GRACE JAPANESE STEAKHOUSE

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee using cell phone put on gloves and proceeded to handle food in sushi bar area without washing hands. Manager had employee wash hands and change gloves. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Non-food grade paper/paper towel used as liner for food container. Cooked shrimp on cook line stored on paper towels.

High Priority - Raw animal food stored over or with unwashed produce. Shell eggs stored over lemons in reach-in cooler across from dish area. Manager placed eggs on bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw beef on cook line and proceeded to handle clean plate without washing hands and changing gloves. Manager had employee wash hands, change gloves and use new plate. 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. Cooked shrimp stored on cook line. Employee stated shrimp was prepared two hours earlier. Manager had employee properly time mark shrimp. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Tofu stored in reach-in cooler across from kitchen entrance to dining room. Manager stated tofu opened the previous morning. Manager put proper date mark on tofu. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Prepared lettuce in wait station reach-in cooler. Lettuce cooled from 50F to 46F in 45 minutes. Manager stated lettuce was prepared at 11:00 am, at time of second temperature lettuce had 15 minutes to cool another 3F. Manager had employee move lettuce to walk-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in sushi area stained. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Rolling cart in front of hand washing sink across from kitchen ice machine. Manager moved cart during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowls used to scoop rice from bags stored across from back door. Manager discarded bowls during inspection. Corrected On-Site Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Cardboard used to line shelves across from back door. Repeat Violation

Basic - Cloth used as a food-contact surface. Wiping cloth used to cover parsley in walk-in cooler. Manager removed wiping cloth during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on prep table across from back door. Manager removed water during inspection. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee eating in dish area. Manager had employee finish eating in dining room. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored over three compartment sink. Repeat Violation

Basic - Food stored on floor. Plastic container of spicy mayonnaise stored on floor in walk-in cooler. Manager placed mayonnaise on shelf. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth underneath cutting board on prep table across from back door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Area around soda nozzles of soda machine in wait station soiled with old food debris. Repeat Violation

Basic - Open dumpster lid. Dumpster behind building. Manager closed lid. Corrected On-Site Repeat Violation

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill stored on top of bags on shelf across from walk-in cooler. Manager moved drill to office. Corrected On-Site

Basic - Stored food not covered. Bags of rice propped open on shelf across from back door. Manager closed bags during inspection. 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. Employee pulled up pants and proceeded to handle plate of food in kitchen area. Manager had employee wash hands. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over diced veggies and shell eggs stored over cooked noodles in reach-in cooler across from dish area. Manager placed eggs and beef on bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw shrimp in walk-in cooler. Manager placed beef on another shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice being reheated in warmer on kitchen prep table across from dish area. Manager stated item placed in warmer at 11:00 am, temperature taken at 1:30 pm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in top of reach-in cooler across from dish area: beef (49F - Cold Holding). Manager stated beef was placed in cooler two hours prior to temperature being taken. Manager moved beef to reach-in freezer to reduce temperature to 41F. 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. Rice in sushi bar. Manager stated rice was placed out at 11:00 am. Manager had employee place proper time marking on rice. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Rice being reheated in warmer on kitchen prep table across from dish area. Manager stated item placed in warmer at 11:00 am, temperature taken at 1:30 pm.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Lettuce stored in reach-in cooler across from wait station. Lettuce cooled two degrees from 72F to 70F in thirty minutes. Manager placed ice on lettuce to help with the cooling process.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from dish area. Ice chutes of wait station soda machines.

Intermediate - Handwash sink used for purposes other than handwashing. Container of soap stored in bar area hand washing sink. Manager removed soap during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice from container in back of kitchen. Manager removed bowl during inspection. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Cardboard on shelf across from cook line fryers. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottles of water on prep table across from cook line. Manager removed drinks during inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored with restaurant food in walk-in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf above cook line reach-in cooler. Manager removed phone during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelves in dish area.

Basic - Equipment in poor repair. Handle for rice warmer on prep table across from cook line fryers.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door across from kitchen prep table.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hanging in dish area. Manager had employee remove sticky tape during inspection. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of kitchen ice machine. Manager removed scoop and placed scoop in dish area to be washed, rinsed and sanitized. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at sushi bar hand washing sink. Manager placed hand washing sign at sink. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Gasket of cook line reach-in freezer. Area around soda nozzles of wait station soda machine.

Basic - Open dumpster lid. Dumpster behind building. Manager closed lid during inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on counter in sushi area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Pan containing raw beef stored on top of pans at refrigerated make-table at cookline, directly above cut mushrooms and carrots. 2. Pan of raw beef stored on shelf above open pans of cut vegetables inside walk-in cooler. Manager moved all raw items away from ready-to-eat foods during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. noodles (76F - Cold Holding). Noodles are stored in a pan at room temperature at cookline. Manager stated the noodles have been held at room temperature since 2pm. Noodles are not indicated as being held on time. Inspector had manager move the noodles to a freezer to rapidly cool to 41F. 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 in sushi bar area missing time mark. The sushi rice is indicated as being held using time as a public health control in the paperwork provided to inspector. Employee stated the rice was cooked at 1pm. Inspector had manager add proper time mark during this inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing "Windex" glass cleaner and pump bottle containing hand soap stored on shelf directly above fountain soda syrups in bar area. Manager removed chemicals from shelf during this inspection. 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. One Florida Restaurant and Lodging Association food handler certificate expired on 04/04/2025.

