SHOGUN SUSHI

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 prepping cucumber for sushi on the sushi line without gloves , employee washed hands, put on gloves , and rinsed cucumber Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink close to back kitchen exit door , discussed with manager the importance of a vacuum breaker

Intermediate - Handwash sink used for purposes other than handwashing. Steel scrubber in hand sink next to triple sink , manager removed item . Corrected On-Site

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. David Valencia expired 1/16/2026

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee had a glass of milk on counter next to microwave across from stoves, employee discarded drink. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employepersonal food and drinks in walk in cooler close to door employee moved all employee food into a pan designated for employee food only . Corrected On-Site

Basic - Food stored on floor. Observed a bucket of soy sauce of floor next to front kitchen exit door , employee raised item off the floor tp appropriate location. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Ice stored in garbage bags in Walk in freezer, chicken stored in shopping bags in Walk in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw tilapia 53F, raw chicken 53F. Operator placed in freezer to cool. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled in on front line Reach in cooler soiled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 Open containers next to clean equipment adjacent to front sushi line. Operator relocated both containers during time of inspection. Corrected On-Site

Basic - Food stored on floor. Pot of brewed tea stored on floor adjacent to three compartment sink. Operator relocated pot to an approved location during time of inspection. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between front line Reach in cooler and prep table adjacent to fryers. Operator removed knife during time of inspection. Corrected On-Site

Basic - Stored food not covered. 2 sheet pans of crab rangoon not covered in Walk in freezer.

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance in ice machine bin in kitchen at time of inspection

Basic - Bowl or other container with no handle used to dispense food. Observed clear plastic bowl stored in bulk salt at time of inspection. Operator removed bowl during inspection. 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 in kitchen next to microwave oven at time of inspection. Operator moved drinks to shelf during inspection. 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 phones on prep table on cooks line next to microwave oven at time of inspection. Operator moved phones during inspection. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed two mops stored on floor in kitchen by back door at time of inspection.

High Priority - Nonfood-grade bags used in direct contact with food. Observed supermarket bags used in freezer to store chicken.

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

Intermediate - Handwash sink not accessible for employee use at all times. And wash sink by fryers blocked with small table. Operator moved during inspection. Corrected On-Site

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop in bulk flour bin in dry storage with handle in product. Operator corrected during inspection Corrected On-Site

High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. On prep table operator removed. Corrected On-Site Repeat Violation - From follow-up inspection 2023-07-21: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-07-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.ice machine soiled Repeat Violation - From follow-up inspection 2023-07-21: 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. Tested at 77 f on cooks line - From follow-up inspection 2023-02-06: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation - From follow-up inspection 2023-02-06: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2023-02-06: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled on cooks line. Top shelf by dish machine area soiled. - From follow-up inspection 2023-02-06: Time Extended

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched phone and began working with clean utensils. Discussed with operator to wash hands after touching a soiled surface. Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing dishes without any sanitation just so soap and water only.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over produce and drinks in walk in cooler 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 on main cook line .Cold holding: raw shrimp 48 f raw fish 48 f dumplings 52 f operator moved to walk in freezer all temps to 43 f at 1:10 pm Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Store dishes in hand washing sink. Employee removed. Corrected On-Site Repeat Violation

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

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.

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. 3 employees missing training. Next routine. Repeat Violation

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

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

Basic - Employee eating in a food preparation or other restricted area. Employee drinking in kitchen.

Basic - Food stored on floor. Produce stored on floor in walk in cooler sauce bucket on floor in walk in freezer Starch flour bag on floor in dry storage room.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee bit finger nails and worked with clean utensils. Discussed with operator the importance of hand washing. Corrective Action Taken

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on. Discussed with operator the importance of removing gloves and placing new gloves on after washing hands. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink by three compartment sink dishes stored in hand washing sink. Employee removed during time of inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed by kitchen entrance.

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. 4 employees don't have employee training. Next routine inspection.

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

Basic - Employee eating in a food preparation or other restricted area. Employee lunch on prep table.

Basic - Employee eating while preparing food. Observed employee drinking on prep line.

Basic - Food stored on floor. Kimchi bucket on floor in walk in freezer. Employee moved from floor Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. By hand washing sink by three compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket soiled. Mop sink soiled. Oven outside soiled with grease. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados not washed before prepped.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef raw raw chicken sitting out on prep table. Employee moved to walk in cooler. Corrected On-Site

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. Tested 25ppm. Operator setup three compartment sink with chlorine tested 100ppm, and contacted dishwasher machine service company at time of inspection. Corrective Action Taken

High Priority - Employee washed hands with cold water. Observed employee washing hand with cold water in three compartment sink. Discussed with operator about proper hand washing procedures, employee washed hand properly at time of inspection. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked pasta in walk-in cooler. Operator moved beef to bottom shelf. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cold holding: raw shrimp 44 °F, raw fish fillet 45 °F stored on flip top reach-in cooler. Operator placed items inside of reach-in cooler. Re temped: Cold holding: raw shrimp 41°F, raw fish fillet 43°F. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hand in three compartment sink. Discussed with operator about proper hand washing procedures, employee washed hand in handwash sink at time of inspection. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sinks at the cook line. Operator removed items from handwash sinks. Corrected On-Site 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 procedures for sushi rice. Provided a form to operator by email. 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.

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

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinks on prep table at kitchen and sushi bar. Operator removed drinks. Corrected On-Site

Basic - Food stored on floor. Milk in walk-in cooler. Operator moved to shelf. Corrected On-Site Repeat Violation

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

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 in soda machine ice bin at kitchen. Operator moved handle up. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water at 87 °F. Operator discarded water. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at kitchen. Small ovens at sushi bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the small ovens at sushi bar. Multiple reach-in coolers' gaskets.

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

Basic - Wood food-contact surface not properly sealed. Multiple wooded shelves at the kitchen. Repeat Violation