NARUTO 88 BISTRO

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed lemongrass pork (118F - Hot Holding); char siu pork (120F - Hot Holding) at steam table, as per operator for two hours.

Intermediate - Handwash sink used for purposes other than handwashing. Observed scrubber stored inside hand sink at cook line.

Basic - Floor area(s) covered with standing water. Observed standing water inside cracked tiles at hand sink next to cook line. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles cracked underneath hand sink next to cook line Repeat Violation

Basic - Food stored on floor. Observed raw pork belly stored on floor inside walk dry storage area. Operator picked up pork belly. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between steam table and reach in cooler.

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

Basic - Single-service articles not stored inverted or protected from contamination. Observed take out bowls stored not inverted at steam table.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork belly thawing at room temperature on floor inside dry storage area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at hood by hand sink at cook line. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw pork belly skin stored inside non food grade bag inside walk in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (59F - Cold Holding) on prep table, as per operator for less than one hour. Operator placed product inside reach in cooler. Observed masago (53F - Cold Holding) inside reach in cooler, as per operator for less than one hour. Operator added more ice to ice bath for rapid cooling. Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink missing one vacuum breaker. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of soy sauce. Operator removed cup. Corrected On-Site 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 cellphone stored on cutting board in dish area. Operator removed cellphone. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed standing water on floor and inside floor cracks at hand sink next to cook line. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles cracked underneath hand sink next to cook line

Basic - Food stored on floor. Observed container of raw pork belly stored on floor inside walk in freezer. Operator properly placed pork. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed ice scoop stored inside container of ice with handle in contact with ice at front counter.

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand sinks in dish area and near cook line.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled next to hood by hand sink at cook line.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pork date marked 2/19 inside walk in cooler. Operator discarded product

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 butter (58F - Cold Holding); pooled eggs (56F - Cold Holding) on cart in prep area, as per operator has been there over 4 hours. Operator discarded products. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed diced chicken (60F - Hot Holding); diced pork (61F - Hot Holding) on cart in prep area, as per operator for over 4 hours. Operator discarded products.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (58F - Cold Holding); pooled eggs (56F - Cold Holding) on cart in prep area, as per operator has been there over 4 hours. Operator discarded products.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed diced chicken (60F - Hot Holding); diced pork (61F - Hot Holding) on cart in prep area, as per operator for over 4 hours. Operator discarded products.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed mop sink with splitter missing vacuum breaker on one end

Intermediate - Handwash sink used for purposes other than handwashing. Observed scrubber stored inside hand sink next to cook line

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired for employees Wai S, Andres C, Angelica R, Yi C, Tin C, Ruihua Y.

Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle stored inside container of sugar. Operator removed cup. Corrected On-Site Repeat Violation

Basic - Drain cover(s) missing. Observed drain cover missing next to mop sink. Operator covered drain. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed standing water on floor under hand sink next to cook line

Basic - Food stored on floor. Observed bucket of ginger stored on floor in dry storage. Operator picked up bucket. Corrected On-Site Repeat Violation

Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in contact with ice. Operator properly placed scoop. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled and all reach in cooler gaskets soiled Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed containers of sugar, salt, and flour not labeled in dry storage. Operator labeled containers. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork belly (62F - Cooling) inside of walk in cooler, as per operator since previous day. Operator discarded product.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked pork belly (62F - Cooling) inside of walk in cooler, as per operator since previous day. Operator discarded product.

High Priority - Nonfood-grade bags used in direct contact with food. Observed pork skin stored inside of non food grade bag inside walk in freezer.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef inside of grill drawers. Operator relocated products for proper storage. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap at hand sink next to cook line. Operator provided soap. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of paprika and container of rice.

Basic - Ceiling tile missing. Observed ceiling tile missing in cook line area.

Basic - Food stored on floor. Observed container of ginger stored on floor in dry storage area. Operator picked up ginger. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between equipment near steam table.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored inside standing water 108F. Operator removed utensils from water. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand sink in women's restroom.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork belly thawing at room temperature in back prep area. Operator relocated pork to walk in cooler for proper thawing. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touching raw tuna and then touch cooked shrimp tempura stored on top of the preparation table located at front counter. Discussed and coached operator in proper methods. Employee reheated shrimp tempura at 167°F. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed three doors reach in cooler gaskets soiled. Observed walk in cooler fan guard soiled.

Basic - Observed cutting board has cut marks and is no longer cleanable, located at front counter.

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board, located at cooking line. - From follow-up inspection 2024-03-08: Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board, located at cooking line. Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Observed ceiling tile missing, located at back kitchen near walk in cooler. Repeat Violation - From follow-up inspection 2024-03-08: Ceiling tile missing. Observed ceiling tile missing, located at back kitchen near walk in cooler Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed heavy soiled vents, and ceiling tiles throughout cooking line, and back kitchen. - From follow-up inspection 2024-03-08: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed heavy soiled vents, and ceiling tiles throughout cooking line, and back kitchen. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable, located at cooking line. Repeat Violation - From follow-up inspection 2024-03-08: Cutting board has cut marks and is no longer cleanable, located at cooking line. Repeat Violation Time Extended

Basic - - From initial inspection : Basic - Heavy buildup of food debris/soil residue on cookline curtains. - From follow-up inspection 2024-03-08: Heavy buildup of food debris/soil residue on cookline curtains. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with heavy soiled. Observed heavy soiled on top of charbroiled grill and under the charbroiled grill. Observed heavy soiled reach in cooler gaskets, and walk in cooler. - From follow-up inspection 2024-03-08: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with heavy soiled. Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-03-08: Walk-in cooler shelves with rust that has pitted the surface. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust, throughout cooking line, and back kitchen. - From follow-up inspection 2024-03-08: Wall soiled with accumulated grease, food debris, and/or dust, throughout cooking line, and back kitchen. Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet towels on top of table at front counter. - From follow-up inspection 2024-03-08: Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet towels on top of table at front counter. Time Extended

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees changing duties and not changing gloves as needed, inspector discussed with operator proper glove changing procedures. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Container of carrots stored on employee hand wash sink next to three compartment sink, corrected, employee removed carrots during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink across from sushi bar , corrected, operator replaced paper towels during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at employee hand wash sink on cooks line , corrected, operator replaced soap at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Curry sauce, cut vegetables, all held over 24 hrs not date marked.

