SAKE HOUSE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw meats over ready to eat sauce in walk in cooler

High Priority - Toxic substance/chemical improperly stored. Purple chemical in spray bottles next panko

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu states red snapper and cooler is labeled snapper. When asked the manager (Shui Yan Lin ) where snapper is she stated employees use tilapia. Invoice from SK Foods Solutions on 4/6/26 show order of tilapia Menu states fried grouper. No grouper present or on invoices. When asked manager Shui Yan Lin what they use she stated Swai. Invoice from 3/26/26 from performance foodservice shows Swai purchase. No invoices on site for grouper or red snapper. Establishment does not have any tilapia or Swai on menus. Admin Complaint Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board cooks line Interior ice machine

Intermediate - Handwash sink not accessible for employee use at all times. Ice scoops stored in handwash sink next to ice machine. Handwashing sink in sushi station sauces stored in sink. Employee removed Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Sushi handwash sink

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager states written procedures are at home office

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles and sauces in walk in cooler Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Purple chemical under prep table

Basic - Bowl or other container with no handle used to dispense food. Bulk bin under prep table in kitchen

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons in kitchen

Basic - Equipment in poor repair. Gasket torn reach in cooler and reach in freezer on cooks line Ice build up reach in freezer Rusted racks in walk in cooler

Basic - Floor soiled/has accumulation of debris. Under cooking equipment

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In rice

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers on cooks line Hood filters soiled Exterior ice machine Door handle walk in cooler Dry storage racks heavily soiled Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over bottled sauces in walk in cooler. Operator moved shrimp to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (45F); Fish (46F). Operator moved to walk in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink near kitchen door blocked by rolling cart with rice cooker. Operator moved cart. Hand sink by ice machine used to store ice scoops. Operator removed scoops. 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. Multiple items in reach in coolers and walk in cooler not date marked.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid in cabinet under microwave in wait station. Unlabeled bottle with purple liquid on oven door handle.

Basic - Bowl or other container with no handle used to dispense food. Pint container used as scoop in bulk sugar. Operator removed

Basic - Buildup of food debris/soil residue on equipment door handles. Small reach in freezer under sushi line door handles soiled.

Basic - Carbon dioxide/helium tanks not adequately secured. Tank for soda fountain unsecured.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep surface near sushi bar cutting board.

Basic - Food stored on floor. Vinegar solution for sushi rice on floor by rear hand sink. Bag of carrots on floor in walk in cooler. Operator placed items on shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer. Freezer under sushi bar

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop,stored,on soda fountain grate.

Basic - In-use tongs stored on equipment door handle between uses. Observed on oven door. Operator removed. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in white reach in cooler. Observed in sushi coolers on sushi line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease buildup.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cut unwashed avocado. Instructed staff that all unwashed produce must be rinsed before cutting. Employee rinsed the avacados. Corrected On-Site

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall unspent sink at dish machine has mold-like buildup

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. For fresh Salmon. Manager got aquaculture letter from vendor Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on sushi station blocked with pan of sauces. Manager removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On sushi station, or cook line. Manager placed paper towels 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. Blank Safe staff cards present. Manager trained and signed and filled out certificates for some employees Corrective Action Taken

Intermediate - No soap provided at handwash sink. At sushi station hand sink

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice and tempura shrimp

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of purple degreaser not labeled on cook line

Intermediate - Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink. At sushi station and cook line.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Dish machine not currently in operation, manager needs to order more sanitizer. Currently using 3 compartment sink to wash rinse and sanitize equipment and dishes

Basic - No handwashing sign provided at a hand sink used by food employees. At sushi and far cook line hand sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters had excessive grease buildup

Basic - Unclean building components, attachments or fixtures. Observed soiled hood system on cook lime

Intermediate - Handwash sink not accessible for employee use at all times. Plastic bucket at sushi counter

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles,cooked chicken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Food stored on floor. Bag onion

Basic - Ice scoop handle in contact with ice.

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Room temperature

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No soap provided at handwash sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - In-use tongs stored on equipment door handle between uses.

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 to operator

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.emailed to operator

Basic - Carbon dioxide/helium tanks not adequately secured. Observed stored by back door

Basic - Food not stored at least 6 inches off of the floor. Observed a container of oil stored on floor in walk-in cooler

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handles

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink at sushi area blocked with plastic containers

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed missing at hand sink in dish area Corrected- observed employee replace Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed slim inside ice machine

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On flip top unit

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink at entrance of kitchen

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. White refrigerator in walkin in cooler