IZZIBAN SUSHI

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over octopus fritters. Manager moved Corrected On-Site

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. Half and half opened 5 days ago

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice deflector shield in ice bin Soda nozzle at bar . Manager started to clean Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Used to store bowl at sushi bar. Manager moved Corrected On-Site

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. Tuna loin thawing in reach in cooler at sushi bar. Manager removed tuna and placed in container Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. White board on Salad cooler Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Old food debris and grease under equipment and coolers in servers area. Grease build up behind grill on wall

Basic - Food stored on floor. Plastic buckets of panko bread crumbs on floor Jugs of fryer oil, all on cooks line. Manager states he will get rack for items

Basic - In-use ice bucket stored on soiled cardboard between uses. Manager moved ice bucket and removed cardboard Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris Interior of cook line sandwich cooler has old food debris. Advised manager to clean Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on multiple coolers are soiled. Hood filters above grill Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over ice cream in reach in freezer. Employee moved. Raw fish over sauces in walk in cooler. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Server area hand sink is being used to store sponge. Sushi bar hand sink has bowl in sink. Cook line hand sink is being used to store sanitizer. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line hand sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fried vegetables and cooked chicken made Saturday. Employee added date Corrected On-Site

Basic - Cooked vegetables and cooked chicken in walk in cooler not covered.Advised employee to cover. Unwashed romaine lettuce over cut broccoli Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Quart containers being used to scoop rice from bulk bins and sauces from walk in cooler. Employee removed Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Cardboard used to line food-contact shelves. In reach in freezer

Basic - Cutting board has cut marks and is no longer cleanable. Small sandwich cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat being stored on plastic wrap at sushi bar

Basic - Gasket soiled on salad cooler door

Basic - Ice scoop handle in contact with ice. Servers station

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-2025 Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Bowl in sink at sushi bar, employee removed Corrected On-Site

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. Kandy

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Strip of duct tape on cook line reach in cooler. Manager removed Corrected On-Site

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

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. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel used to line containers of raw fish at sushi bar.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tempura shrimp over cooked chicken in reach in cooler. Employee moved Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at soda station

Intermediate - Handwash sink not accessible for employee use at all times. At sushi bar. Large Bowl blocking sink. Operator removed Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 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. Printed form for operator Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Freezer and microwave

Basic - Cutting board has cut marks and is no longer cleanable. Salad cooler cutting board

Basic - Floor soiled/has accumulation of debris. In walk in cooler

Basic - Hole in or other damage to wall. Missing drywall under hand wash sink on cooks line

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

Basic - Walk-in cooler interior/shelves have accumulation of soil residues.

High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs stored over kale in walk in cooler. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Scrubber in bar hand sink. Manager removed 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.fried veggies walk in cooler. Manager stated they were cooked yesterday morning Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer Corrected On-Site

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

Basic - Buildup of food debris/soil residue on equipment door handles. On cooks line flip top cooler

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cardboard used to line food-contact shelves. In reach in cooler and walk in cooler. Educated manager

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles show water damage throughout kitchen. 1 tile has a hole. Operator has replaced some ceiling tiles with air filters above walk in cooler

Basic - Equipment in poor repair. Gasket torn on make table cooler on cooks line

Basic - Food stored on floor. Sauce in walk in cooler Corrected On-Site

Basic - Interior of ice machine/bin with rust that has pitted the surface Ice shield

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout kitchen coolers are soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. White tall fridge interior is soiled in old food debris

Basic - Stored food not covered. Fried vegetables in walk in cooler. Corrected On-Site

High Priority - Raw fish head stored over unwashed broccoli. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shelled eggs in container on cooks line reading 62F ambient. Cook advised they have been there for 1 hour. Eggs were moved to cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar. Manager cleaned during inspection Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Boxes blocking hand wash sink next to ice bin Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager restocked during inspection. Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense flour on cooks line. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Hood filters surface soiled with grease

Basic - Ice bucket not stored inverted or in a protected manner. Corrected On-Site

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

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

Basic - In-use wet wiping cloth/towel used under cutting board at sushi bar. Manager removed Corrected On-Site Repeat Violation

Basic - Raw beef stored on floor in walk in cooler. Repeat Violation

Basic - Stored food not covered. Cut carrots and broccoli not covered in white reach in cooler and walk in cooler. Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came in from outside and went to sushi station with no hand washing. Educated manager and employee who washed hands Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut vegetables Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Washing vegetables near dishwasher 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. Chicken Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense raw rice. Corrected On-Site Repeat Violation

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

Basic - Food stored on floor. Raw chicken in pot

Basic - In-use sharpening steel stored in cracks between pieces of equipment. Repeat Violation

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

Basic - Reuse of single-service or single-use articles. Carton from cucumbers being used to store salmon

Basic - Standing water in bottom of reach-in-cooler. Flip top reach in

Basic - Stored food not covered. Cooked chicken Corrected On-Site Repeat Violation

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

Intermediate - Handwash sink not accessible for employee use at all times. Scrubber in sink next to ice machine Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. 2. Can opener blade dirty

Basic - Bowl or other container with no handle used to dispense food. In cut vegetables in walk-in cooler

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Ceiling tile missing. Over walk-in cooler

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket 2. Wet nesting

Basic - Employee eating in a food preparation or other restricted area. Corrected On-Site Repeat Violation

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

Basic - In-use sharpening steel stored in cracks between pieces of equipment. Corrected On-Site

Basic - Stored food not covered. Shrimp and dumplings in reach in freezer not covered Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 1 can of oyster sauce

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs stored over raw beef Corrected On-Site

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. Creamer

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Knife block dirty. 2 reach in and storage shelves dirty

Intermediate - Handwash sink not accessible for employee use at all times. Rear sink blocked by buckets Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cardboard used to line food-contact shelves.

Basic - Employee eating in a food preparation or other restricted area. Open drink on stove Corrected On-Site

Basic - Equipment in poor repair. Gaskets torn rear lowboy

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

Basic - Floor soiled/has accumulation of debris. Under cooking equipment

Basic - Food stored on floor. Avocados Corrected On-Site

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

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

Basic - Light not functioning. Over stovetop

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

Basic - Standing water in bottom of reach-in-cooler. Rear lowboy

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumber stored over peeled carrots and onions 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. 0 ppm chlorine. Manager changed sanitizer bucket and primed machine to 100ppm chlorine. Corrected On-Site Repeat Violation

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Owner contacted purveyor who emailed aquaculture letter to owner. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. House wrapped chicken over house wrapped shrimp in tall white freezer. Moved to properly store. 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 and the time removed from temperature control cannot be determined. On sushi rice. Rice back dated 2 hours. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by large rice container on stand. Moved. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar. Paper towels provided. Corrected On-Site

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. Inspector will recheck at next inspection.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser bottle.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen door.

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Chlorine added to 100 ppm. 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. Set up 3 bin and called service.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eel cooling, 50°, advised rapid chill to 41 or colder. New temp for both products 40°

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Metal hood and brackets on salad cooler.

Basic - Cutting board has cut marks and is no longer cleanable. Long board at salad bar discolored.

Basic - Equipment or utensils not designed or constructed in a durable manner. Top of chest freezer covered in cardboard.

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wooden sushi rice bowl used for mixing rice.

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

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados on sushi bar, cut and quartered with produce stickers.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Various locations throughout kitchen and sushi bar.