SUSHI CLUB, LLC

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed 2 trays on top of handwashing sink at the kitchen. - From follow-up inspection 2024-06-07: Observed fish thawing at the sushi bar handwashing sink. Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed ice being dumped in the handwashing sink at the sushi bar - From follow-up inspection 2024-06-07: Handwashing sink is used for thawing. Time Extended

Basic - - From initial inspection : Basic - Food stored in a location that is exposed to splash/dust. Observed handwashing sink next to food with no splash guard. - From follow-up inspection 2024-06-07: Observed handwashing sink next to food with no splash guard. Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 5 knives stored at the sushi between reach in cooler and wall. Operator removed. Corrected On-Site Repeat Violation - From follow-up inspection 2024-06-07: Observed 5 knives stored at the 3 compartment sink and wall. Operator removed. Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At the bar area. - From follow-up inspection 2024-06-07: At the bar and sushi station. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with grease. Repeat Violation - From follow-up inspection 2024-06-07: Observed hood filters with grease. Time Extended

High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Chef stored eggs inside of the walk in cooler. Corrective Action Taken - From follow-up inspection 2024-06-06: Raw shell eggs (48F - ambient temperature) stored at the reach in cooler in the burger section, as per operator placed on the line 1 hour before inspection. Operator placed items into another reach in cooler. Time Extended Corrected On-Site

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shrimp (55F - Cold Holding) according to chef is being there since yesterday inside of a reach cooler located in the kitchen area. - From follow-up inspection 2024-06-06: At the time of the callback inspection observed sweet plantains (50F - Cold Holding); shrimp roll (48F - Cold Holding) stored in the reach in cooler over night, as per operator. Stop sale issued. At the time of the call back inspection at the sushi bar salmon (65F - Cold Holding); masago (62F - Cold Holding); sliced salmon (61F - Cold Holding); krab stick (63F - Cold Holding); krab mix (60F - Cold Holding) stored over night, as per operator. Stop sale issued. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (55F - Cold Holding) according to chef is being there since yesterday inside of a reach cooler located in the kitchen area. - From follow-up inspection 2024-06-06: At the time of the callback inspection observed sweet plantains (50F - Cold Holding); shrimp roll (48F - Cold Holding) stored in the reach in cooler over night, as per operator. Stop sale issued. At the time of the call back inspection at the sushi bar salmon (65F - Cold Holding); masago (62F - Cold Holding); sliced salmon (61F - Cold Holding); krab stick (63F - Cold Holding); krab mix (60F - Cold Holding) stored over night, as per operator. Stop sale issued. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed a chair in front of the bar hand wash sink - From follow-up inspection 2024-06-06: Observed mop bucket in front of the handwashing sink at the bar. 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 person in charge Jonathan Arandia without a manager certification he is been working here for more than 60 days. - From follow-up inspection 2024-06-06: Observed person in charge Jonathan Arandia with an employee training completed on 2/13/22 with FRLA. Observed 2 employees in the kitchen and 3 servers in the establishment. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink at kitchen area. - From follow-up inspection 2024-06-06: Observed at hand wash sink at kitchen area. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any 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 2024-06-06: Observed no employee training. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Observed at front counter. - From follow-up inspection 2024-06-06: No soap provided at handwash sink. Observed at front counter. 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 bottle of water at flip top cooler at kitchen area. - From follow-up inspection 2024-06-06: Observed back pack stored in the kitchen next to prep table. Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between hand was sink and wall at front counter. - From follow-up inspection 2024-06-06: Observed knife between hand was sink and wall at front counter. Time Extended

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board next to stand up cooler at kitchen area. - From follow-up inspection 2024-06-06: Observed wiping cloth under cutting board next to stand up cooler at kitchen area. Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By the three compartment sink. Repeat Violation - From follow-up inspection 2024-06-06: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By the three compartment sink. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled at frying station. - From follow-up inspection 2024-06-06: Observed hood filters soiled at frying station. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust.in the kitchen area. - From follow-up inspection 2024-06-06: Wall soiled with accumulated grease, food debris, and/or dust.in the kitchen area. Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2024-06-06: Wet mop not stored in a manner to allow the mop to dry. Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at reach in cooler across from frying station. - From follow-up inspection 2024-06-06: Observed at reach in cooler across from frying station. Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed License expired since October 1st, 2022.

Intermediate - Handwash sink used for purposes other than handwashing. Observed raw shrimps inside hand wash sink in kitchen. Employee removed shrimps. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed SUSHI ROLLS not identified as raw items on Digital Menu.

Basic - Bowl or other container with no handle used to dispense food. Observed glass stored inside ice machine at front counter. Employee removed glass. Corrected On-Site

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

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged with food preparation without hair restraint inside kitchen. Employee put a hat. Corrected On-Site

Basic - Food stored on floor. Observed soy sauce plastic containers stored on kitchen floor. Employee removed them from floor. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between wall and three compartment sink. Employee removed them. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed over three compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets inside kitchen. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimps thawing at room temperature inside hand wash sink inside kitchen. Employee removed them to reach in cooler. 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. Observed sushi rice missing time mark. Chef placed time mark on sushi rice container for the remaining time allottedCorrected On-Site Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed containers stored above triple sink not inverted

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filter above fryer