SUSHI YAMA

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

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers on sushi line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cooks line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw mussels over bulk soy sauce in walk in cooler. Operator relocated. Corrected On-Site

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

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

Basic - Bathroom door left open other than during cleaning or maintenance. Employee bathroom.

Basic - Bowl or other container with no handle used to dispense food. Metal bowl in bulk rice.

Basic - Food stored on floor. Bulk soy sauce in floor in dry storage area. Operator relocated. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened Monster energy drink in reach in freezer. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: crab 48 F, Operator put in reach in cooler at time of inspection. Per operator items have been out 12:30. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: cooked eel 107 F, cooked shrimp tempura 125 F, operator discarded. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Plastic container in handwash sink at sushi station.

Basic - Employee beverage container on a food preparation 4table or over/next to clean equipment/utensils. Employee coffee on bar. Employee relocated. Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler.operator relocated. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Teal sponge in handwash sink at cooks Line. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area. Repeat Violation

Intermediate - No soap provided at handwash sink in dish area. Repeat Violation

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

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen. Repeat Violation

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. Employee drinking out of red restaurant cup at prep table in kitchen.

Basic - Food stored on floor. Bulk vinegar powder on floor in dry storage. Clams and multiple items on floor in walk in freezer. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table in kitchen.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Warning - From follow-up inspection 2024-12-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Metal sponge and food in handwash sink. Employee dumped ice in handwash sink. Repeat Violation Warning - From follow-up inspection 2024-12-12: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-12-12: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2024-12-12: Time Extended

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in grab crumbs. Warning - From follow-up inspection 2024-12-12: Time Extended

Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of scoop in zucchini on cooks line. Warning - From follow-up inspection 2024-12-12: Time Extended

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on after touching raw beef.

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

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped water from tofu packet in handwash sink on cooks line.

Intermediate - Spray bottle containing toxic substance not labeled with clear liquid next to mop sink.

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

Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk rice.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker over clean dishes on dish drying rack.

Basic - Food stored on floor. Vinegar on floor in kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Operator has raw shrimp thawing in two compartment sink without any running water.

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cut avocado in reach in cooler. Raw fish over wasabi in walk in cooler. - From follow-up inspection 2024-03-18: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cream cheese 54 F, imitation crab 48 F, spicy tuna 46 F, cut leafy greens 60 F, operator voluntarily threw out raw salmon and cut leafy greens. - From follow-up inspection 2024-03-18: Cold holding: imitation crab 50 F, spicy tuna 58 F, Cold holding: cream cheese 43 F, cut leafy greens 36 F, Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: shrimp 103 F, Repeat Violation - From follow-up inspection 2024-03-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Operator had shrimp cooling on rack in dry storage area. - From follow-up inspection 2024-03-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. - From follow-up inspection 2024-03-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Metal sponge in handwash sink at cooks line. Ice in handwash sink at prep area. - From follow-up inspection 2024-03-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cream cheese, fish eggs and multiple items in reach in cooler. - From follow-up inspection 2024-03-18: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. - From follow-up inspection 2024-03-18: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar. - From follow-up inspection 2024-03-18: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket above ice machine. - From follow-up inspection 2024-03-18: Time Extended

Basic - - From initial inspection : Basic - Dishmachine missing baffles, curtains in wash/rinse tanks. No curtains. - From follow-up inspection 2024-03-18: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to metal pans. - From follow-up inspection 2024-03-18: Time Extended

Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Walk in cooler. - From follow-up inspection 2024-03-18: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Bulk soy sauce on floor in dry storage area. Repeat Violation - From follow-up inspection 2024-03-18: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout reach in coolers.b - From follow-up inspection 2024-03-18: 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. Dish machine tested 0 ppm chlorine, operator reset tested 100 ppm chlorine. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cut vegetables in reach in cooler on cook line, employee removed at time of inspection. Corrected On-Site Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash hands with gloves on. Observed employee touch soiled dishes and placed clean plates on table without changing gloves and washing hands. Discussed proper hand washing procedures.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken Dumpling 120 F on cook top, operator turned up heat. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Wet wiping cloths in handwash sink next to soda machine. Operator removed at time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled near dish machine. Repeat Violation

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted above ice machine, employee inverted at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting across from 3 Compartment Sink. Repeat Violation

Basic - Food stored on floor. Oil on floor on cook line, operator removed at time of inspection. Corrected On-Site 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. Tongs handle in cut lettuce, operator removed at time of inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 78 F on cook line.

