OMAKASE ASIAN CUISINE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Shrimp 49 F, employee placed shrimp to the bottom of cooler. Corrective Action Taken

Intermediate - Equipment drain line draining into handwash sink. Strainer drain line going into hand wash sink.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink temped 78 F, ran approximately 2 minutes.

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

Basic - Clean, single-use gloves not handled in a sanitary manner. Used gloves on cutting board. Employee discarded at time of 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. Employee bag on drying rack above rice cooker.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting on drying rack. Repeat Violation

Basic - Equipment in poor repair. Reach in freezer not working.

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

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on the side of wok area. 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 chicken. Repeat Violation

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

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash hands with gloves on in prep sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker. Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands with gloves on in prep sink.

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

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting across from dish machine.

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

Basic - In-use tongs stored on equipment door handle between uses. Tongs handing on side of wok station.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in panko and corn starch, employee removed at time of inspection. Corrected On-Site

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 chicken in reach in cooler. Employee removed at time of inspection. Corrected On-Site

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

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 primed tested 50 ppm chlorine. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 52 F in reach in cooler, employee placed to bottom of cooler. Rice 46 in walk in cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.

Intermediate - Handwash sink used for purposes other than handwashing. Strainer going into handwash sink.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle above 3 compartment sink. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in freezer.

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

Basic - Ice scoop handle in contact with ice.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temp 83 F. Repeat Violation

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

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over vegetable and pork potstickers in reach in cooler under grill. Repeat Violation

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

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 5 employees working with no certified food manager on site.

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled, above 3 compartment sink.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted at server station. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at sushi bar.

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. Observed employee drinking from open cup. Employee drink on dry storage shelf.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to walk in cooler.

Basic - Food stored on floor. Container of salt on floor in dry storage. Soda on floor in dry storage room. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on side of equipment near wok.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in tempura powder. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 84 F.

Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device. Bug zapper racquet on shelf above containers.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables throughout kitchen. Repeat Violation

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in reach in freezer near dry storage. Repeat Violation Warning - From follow-up inspection 2024-03-04: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker. Repeat Violation Warning - From follow-up inspection 2024-03-04: 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. Operator provided 3 employee training certificates. Warning - From follow-up inspection 2024-03-04: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates near register not inverted. Warning - From follow-up inspection 2024-03-04: Time Extended

Basic - - From initial inspection : Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction. Warning - From follow-up inspection 2024-03-04: 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, operator primed machine tested 100 ppm. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in reach in cooler on cook line. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.

Intermediate - Handwash sink used for purposes other than handwashing. Strainer in handwash sink, operator removed at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle above 3 Compartment Sink not labeled. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers next to walk in cooler wet nesting.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in mushrooms. Operator removed at time of inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 85 F, operator emptied water. Corrected On-Site Repeat Violation

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

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on counter throughout kitchen, operator removed at time of inspection. 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 0 ppm, operator fixed tested at 50ppm. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw salmon in reach in cooler on cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Container in handwash sink behind sushi area.

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottles not labeled above mop sink. Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above reach in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above reach in cooler.

Basic - Food stored on floor. Ginger on floor behind sushi area, operator removed at time of inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer in dry storage. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing water temped 86 F on grill.

Basic - Open dumpster lid.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill over seasoning in dry storage.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp batter 80F, Tuna 48 F, operator placed on ice retemped tuna 43 F. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2022-07-13: Tuna 41 F, shrimp batter 61 F, operator placed on ice Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Operator Sharon Chua states that when someone orders the red snapper on the menu, they are serving tilapia. No red snapper parasite destruction in the last 30 days. Admin Complaint - From follow-up inspection 2022-07-13: Operator replaced red snapper on one menu with tilapia and is in the process of changing the other menus Admin Complaint

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator had incorrect test strips. Operator ordered chlorine test strips at time of inspection. Corrective Action Taken Warning - From follow-up inspection 2022-07-13: Time Extended

Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. Warning - From follow-up inspection 2022-07-13: Time Extended

Basic - - From initial inspection : Basic - Missing drain plug at dumpster. Warning - From follow-up inspection 2022-07-13: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. Warning - From follow-up inspection 2022-07-13: Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Raw eggs over vegetables

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish in sushi display Put on ice 48f 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. Egg rolls,cooked meats

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

Basic - Working containers of food removed from original container not identified by common name. Salt

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed spoons stored in standing water temped at 75 °F. Operator changed out water, re-temped at 155 °F. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat cooked chicken, stored in walk in cooler. Operator relocated at time of inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container without handle used as scoop stored in starch. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed bag of onions stored on the floor next to walk in cooler. Operator relocated item at time of inspection. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between equipment on cook line next to white rice.

Basic - In-use tongs stored on equipment door handle between uses. On cook line oven. Operator relocated item at time of inspection. Corrected On-Site

Basic - Open dumpster lid. Shared with plaza. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed chili powder stored in plastic containers without labels. Located in dry storage area.