Basic - Ceiling tile missing. Ceiling tile missing by three compartment sink .

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on food prep table, corrected , employee removed drinks during inspection. Corrected On-Site

Basic - Food stored on floor. Container of eggs stored on floor under three compartment sink , corrected, operator removed eggs during inspection. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted on cooks line .

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed massago (56 F - Cold Holding); Krab salad (52 F - Cold Holding) at reach in cooler sushi station. As per operator for less than one hour. And soft boiled eggs (62-52 F - Cold Holding) at the top of reach in cooler. As per manager for less than one hour. And garlic in oil (58 F - Cold Holding) at drawer reach in cooler. Operator put the products under ice bath for rapid cooling and discarded the eggs. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2023-06-12: Observed the massago (43° F - cold holding); krab salad (42° F - cold holding); at reach in cooler sushi station. And cooked soft whole eggs (48°F - cold holding); corn (87° F- cooling); edamame (50° F- cold holding); mushroom (47°F - cold holding) at reach in cooler. As per manager for about three hours. And garlic in oil (43°F - cold holding) at drawers reach in cooler. Operator discarded the whole soft eggs. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pork (123 F - Hot Holding) at steam table. As per operator for less than half an hour. Operator moved the product to the grill to be reheat. Corrective Action Taken Warning - From follow-up inspection 2023-06-12: Observed cooked pork (104°F - hot holding) at steam table. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled at reach 8n cooler. Warning - From follow-up inspection 2023-06-12: Observed cutting board soiled at reach 8n cooler. Warning Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed tiles broken next to three compartment sink. Warning - From follow-up inspection 2023-06-12: Observed tiles broken next to three compartment sink. Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses at preparation tables and cutting board. Warning - From follow-up inspection 2023-06-12: Wet wiping cloth not stored in sanitizing solution between uses at preparation tables and cutting board. Warning Time Extended

Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Observed floor torn at the walk in cooler door. Warning - From follow-up inspection 2023-06-12: Observed floor torn at the walk in cooler door. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed half and half (61F - Cold Holding) on top of the prep area located by the front counter. As per operator it had been there about 10 minutes. Operator placed it in the reach in cooler. Observed raw chicken (49F - Cold Holding); raw beef (48F - Cold Holding); pork dumplings (51F - Cold Holding); cooked pork (51F - Cold Holding) located in the drawer cooler located in the kitchen. As per operator since about 3 hours. Operator placed them inside the freezer. Observed raw salmon (46F - Cold Holding), located inside the sushi cook line cooler as per operator less than 1 hour, operator moved it to the freezer. Corrective Action Taken Repeat Violation - From follow-up inspection 2022-07-15: At the time of the callback inspection observed steamed pork bun (51F - Cold Holding); pork dumplings (50F - Cold Holding); cooked pork (45F-50F - Cold Holding) located in the drawer cooler as per operator less than 3 hours. Admin Complaint

Basic - - From initial inspection : 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 drawer cooler located in the kitchen area at 50F ambient temperature. - From follow-up inspection 2022-07-15: During the callback inspection still observed drawer cooler located in the kitchen area at 50F ambient temperature. Admin Complaint

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed salmon stored in thank you bags in the walk in freezer.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fried chicken (60 - Cold Holding) stored at room temperature on top of prep table, operator placed food inside the cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink located at the front counter used as a dump sink. Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed missing employee last name and date of birth.

Basic - Food stored on floor. Observed soy sauce container stored on the floor. 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 scoop handle in contact with butter. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Front counter hand sink.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks, spoons and knives stored upright with the food-contact surface up, on a shelf located by the walk in cooler.

High Priority - Nonfood-grade bags used in direct contact with food. Observed skin pork stored in thank you bags in the walk in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over cut avocados in the cooler located in the kitchen area. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed eggs, checked on top (52°F - Cold Holding) as per operator less than 30 minutes, operator placed eggs in the walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tapioca pearls (76°F - Cold Holding) stored at room temperature at the front prep area as per operator less than 2 hours, operator placed food on ice. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing utensils in the hand sink located at the front counter.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu sushi appetizers as tataki, tartare trio, nigiri, sashimi as per operator this food is made with raw fish this food is not under the consumer advisory. Observed on menu naruto signature rolls as: 9 tails, akatsuki- all in one, chakra,red dragon, tuna laguna, tuna bazooka as per operator this food is made with raw fish this food is not under the consumer advisory.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork belly with no date marked as per operator held more than 24 hours in the cooler located in the kitchen area. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bags stored by single service items on shelf opposite 3 compartment sink.

Basic - Food stored in a location that is exposed to splash/dust. Observed tapioca stored by the hand sink and exposed to splash, operator covered tapioca. Corrected On-Site

Basic - Food stored on floor. Observed bags with ice and a container with pork stored on the walk in freezer floor.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink located at the front prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soiled in the kitchen area.

Basic - Single-service articles not stored inverted or protected from contamination. Observed plates not inverted or protected at the front area. Corrected On-Site