BENIHANA

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At kitchen area- employee touched their face than proceeded to open reach in coolers and handle clean equipment without washing their hands- educated operators- employee washed their hands properly Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At hibachi station raw ground beef stored over cartoon of pasteurized liquid eggs - operator stored properly. At reach in cooler by cookline- raw beef stored over pre cooked lobster shells - operator removed and stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At sushi bar cook line, cooked shrimp (74F-Hot Holding). Operator stated item held out of temperature approximately 2 hours. Advised operator to reheat product to 165F.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area storage rack, bowls not properly air dried-Wet nesting.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At lower level sushi bar, in use utensils stored in standing water 110F. Operator replaced water with hot water 135F+. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At dish area, shelves holding clean dishes soiled with dust.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched garbage can while repositioning and then handled clean knife and raw beef while preparing without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food mixing bowl in prep sink at sushi station and then placed to dry/re-use without sanitizing. Operator removed bowl to be properly washed rinsed and sanitized at dish machine. Corrective Action Taken

High Priority - Toxic substance/chemical (glass cleaner) improperly stored at bar on mat on which drinking rim of clean glasses are stored. Operator removed glass cleaner. 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. At walk-in cooler and bar; milk, no date mark. Operator stated milk opened 2 days prior, applied appropriate date mark. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 sushi bar reach in cooler, ROP Tuna x6 and Snapper x2 thawed in ROP. See stop sale.

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 sushi bar reach in cooler, ROP Tuna x6 and Snapper x2 thawed in ROP. See stop sale.

High Priority - Container of medicine improperly stored. Burn spray over prep counter. operator removed. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Dented ketchup can in dry storage area. See stop sale.

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel inside container of mint. Operator removed. 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. Milk opened on Monday 8/5 with no date mark label. Operator labled. Corrected On-Site

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

Basic - Raw fruits/vegetables not washed prior to preparation. At down stairs cookline- in use bananas with stickers attached- operator removed. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor cookline downstairs kitchen- operator removed.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw fish over cut cabbage reach in cooler upper kitchen. Observed Raw beef not in commercial packaging over cooked pork gyoza walk in freezer, Raw fish over cooked crab all products not in commercial packaging walk in freezer. Educated operator on proper storage procedures.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (49F - Cold Holding) Observed sitting in ice bath on counter in upper kitchen. Per operator, eggs were waiting to be added to chef carts. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Advised operator to place time stamp for remaining 30 minutes.

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. No Time stamp for butter on chef cart at upstairs kitchen. No time mark for tempura shrimp at sushi bar area. Per operator, out of temperature for approximately 30 minutes. Operator placed time stamp for remaining 3.5 hours. Inaccurate time mark for fried onions in dry storage area. Observed at 3:00pm, expiration time of 8:06pm. Per operator, onions made at approximately 11:00am. Operator discarded onions. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No Vacuum breaker hose Bibb on back dock.

Intermediate - Spray bottle containing toxic substance not labeled. Sink and surface sanitizer spray bottle not labeled at downstairs bar. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy dust and mold like substance build up on ceiling vents in downstairs dining room and kitchen area.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at bar cooler downstairs.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine, heat sanitizer <160F

Basic - Floor soiled/has accumulation of debris. Dry storage area: Rice, rags and plastic container lids on floor.

Basic - Plumbing system in disrepair. Hot water nozzle inoperable at Handwashing sink in upstairs kitchen.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed High temperature dish machine not functioning properly, not reaching minimum temperature of 160F. Advised Operator to set up 3 compartment sink to sanitize dishes. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw tuna over ready to eat sauces at reach in cooler near cook line upstairs, raw shrimp over ready to eat sauces at downstairs sushi reach in cooler. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Upstairs reach in by 3C sink: cooked whey noodles (48F - Cooling) at 11:30 since 9:30 - 48F at 12:00 At this rate of cooling product will not reach 41F within 4 hours. Operator moved to walk in cooler to quick chill. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler by sushi station - raw shrimp over sauces - operator moved shrimp to lower shelf. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor area(s) covered with standing water. At liquor closet at upstairs kitchen - water on floor- operator removed. Corrected On-Site

Intermediate - - From initial inspection : 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. - From follow-up inspection 2022-08-27: Time Extended

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. Milk/opened over 24 hours before (reach in cooler#3(bar)/corrective action taken/operator date labeled food. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops/sushi prep area.

Basic - Water leaking from pipe and/or faucet/handle. Utensil dipperwell/kitchen

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Prep area/corrective action taken/operator changed sanitizer to 200/ppm quaternary. Corrected On-Site

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 or 6 flies on ceiling around ac vents in dining area of downstairs sushi room. Admin Complaint - From follow-up inspection 2021-10-07: 1 fly observed on ceiling. Time Extended

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