KOKAI SUSHI & LOUNGE

Intermediate - Handwash sink not accessible for employee use at all times. Observed two brooms blocking access to handwashing unit at Roos from ice machine.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a sanitizer towel stored at handwashing sink across from ice machine.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit not available.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter unit. Repeat Violation

Intermediate - No soap provided at handwash sink. Observed at front counter unit. Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. Observed rusted storage racket next to dishwasher machine drying board.

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

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

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 a corvina fillets still frozen inside ROP bag thawing at walk in cooler, operator was coached on proper thawing ROP fish.

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

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

Basic - Faucet/handle missing at plumbing fixture. Observed at both handwashing sink at front area.

Basic - Floor soiled/has accumulation of debris. Observed inside walk in freezer.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

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

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

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation - From follow-up inspection 2025-11-17: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at unit across from dishwasher machine. - From follow-up inspection 2025-11-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed rusted table bottom shelf next to sushi station. - From follow-up inspection 2025-11-17: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. - From follow-up inspection 2025-11-17: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation - From follow-up inspection 2025-11-17: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach-in cooler door hinge broad front counter under sushi station area. - From follow-up inspection 2025-11-17: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear door exit. Repeat Violation - From follow-up inspection 2025-11-17: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at unit across from dishwasher machine. - From follow-up inspection 2025-11-17: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation - From follow-up inspection 2025-11-17: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2025-11-17: Time Extended

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed an all throughout at several the kitchen/preparation area. Repeat Violation

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed all throughout at rear door exit. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach-in cooler unit front counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Reach-in cooler and walk-in cooler gaskets.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Standing water in bottom of reach-in-cooler. At front counter reach-in cooler.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed all throughout at rear the kitchen/preparation area. Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name. Observed panko/tempura container not labeled. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves and not washing hands, employee was coached on proper hand washing procedures. Employee washed hands and placed new gloves. Corrected On-Site

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 sushi rice at front counter not marked, as per chef less than 3 hours. Chef labeled the rice accordingly with the time. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed hot sanitizer dishwasher machine and not test thermometer available.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. O at handwashing sink next to 3 compartment sink. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the kitchen he and preparation area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at front counter preparation table. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee hand bag at walk in cooler.

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

Basic - Food stored on floor. Observed cooking oil containers stored in the floor next to dishwasher machine. Repeat Violation

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

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at 3 compartment sink area.

Basic - Working containers of food removed from original container not identified by common name. Observed several containers with sugar, salt and flower and not labeled with common name.

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets torn at both reach in coolers at the cookline. - From follow-up inspection 2024-06-06: Observed gaskets torn at both reach in coolers at the cookline. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood in the kitchen with accumulated grease. Observed gaskets soiled in all reach in coolers. Observed fan next to 3 compartment sink with accumulated dust. - From follow-up inspection 2024-06-06: Observed hood in the kitchen with accumulated grease. Observed gaskets soiled in all reach in coolers. Time Extended

Basic - - From initial inspection : Basic - Observed shelves in the were washing area rusted. - From follow-up inspection 2024-06-06: Observed shelves in the were washing area rusted. Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white rice (75 F - Cold Holding) inside kitchen. As per Operator white rice was outside the whole night. Operator discarded white rice. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white rice (75 F - Cold Holding) inside kitchen. As per Operator white rice was outside the whole night. Operator discarded white rice. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed sushi rolls and ceviche not identified as raw items on digital Menu.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn inside located in preparation area.

Basic - Food stored on floor. Observed case of water bottle and box of cooking oil being stored on floor under prep table next to ice machine.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.Observed microwave soiled inside across from walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled on top fryer Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed standing water inside reach in cooler in front of cook line.

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

Basic - Working containers of food removed from original container not identified by common name.Observed plastic container with Flour not labeled located under prep table across from walk in cooler.Manager stored food properly during inspection. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Observed build up of limescale on exterior of dishmachine

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled floor fan

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like substance on walls in mop sink area

Intermediate - Handwash sink not accessible for employee use at all times. Observed containers stored in hand wash sink. Chef removed Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed on oven handle. Chef removed and sent to wash Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Chef inverted mop Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed salt and sugar bins missing labels. Chef placed labels on all items Corrected On-Site