SWEET SUSHI AND GRILL

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Frozen Raw meats stored in shopping bags.

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle , table cleaner ,by plates at front Line. Moved by manager. 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. Emailed form. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Wait-station Hand Wash Sink blocked by tray of salads on Hand Wash Sink. ( being prepped).

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate of foods under paper towel dispenser. Wait-station. Moved by manager. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Soiled floors in kitchen by Dish machine and grease at cook line.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl as scoop in flour , rice.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in standing water 78° cook line. Moved by manager. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Uncovered prepped foods in walk in cooler. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Leak at mop-sink faucet.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Unlabeled water chemical spray bottle.

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle. Bleach by condiments. Frontline. Moved by manager. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Utensils in kitchen Hand Wash Sink. Moved by manager. Wet wipes rinsed in kitchen Hand Wash Sink. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : kitchen

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.

Basic - Food contaminated by unsanitized equipment or utensil. Mop attachment on Bag of flour in rear of kitchen. Moved by manager. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. In use knives stored between prep equipment. Moved by manager. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 77°. Cookline.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn cooler gasket. Sushi line cooler.

Basic - Stored food not covered. Uncovered prepped vegetables in walk in cooler. Mushrooms.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wipes on counter in : kitchen.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chlorine test strips available.

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/ 6 food service employees onsite with no Certified Food Manager onsite.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels Hand Wash Sink by Dish machine. Replaced by manger. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets on clean plates. Rear kitchen. Moved by manager for cleaning. Corrected On-Site

Basic - Food contaminated by unsanitized equipment or utensil. Dust pan on Bag of onions. Rear of kitchen. Moved by manager. Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Bowls of panko under paper towel dispenser. Wait-station. Moved by manager. Corrective Action Taken Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Unlabeled sugar, salt containers. Kitchen

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license expired. 06/01/2024 Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Sanitizer chemical spray bottle stored next to cleaned plates. Frontline. Moved by manager. 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/ QUINCHUN CHEN. Certification expired 2/24

Intermediate - Handwash sink not accessible for employee use at all times. Kitchen Hand Wash Sink with large fan in sink. Moved by manager. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Wait-station Hand Wash Sink used as dump sink. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at kitchen Hand Wash Sink. Replaced by manger. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Minor soiled deflector plate to interior of ice machine located : kitchen. Pink like substance.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink container above restaurant foods in cooler. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.

Basic - Food stored in a location that is exposed to splash/dust. Bag of onions stored by mop bucket. Moved by manager. Corrected On-Site Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Broccoli cut before washing. Person In Charge had item washed. Corrective Action Taken

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. Employee used broom to sweep floor , pick up debris in dust pans then engage in food prep activity without changing gloves or wash hands. Inspector intervened. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee washed hands with no soap. Food prep employee rinsed hands in sink without using any soap. Inspector intervened. Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish Machine chlorine 0 ppm. Person In Charge reset sanitizer feeder. 100 ppm after reset. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Kitchen Hand wash sink with large bucket in sink. Moved by manager. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Kitchen Hand wash sink by Dish Machine with ice scoop in sink. Person In Charge moved scoop for washing. Corrective Action Taken

Basic - Food stored in a location that is exposed to splash/dust. Frozen cooked duck stored under soap dispenser in kitchen. Moved by manager. Corrected On-Site

High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher rinsed dishware , food service pans in sink and placed items for drying. No sanitizing step. Inspector intervened since no manager was onsite. Warning - From follow-up inspection 2023-08-15: At callback : Three compartment sink . No sanitizing steps followed for dish-ware, utensils. . Admin Complaint

High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Multiple food service employees handling soiled equipment then washing hands with gloves still on and not changing gloves. Inspector intervened since no manager was onsite. Corrective Action Taken Warning - From follow-up inspection 2023-08-15: At callback : employees not changing Single Service gloves after washing dishes . Employee engaged in food prep activities with same gloves. Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle by clean plates . Frontline. Moved by manager. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Multiple food containers in rear Hand Wash Sink. Moved by manager. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : by walk in cooler.

Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in. Flour. Moved by manager. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Repeat Violation

Basic - Food stored on floor. Bags onion on floor . Tubs of chicken on floor walk in cooler. Moved by manager. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled top of Dish machine. Soiled walk in cooler shelves.

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salads in wait-station reach in cooler: 47. 47. 49. 49. Per Person In Charge. Made about 2 hrs before. Moved by manager to walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2022-08-29: At todays callback : cooler Empty. Waiting for service to arrive. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp on counter 80° kitchen. Mae 2 hours before. Moved by manager to cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle over cleaned plates. Frontline. Moved by manager. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Large plastic tub in rear kitchen. Hand wash sink. Moved by manager Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at frontline Hand wash sink.

Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at frontline.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple open drink containers on prep table.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw frozen fish thawing at room temperature at sushi line. M m. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses.3 wet wipes on counter in : kitchen.

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. Employee handled cell phone and then handled clean dishes in warewashing are? Discussed washing hands with employee. Employee washed hands Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel lining pan with fish at sushi making cooler. Operator removed paper towel Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish not commercially packaged stored over ready to eat ice cream in reach in freezer across from walk-in-cooler. Operator removed fish to properly store Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Two bottles containing toxic substance stored on counter next to chopsticks. Operator removed cleaner and sanitizer to properly store Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple Containers on clean storage shelf not inverted

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal foods in reach in deep freezer not segregated from food being served to public

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf next to dishwasher unable to properly air dry

Basic - Food stored on floor. Container of oil stored on floor next to wok station

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils stored in standing water of less than 135°F. Operator emptied water Corrected On-Site