KAWA SUSHI

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked chicken in walk-in cooler. Observed raw fish stored above unwashed vegetables in walk-in cooler. Person in charge rearranged walk-in cooler. Provided Chinese refrigerator storage handout to person in charge. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. Observed one (1) live roach crawling on floor near walk-in cooler. Person in charge killed and disposed of roach. 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. Observed sushi rice at sushi bar missing time stamp. Person in charge added time stamp. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed microwave in kitchen soiled with food debris. Observed prep table near reach in cooler on cook line soiled with food debris.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ready to eat raw fish prepared two day prior to inspection per person in charge not date marked. Discussed with person in charge.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic take out bowls used to scoop bulk dry goods. Discussed either person in charge.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on cook line flip-top cooler. Person in charge moved some of the drinks. Discussed with person in charge. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphones above flip-top cooler on cook line. Discussed with person in charge.

Basic - Equipment in poor repair. Observed reach in cooler on cook line with torn gaskets. Observed reach in cooler under sushi bar with torn gasket.

Basic - Floor soiled/has accumulation of debris. Observed floors under equipment and behind equipment near walk-in cooler and on cook line soiled with grease and food debris.

Basic - Food stored on floor. Observed bagged carrots on floor in walk-in cooler. Discussed with person in charge. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled with black/green mold like substance Observed reach in cooler gaskets on cook line soiled with food debris. Observed shelves above prep table on cook line soiled with food debris. Observed cook line hood filters soiled with grease. Repeat Violation

Basic - Stored food not covered. Observed bulk food such as flower and rice stored in corner of kitchen next to walk-in cooler open bagged. Discussed with person in charge.

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels lining mushroom containers. Person in charge removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezers; raw chicken over noodles. Raw beef over buns. Person in charge rearranged all foods to store properly. Corrected On-Site

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. Missing on sushi rice and egg batter.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 98F; ( - Hot Holding). Added to time control. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream in cooler not dated. Person in charge dated. 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. Establishment is missing training for all employees. Warning

Basic - Accumulation of debris inside warewashing machine. Interior and exterior of dish machine is soiled.

Basic - Dead roaches on premises. Observed 1 dead roach at side of cookline. Person in charge swept up and discarded. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Grease on floor behind cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. All 3 reach in freezers have ice buildup inside. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. 3 sets of tongs on oven door. Person in charge removed. Corrected On-Site

Basic - Light shield damaged/in disrepair. Light is damaged in walk in cooler and does not work.

Basic - Prep table shelves with rust that has pitted the surface. At the end of cookline; bottom prep shelves are rusted.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler; Raw salmon over onions. Also raw beef and pork over sauces. In reach in freezer raw chicken over raw shrimp. Person in charge moved all to store properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pasta in reach in cooler 55F. Pasta was above the fill line and had been in cooler since last night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta in reach in cooler 55F. Pasta was above the fill line and had been in cooler since last night.

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. Missing on garlic in oil. Out 25 minutes, person in charge time stamped. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In glass reach in cooler; cream not dated. Person in charge dated. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. Interior of dish machine has food debris.

Basic - Dead roaches on premises. Observed 1 dead roach under prep sink. Person in charge swept up and disposed of roach. Corrective Action Taken Warning

Basic - Food stored on floor. Oil, onions, soy sauce on floor in walk in cooler and under cookline. Person in charge stored all items correctly. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer have ice buildup. Repeat Violation

Basic - In-use knife/spatula stored in cracks between pieces of equipment. Person in charge removed spatula. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed 3 pairs of tongs on oven doors. Person in charge removed tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed avacados on prep table. Person in charge washed avacado. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-08-30: Time needed to train staff. Time Extended

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 bare hand contact with ready to eat cooked chicken and ready to eat broccoli. Addressed immediately and person washed hands and put gloves on. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler; raw chicken over apples and carrots. In chest freezer; raw chicken over shrimp. Raw scallops over peas. Repeat Violation Warning

High Priority - Roach activity present as evidenced by live roaches found. Observed 6 live roaches by walk in cooler and mop sink in kitchen. Repeat Violation 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 and the time removed from temperature control cannot be determined. Missing on tempura shrimp, sushi, rice. Person in charge time stamped. Corrected On-Site Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. 1/2&1/2 in reach in cooler not dated. Warning

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

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

Basic - Bowl or other container with no handle used to dispense food. Cups used to scoop sugar, flour, and rice. Person in charge removed. Corrected On-Site Repeat Violation Warning

Basic - Dead roaches on premises. Observed 3 dead by hand washing sink in kitchen. Warning

