SUSHI STORM

High Priority - - From initial inspection : High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands, only rinsing hands in water. Warning - From follow-up inspection 2026-03-03: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - clear soup (117F - Hot Holding), cook line, held less than four hours per operator, recommended to turn on burner for rapid reheat. Warning - From follow-up inspection 2026-03-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -dish racks are soiled -interior of spray hose at dish machine Warning - From follow-up inspection 2026-03-03: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -flour containers on shelf under prep table in kitchen Repeat Violation Warning - From follow-up inspection 2026-03-03: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles in kitchen Warning - From follow-up inspection 2026-03-03: Time Extended

Basic - - From initial inspection : Basic - Damage to wall by soda boxes Warning - From follow-up inspection 2026-03-03: 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. -purse stored by onions on shelf in kitchen, operator removed Corrected On-Site Warning - From follow-up inspection 2026-03-03: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -back door Repeat Violation Warning - From follow-up inspection 2026-03-03: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on sushi line -cart on cook line -exterior of all reach in coolers/freezers need wipe down -curtain from kitchen to front area is soiled Repeat Violation Warning - From follow-up inspection 2026-03-03: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed avocados over sauces in reach in cooler on sushi line Warning - From follow-up inspection 2026-03-03: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -throughout the kitchen Repeat Violation Warning - From follow-up inspection 2026-03-03: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw pork in reach in Cooler on cook line

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice machine -shelves by cook line at entry to kitchen -cutting boards on cook line and sushi line

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. -area beside hand sink at entry to kitchen

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -various items in reach in freezer

Basic - Bowl or other container with no handle used to dispense food. -flor container under shelf in kitchen. Operator removed. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. --shelf under dish machine draining rack -shelves under microwave at entry to kitchen

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of all reach in coolers and freezers in kitchen -gaskets and sides of all reach in coolers and freezer in kitchen and sushi line -exterior sides and cabinets of fryers -hood suppression filters

Basic - Old labels stuck to food containers after cleaning. -containers by dish machine

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -by hand sink and blendersat entry to kitchen

Basic - Water leaking from pipe and/or faucet/handle at mop sink

Basic - Working containers of food removed from original container not identified by common name. -all purpose flour under prep table in kitchen

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon and raw tuna stored over Various ready to eat sauces in reach-in cooler at sushi bar.

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

High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner stored next soy sauce containers at sushi bar.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board at sushi bar. - can opener - white cutting board on cooks line. - interior of fryers

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/

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

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. Operator discarded Repeat Violation

Basic - Equipment in poor repair. -torn gasket on True freezer in back kitchen

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

Basic - Floor not cleaned when the least amount of food is exposed. - under fryers

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - wire shelf next fryers. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Employee changed gloves without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Shrimp 63f. Less than 4 hours. Advised to rapid chill.

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/ CFM arrived at end of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -Yellow spray bottle.

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.

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

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -On table top by sushi area.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw scallops over wontons.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over soup.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sprouts 79f. Less than 4 hours. Advised to rapid chill.

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/ Kanaporn Sitabutr.

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

Basic - Food stored in a location that is exposed to splash/dust. -Boba stored directly under soap dispenser. Corrected On-Site

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

Basic - Silverware/utensils stored upright with the food-contact surface up.

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.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -Observed employee bread raw fish and then handle tongs without washing hands or changing gloves.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw fish over cooked beef in double door refrigerator. 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. Sprouts.

Intermediate - Handwash sink not accessible for employee use at all times. Cups stored in handsink in kitchen.

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

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

Basic - Food stored on floor. -Cooking oil under cookline.

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

Basic - Silverware/utensils stored upright with the food-contact surface up.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -By tea station and handsink. Repeat Violation

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. True freezer in kitchen area across from dish machine.

High Priority - Toxic substance/chemical improperly stored. Spray cans and bottles of cleaner stored on front counter next to chop sticks.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line and front line.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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/

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 - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food.

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in bulk soy sauce on cooks line.

Basic - Buildup of food debris/soil residue on equipment door handles. All equipment in kitchen area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee belonging stored on shelf with clean utensils in dishwasher area.

Basic - Floor tiles missing and/or in disrepair. Floors missing grout throughout the entire kitchen area.

Basic - Ice scoop handle in contact with ice. Ice scoop stored in ice bin at drink station in kitchen area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at front counter.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw tuna thawing at room temperature at the front counter.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls behind cooking equipment on cooks line and throughout the entire kitchen.

Basic - Working containers of food removed from original container not identified by common name. Bulk flour, rice

Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. Double door cooler gasket torn. Warning - From follow-up inspection 2022-07-15: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Around handsink at kitchen entrance. Warning - From follow-up inspection 2022-07-15: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. By Ansul system. Warning - From follow-up inspection 2022-07-15: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour. Warning - From follow-up inspection 2022-07-15: Time Extended

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

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At kitchen entrance. Corrected On-Site

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. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. By rear prep table.

Basic - Accumulation of debris inside warewashing machine.

Basic - Food-contact surface not smooth and easily cleanable. Around handsink at kitchen entrance. Repeat Violation

Basic - Hole in or other damage to wall. At rear kitchen entrance.

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving under prep table.

Basic - Working containers of food removed from original container not identified by common name. -Bulk container of flour. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggplant sitting on top of raw shell eggs in upright silver cooler.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee went outside rear ext door, then returned and handled clean dishes without changing gloves and washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp 71° on shelf by fryers less than 2 hours, chef put in freezer to quick chill. Salmon 47° in sushi bar less than 4 hours, chef put in freezer for quick chill. Corrective Action Taken Repeat Violation

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

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle by triple sink.

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in bulk starch and bulk sugar. Corrected On-Site

Basic - Shelf under prep table has rust that has pitted the surface.