AKIRA HIBACHI AND SUSHI

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked shrimp 75 F left on counter over night. Employee discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp 75 F left on counter over night. Employee discarded.

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle on tray with water. Spray bottle not labeled. Repeat Violation

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

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 working with no certified food manager on site.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in server station. Employee replaced. Corrected On-Site Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash sink on cook line.

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

Basic - Bowl or other container with no handle used to dispense food.portion cup in tempura mix. Repeat Violation

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

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between reach in coolers. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on plate, employee place in sanitizer bucket. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm chlorine, employee remade tested 50 ppm chlorine. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked shrimp 116 F left on counter, discussed reheating.

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle on tray with water pitchers.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink at server station.

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. Establishment has 4 employees and provided 2 food handler certifications.

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled.

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

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in shrimp batter.

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons in standing water temped 79 F, manager emptied water. Corrected On-Site

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in reach in cooler.

High Priority - Nonfood-grade bags used in direct contact with food. Observed plastic togo bags used to store food in walk in cooler at time of inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained in kitchen at time of inspection.

Basic - Cutting board has cut marks and is no longer cleanable. Some cutting boards are grooved on cooks line at time of inspection.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on shelves used to stored clean plate ware. Employee removed drink at time of inspection. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Hoods and hood filters are soiled with old dust and grease at time of inspection.

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 employee use bare hands while cutting lemons and onions.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse dish without sanitizing, discussed wash rinse and sanitizing with operator. Operator sanitized at time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp above cooked chicken in reach in cooler on cook line, operator reorganized at time of inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 45F- retemp 43 F, chicken 45 F- retemp 43 F, Shrimp batter 78 F- retemp 42 F in reach in cooler on cook line. Operator placed ice on items. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 115 F, discussed time as a public health control. Repeat Violation

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. Sent to operator at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Drink in handwash sink, employee removed at time of inspection. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At handwash sink next to fryers.

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. Operator provided 2 food handler certifications.

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

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At handwash sink next to fryers.

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

Basic - Bowl or other container with no handle used to dispense food. Portion cup in batter. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling throughout kitchen.

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

Basic - Equipment in poor repair. Reach in freezer door handle broken. Dish machine tested 0 ppm chlorine. Establishment was not using dish machine at time of inspection. Discussed with operator to use 3 compartment sink until dish machine is working properly. Repeat Violation

Basic - Food stored on floor. Soy sauce on floor near dish machine. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in coolers on cook line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.

Basic - Unclean building components, attachments or fixtures. Hood.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction.

Basic - Working containers of food removed from original container not identified by common name. Bottle of water not labeled near pos system.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 46 F in reach in cooler, employee placed on ice. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 107 F, Shrimp 85 F. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle next to pitcher of water. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.

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

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

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

Basic - Bowl or other container with no handle used to dispense food. Portion cup in batter. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers not inverted in dry storage shelf.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on dry storage shelf, operator removed at time of inspection. Corrected On-Site

Basic - Equipment in poor repair. Door handle broke on reach in freezer.

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

Basic - Ice scoop handle in contact with ice.

Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled. Repeat Violation

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Cleaner on tray with water. Repeat Violation Warning - From follow-up inspection 2023-11-02: Time Extended - From follow-up inspection 2023-12-28: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. Repeat Violation Warning - From follow-up inspection 2023-11-02: Time Extended - From follow-up inspection 2023-12-28: Time Extended

Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At handwash sink next to fryers. Warning - From follow-up inspection 2023-11-02: Time Extended - From follow-up inspection 2023-12-28: 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. Chicken in reach in cooler not date marked. Repeat Violation Warning - From follow-up inspection 2023-11-02: Time Extended - From follow-up inspection 2023-12-28: Chicken in reach in cooler not date marked. Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Portion cup in batter. Repeat Violation Warning - From follow-up inspection 2023-11-02: Time Extended - From follow-up inspection 2023-12-28: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line. Repeat Violation Warning - From follow-up inspection 2023-11-02: Time Extended - From follow-up inspection 2023-12-28: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in cooler gaskets torn. Warning - From follow-up inspection 2023-11-02: Time Extended - From follow-up inspection 2023-12-28: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and prep table. Warning - From follow-up inspection 2023-11-02: Time Extended - From follow-up inspection 2023-12-28: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line. Repeat Violation Warning - From follow-up inspection 2023-11-02: Time Extended - From follow-up inspection 2023-12-28: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp above cooked chicken in reach in cooler across from fryer, operator removed at time of inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Cleaner on tray with container of water.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to fryers blocked with cart. Operator removed cart at time of inspection. Corrected On-Site Repeat Violation

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

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

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

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in batter. Repeat Violation

Basic - Carbon dioxide tanks not adequately secured.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.

Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Hood filters removed during operation for cleaning.

Basic - Food stored on floor. Soy sauce stored on floor near dish machine. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons in water temped 79 F, operator emptied water. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave across from fryers. Repeat Violation

Basic - Stored food not covered. Ice next to front handwash sink not covered.

Basic - Unclean building components, attachments or fixtures. Hood system.

Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled across from 3 Compartment Sink.

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. Sushi rice made at 11 am per operator.

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

Intermediate - Handwash sink not accessible for employee use at all times. Push Cart in front of handwash sink next to fryer.operator removed at time of inspection. Operator removed at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Plastic container and mental scrubby in handwash sink near fryer. Operator removed at time of inspection. Corrected On-Site

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

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and pasta in reach in cooler, Raw beef,shrimp and multiple itemsin walk in freezer not labeled.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser broken at handwash sink next to fryer.

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

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in bulk oil and batter mix.

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler handles soiled with food debris on cooks line in front of grill.

Basic - Cardboard used to line nonfood-contact shelves in kitchen under prep table. Operator removed at time of inspection. Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of counter over clean dishes for establishment. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food next to food for establishment in walk in cooler.

Basic - Food stored on floor. Bulk soy sauce and oil on floor under dishwasher.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen soiled with old food debris.

Basic - Wet wiping cloth not stored in sanitizing solution between uses on sink in server area.

High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked chicken stored in a non food grade bag in the reachin cooler on the cookline

Intermediate - Handwash sink not accessible for employee use at all times. Observed a push cart blocking hand sink on cookline

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold build up. Inside ice machine on cookline

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on shelf above prep table on cookline

Basic - Food not stored at least 6 inches off of the floor. Observed a container of oil stored on the floor on the Cookline Corrected-observed employee place on shelf Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water for rice scoops temped at 77degrees F at rice station Corrected- observed employee discard water Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Ice machine interior. Warning - From follow-up inspection 2021-12-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Temped at 94 F. Ran faucet for approximately 2 minutes. Hot water provided at other hand sinks and three compartment sink. Repeat Violation Warning - From follow-up inspection 2021-12-17: Temped at 85 °F. Ran water for approximately 2 minutes. Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Portion cups used to scoop batter. Repeat Violation Warning - From follow-up inspection 2021-12-17: Portion cups still observed being used. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled above office. Wall soiled in server area. Repeat Violation Warning - From follow-up inspection 2021-12-17: Time Extended

Basic - - From initial inspection : Basic - Cloth used as a food-contact surface. Blue rag in direct contact with rice in sushi area. Warning - From follow-up inspection 2021-12-17: Rag still observed in contact with rice. Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2021-12-17: Time Extended

Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. Server area. Knife stored between equipment on cook line. Warning - From follow-up inspection 2021-12-17: Knife stored between equipment on cook line. Time Extended

Basic - - From initial inspection : Basic - Toilet/urinal not flushing/functioning properly. Men's restroom urinal in disrepair. Women's toilet in disrepair. Repeat Violation Warning - From follow-up inspection 2021-12-17: Time Extended