, missing piece. Missing piece to lid to bulk container in kitchen. Observed rust buildup on top of lay down reach in freezer. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible around back door frame when fully closed.

Basic - Food stored on floor. Tub of beef stored on floor in walk in cooler. Person in charge raised. Corrected On-Site

Basic - Grease on the ground and/or pad around grease receptacle. Shared grease receptacle area has buildup of grease on ground and receptacles, lids open. Observed old discarded equipment near shared dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy grease buildup on hood filters, sides of fryers in kitchen. Gaskets to lay down reach in freezer in kitchen with heavy debris buildup where door meets freezer. Also, food debris buildup on walk in cooler shelving. Soda plates with debris buildup at server line.

Basic - Old food stuck to clean dishware/utensils. Old food debris staining, old label residue observed on containers in clean dish area.

Basic - Stored food not covered. Observed lobster tails in stand up reach in freezer not wrapped or covered. Stored frozen raw in direct contact with shelving.

Basic - Time/temperature control for safety food thawed in an improper manner. Items thawing at room temperature in kitchen. Person in charge moved to walk in cooler. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor around grease trap under sink not smooth and easily cleanable.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on floor in back kitchen hallway. Also, power tool stored on bag in box soda in back kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths on sushi line not stored in sanitizer, person in charge moved to sanitizer. Corrected On-Site Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at sushi line test at 10ppm. Person in charge remade to 50ppm. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw shrimp with bare hands, then don gloves and handle ready to eat food. Spoke to employee during inspection. Also, observed dishwasher handling personal phone, then handle clean dishes without hand wash. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. Chicken in reach in freezer stored in direct contact with to go style bag. Also, non food grade paper towels used in direct contact as lining for food containers.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.24. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In fryer side fliptop raw chicken stored over packages of edamame, egg rolls. In walk in cooler raw fish stored on buckets of sauces. In cook line fliptop raw salmon stored over noodles. In reach in freezer raw chicken no longer commercially processed stored over no longer commercially processed shrimp in side door. Person in charge began rearranging. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 4 blocks of tuna thawed in reach in cooler with instructions to remove from packaging with no oxygen introduced.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small fliptop nearest fryer shrimp, egg roll, gyoza at 48F. Person in charge has lid open during inspection. Ambient temperature of unit at 40F. Person in charge iced items down. In middle sushi line cooler under left side sushi bar top cooler fish cut yesterday at 51F. Person in charge states has been open frequently. Ambient temperature reached 47F during inspection. Person in charge moved all time/temperature control for safety items to other units holding temperature. Corrective Action Taken Repeat Violation 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. Items such as sushi rice, fried shrimp, krab, tofu held on time with no time mark. Person in charge marked during inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Krab Rangoon at fryer at 116F. Recommend holding on time. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed bowls stored in hand wash sink at cookline. Also, observed dishwasher cleaning dishes in back hand wash sink. Repeat Violation

Intermediate - No soap provided at handwash sink. Soap missing from hand wash sink at cookline. Paper towels missing from hand wash sink at dishmachine. Person in charge provided. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Several employee training records missing date of birth. Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Several spray bottles with blue cleaner and bleach per person in charge unlabeled. Person in charge began labeling. Corrective Action Taken

Intermediate - When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used. On menu "lobster salad" is advertised in menu item. When asked to show invoice for said product, person in charge only able to provide invoice for crawfish salad, which contains no lobster. Repeat Violation Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Door interior and deflector plate of ice machine with debris buildup. Interior of lay down reach in freezer in kitchen with debris buildup.

Basic - Accumulation of debris inside warewashing machine. Black and green buildup observed in dishmachine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed holes in ceiling in area where ice machine is stored. Also, standing water on floor around drain by mop sink and ice machine drain. Person in charge began cleaning. Corrective Action Taken Repeat Violation

Basic - Clean-out cap missing from plumbing line. Missing cover on grease trap inside kitchen under triple sink. 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. Observed 4 blocks of tuna thawed in reach in cooler with instructions to remove from packaging with no oxygen introduced.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on top of cookline reach in cooler.

Basic - Equipment in poor repair. Observed tape used to repair door to far right side sushi tabletop cooler. Also, observed crack in interior of rice holder at sushi line. Also, rust and pitting observed on top of lay down reach in freezer in kitchen. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping cloths stored outside of sanitizer solution.