Basic - Insect control device installed over food preparation area. Bug light over ice cream case, operator removed. Corrected On-Site

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

Basic - Silverware/utensils stored upright with the food-contact surface up. Forks and spoons not all facing the same direction.

Basic - Working containers of food removed from original container not identified by common name. Container of crunch not labeled across from 3 Compartment Sink, operator labeled. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen Warning - From follow-up inspection 2023-09-26: Time Extended

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. Juan De Leon. Warning - From follow-up inspection 2023-09-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled with clear liquid at beverage station. Warning - From follow-up inspection 2023-09-26: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. Warning - From follow-up inspection 2023-09-26: Time Extended

Basic - - From initial inspection : Basic - Clean utensils stored between equipment. Knife stored between crack if reach in cooler and prep table in kitchen. Warning - From follow-up inspection 2023-09-26: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee gum on shelf over clean plates in kitchen. Operator removed at time of inspection. Corrected On-Site Warning - From follow-up inspection 2023-09-26: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers throughout kitchen. Warning - From follow-up inspection 2023-09-26: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses neat handwash sink at beverage station. Repeat Violation Warning - From follow-up inspection 2023-09-26: Time Extended

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drinking and returning to work with no hand washing, corrected action taken , inspector discussed with management proper hand washing procedures . Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Ice cream scoops stored in stagnant water at ice cream station.

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

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee rolling sushi with gloves then touching wet wiping cloth and return to making sushi , corrected action taken , inspector discussed with management proper glove and hand washing procedures. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Spicy tuna at 56°.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spicy tuna 56°, see stop sale . Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Dishes and equipment stored in employee hand wash sink at sushi bar , corrected , manager removed items during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink at sushi bar, corrected, manager supplied paper towels at time of inspection. Corrected On-Site Repeat Violation

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

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. Employee drink stored on sushi prep tables. Corrected , manager removed drink during inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink stored in reach-in cooler with foods intended for public use, not identified nor separated, corrected, manager removed drink during inspection. 2. Foods stored on floor in walk in freezer . Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between equipment on cooks line .

Basic - No handwashing sign provided at a hand sink used by food employees. No employee must wash hands sign at employee hand wash sinks at sushi bar .

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk containers not labeled in dry storage area.

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. Management set up triple sink. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags in freezer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 44 tofu 45

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice in sink, behind bar Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish room Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Intermediate - Spray bottle containing toxic substance not labeled. Numerous areas Repeat Violation

Intermediate - Warewashing machine not equipped with a visual or audible alarm to verify the delivery of detergent and sanitizer.

Basic - Accumulation of debris on interior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bowl or other container with no handle used to dispense food. Cup in flour Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cooks line Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Corrected On-Site

Basic - Food stored on floor. Vinegar in storage room

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooks line

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Hood filters on cooks line

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken above beef in reachin cooler on cooks line Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in handsink by prep area Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishroom Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed copy to management Corrective Action Taken

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. Servers

Intermediate - Spray bottle containing toxic substance not labeled. Behind bar Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Cooks line, fryers Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting unwashed lettuce , management spoke to prep cook Corrective Action Taken

Basic - Reuse of single-service or single-use articles. Used Plastic containers reused , management theew away

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing frozen tuna in standing water Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at service station.

Basic - Water leaking from pipe and/or faucet/handle. Under three compartment sink.