SAKE JAPANESE AND THAI RESTAURANT

High Priority - - From initial inspection : High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Dishwasher is reading 0ppm. Primed and ran multiple times. Reading 0ppm. Issue with sanitizer line Warning - From follow-up inspection 2026-02-17: Operator has signed a new contract to service dish machine. They are scheduled to come out this Friday. Operator is utilizing 3 bay sink Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cream cheese in walk in cooler - From follow-up inspection 2026-02-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has old food residue - From follow-up inspection 2026-02-17: 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. - From follow-up inspection 2026-02-17: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Above reach in freezers on cooks line Repeat Violation - From follow-up inspection 2026-02-17: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Bags of rice in storage shed on floor. Lexan container of broccoli in walk in cooler - From follow-up inspection 2026-02-17: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Next to kitchen back door and hand sink - From follow-up inspection 2026-02-17: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Old food debris under wire shelves above prep cooler in kitchen - From follow-up inspection 2026-02-17: Time Extended

High Priority - Raw animal food stored in same container as ready-to-eat food. Premade Raw salmon sushi roll stored in same container as fried spring rolls in reach in cooler Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken and beef store together in reach in freezer. Manager moved Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon thawed in ROP

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (46F - Cold Holding); fish pieces (46F - Cold Holding) Establishment received truck delivery 30 minutes ago 2nd temp: cream cheese 43f. Fish pieces 43f. Cold holding. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. At kitchen hand sink

Basic - Ceiling tile missing. Above freezer Repeat Violation

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. Salmon thawed in ROP

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator does not have sanitizer for DM, reading 0ppm. Manager set up 3 bay sink and has states sanitizer is ordered Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed employees plate of food sitting on rice cooker Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop in warmer at 106f. Advised manager to turn up heat

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have heavy grease buildup Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee came in from outside without changing gloves and began to start order. Educated manager that she needed to wash hands and change gloves

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gallon of milk observed at 51f. In glass cooler. Employee states it has been in cooler overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu in ice bath found at 46f. Just placed in service per employee. Advised to rapid chill Milk 51f. In glass cooler overnight

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on cooks line is not accessible for employees due to plumbing in disrepair. PVC pipe has fallen off hand sink and running water is dumped onto floor when used. Manager reattached pipe. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Quart clear Cup in flour bin

Basic - Ceiling tile missing. Above freezer Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Glass 2 door cooler is reading 45f.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator does not have sanitizer on site for dishwasher. Not in use at time of inspection. Advised to use bleach and set up 3CS until truck comes in

Basic - Hole in or other damage to wall. Next to hand wash sink and back door Repeat Violation

Basic - Ice buildup in reach-in freezer White chest freezer has ice buildup

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are dripping grease Wire shelves above 3CS are soiled Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready to eat sushi roll in low boy fryer cooler Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Dump sink evidenced by ice at sushi bar

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator states they ran out of sanitizer for dishwasher. Someone was able to deliver and now reading 100ppm Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Expiration dates are not on any certificates

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

Basic - Bowl or other container with no handle used to dispense food. In bowl with rice in dry storage

Basic - Ceiling tile missing. Above tall stainless freezer next to back door

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on cook line shelf Repeat Violation

Basic - Food stored on floor. Bag of sugar in dry storage shed

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and gasket soiled on freezer Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Repeat Violation - From follow-up inspection 2024-02-15: 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. Rice in walk in cooler - From follow-up inspection 2024-02-15: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Sushi bar Repeat Violation - From follow-up inspection 2024-02-15: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack over prep table. Repeat Violation - From follow-up inspection 2024-02-15: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Next to back door under hand wash sink - From follow-up inspection 2024-02-15: Time Extended

Basic - - From initial inspection : Basic - Hood filters surface soiled with grease, food debris, dirt, slime or dust. Repeat Violation - From follow-up inspection 2024-02-15: Time Extended

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation - From follow-up inspection 2024-02-15: Time Extended

High Priority - - From initial inspection : 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. Reading 0 and no replacement pail. triple sink is set up and being utilized Warning - From follow-up inspection 2023-10-02: Primed 3 times, not sanitizing Admin Complaint

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2023-10-02: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade dirty - From follow-up inspection 2023-10-02: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - From follow-up inspection 2023-10-02: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table - From follow-up inspection 2023-10-02: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dripping grease - From follow-up inspection 2023-10-02: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. Dumpster is in a shared plaza - From follow-up inspection 2023-10-02: Time Extended

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Sushi chef moved garbage can and did not wash hands and change gloves. Educated manager who translated Corrected On-Site

Basic - Ceiling tile missing. Above reach in 2. Hole in wall below rear hand wash sink Repeat Violation

Basic - Clean linens stored in improper location.hanging from servers aprons

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear screen door

Basic - Food stored on floor. Bag of sugar on floor in store Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils found at 107°, operator turned heat up Corrective Action Taken Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside sushi case Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Dredges on cooks line

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook eating on prep line did not wash hands. Educated operator who translated to cook. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops stored over dressing Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Ceiling tile missing. Rear of kitchen 2. Wall in disrepair next to rear door.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water found at 114°. Operator changed water and is now reading 141° Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Open dumpster lid.

Basic - Single-service articles improperly stored. Take out bags stored on floor

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

High Priority - Drink stored in flake ice machine. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs found at 48°. Operator state that just put into service. Advised rapid chill Corrective Action Taken Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 3 days ago not date msrkrd Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones and keys above prep table Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In sushi case Corrected On-Site

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

Basic - Unprotected ice machine in a customer/nonsecure area. Rear ice machine is not secured when restaurant is closed. Ice machine is located on a service road and close to boat docks.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab sticks at 48°; advised rapid chill to 41 or colder. Sushi prep person moved to freezer. New temps at 40° 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. At this time rice has a time but no written plan. It is holding during lunch at 135-136°. Advised to have plan available. Time plan was given to facility to complete.

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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Woman's handbag at fryer area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Male server scooping ice and delivering foods.

Basic - Equipment in poor repair. Gasket at low freezer by fryers. Repeat Violation

Basic - Floor soiled under cooking equipment and throughout kitchen/has accumulation grease and sludge especially under hood and cooking area.

Basic - Food-contact surface not smooth and easily cleanable. Blue ice bucket cracked.

Basic - In-use wet wiping cloth/towel used under cutting board-sushi bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and filters heavily soiled with runny drippy grease. Repeat Violation