HIBACHI OF SAKURA

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. Dish mashing in dish area, 0 ppm. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over roasted eel in sushi area reach-in cooler. Manager placed salmon on bottom shelf. Raw shrimp stored over mushrooms in walk-in cooler. Manager placed raw shrimp 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 placed raw chicken on pan to place on grill then touched pan where raw chicken had been while placing onions on pan to be cooked then handled to go containers without washing hands and changing gloves. Manager had employee wash hands, change gloves and use new to go containers. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line grill: beef (46F - Cold Holding). Manager stated beef placed in cooler one hour prior to temperature being taken. Manager moved beef to walk-in freezer to reduce temperature to 41F. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink next to walk-in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute for dining area soda machine soiled with mold-like substance.

Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloth and bowl stored in dish area hand washing sink. Employee removed items from hand washing sink. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Dish area hand washing sink, 78F.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle of lactaid milk stored in front counter reach-in cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf above three compartment sink.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap on bottom and top of kitchen back door.

Basic - Food stored on floor. Shrimp and onions stored on walk-in cooler floor.

Basic - Raw fruits/vegetables not washed prior to preparation. Employee began prepping zucchini in kitchen without washing zucchini. Manager had employee wash the remaining zucchini. Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf in kitchen area. Manager turned containers over. Corrected On-Site

Basic - Stored food not covered. Shrimp and onions stored in walk-in cooler. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach-in cooler across from cook line grill.

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. Male employee at the prep area cutting vegetables with bare hands, inspector instructed to wash hands and use gloves.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler raw shrimp above cut vegetables, employee moved. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Digital menu above service window advertised crab on specific sushi rolls and operator use imitation crab. Manager turned off digital menu. Corrective Action Taken Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the end of the cook line and at sushi bar full of containers, Manager moved. Corrected On-Site Repeat Violation

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired on September 2025. Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside sugar bin, Manager removed. Corrected On-Site Repeat Violation

Basic - Food storage container/container lid cracked or broken. In use containers and lids with cracks.

Basic - Stored food not covered. In walk-in cooler, steamed broccoli not covered.

Basic - Time/temperature control for safety food thawed in an improper manner. At the prep area, raw shrimp in standing water (40F), manager moved to prep sink under running water. 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. Dishmachine at 10pm Cl Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish ( tuna ) labeled indicating product to remain frozen until time of use not open or removed from package.

Intermediate - Handwash sink not accessible for employee use at all times. Bowl with water in cook line hand wash sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at hand wash sink at sushi bar

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( flour ).

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. Commercially processed reduced oxygen packaged fish ( tuna ) labeled indicating product to remain frozen until time of use not open or removed from package.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to cover hole in ceiling around pipe

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Dirty squeegee stored on soft drink syrup boxes. Manager removed squeegee Employee jackets stored on top of bags of rice. Manager removed jackets Corrected On-Site

Basic - Food stored on floor. Box of pork fat stored on floor of walk-in-freezer. Manager put on shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on cooling unit of walk-in-freezer

Basic - Unnecessary items/unused equipment on the premises. Reach in freezer not working on cook line.

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

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. At the sushi bar area, observed eight live roaches on crevice under sushi prep table. Observed one live roach near back door area, manager killed and clean. Warning - From follow-up inspection 2023-08-31: At callback inspection, observed one live roach on sushi bar counter, manager killed and cleaned. Observed one live roach on wall behind sushi reach-in cooler, manager killed and cleaned. Observed one live roach on floor under sushi reach-in cooler. Admin Complaint

Basic - - From initial inspection : Basic - Dead roaches on premises. At the sushi bar area, observed four dead roaches on top of reach-in cooler At the cook line, observed one dead roach on floor near handwash sink. Warning - From follow-up inspection 2023-08-31: At callback inspection, observed five dead roaches on floor under sushi reach-in cooler, observed two dead roaches on top of sushi reach-in cooler, Manager cleaned. Admin Complaint Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. In walk-in cooler, observed vegetables in direct contact with the bags.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, raw chicken above raw beef, employee stored properly.

High Priority - Roach activity present as evidenced by live roaches found. At the sushi bar area, observed eight live roaches on crevice under sushi prep table. Observed one live roach near back door area, manager killed and clean. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the sushi bar area with items inside sink, Employee moved. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the sushi bar area, employee provided. Corrected On-Site

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 one female employee.

Basic - Bowl or other container with no handle used to dispense food. At the dry storage area, bowl no handle inside bulk container Repeat Violation

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. At the sushi bar area, observed thawed fish stored in sealed bag. Repeat Violation

Basic - Dead roaches on premises. At the sushi bar area, observed four dead roaches on top of reach-in cooler At the cook line, observed one dead roach on floor near handwash sink. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and inside coolers. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed standing water near mop sink area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer, observed ice build up on floor and under unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed paper towel dispenser at the end of the cook line soiled. Observed base of soda machine soiled. Observed grease build up on ticket holder rack.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One cloth on prep table at the cook line, employee moved to bucket. Corrected On-Site Repeat Violation