Intermediate - - From initial inspection : Intermediate - Identity of food or food product misrepresented. On lunch menu observed crazy roll, stating it contains "white tuna". On multiple menu items on the to go menu, "white tuna" is listed. When asked what fish is served, person in charge states escolar is served. Also, on to go menu Snow Crab Roll indicates it containers crab, person in charge states no real crab is utilized, only imitation crab. Admin Complaint - From follow-up inspection 2024-01-10: No change. Operator states will make changes and order new menu. Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Hawaii Roll, spicy 2in1 and Kiwi roll contains raw fish, not indicated on lunch menu. On to go menu, many raw items not identified with disclosure. Warning - From follow-up inspection 2024-01-10: Operator needs more time to make menu changes. Time Extended

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. Dishmachine testing at 0ppm even after priming, person in charge set up triple sink to 200ppm to sanitize until repaired. Corrective Action Taken Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw shrimp with hands, then plate ready to eat Rangoon without hand wash. See stop sale. Spoke to employee who washed hands. Corrective Action Taken Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face, then handle food without hand wash. Also, observed employee washing gloved hands, then handling food. Warning

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed employee handle raw shrimp with gloved hands, then plate handle order of cooked rangoon with gloved hands.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Person in charge receives fresh salmon from KGI, serves raw, unable to provide proof of parasite destruction during inspection. Also, person in charge receives frozen salmon from Harvest Valley. Serves salmon raw. No parasite destruction information on invoice, unable to provide. Called and received from provider during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw chicken stored over ready to eat gyoza. In reach in cooler by left sided cookline. Raw salmon stored over cooked noodles. In walk in cooler raw shrimp stored over ready to eat Krab. Sushi fish stored on case of unwashed avocados. In reach in freezer raw chicken no longer commercially packaged stored over eel, shrimp. Person in charge began rearranging. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Gyoza, spring rolls in fliptop by fryer at 56-58F. Items held above fill line. Person in charge moved to cooler holding temperature. Corrective Action Taken Repeat Violation 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. No time mark on sushi rice, held on time as indicated on time paperwork and per person in charge.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimp, sushi rolls fried, at 102-106F. Person in charge states are held on time. No time mark or indicated on time paperwork.

High Priority - Wastewater on ground of establishment. Mop sink unconnected to pipe underneath, drains directly onto ground when in use, person in charge reconnected during inspection. 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. Person in charge unable to provide written procedures. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at server area with debris buildup. Also, ice machine deflector plate with mold like substance buildup. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling pot, rinsing dishes, storing utensils in hand wash sink by fryers. Repeat Violation

Intermediate - Identity of food or food product misrepresented. On lunch menu observed crazy roll, stating it contains "white tuna". On multiple menu items on the to go menu, "white tuna" is listed. When asked what fish is served, person in charge states escolar is served. Also, on to go menu Snow Crab Roll indicates it containers crab, person in charge states no real crab is utilized, only imitation crab. Admin Complaint

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Hawaii Roll, spicy 2in1 and Kiwi roll contains raw fish, not indicated on lunch menu. On to go menu, many raw items not identified with disclosure. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Person in charge states thermometer just broke, no replacement.

Intermediate - Records/documents for required employee training do not contain all of the required information. Several employee training certificates missing date of birth.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Self closer missing from mens restroom.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In back storage area by ice machine, observed holes in ceiling, porous ceiling tiles present. Also hole in wall where utility lines meet wall.

Basic - Clean-out cap missing from plumbing line. Missing cap on grease trap in kitchen under dishmachine. Observed open hole.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server area wet nesting. Repeat Violation

Basic - Equipment in poor repair. Container holding rice with melted, lid missing edges. Repeat Violation

Basic - Food stored on floor. Case of salmon, buckets of sauce stored on floor in kitchen. Person in charge began raising. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign from hand wash sink by fryer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on left side of hood with grease buildup. Also, soda plates at server line with mold like substance buildup. Repeat Violation

Basic - Old food stuck to clean dishware/utensils. Reused containers with staining debris and old labels at clean dish area.