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelving in kitchen near back door. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Three knives stored between table and reach-in cooler near cookline. Manager removed knives from area during this inspection. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Several boxes containing unwashed mushrooms stored on shelf directly above open pans containing cut vegetables inside walk-in cooler. Manager removed unwashed mushrooms to another shelf during this inspection. Corrected On-Site Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handed dirty bucket, went to ware-wash area and washed out bucket, wiped hands on apron, returned to cookline and handled cooking utensils, without washing hands and putting on clean gloves

High Priority - Toxic substance/chemical improperly stored. Container of bleach and dishwashing soap stored on top of prep sink.

Intermediate - No soap provided at handwash sink. No soap at hand wash sink at bar

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food (rice). Manager removed bowls Corrected On-Site Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in unisex bathroom in back of kitchen

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Chef hat stored above prep table. Manager removed chef hat Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line preparing food not wearing a hair restarint

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan located under prep table on cookline soiled with accumulated dust

Basic - Raw fruits/vegetables not washed prior to preparation. Observed cut produce ( avocado ) located on prep table with produce stickers still on produce and being cut.

Basic - Soiled dry wiping cloth in use. Soiled dry wiping cloth used on handles to reach in cooler and reach in freezer.

Basic - Stored food not covered. In walk-in-freezer cheesecake and calamari not covered.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths left on prep tables and equipment. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, rice cooked 12/12/23 at 66F.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, rice cooked 12/12/23 at 66F.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At the cook line, raw beef stored above raw shrimp, also raw chicken stored above raw shrimp, employe moved all. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the cook line fried shrimp 52F, per employee shrimp was cooked 12/12/23 and left on top of cooler above the filling line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line fried shrimp 52F, per employee shrimp was cooked 12/12/23 and left on top of cooler above the filling line. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink, splitter added, no back flow preventer installed on one side of the splitter. Manager installed one. Corrected On-Site Repeat Violation Admin Complaint

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. No written procedure available at inspection time, Inspector provided a digital copy. Corrective Action Taken Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For some employees

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. For five new employees

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside sauce at the server station, also bowl no handle inside rice bin at the dry storage area. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above prep table at the cook line, Manager moved all. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line rice spoon in 72F water, employee removed. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. At the cook line, in use cutting board with white wet cloth underneath.

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the sushi bar entrance (fade).

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the server area, soda base soiled, also gaskets at the cook line. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line and prep area soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple white cloth on prep tables, employee moved to buckets. Corrected On-Site Repeat Violation

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee place fried wontons from fryer to Togo box with bare hand.

High Priority - Food with mold-like growth. See stop sale. Bag of garlic cloves in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over raw beef and seafood in reach in cooler on cooks line. Raw chicken over shrimp and lettuce in walk in cooler. Operator had employees to start moving all raw to the bottom and all raw chicken to the bottom. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (50F - Cold Holding) item in bag on top of food in the top part of cooler on cooks line with the lid open. raw shells eggs (64F - Cold Holding) sitting in small bowl next to reach in cooler across from warewashing area on rolling cart, employee placed eggs back in reach in cooler.

High Priority - Toxic substance/chemical improperly stored. Large container of detergent on top of soy sauce by back door. Cans of butane fuel over single service Togo containers. Operator moved all chemicals. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the end of the splitter at the mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards that are stained. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at server alley on the front side with a lot of food clogging drain indicating servers are rinsing dirty plates at sink.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At Handwash sink in back server alley, operator changed batteries. 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. 4 employees just expired.

Basic - Bowl or other container with no handle used to dispense food. Cup in white powder near cooks line. Cup no handle in tea at server alley.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. On the top shelf in walk in cooler over food to be served to the public. Operator started moving employee food to the bottom and labeling. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on rack across from walk in cooler holding canned goods. Operator moved items. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Multiple cutting boards with deep cut marks. Cutting board on cooks line that has been warped due to melting from heat. Large sushi rice bowl in walk in cooler looks like the wood is starting to absorb moisture. Reach in cooler gasket torn behind the sushi bar.

Basic - In-use knife/knives stored in cracks between pieces of equipment. 2 knives in between front line prep table and the back of cook line reach in cooler.

Basic - In-use wet wiping cloth/towel used under cutting board. Employee cutting vegetables in the back prep area near back door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on coolers and freezers on cooks line are soiled. The bottom shelf of the prep tables on front line and under cooking equipment on cooks line. Fan guard in walk in cooler. Soda nozzle backsplash. Exterior bulk bins soiled by back door.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed some debris and deep grooves in cutting boards stored in clean dish area. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed closed drink in reach in cooler located on sushi station. Manager removed during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed keys and cell phone on top of prep shelf in sushi bar area. Manager removed during inspection. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers across from wok station in kitchen do not currently have ambient thermometers inside.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Prepped raw chicken in containers on shelf above beef in walk-in cooler. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Cleaner and sponge in sink located at hand washing sink in bar area. Metal scrub sponge in hand wash sink located next to cook line. Manager removed during inspection. Corrected On-Site Repeat Violation

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