YUMMY YUMMY HIBACHI SUSHI

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 2 cracked eggs in egg carton in walk-in cooler. The GM discarded cracked eggs. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink beside deep frier being used to clean bowls. Educated operator that handwashing sinks are only to be used for handwashing. Corrective Action Taken

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

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

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

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

Basic - Hole in or other damage to wall in men's restroom.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ready to eat noodles in reach-in cooler across from cook line. The manager moved the raw beef on bottom shelf beside the noodles. 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.

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

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

Basic - Equipment in poor repair. Observed reach-in cooler in kitchen across from cook line gasket torn. Repeat Violation

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

Basic - Food stored on floor. Observed bags of carrots on floor in walk-in cooler.

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

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in walk-in cooler. The operator placed the raw chicken on bottom shelf under the raw beef in walk-in cooler. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by pot and dirty dishes. The operator removed pot and dirty dishes from handwashing sink.

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 - No paper towels or mechanical hand drying device provided at handwash sink in women's restroom.

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

Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn. Repeat Violation

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

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

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw shrimp in walk-in cooler. The operator moved the raw shrimp to top shelf above raw beef in walk-in cooler. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by pot and dishes. The operator removed the pot and dishes from handwashing sink. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

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

Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn.

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

Basic - In-use tongs stored on equipment door handle between uses. The operator removed tongs from oven door. Corrected On-Site

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw teriyaki chicken over raw shrimp in walk-in cooler. The manager moved raw teriyaki chicken under the raw shrimp. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed operator wash hands in 3 compartment sink. Educated operator on washing hand in designated hand washing sink. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

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

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

Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. Warning - From follow-up inspection 2023-07-25: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2023-07-25: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed bag of onions on floor in walk-in cooler. Warning - From follow-up inspection 2023-07-25: The owner moved the bag of onions onto a crate. 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 the owner is setting up 3 compartment sink. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in walk-in cooler. The owner moved raw chicken to bottom of shelf in walk-in cooler. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed ops washing hands in 3 compartment sink. Educated operator in only washing hands in designated hand washing sinks. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed manager HR Form HR 5030-104. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed manager DBPR Form HR 5030-103. Corrective Action Taken

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.

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table in sushi bar area. The operator removed cell phone. Corrected On-Site

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

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water beside 3 compartment sink.

High Priority - Container of medicine improperly stored. Observed bottle of Tylenol above prep table. The manager removed bottle of medicine. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Educated cook on proper hand washing. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

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

Basic - Food stored on floor. Observed bag of onions on floor in walk-in cooler. Corrected On-Site

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 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. The operator will set up 3 compartment sink. Corrective Action Taken

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

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed dishes in hand washing sink beside 3 compartment sink. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information.

Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk-in cooler. Corrected On-Site

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

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

Basic - Screen in door torn/in poor repair - vermin present.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak over raw scallops in reach-in cooler. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times container in hand washing sink beside 3 compartment sink. Corrected On-Site

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

Intermediate - Records/documents for required employee training do not contain all of the required information.

Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Observed child in food prep area.

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. Corrected On-Site

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

Basic - Food stored on floor. Observed bag of onions on floor in walk-in cooler. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site