KUCHI SUSHI AND HIBACHI

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen. Repeat Violation Warning - From follow-up inspection 2026-05-11: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2026-05-11: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. Warning - From follow-up inspection 2026-05-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Warning - From follow-up inspection 2026-01-07: Time Extended - From follow-up inspection 2026-01-09: Time Extended

Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Walk in freezer floor. Cooks line behind equipment. Warning - From follow-up inspection 2026-01-07: Time Extended - From follow-up inspection 2026-01-09: Time Extended

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Beef stored in non food grade bags in walk-in freezer. Warning - From follow-up inspection 2025-03-06: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Metal bowl used to scoop bulk white rice in walk-in cooler. Warning - From follow-up inspection 2025-03-06: Time Extended

High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee coughed while cutting carrots, then continue to cut carrots without washing hands. Discussed with operator about proper handwashing procedures.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over raw scallops and raw fish in reach-in cooler at back kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Metal scrubbing pad stored in handwash sink at cook line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen by dish machine.

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

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2024. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored over margarine in reach-in cooler. Operator rearranged items to prevent cross contamination at time of inspection. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Multiple cooking utensils stored in handwash sink on cook line. Operator removed items from sink. 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. Cooked rice, cooked noodle and various cooked/prepped food items in walk-in cooler. Repeat Violation

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

Basic - Food stored on floor. Multiple food items stored on floor in walk-in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked noodle in walk-in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Cooking utensils and scrubbing pads stored in handwash sink at cook line. Repeat Violation

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. Some employees has no proof of agreement.

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

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lid stored on prep table at sushi bar.

High Priority - Employee used drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Discussed proper handwash procedures with operator. 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.

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

Intermediate - Handwash sink used for purposes other than handwashing. Soiled food utensils stored in handwash sink on cook line. Employee rinsed wiping cloth in handwash sink at sushi bar. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sinks at dish washing area and 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 rice, cooked noodle and various cooked/prepped food items in walk-in cooler. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water approximately 2 minutes in handwash sink at dish washing area, temped 87 F.

Basic - Cutting board has cut marks and is no longer cleanable. Multiple reach-in coolers door gaskets torn. Repeat Violation

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.

Basic - Food stored on floor. Multiple cases of broccoli, cut onion and various food items stored on floor in walk-in cooler. Repeat Violation

Basic - Interior of microwaves has accumulation of black substance/grease/food debris. Reach-in cooler interior/shelves have accumulation of soil residues. Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach-in coolers door gaskets soiled with slimy black mold like substance. Multiple food storage bins and containers soiled on exterior. Repeat Violation

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over ready to eat sauces in walk-in cooler. Operator moved shrimps to proper location. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Cooking utensils stored in handwash sink on cook line.

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/ 6 employees working at time of inspection.

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

Basic - Current Hotel and Restaurant license not displayed.

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. Employee coffee with no lid and no straw stored on prep table at cook line.

Basic - Equipment in poor repair. Reach-in cooler gaskets torn.

Basic - Food stored on floor. Multiple food items stored on floor in walk-in cooler. Rice bins stored on floor at dry storage area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water temped 76 F.

Basic - Open dumpster lid.

Basic - Stored food not covered. Cooked rice and cooked noodle in walk-in cooler.

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

High Priority - Employee washed hands with cold water. Employee at sushi bar. Discussed with operator about proper hand washing procedures, employee washed hands properly again. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly at kitchen. Operator eliminated and sanitized the contacted surfaces. Corrected On-Site

High Priority - Presence of insects, rodents, or other pests. Observed spider web on wall at dish machine area. Operator cleaned and sanitized the wall. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed metal scrubbing pad stored in handwash sink 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 rice, cooked noodle and various cooked items in walk-in cooler.

Basic - Dead roaches on premises. 3 under prep table at sushi bar. 1 on floor at cook line. Operator discarded and sanitized the floor. Corrected On-Site

Basic - Equipment in poor repair. Dish machine not setup, ran dish machine multiple times tested 0ppm. Operator contacted service company for service.

Basic - Floor soiled/has accumulation of debris. At sushi bar.

Basic - Hole in or other damage to wall. Under prep table next to three compartment sink.

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves at kitchen and small oven at sushi bar.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Repeat Violation Warning - From follow-up inspection 2022-05-12: 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. Cooked rice, cooked noodle and various food items in walk-in cooler. Warning - From follow-up inspection 2022-05-12: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine and ice bin at wait station. Repeat Violation Warning - From follow-up inspection 2022-05-12: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar bin at kitchen. Warning - From follow-up inspection 2022-05-12: 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. Ran dish machine for multiple times, tested 0ppm. Operator setup three compartment to manually sanitize food equipments, and contacted service technician at time of inspection. Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed food containers and equipments ran through dish machine tested 0ppm chlorine. R discussed with operator to re-sanitize the items before use.

Intermediate - Handwash sink not accessible for employee use at all times. Observed cooking utensils stored in handwash sink on cook line. Operator removed items. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at cook line. Operator provided. 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. Operator unable to locate the written procedures form. Provided new form to operator by email.

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

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

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

Basic - Equipment in poor repair. Multiple reach-in cooler gaskets torn.

Basic - Floor soiled/has accumulation of debris. Multiple food storage areas at kitchen.

Basic - Food stored on floor. Observed peeled onion and sauces stored on floor in walk-in cooler. Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. 1 filter missing at back cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water at 82 F. Operator discarded water. Corrected On-Site

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

Basic - No suitable facilities provided to store employee clothing and other possessions. Observed employee clothes and shoes stored with food and food equipments at storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach-in coolers gaskets soiled. Exterior of microwaves and cooking equipments.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach-in coolers at kitchen.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimps, raw scallops and raw lobster tails stored over sauces and salad dressing in walk-in cooler. Discussed proper refrigeration storage with operator. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container of cooked noodle 48°F and raw chicken 50 °F cold holding stored on reach-in cooler at cook line. Operator placed items on ice bath. Re temped: Cold holding: cooked noodle 40 °F, raw chicken 39 °F. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled at 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 4 employees working at time of inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By three compartment sink. Provided.

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 cook noodle in walk-in cooler.

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

Basic - Bowl or other container with no handle used to dispense food. In sugar bin and flour bin. Removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 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 drinks with no lids stored on prep tables at sushi bar. Operator discarded drinks. Corrected On-Site

Basic - Food stored on floor. Observed a few buckets of peeled onion stored on floor in walk-in cooler. Observed various food items stored on floor in walk-in freezer. Operator moved some items to shelves. Food stored in a prohibited area. Observed a few buckets of soy sauce stored in electric utility room with other chemical products. Operator moved to dry storage. Corrective Action Taken Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. At sushi bar. Provided. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach-in cooler gaskets soiled. Walk-in cooler door and gasket soiled.

Basic - Wood food-contact surface not properly sealed. Wood shelf holding rice at dry storage.