Basic - Open condiments provided for self-service not properly protected. Ginger for customer self service missing hinged lid container.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken, salmon, tuna thawing in kitchen at room temperature. Person in charge moved to walk in cooler. Corrective Action Taken

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Heavy rust buildup on shelves in walk in cooler. Also, rust on top of reach in freezer in kitchen.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at 0ppm chlorine.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Two employees using cell phones and then handled clean utensils without washing hands. Discussed with operator. Operator discussed hand washing with both employees. Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. Vegetables in direct contact on non food grade paper towel in reach-in cooler next to kitchen entry doorway. Operator removed paper towel Corrected On-Site

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Operator unable to provide proof of parasite destruction letter. Operator called vendor and had letter emailed. Corrected On-Site

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/ Jian Chen CFM certificate expired 10/31/21

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards next to triple sink soiled/ stained

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink across from fryer has multiple utensils and tempura batter stored in hand wash sink. Also, hand wash sink near walk-in-cooler has large knife in sink. Operator removed all items from both hand wash sinks. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to walk-in-cooler. Operator replenished paper towels at hand wash sink Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide proof of employee food safety training certificates that aren't expired. All certificates expired in Nov '21 Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl without handle used to dispense flour. Operator removed bowl from flour

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked cups on storage shelf next to soda dispensing machine unable to properly air dry

Basic - Equipment in poor repair. Gasket on reach in freezer next to kitchen entrance torn Repeat Violation

Basic - Food stored on floor. Container of oil stored on floor in front of fryer. Also, sealed box of chicken stored under bottom shelf in walk-in-cooler Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board at reach-in cooler near kitchen entry doorway. Operator removed wet wiping cloth Corrected On-Site

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Cook chicken (150-164°F - Cooking, employee cook chicken but no tempting to ensure proper temperature. Re-temp at 168°F) Corrected On-Site Repeat Violation Admin Complaint

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. Dish machine not at proper sanitizer strength. Operator is out of solution. Operator setting up three compartment sink area with bleach. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled prep cut ready to eat cucumber with bare hands to place in pan with no gloves and food to be stored in walk in cooler for later use with no additional cooking as per manager. Reviewed with manager and employee re-rinse food and stored properly with gloves. 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. Raw prep frozen chicken stored over raw prep frozen shrimp in door of white upright reach in freezer next to prep sink. Moved by manager. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Raw salmon (51°F - Cold Holding, stored on plate on top of pans in make table in kitchen next to entrance. Place there around 830am as per employee. Employee place inside reach in cooler) 2. cream cheese (54°F - Cold Holding); krab meat (57°F - Cold Holding). Both items stored in sushi bar area in reach in cooler, items transferred from walk in cooler and left out. Items place back in walk in cooler to bring down temperature. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Spray bottle with pink solution stored above food prep table with breading and raw meat next to fryer on cook line. Manager stated it's sanitizer and moved item. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Tea run stored in hand wash sink at sushi bar. Moved by manager. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has not chlorine test strips. Provided some to operator Corrected On-Site Repeat Violation

Intermediate - Probe thermometer not used to ensure proper food temperatures. Employee not using thermometer to take temperature of food Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information. Employee L. Wang missing date of birth

Intermediate - Spray bottle containing toxic substance not labeled. 1. Spray bottle with blue solution unlabeled at hostess area. 2. Spray bottle with pink solution unlabeled on cook line next to fryer

Basic - Bowl or other container with no handle used to dispense food. Multiple bowls with no handle stored in dry food containers on season rack and in soy sauce bucket in kitchen. Some items Moved by manager. Corrective Action Taken Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Some ceiling tiles in kitchen area not smooth Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile in back food storage area above dry food

Basic - Employee eating in a food preparation or other restricted area. Employees eating in kitchen while preparing food. Manager had employees to go in dining area 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. Employee aprons stored next to chop sticks at front wait station area and at back kitchen next to food storage rack.

Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair net Repeat Violation

Basic - Equipment or utensils not designed or constructed in a durable manner. Gasket torn at walk in cooler and upright white reach in freezer

Basic - Food stored on floor. 1. Case of food stored in walk in cooler floor. 2. Case fry oil stored on floor at cook line. Moved by employee Corrective Action Taken Repeat Violation

Basic - Ice scoop handle in contact with ice. Ice scoop touching ice at wait station ice bin. Moved by manager. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan with dust build up

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves with soiled food debris

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

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher at front hostess area in red