OTSUKA RAMEN

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over gallon of whole milk in reach in cooler , Observed raw chicken stored over ready to eat sauces in squeeze bottles in tall reach in cooler across from the ice machine. Observed raw frozen chicken stored over ready to eat cake desserts,in store room closest to doorway ,operator moved all items to the appropriate location. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed a can of WD40 on bottom shelf across from triple sink next to cooking pots. Under food prep table, operator moved the bottle of WD40 to the appropriate location. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep table next to the slicer , employee moved drinks to appropriate location. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed , employee phone on ware washing rack next to prep table with slicer Observed employee book bag on dishwashing racks across from the dishwasher. Employees moved items to the correct location. Corrected On-Site

Basic - Food stored on floor. Observed a box of fry mix bags stored on the floor in the storeroom next to tall reach in cooler , manager raised items off the floor. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed two mops stored wet in the mop sink next to the exit door, operator had employees hand the mops to dry . Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Identity of food or food product misrepresented. In-restaurant and take-out menus state Wagu beef available. Invoice from Southeastern Food Supplies only state beef chuck roll. Admin Complaint - From follow-up inspection 2025-12-09: Beef on all menus still incorrectly states the beef is wagu. Manager is unable to provide invoice to state beef is wagu. Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pork broth 52F-71F at 12pm, cooked at 7pm previous night.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cutting board not sanitized after washing at three compartment sink by employee . Discussed with operator. Operator placed cutting board to be rewashed in Dish machine. 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 frozen chicken stored over raw frozen beef in chest freezer in dry storage room. Employees relocated all items to an approved location during time of inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork broth 52F-71F at 12pm, cooked at 7pm previous night

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ramen 63F, pork broth 52F-71F at 12pm, cooked at 7pm previous night

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pork broth 52F-71F at 12pm, cooked at 7pm previous night. 12 gallons of pork broth cooled in large stock pot inside back kitchen Reach in cooler.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Soft cooked egg for ramen not identified and no consumer advisory displayed. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. 3 CO tanks not secured next to ice machine. 2 CO tanks not secured in office. Operator secured all tanks during time of inspection. Corrected On-Site

Basic - Food stored on floor. Bucket of bean sprouts stored in floor if front line cook. Operator relocated to an approved location during time of inspection. Corrected On-Site Repeat Violation

Basic - Food-contact surface not smooth and easily cleanable. String used to cut ramen egg on front line cook. Operator removed string during time of inspection time. Corrected On-Site

Basic - Stored food not covered. Raw chicken in front line Reach in cooler not covered. Employee covered chicken during time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over bread bun in Reach in cooler on front line cook. Raw chicken stored over mushrooms in Reach in cooler, back kitchen prep area. Operator relocated all items to an approved location during time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee pour a bucket of soapy water into Employee handwash sink adjacent to three compartment sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At employees restroom. Operator provided paper towels during time of inspection. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Soft cooked egg for ramen not identified and no consumer advisory displayed. Operator posted consumer advisory during time of inspection. 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. No date marked cooked shrimp, cooked eggs, milk, ramen broth in Reach in cooler, back kitchen prep area. Operator added dates to all items during time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle next to cash register. Employee labeled bottle during time of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks stored over clean dishes on dish rack adjacent to three compartment sink. Operator relocated drinks to an approved location during time of inspection. Corrected On-Site

Basic - Food stored on floor. Boxes of miso ramen stored on floor of Reach in cooler. Bucket of bean sprouts stored on floor on front line cook. Operator relocated bucket of sprouts 6 inches above the floor during time of inspection. Corrective Action Taken

Basic - No Heimlich maneuver/choking sign posted. A choking poster has been provided to the operator. Operator hung poster during time of inspection. Corrected On-Site

Basic - Single-service articles improperly stored. Single service food containers stored on floor inside office.

Basic - Unnecessary items/unused equipment on the premises. Electric scooter stored inside back storage area adjacent to chest freezer.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed potatoes, celery and other produce stored over Ready to eat soup in Reach in cooler in back kitchen prep area. Operator relocated all unwashed vegetables during time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Unlabeled flour, sugar, and MSG bins in back storage area.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Manager washed his hands at the 3 compartment sink. I explained to him to use a designated hand washing sink. Corrective Action Taken

Basic - Bathroom door left open other than during cleaning or maintenance. Had the manager to close the employee bathroom.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter Shrimp Flour mix base 70 f 2nd temp operator moved to reach in cooler Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in flour bin employee removed Corrected On-Site

Basic - Food stored on floor. Water bottle cases on floor in dry storage area. Flour mix bags in boxes on floor in dry storage area. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 0 ppm retested to 100 ppm Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Employee moved to bottom shelf Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes with no sanitizer. Discussed with operator to use wash rinse and sanitize method.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 47 f on cooks line reach in cooler make table. 2nd temp

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. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covering soup broths with kid during cooling processes.

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 e mail. 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. Missing for two employees.

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

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. Water bottle on cook line prep table,

Basic - Food stored on floor. In reach in produce cooler tomatoes in boxes on floor

Basic - Time/temperature control for safety food thawed in an improper manner. Pork belly in sink no running water.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 0 ppm operator remade to 100 ppm Corrected On-Site Repeat Violation

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. At 0 ppm operator set up three compartment sink until dish machine gets fixed. Chlorine at 100 ppm In 3 compartment sink. Corrective Action Taken

High Priority - Medicine not labeled properly. Stored by dry dish self. Operator re moved. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cooked beef 50 f 2nd temp operator placed in reach in freezer 2nd temp 43 f. Cold holding: raw seed spouts 50 f 2nd temp 50 f Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Greaser under prep table.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Employee drink on dish dry storage shelf.

Basic - No suitable facilities provided to store employee clothing and other possessions. Employee bicycle by food preparation in back kitchen.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands with no soap. Observed employee washed hands with no soap in three compartment sink. Discussed with operator about proper hand washing procedures. Corrective Action Taken

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Handwash sink at men's restroom.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a colander stored in handwash sink next to three compartment sink. Operator removed. 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. Chicken broth in reach-in cooler at prepping area. Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach-in cooler at the prepping area. Operator date marked. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran water for approximately 2 minutes in handwash sink at the men's restroom, temped 79-82 °F.

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

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Observed a few boxes of ramen noodle stored on floor at back storage area. Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen chicken wings thawing in standing water at the prepping area. Operator placed in running water. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. A few bulk flour at dry storage.