SUMI SUSHI AND HIBACHI

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Kitchen entrance.

Intermediate - Spray bottle containing toxic substance not labeled. -Yellow bottle under sink.

Basic - Cardboard used to line food-contact shelves. -Walk in cooler.

Basic - Ceiling tile missing. -Over dry storage in kitchen. Repeat Violation

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Rice scoop in 80f water. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinets. -Under flat grill. -Shelving under flat grill. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed celery over cooked chicken in walk in cooler.

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-08-01: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. -Above dry storage shelf at front of kitchen. Warning - From follow-up inspection 2025-08-01: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. -Case of shrimp in walk in freezer. Warning - From follow-up inspection 2025-08-01: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Vegetable slicer. -Green cutting board.

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.

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

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Rice scoop in 87f water. Operator dumped out water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under flat grill. -Piping behind fryers. -Shelving under grill and steam tables.

Basic - Raw fruits/vegetables not washed prior to preparation. -Broccoli. Operator coached employees and had wash. Corrective Action Taken

Basic - Ripped/worn tin foil used as shelf cover. -Around rice cooker. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. -Bulk container of flour. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Kitchen entrance. Warning - From follow-up inspection 2024-07-19: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -Sugar scoop. Warning - From follow-up inspection 2024-07-19: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. -Walk in cooler. Warning - From follow-up inspection 2024-07-19: 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. -Jacket with single service items. Warning - From follow-up inspection 2024-07-19: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Spoons in 87f water. Warning - From follow-up inspection 2024-07-19: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -Bulk sugar containers. Warning - From follow-up inspection 2024-07-19: Time Extended

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Provider emailed destruction letter. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. By dish machine. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. -By dish machine. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -Yellow bottle on cookline.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -At kitchen entrance.Employee fixed handle. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cardboard used to line food-contact shelves. -under clean plates and bowls. Corrected On-Site Repeat Violation

Basic - Dead roaches on premises. 3 dead in plastic tray on top of dish machine. Operator cleaned. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -Under cookline. Repeat Violation

Basic - Food stored on floor. -Soda syrup boxes.

Basic - In-use ice scoop stored on soiled surface between uses. -Stored directly on top of ice machine. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of flat grill. -Hood filters. -Under rice cooker.

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 cook handle raw salmon and then grab clean plates.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooking wine in walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 72f. Less than 4 hours. Advised to rapid chill. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. By dish machine. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Yellow bottle on cookline.

Basic - Accumulation of debris inside warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. -Cooked chicken scoop.

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

Basic - Cardboard used to line food-contact shelves. Thick cardboard under clean plates across from dish machine. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Cook.

Basic - Floor soiled/has accumulation of debris. Under flat grill.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw salmon over cheesecake in reach in freezer. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -At kitchen entrance. -By dish machine. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -Lemon juice scoop in 5 gallon bucket.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cardboard used to line food-contact shelves. -Soiled cardboard under fryers.

Basic - Equipment and utensils not properly air-dried - wet nesting. Large plastic containers above three compartment sink.

Basic - Food stored on floor. Multiple items in walk in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. -Between prep table and prep cooler on cookline.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Tongs by fryers.

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

Basic - Reuse of single-service or single-use articles. Cooked chicken stored in cardboard box lids.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handsink at kitchen entrance.

Basic - Stored food not covered. Chicken in walk in freezer.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Behind flat grill.