Basic - Food stored in undrained ice. In cooler in kitchen, ice in untrained ice. Warning

Basic - Food stored on floor. Oil, soy sauce on floor in kitchen. Sauces on floor in walk in cooler. Repeat Violation Warning

Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. Establishment was cutting chicken on dishwasher without sanitizing 1st. Warning

Basic - In-use tongs stored on equipment door handle between uses. 2 pairs of tongs on oven door handles. Person in charge removed. Repeat Violation Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop on floor face down at mop sink. Warning

Basic - Working containers of food removed from original container not identified by common name. Flour not labeled. Person in charge labeled. Corrected On-Site Repeat Violation 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 cook touch his body without washing hands afterwards. Addressed immediately and person wash his hands. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over edamame, raw fish over imitation Krab, raw chicken over raw fish. All items moved to store properly. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make table; Shrimp 60, beef 51 Shrimp 47, broccoli, Garlic in oil 47, Pot sticker 58 ,Chicken 54, ; ( - Cold Holding). Items in cooler 2 hours. Items pulled and placed in freezer. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Equipment drain line draining into handwash sink. Sushi hose drains into hand washing sink. Person in charge removed hose. Corrected On-Site

Intermediate - No soap provided at handwash sink. Or no paper towels at hand washing sink. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cups used to scoop sugar/flour. Person in charge removed. Corrected On-Site Repeat Violation

Basic - Dead roaches on premises. Observed 1 dead roach under server table. Person in charge swept up and discarded. Repeat Violation Admin Complaint

Basic - Food not stored at least 6 inches off of the floor. Noodles, carrots on floor in pots. Person in charge picked up to store properly. Corrected On-Site

Basic - Food stored in undrained ice. Ice in kitchen not self draining. Person in charge removed ice cooler. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Several pairs of tongs hanging from oven doors. Person in charge moved tongs. 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. Spoon handle laying in rice. Person in charge removed. Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels stuck to containers in clean dish and in use.

Basic - Working containers of food removed from original container not identified by common name. Panko not labeled. Sugar not labeled.

High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer non food grade bag used in direct contact with chicken. Also, household trash bag in direct contact with wasabi.

High Priority - Raw animal food stored over or with unwashed produce. At the time of inspection, raw fish stored over avocados in walk in, also in walk in raw chicken stored over raw beef and raw eggs. Person in charge began rearranging. Corrective Action Taken

High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach in the dining room during inspection, person in charge killed and discarded. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the time of inspection, beef, pork gyoza in make top 45-50°F, items above fill line person in charge states has been in unit for approximately 2 hours. Person in charge moved to reach in freezer to chill rapidly. Retemped items at 35°F. In sliding door cooler, rice 56°F, person in charge voluntarily discarded. Corrected On-Site

Intermediate - No soap provided at handwash sink. At hand wash sink at sushi bar, person in charge provided. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand wash sink in sushi bar, hot water turned off due to leak. Person in charge states plumber has been called.

Basic - Dead roaches on premises. Observed one dead roach in back of dining room. Person in charge swept and discarded. Corrective Action Taken Warning

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. At the time of inspection 2 opened employee beverages one in kitchen, one in sushi area. Person in charge removed. Corrected On-Site

Basic - Food stored on floor. Buckets of ginger stored on floor in sushi area. Buckets of sauce stored on floor by walk in. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the time of inspection, utensils in water at 126°F, person in charge turned up unit retemped at 140°F. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. At the time of inspection, license is expired. Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken stored over shell eggs. In reach in cooler raw beef stored over raw shrimp. Person in charge moved to appropriate location. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. Observed 3 live roaches under the dishmachine area 2 live roaches on/under prep table shelf in the kitchen, 2 under prep table by cooktop. One live in the sushi bar area, and one live the kitchen floor. Person in charge began killing and discarding. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in hand wash sink in the bar area. Person in charge removed items. Corrected On-Site

Basic - Dead roaches on premises. Observed 2 dead roaches in the dry storage area on the floor, 4 dead roaches under the prep table. One dead roach on the counter of the sushi bar, two dead under the stand up freezer. One dead on prep table in kitchen. Person in charge swept and discarded during inspection. Corrected On-Site Warning

Basic - Equipment in poor repair. Gasket in reach in cooler across from cookline torn.

Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under back door by freezers.

Basic - Floor soiled/has accumulation of debris. Floors with buildup of grease/debris under cooktop area.

Basic - Food stored on floor. Buckets of sauces, vinegar stored on floor in dry storage area and sushi bar area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup on cooktop/ fryer area.

Portable fire extinguisher gauge in red zone. For reporting purposes only. At silver fire extinguisher by hand wash sink in kitchen, in red zone.