YOSHI SUSHI

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat mushrooms reach in cooler by walk in freezer employee removed to proper storage Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by walk in freezer Cold holding: cut lettuce 47F

Intermediate - No soap provided at handwash sink. Sushi line management restocked soap Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over whole onions, whole squash and other unwashed produce in large reach-in cooler next to walk-in freezer.

Intermediate - Equipment drain line draining into handwash sink. At sushi bar. Repeat Violation

Intermediate - No soap provided at handwash sink. In kitchen. Operator provided at time of inspection. 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. Unable to locate TPHC form for sushi rice. Provided a new form by email. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee with no lid stored on counter next to rice warmer in kitchen.

Basic - In-use tongs stored on equipment door handle between uses. Removed from oven handle. 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. Ice scoop handle in ice machine. Operator moved handle up. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Pork dumplings, spring rolls and various food not covered stored in reach-in freezer.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing dishes with no sanitizer. Reviewed with employee. Employee then set up triple sink and sanitized food contact surfaces.

High Priority - Raw animal food stored over or with unwashed produce. Raw fish over unwashed carrots in double door cooler next to walk in freezer. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Bleach solution stored near dishes for service.

Intermediate - Equipment drain line draining into handwash sink. Sushi cooler drain line draining in handwashing sink. Repeat Violation

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Records for 60 days kept.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Using sushi rice with time marking but no written plan.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Symbols on menu to denote raw items but no advisory on menu. Operator added symbol to consumer advisory posted on wall. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Tile above walk in missing.

Basic - Cloth used as a food-contact surface. Paper towel to separate fish.

Basic - Covered waste receptacle not provided in women's bathroom. No lidded receptacle.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink on food shelf by dish sinks. Employee drink in walk in. Corrected On-Site

Basic - Food stored on floor. RTE stored on floor in walk in freezer. Ginger at sushi bar

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons in 88f water.

Basic - Interior of oven has accumulation of black substance/grease/food debris. Employee cleaned up all built up debris inside oven. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris build up on stove.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves in double door by walk in freezer

Basic - Uncleanable knife block in use to store knives. On sushi bar.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cut vegetables in large reach-in cooler. Repeat Violation

Intermediate - Equipment drain line draining into handwash sink. Sushi case drain line draining into hand wash sink at sushi bar. Repeat Violation

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. 1 employee.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and cooked noodle in reach-in cooler. Repeat Violation

Basic - Food stored on floor. Multiple bags of ice cubes stored on floor in walk-in freezer. Operator moved to shelf. Corrected On-Site

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease dripping on to wall under hood system at kitchen. Hood cleaning scheduled on September per operator.

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

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

Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. Observed sushi display cooler drain line draining into handwash sink at sushi bar. Repeat Violation Warning - From follow-up inspection 2024-05-13: Time Extended

High Priority - Container of medicine improperly stored. Multiple first aid supplies stored on dry food storage shelf over the food items.

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over cabbages and carrots in large reach-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large 2 door reach-in cooler: cream cheese 58 F, seaweed salad 56 F. Operator moved items to walk-in freezer. Corrective Action Taken

Intermediate - Equipment drain line draining into handwash sink. Sushi display case drains into handwash sink at sushi bar. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice in glass door reach-in cooler at kitchen.

Basic - Employee eating in a food preparation or other restricted area. Employee eating at sushi bar. Moved to dining room. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In large reach-in cooler at kitchen. 2 containers of fry oil stored on floor by mop sink.

Basic - Improper storage of maintenance equipment that interferes with cleaning. Multiple cleaning equipments stored in mop sink, and multiple fry oils stored in front of the mop sink that blocked access to mop sink.

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

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

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washed and rinsed food containers without sanitizing them. Discussed with operator about manually ware washing procedures.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over mayo and other ready to eat sauce in reach-in cooler at kitchen.

Intermediate - Equipment drain line draining into handwash sink. Sushi display cooler drain line draining directly into handwash sink at sushi bar. Handwash sink used for purposes other than handwashing. Food containers stored in both handwash sink at sushi bar.

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. Provided by email.

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. Provided by email.

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

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

Basic - Stored food not covered. A bag of sugar stored on floor at kitchen. Operator moved to shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat sauces in reach-in cooler. Raw tuna stored over cooked shrimp in reach-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A bag of cooked rice 48 F in reach-in cooler. Operator stated that it was stored on cook line for about 30 minutes and moved into reach-in cooler. 2nd temped 46 F. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. A container of cooked shrimp stored in handwash sink at sushi bar. Equipment drain line draining into handwash sink. Sushi case drain line directly drains into handwash sink at sushi bar. Repeat Violation

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. All prepped food in walk-in freezer.

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed unfinished employee food stored on reach-in cooler. Operator removed. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Operator voluntarily discarded broken lid. Corrected On-Site

Basic - Food stored on floor. A large pot of sauce stored on floor at kitchen. A container of raw chicken stored on floor in walk-in freezer. Operator moved items to shelves. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in ice water at 46 F. Repeat Violation

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee entered kitchen without washing hands and then handled clean food equipment. Spoke with operator about proper hand washing procedures.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washed and rinse sushi boat without sanitizing the surface.

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and raw beef stored over cooked vegetables and unwashed produce in large reach-in cooler next to walk-in freezer. 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 salmon over cooked noodle in freezer.

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

Intermediate - Handwash sink not accessible for employee use at all time. Observed handwash sink blocked by trash can at sushi bar. Equipment drain line draining into handwash sink. Observed drain line in handwash sink from sushi case. Handwash sink used for purposes other than hand-washing. Observed employee rinse food equipment in handwash sink

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/ Observed 4 employees at time of inspection.

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

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided written procedure form to operator by email. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked noodle in reach in cooler not marked.

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

Basic - Ceiling tile missing. Above walk-in freezer.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food items stored in large reach-in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone and purse on small reach-in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water at 33F.

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

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

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