ASAKA JAPANESE REST

High Priority - Observed the following food temperature help less than 135°F; cooked salmon (63F - Hot Holding); cooked eel (71F - Hot Holding) All were located on prep counter in sushi area. Advised manager and he moved to reach in cooler.

Intermediate - Required employee training expired for all employees as of 9/2/25. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Repeat Violation

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation

Basic - In-use wet paper towel used under cutting board.

Basic - Observed cases of food stored on floor in walk in cooler.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

High Priority - Observed paper towel used as liner for various containers of raw fish.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs and raw chicken being stored over various containers of sauces in walk in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken being stored over raw salmon in reach in cooler.

High Priority - Time/temperature control for safety sushi rice identified in the written procedure as a food held using time as a public health control has no time marking. As per chef sushi had only been out for an hour. Chef added time. 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. Discussed and emailed form to operator.

Intermediate - Observed utensils being stored in hand washing sink in sushi area.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Repeat Violation

Basic - Equipment in poor repair. Observed reach in freezer gaskets torn. Repeat Violation

Basic - Food stored on floor. Observed various cases of food stored on floor in walk in freezer. Repeat Violation

Basic - Ice buildup in reach-in freezer. Repeat Violation

Basic - In-use paper towel used under cutting board.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw tuna and Krab meat thawing at room temperature. Located in sushi bar prep sink.

Basic - Walk-in freezer shelves with rust that has pitted the surface.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over various sauces in walk in cooler.

Basic - Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. Advised chef who cleaned and wrapped in plastic. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

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

Basic - Food stored on floor. Observed cases of food on floor in walk in freezer. Repeat Violation

Basic - Ice buildup in reach-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed various raw fish being stored over ice cream in reach in freezer.

Basic - Food stored on floor. Observed various foods being stored on floor in walk in cooler and freezer. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker.

Basic - In-use wet wiping cloth/towel used under cutting board.

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 employee touching and plating cut greens with bare hands. Manager instructed employee to discard food, wash hands and place on gloves. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken being stored over various sauces in walk in cooler.

Basic - Food stored on floor. Observed various foods being stored on floor in walk in cooler and freezer.

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

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining various cut leafy greens in sushi area.

High Priority - Toxic substance/chemical improperly stored. Observed bleach and detergent stored on shelf directly next to sauces in kitchen area.

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

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

Basic - Food stored on floor. Observed various buckets of foods being stored on floor in dry storage area and various cases of food on floor in walk in cooler. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker.

Basic - In-use wet wiping paper towel used under cutting board. Repeat Violation

High Priority - - From initial inspection : 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 chef prepping krab meat with bare hands. Located in sushi station. Warning - From follow-up inspection 2023-11-17: Time Extended

High Priority - - From initial inspection : High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed a can of raid ant spray being stored on self in warewash area. Warning - From follow-up inspection 2023-11-17: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs being stored on top of various cut vegetables in walk in cooler. Warning - From follow-up inspection 2023-11-17: 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 about 8 employees engaging in food preparation with no certified manager present at time of inspection. Warning - From follow-up inspection 2023-11-17: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed mechanical paper towel dispenser in disrepair. Warning - From follow-up inspection 2023-11-17: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2023-11-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employees trained through Florida Restaurant and Lodging Association but all expired some as of 4/11/22 and the rest 8/9/22. Warning - From follow-up inspection 2023-11-17: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2023-11-17: Time Extended

Basic - - From initial inspection : Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Located in walk in freezer. Warning - From follow-up inspection 2023-11-17: Time Extended

Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Warning - From follow-up inspection 2023-11-17: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2023-11-17: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed various foods being stored on floor in walk in cooler. Warning - From follow-up inspection 2023-11-17: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 87F and located next to oven. Warning - From follow-up inspection 2023-11-17: Time Extended

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Warning - From follow-up inspection 2023-11-17: Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining various trays of raw fish. Located in sushi station.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs being stored on top of various unwashed vegetables in walk in cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen area. Repeat Violation

Basic - Accumulation of debris inside warewashing machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Repeat Violation

Basic - Clean pots and pans not stored inverted or in a protected manner.

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

Basic - Food stored on floor. Observed case of raw fish being stored on floor in kitchen and various foods being stored on floor in walk in cooler/ freezer. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

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

Basic - Standing water in bottom of reach-in-cooler. Located in kitchen area. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Cook line. Warning - From follow-up inspection 2023-06-15: On 6/15/2023 at the time of callback inspection Basic - Ceiling/ceiling tile shows damage or is in disrepair. Cook line. Warning Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2023-06-15: On 6/15/2023 at the time of callback inspection Cutting board has cut marks and is no longer cleanable. Warning Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2023-06-15: On 6/15/2023 at the time of callback inspection Exterior door has a gap at the threshold that opens to the outside. Warning Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. At walk in cooler, underneath of kitchen equipment Repeat Violation** Repeat Violation Warning - From follow-up inspection 2023-06-15: On 6/15/2023 at the time of callback inspection Food stored on floor. At walk in cooler, underneath of kitchen equipment Repeat Violation** Repeat Violation Warning as per manager just delivered. Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2023-06-15: On 6/15/2023 at the time of callback inspection Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining various trays of raw fish in sushi area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken stored at 104F - Hot Holding. As per chef Chicken was located next to stove and cooked to order. Chef stated that chicken had only been out for about an hour.

Intermediate - Handwash sink not accessible for employee use at all times. Observed various dishes stored in hand washing sink located in sushi area.

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 about 6 employees engaging in food preparation with no certified food manager.

Intermediate - No probe thermometer provided to measure temperature of food products.

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

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

Basic - Food stored on floor. Observed various foods being stored on floor in walk in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 78°F and located next to rice cooker.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw tuna thawing at room temperature. Located on prep table in kitchen area.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed various paper towels lining various containers of raw fish in sushi bar.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken being stored on top of cooked rice. Located in reach in cooler.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs being stored on top of prep table with ambient temperature of 67°F. As per chef eggs were only out for about 30 mins. Manager moved to reach in cooler to cool down.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following foods temperatures greater than 41°F raw shrimp (46°F - Cold Holding); raw chicken (50°F - Cold Holding); cooked rice (48°F - Cold Holding); cooked rotini (47°F - Cold Holding) All were located in reach in cooler in kitchen area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following foods temperatures less than 135°F cooked eel (78°F - Hot Holding); cooked salmon (93°F - Hot Holding) All were located in sushi station on prep table. Chef moved to reach in cooler.

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 about 9 employees engaging in food preparation with no certified manager present.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler with ambient temperature of 47°F. Advised chef and stated that he would have an employee my food.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Located on reach cooler in sushi area.

Basic - Food not stored at least 6 inches off of the floor. Observed various foods being stored on floor in walk in cooler and dry storage area.

Basic - Ice buildup in reach-in freezer located next to kitchen entrance.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 85°F and located next to rice cooker.

Basic - Single-service articles improperly stored. Observed takeout containers being stored on floor in dry storage area.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located on prep tables throughout kitchen area and sushi bar.