KATA JAPANESE AND THAI RESTAURTANT

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 ppm. Primed and ran cycle, reading 0ppm Warning - From follow-up inspection 2026-04-08: Spoke to operator on the phone Operator is in process of switching dishwashing companies. Company is scheduled to come out tomorrow to look at machine. Machine is not in use at time of callback Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certificates expired 2/26 - From follow-up inspection 2026-04-08: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Reading 88f. Manager turned warmer on high heat Corrective Action Taken Repeat Violation - From follow-up inspection 2026-04-08: 93f Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up Repeat Violation - From follow-up inspection 2026-04-08: 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. Reading 0 ppm. Primed and ran cycle, reading 0ppm Warning

High Priority - Raw animal food stored over or with unwashed produce. bowl of raw chicken in walk in cooler stored on top of box of lettuce. Raw tuna in small reach in over prepped cabbage.Manager moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Container of tofu (46F - Cold Holding) sitting on ice next to warmer for 30 minutes. Manager added more ice. Bowl of Rice (51F - Cold Holding) sitting out on cooks line for less than one hour, employee moved to cooler. Advised operator to add to time plan Corrective Action Taken Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator. Time for sushi rice is being tracked on paper at sushi bar.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certificates expired 2/26

Basic - Bowl or other container with no handle used to dispense food. In bulk rice bin Corrected On-Site

Basic - Case of lettuce stored on floor in walk in. Manager moved Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Reading 88f. Manager turned warmer on high heat Corrective Action Taken Repeat Violation

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

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in a bucket in dish area

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 multiple times. Still reading 0ppm Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in walk in cooler overnight Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 54f Raw shell eggs 55f Raw salmon 54f All cold holding in walk in cooler overnight Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Dish washer hand sink used to store containers 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. Walk in cooler ambient 55f.

Basic - No handwashing sign provided at a hand sink used by food employees. No soap, paper towels or hand washing sign at sink next to dish machine Repeat Violation

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

Basic - Sushi bar ice bin side walls are soiled in debris

Basic - Wet wiping cloth not stored in sanitizing solution between uses and under cutting boards on cooks line

High Priority - Dented/rusted cans present. See stop sale.

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

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over cut vegetables in reach in cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuna loin found in cooler over night

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna loin 48f. Kale 46f. Rice Noodles in water 49f. Cooked white Rice 50f Sitting out on cooks line. Employee stated they just brought out from walk in cooler. Advised to move back to cooler until ready to cook Warning

Intermediate - Handwash sink not accessible for employee use at all times. Cutting board in sink next to dishwasher Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employees eating on cooks line

Basic - No handwashing sign provided at a hand sink used by food employees. On cooks line

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler: Cooked duck found at 46F, was prepped 1.5 hours ago. Advised cook to move to a colder area of cooler Tall stainless cooler: Salmon roll 57F , Raw Tuna loin 50F, Seaweed salad 54F All in cooler overnight. Glass door cooler: milk 50F, premade salads 63F Repeat Violation Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in dish sink on cooks line Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. At dish machine area

Basic - Bowl or other container with no handle used to dispense food. In many containers throughout kitchen

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and backpack on wire rack next to dish machine Repeat Violation

Basic - Food stored on floor. Carrots in walk in cooler Repeat Violation

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Found at 106F

Basic - In-use wet wiping cloth/towel used under cutting board. Multiple cutting boards throughout kitchen

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Rags on cooks line Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Spice shakers throughout kitchen.

High Priority - Nonfood-grade bags used in direct contact with food. Salmon in reach in freezer Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Warning

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 Warning

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

Intermediate - Handwash sink not accessible for employee use at all times. Bottle in sink Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 2. No soap at dishwasher hand wash sink Warning

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. Warning

Intermediate - One-compartment sink used for warewashing. Educated manager Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

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

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

Basic - Floor not cleaned when the least amount of food is exposed. Repeat Violation Warning

Basic - Food stored on floor. Raw beef Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Far right lowboy Warning

Basic - No copy of latest inspection report available. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system 2. Fan cover in walk-in cooler heavily soiled Warning

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauces. Employee placed on bottom shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. noodles 50f cold holding , less than 2 hours advised rapid chill

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fish 83f hot holding , advised rapid heat it has been lees than 2 hours

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ manager on duty has expired CFM has multiple others that are in date just not present at this time

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Remodeled some areas hand wash sink, ice machine, washer etc. **need to submit drawing of whole establishment to plan review and have it approved. Warning

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated and adjusted Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In bulk containers

Basic - Floor not cleaned when the least amount of food is exposed. Under equipment on cooks line

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. O ppm remixed 100ppm Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled. Repeat Violation - From follow-up inspection 2022-01-05: Blade heavily soiled. Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. A new ice machine, new dishwasher and new sink were installed. An updated plan needs to be on record. - From follow-up inspection 2022-01-05: Plans were sent January 1. Time Extended

Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. Gaskets throughout facility, cookline cooler and cookline reach in freezer both in poor repair. Manager states gaskets have been ordered. - From follow-up inspection 2022-01-05: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice from previous day holding at 60° tightly wrapped and in deep pan.

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

Intermediate - Handwash sink not accessible for employee use at all times. Tea pots lined up at sink basin, had to move them before reaching into sink and Cutting board standing up on faucet handles making the handles inaccessible.

Intermediate - Handwash sink used for purposes other than handwashing. Dirty dishes piled in sink basin in wait staff area.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. A new ice machine, new dishwasher and new sink were installed. An updated plan needs to be on record.

Basic - Buildup of food debris/soil residue and sludgy grease on hood and hood filters in kitchen.

Basic - Equipment or utensils not designed or constructed in a durable manner. Gaskets throughout facility, cookline cooler and cookline reach in freezer both in poor repair. Manager states gaskets have been ordered.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan blade covers heavily soiled. Hood and hood filters heavily soiled with sludgy grease and debris.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several areas, sushi bar and cookline. Repeat Violation