CAPTAIN HOOK'S SUSHI /PHO/THAI

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored directly over prepared white rice and papaya salad in glass door reach in cooler. Operator moved foods to proper storage. This is a repeat violation from the previous inspection dated 08-13-2025 Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar: Masago (69 F - Cold Holding) operator states roe was out of refrigeration about 30 minutes and put food into reach in cooler to cool. This is a repeat violation from the previous inspection dated 08-13-2025 Corrective Action Taken Repeat Violation Admin Complaint

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. Sushi rice not time stamped. Per operator rice was prepared at 11:30 and operator time marked rice Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda dispenser as a mold like build up at soda nozzles.

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. Giavanna expired on 04-02-2024 This is a repeat violation from the previous inspection dated 08-13-2025 Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. In rice container. Observed operator correct violations in order to meet inspection standards. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table next to wok table. Observed operator correct violations in order to meet inspection standards. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (00ppm) per operator, only soap is being used to "sanitize" tables. Discussed with operator on proper sanitation requirements Corrective Action Taken

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. Dishwasher (Chlorine 00ppm); operator changed sanitizer bucket to achieve: Dishwasher (Chlorine 100ppm) This is a repeat violation from previous inspection dated 02-21-2025 Corrected On-Site Repeat Violation Admin Complaint

High Priority - Operator failed to comply with a Stop Sale Notice. Food for which Stop Sale Notice issued continues to be prepared for service/served to the public. Stop sale issued for 2 dozen shelled eggs. Operator placed eggs back into reach in cooler after stop sale was explained.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over ready to eat cucumbers in glass door reach in cooler. This is a repeat violation from previous inspection dated 02-21-2025 Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shelled eggs - ambient (81 F - Cold Holding) on front counter next to wok station. Per operator eggs had been removed from refrigeration 4.5 hours prior.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shelled eggs - ambient (81 F - Cold Holding) on front counter next to wok station. Per operator eggs had been removed from refrigeration 4.5 hours prior.

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in kitchen used as dump 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/ Two servers and four cooks working with food and no certified food manager is present.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cooks line hand sink. Operator provided new roll of paper towels 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. Dezmin has no proof of training. This is a repeat violation from previous inspection dated 02-21-2025 Repeat Violation Admin Complaint

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. Lucky, In, Southarak and Giavanna all expired on 04-02-2024

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf stored with clean plates above cooks line.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee's left over food stored in glass door reach in cooler in kitchen. Operator discarded personal food items. Corrected On-Site

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 set up 3 compartment sink. Corrective Action Taken - From follow-up inspection 2023-12-18: Observed No sanitizer from dishwashing machine. Admin Complaint

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2023-12-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink on cook line used to fill container and put dirty dishes. - From follow-up inspection 2023-12-18: Observed container in hand washing sink in back of kitchen. The manager removed container from hand washing sink. Corrected On-Site

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-12-18: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach-in cooler across cook line gasket torn. - From follow-up inspection 2023-12-18: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area. - From follow-up inspection 2023-12-18: Time Extended

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 stand up reach-in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (53F - Cold Holding) in reach-in cooler across from cook line. The manager placed ice on raw beef. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed operator washing carrots In hand washing sink in kitchen. Educated operator that hand washing sink was only for washing hands. Corrective Action Taken

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

Basic - Ice scoop handle in contact with ice in sushi bar area.

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

Basic - Standing water in bottom of reach-in-cooler in sushi bar.

Basic - Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops and raw shrimp over ready to eat noodles in reach-in cooler across from cook line. The manager moved raw shrimp and raw scallops to bottom of reach-in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (46F - Cold Holding); raw squid (47F - Cold Holding); raw beef (46F - Cold Holding) in reach-in cooler across from cook line. The manager placed all raw products on ice. 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. No Emailed manager DBPR Form HR 5030-103. Corrective Action Taken

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

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

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

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 operator on proper hand washing. 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 reach-in cooler across from cook line. The operator placed raw beef over raw chicken. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink in sushi area blocked by a container.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind front counter.

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

Basic - Equipment in poor repair. Observed sushi bar reach-in cooler gaskets torn.

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

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

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 compartment sink. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed sanitizer bucket in hand washing sink across from cook line. Corrected On-Site

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 written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed Time Public Health Control Paperwork to restaurant email. Corrective Action Taken

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

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

Basic - Food stored on floor. Observed bag of carrots on floor in kitchen.

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

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

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 manager called to have dishwashing machine serviced. 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 beef over raw shrimp in reach-in cooler across deep fryer.

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

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

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

Basic - In-use wet wiping cloth/towel used under cutting board sushi bar. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust behind prep table.