ROBONGI SUSHI WOK & GRILL

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel wrapping sushi fish in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bowls of raw chicken and beef stored over buckets of sauces in walk in cooler. Operator moved raw items to lower shelf. 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. Multiple items in walk in cooler not date marked. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In bulk flour and sugar containers. Operator removed bowls. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Flip top cooler on cookline.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed tuna in unopened reduced oxygen package in walk in cooler.

Basic - Equipment in poor repair. Torn gaskets on cookline flip top cooler. Repeat Violation

Basic - Food stored on floor. Soy sauce buckets. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Operator removed. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk sugar container not labeled. Operator placed label. Corrected On-Site

High Priority - Food stored in ice used for drinks. See stop sale. Observed squeeze bottle of sauce stored in drink ice in soda fountain ice bin. Operator discarded ice. Corrected On-Site

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. Sushi rice with no time mark. Operator placed time mark. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket and steel wool stored in sushi bar hand sinks. Operator removed items. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump cleaning solution into sushi bar hand sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items observed in reach in coolers and walk in cooler with no date marked.

Basic - Bowl or other container with no handle used to dispense food. Observed in bulk sugar, flour and bread crumbs.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottles, beverage can, and coffee cups on prep table. Thermos on prep table.

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. Open can of energy drink and 2 unenclosed coffee cups observed on prep table. Observed thermos cap filled with tea on prep table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table.

Basic - Equipment in poor repair. Torn gaskets on flip top cooler doors.

Basic - Food stored on floor. Multiple buckets of sauces observed on the floor throughout kitchen Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Observed stored on soda fountain grate. Operator placed in container. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves have buildup of food residue. Flip top cooler door gaskets soiled.

High Priority - Raw animal food stored over ready-to-eat food. Observed raw shrimp and tuna stored over cooked chicken in walk in cooler

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at sushi station has Sani bucket in it. Manager removed Corrected On-Site

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

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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 shrimp in walk in cooler

Basic - Food stored on floor. Observed buckets of sauces stored on floor in walk in cooler. Oil on floor on cook line

Basic - Light not functioning. In server station and dry storage

Basic - Reuse of single-service or single-use articles. Shelled egg cartons being reused to drain oil from cooked chicken

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. Three employees had no training Warning - From follow-up inspection 2025-01-29: Time Extended

High Priority - Container of medicine improperly stored. Repeat Violation

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

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

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

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

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing chicken standing water

High Priority - Toxic substance/chemical improperly stored. Observed multi vitamin stored on prep table adjacent to back door

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. Emailed to operator

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk-in freezer along door frame

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed between cookline equipment

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table adjacent to 3-compartment sink