MARIKAMI THAI AND SUSHI

High Priority - Nonfood-grade bags used in direct contact with bean sprouts in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed tray of raw beef stored over ready to eat sauces. Operator placed tray of raw beef on bottom shelf. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink in dishwash area blocked by strainer.

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. Educated operator on the importance of updating employee food safety training every 3 years. Repeat Violation

Basic - Cloth used as a food-contact surface with rice. Operator removed cloth. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Educated operator on having current license. Repeat Violation

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated employee. Employee washed hands before putting on gloves. Corrected On-Site

High Priority - Food stored in ice used for drinks. Observed container of lemons stored inside ice machine. Observed removed container of lemons. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackage raw beef stored over precooked meats in walk in freezer.

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container stored inside front service handwashing sink. Operator removed plat container. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator placed paper towels at handwash sink. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed repacked frozen dumplings not date marked in walk in cooler. Educated operator on the importance of date marking frozen foods. Repeat Violation

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 - Current Hotel and Restaurant license not displayed.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Food not stored at least 6 inches off of the floor. Observed rice cooker stored on floor at front service area. Operator placed rice cooker off of floor. Corrected On-Site

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Educated operator on storing wet wiping cloths in sanitizer. Repeat Violation

High Priority - Open food re-served to customers. Observed 4 glass jar caddy with mini spoons used to served oil sauce mixes to customer being reused.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed food prepared onsite in the walk in freezer not date marked.

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. Observed tuna labeled remove from package prior to thawing still in factory package, operator slit package. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened bottle of water on the make table in the kitchen. operator discarded bottle Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in standing water 76F in sushi station. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in use terry towel at sushi station not stored in sanitizer. Operator discarded towel. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On main menu, lunch menu, sushi menu and online menu, items containing raw or undercooked fish, beef and fish eggs not marked as raw. Warning - From follow-up inspection 2025-04-09: Operator has not updated any menus at time of inspection. Admin Complaint

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Observed "Crab" on menu and it should be identified as "Krab"., located on the online menu and Togo menus. Operator has corrected menus in restaurant and on menu board. Working on Togo menus and online menus Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed gaskets at sushi station with food debris build up on them.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink by grill side blocked with rice cooker and hand sink by door that goes into hallway blocked with brooms and dust pans.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at sushi station and on line in kitchen with food debris build up on inside of reach in door handles.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mops stored in mop bucket, not properly hung up for proper drying.

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Sushi bar display case, fish in direct contact with non food grade paper towels. Warning - From follow-up inspection 2024-04-23: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer , raw foods in same container - raw chicken and raw fish. In walk-in cooler, raw ready-to-eat sushi containing raw fish over ready-to-eat onions. Due to large volume of foods stored in unit operator was unable to rearrange at time of inspection. Warning - From follow-up inspection 2024-04-23: Observed raw products removed from original packaging commingling in the walk in freezer. Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Cleaning supplies in handwash sink sushi bar. Blocked handwash sink by cook line left side. Warning - From follow-up inspection 2024-04-23: Observed strainer with leafy greens stored inside the hand sink in the back of the kitchen. Time Extended

Intermediate - - From initial inspection : 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/ observed one server, one sushi cook, and four line cooks present handling food, no certified food manager present. Warning - From follow-up inspection 2024-04-23: Time Extended

Intermediate - - From initial inspection : 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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Warning - From follow-up inspection 2024-04-23: Operator was emailed the employee health agreement. Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris underneath cook line equipment right side around fryer. Warning - From follow-up inspection 2024-04-23: 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. Unsealed wooden dry storage shelves in back hallway used to store foods and single service articles. Warning - From follow-up inspection 2024-04-23: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink on cook line blocked by a cart with a rice cooker on it.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed menu does not identify which items are served raw. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. Observed no thermometer present at time of inspection.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook preparing sushi with no hair restraint.

Basic - Food not stored at least 6 inches off of the floor. Observed boxes of food in direct contact with the floor in the walk in freezer and boxes of water, soda and food stored on the floor next to the rear exit. Repeat Violation

Marked exit/path to marked exit blocked. For reporting purposes only. Observed back door fire exit not easily accessed due to boxes stored in the hallway leading to the door.

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.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at front service area used to store plastic container. Operator removed container. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

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.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink at cook line. Operator placed paper towels at hand wash sink. Corrected On-Site

Basic - Cloth used as a food-contact surface with sushi rice. Operator removed cloth. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food not stored at least 6 inches off of the floor. Observed boxes of food stored on floor in walk in freezer and bottled water stored on floor near back exit.

Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked chicken, storage corrected Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handsink completely blocked by rice cooker and single service items

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

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Food stored on floor. Oranges and sauce stored on kitchen floor. Also food on floor in walkin cooler

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water 77°F

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine sanitizer

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef in sane pan as raw pork in walkin cooler. Storage corrected Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 65°F in reachin cooler double panned. Cabbage moved to bottom,of unit for cold holding Corrective Action Taken

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Rice on time control for over four hours per employee.

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. See stop sale.

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handsink by cookline removed Repeat Violation Admin Complaint

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for sushi rice

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

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

Basic - Food stored on floor. Bag of onions stored on floor

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in water 79°F , water removed

High Priority - - From initial inspection : High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over noodles in reachin cooler. Warning - From follow-up inspection 2021-07-13: Raw shrimp over cooked chicken. Storage corrected Admin Complaint Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Handsink blocked by rice cooked and dry storage goods. Warning - From follow-up inspection 2021-07-13: Handsink removed. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Warning - From follow-up inspection 2021-07-13: Hand sink no accessible and has been removed Admin Complaint

Basic - - From initial inspection : Basic - Food stored on floor in walkin cooler and walkin freezer Warning - From follow-up inspection 2021-07-13: Container of shrimp on floor in walkin cooler. Storage corrected Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops stored in water 82°F. Water removed Corrected On-Site Warning - From follow-up inspection 2021-07-13: Rice Scoops in water 80°F , water removed Time Extended Corrected On-Site