SUSHI SAKE UM

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed fly spray stored on counter next to water carafes.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at cook line low boy cooler drawers raw chicken stored over dumplings.

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. Observed for sushi rice at front prep area, as per chef for less than 2 hours placed at 11am. Chef placed time mark onto rice. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed at both hand sinks in establishment kitchen and prep area both blocked by equipment and trash can. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed front hand sink used as dump sink. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed in containers of rice and flour at storage area. 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. Observed 3 frozen packages of tuna in walk in cooler not removed from packaging.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees water bottle stop on sushi live prep counter.

Basic - Food stored on floor. Observed at walk in cooler bag of onions and bucket of ginger stored on floor.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in containers of onions. Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in steamer of rice in cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front counter hand sinks. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at cook line low boy cooler drawers raw chicken stored over raw cut beef. Observed at walk in cooler raw beef stored over raw salmon on cooling rack. Repeat Violation Warning - From follow-up inspection 2025-11-18: At time of callback inspection still observed raw chicken start over raw beef at little boy cooler. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line table a container of garlic butter (55F - Cold Holding) as per chef for 1 hour. Chef placed into cooler to rapid cool. Observed at beverage reach in cooler, tofu (48F - Cold Holding) as per operator less than 4 hours from walk in cooler. Warning - From follow-up inspection 2025-11-18: At time of callback inspection observed garlic butter (51F - Cold Holding) as per chef for 1 hour. Observed tofu (42F - Cold Holding) Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed at both hand sinks in establishment kitchen and prep area both blocked by equipment. Repeat Violation Warning - From follow-up inspection 2025-11-18: At time of callback inspections to observe hand sink being blocked by equipment. Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed at front line hand sinks used as dump sink, observed chef use sink to rinse skillet. Warning - From follow-up inspection 2025-11-18: At time of callback inspection still observed hand sink being used as dump sink with evidence of food residue inside. Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed in containers of rice and flour at storage area. Repeat Violation Warning - From follow-up inspection 2025-11-18: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees EarPods stored on prep table at front sushi line. Warning - From follow-up inspection 2025-11-18: At time of callback inspection still observed. Time Extended

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed at flip top cooler in container of mixed onions and carrots container. Observed in containers of rice in storage area. Warning - From follow-up inspection 2025-11-18: Time Extended

Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in tray of sushi rice. Warning - From follow-up inspection 2025-11-18: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front counter hand sinks. Warning - From follow-up inspection 2025-11-18: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation Warning - From follow-up inspection 2025-11-18: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at front line reach in coolers, raw steaks stored over raw shrimps.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed chef eat pop corn at front prep line then proceed to continue prepping raw fish. Coached employee on proper hand wash procedures.

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. Observed sushi rice time marked 10am-2pm. Time during inspection checked was 2:39pm. Chef removed to be discarded.

High Priority - Toxic substance/chemical improperly stored. Observed stray bottles of cleaner stored on rack with rice warmer at front cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Observed blocked by trash can at front line.

Basic - Bowl or other container with no handle used to dispense food. Ovserved in a container of rice at front line.

Basic - Employee eating in a food preparation or other restricted area. Observed chef eat pop corn at front prep line then proceed to continue prepping raw fish.

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed stored in mop bucket at mop sink.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee prep/ raw chicken, then proceeded to remove soiled gloves and place new pair without washing hands. Coached employee on proper hand washing procedures.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed standing reach in freezer raw shrimp stored over slices of cheese cake.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink at cook line used as dump sink.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at prep tables. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in container of rice.

Intermediate - - From initial inspection : 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. Observed for Angel R, as per operator working at the establishment for more than 2 months. Warning - From follow-up inspection 2024-06-13: Observed for Angel R, at the time of the inspection no proof of certification provided. Admin Complaint

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed for the prep units opposite hand wash sink,by hand wash sink Warning - From follow-up inspection 2024-06-13: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp stored above ice cream located in the reach in freezer located by the back door. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available at the time of the inspection.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed for the sushi rice, provided operator with form for time as a method of control for food safety. Corrected On-Site

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

Basic - Food stored on floor. Observed buckets containing pickled ginger stored on the floor by the front counter. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed for the bulk sugar bin. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed for togo food containers stored on the front counter . Corrected On-Site

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