SOKAI SUSHI BAR

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at front counter grooved. Repeat Violation Warning - From follow-up inspection 2025-09-29: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gasket at reach in freezer next to fryer torn. Observed gasket at reach in cooler next to kitchen exit in poor repair. Warning - From follow-up inspection 2025-09-29: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket at reach in cooler #17 soiled. Warning - From follow-up inspection 2025-09-29: Time Extended

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sanitizer bucket at 500ppm at prep area. Employee diluted solution with a final reading of 400ppm. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting at ware washing area drying rack.

Basic - Equipment in poor repair. Observed gasket at prep area reach in cooler torn. Observed gasket at reach in cooler at front counter in poor repair.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle. Employee removed tongs. Corrected On-Site

Basic - Missing drain plug at dumpster.

Basic - Open dumpster lid.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee putting gloves with no hand wash. Coached employee on correct procedure. Employee washed hands before wearing gloves. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed brown cutting board at preparation area soiled.

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/

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment using time as a health control method but not written plan/form. New form was emailed to person in charge.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at both bathrooms used by employees.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at cookline area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed brown cutting board at preparation area grooved and white cutting boards at front counter grooved. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch a cookline while doing food preparation.

Basic - Equipment in poor repair. Observed reach-in cooler gaskets in disrepair next to cookline and reach-in cooler gaskets across from heat lamps. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach-in cooler gaskets next to cookline and chest freezer at front counter. Repeat Violation

Basic - Missing drain plug at dumpster.

Basic - Observed both dumpsters lids missing.

Basic - Observed garbage on the ground around dumpster.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line. Warning - From follow-up inspection 2024-11-01: Observed cutting board has cut marks and is no longer cleanable. Observed at cook line. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach-in cooler gaskets in disrepair at cook line and unit at front counter. Warning - From follow-up inspection 2024-11-01: Observed reach-in cooler gaskets in disrepair at cook line and unit at front counter. Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach-in cooler door at cook line, chest freezer at front counter, and at cooling unit inside walk-in freezer. Warning - From follow-up inspection 2024-11-01: Observed ice buildup at chest freezer at front counter only. Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towel lining food containers of various food items located under heat lamps at sushi station.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a metal container stored in handwash sink located at kitchen area. Employee removed item stored in handwash sink. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a spoon stored in standing water at 46F located at top portion of prep cooler, at sushi station.

Basic - In-use wet wiping cloth/towel used under cutting board located at kitchen prep counter next to cookline.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed seating food service license restaurant operating with an expired license dated October 1, 2023. Observed employees engaged in food preparation of various sushi rolls and serving approximately 7+ customers. Contact DBPR Customer Service at 850.487.1395 or at www.myfloridalicense.com regarding license renewal.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Manager provided chlorine test strips, when using quaternary sanitizer for sanitizer buckets. Quaternary test strips not provided at time of inspection.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment uses a hot water sanitizing dish machine, no measuring device provided at time of inspection. Repeat Violation

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Upon arrival soap provided at handwash sink at kitchen area, not dispensing. Manager adjusted soap container and soap began to dispense. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic deli cup stored inside sugar container located on top shelf above prep counter, at kitchen area.

Basic - Current Hotel and Restaurant license not displayed or provided at time of inspection.

Basic - Food stored in a prohibited area/unlicensed facility. Observed establishment using next door food service establishment as a storage/food storage space, currently licensed under POKE LIFE LLC - 2332157. POKE LIFE 305 is no longer utilizing location space and it was advised to operator that owner must apply for change of ownership for location next door.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water at 42F located at top portion of reach in cooler, at sushi station.

Basic - In-use wet wiping cloth/towel used under cutting board located at sushi station.

Basic - No conspicuously located ambient air temperature thermometer in holding unit located at sushi display cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths stored on table, located in front of rice cooker and miso soup container at kitchen area.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mop sink. The chef installed it. Corrected On-Site

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. Poster provided via email. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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. Form provided via email. Corrective Action Taken

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed a water filter at the drink station not dated.

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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout the kitchen. Repeat Violation

Basic - Equipment in poor repair. Observed the front counter reach in cooler gasket torn. Repeat Violation

Basic - Food stored on floor. Observed a large plastic container of cooking oil on the floor in the kitchen. The chef moved it. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer. Observed at the drink station.

Basic - Ice scoop handle in contact with ice. Observed in the ice machine. The chef removed it. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed between the wall and sink.the chef removed it. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed on the oven. The chef removed it. 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 in the large plastic containers at the kitchen entrance. The chef removed the items. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the front counter reach in cooler gasket soiled.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in water at 89°F. The chef poured out the water. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over vegetables. The chef moved the chicken. Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed several containers stacked in the ware wash area.

Basic - Equipment in poor repair. Observed the gasket on the reach in cooler by the ware wash area torn.

Basic - Food stored on floor. Observed a large container of condensed milk. The chef moved the item. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Observed next to the fryer. The chef removed the towel. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gasket soiled. Observed the hood filters soiled.

Basic - Working containers of food removed from original container not identified by common name. Observed several squeeze bottles not labeled next to the oven. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked potatoes, in reach in cooler located at cook line. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed knife stored in hand sink located at front counter

Intermediate - No soap provided at handwash sink. Hand sink located at cook line.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on storage shelves at cook line. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. Rice maker handle missing/broken

Basic - Floor soiled/has accumulation of debris. Under all the equipments in the kitchen and front area.

Basic - Food not stored at least 6 inches off of the floor. Soy sauce, cooking oil stored on the floor by the mop sink area.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

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

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink interior soiled with food accumulation both hand sinks cook line and front counter. Shelf above in reach in cooler at cook line. Reach in cooler gaskets at cook line. Exterior of the ice machine located at front counter.

Basic - Ripped/worn tin foil used as shelf cover. Under small prep table at cook line.

Basic - Stored food not covered. Raw fish in containers not covered, in reach in cooler located at cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind the reach in freezer located at front counter.

Basic - Working containers of food removed from original container not identified by common name. Red vinaigrette, oil, teriyaki sauce in containers not labeled

Portable fire extinguisher gauge in red zone. For reporting purposes only.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2021-10-22: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease. - From follow-up inspection 2021-10-22: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2021-10-22: Cutting board has cut marks and is no longer cleanable. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2021-10-22: Exterior door has a gap at the threshold that opens to the outside. Time Extended

Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris, stored next to sushi line. - From follow-up inspection 2021-10-22: Interior of oven has accumulation of black substance/grease/food debris, stored next to sushi line. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled. Observed handles soiled. - From follow-up inspection 2021-10-22: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled. Observed handles soiled. Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Observed krab meat defrosting at room temperature. - From follow-up inspection 2021-10-22: Time/temperature control for safety food thawed in an improper manner. Observed krab meat defrosting at room temperature. Time Extended

• From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. - From follow-up inspection 2021-10-22: Portable fire extinguisher gauge in red zone. For reporting purposes only. Time Extended