SAKE ROOM

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (92F - Hot Holding) at front counter warmer, as per chef for approximately 1 hour prior. Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed metal container on top of handwashing sink at kitchen. Repeat Violation

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. Observed some employees missing proof of training. Employee reporting agreement signed.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed white rice inside reach in cooler no date marked, as per chef for more than 24 hours prior.

Basic - Food stored on floor. Observed oil container on floor at kitchen entrance. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top of reach in cooler at front counter and kitchen. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Expired quaternary chemical test kit on 01-2023 provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2024-12-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employee training expired on 03-15-2024 or prior. Warning - From follow-up inspection 2024-12-17: Observed all employee training expired. Admin Complaint

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed cup stored inside seasoning at front counter. - From follow-up inspection 2024-12-17: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets in disrepair inside reach in cooler at front counter. - From follow-up inspection 2024-12-17: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed oil containers on floor by kitchen back door. - From follow-up inspection 2024-12-17: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall with heavy grease accumulation by fryers. - From follow-up inspection 2024-12-17: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top of reach in cooler at front counter and kitchen. - From follow-up inspection 2024-12-17: Time Extended

Intermediate - Handwash sink used for purposes other than handwashing. Silver ware and holder stored in sink. Employee removed items from sink. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen employee stocked paper towels near sink. Corrected On-Site Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name. Beef prepped and portioned into zip lock bags not labeled in upright freezer. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Food stored on floor. Observed container of oil stored on floor in kitchen area.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Observed reach in cooler fan cover soiled. Observed table fan next to hood soiled.

Basic - Working containers of food removed from original container not identified by common name. Observed sauce bottles containing different sauces missing labels at front service area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over lettuce in reach in cooler in kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front service hand sink.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Food stored on floor. Observed cooking oil stored on floor in kitchen area.

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

Basic - Plumbing system in disrepair. Observed hand sink in kitchen in disrepair. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed sauce bottles containing different sauces missing labels.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of reach in freezer soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used to store utensils at front service station.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Cloth used as a food-contact surface.

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

Basic - Plumbing system in disrepair. Observed hand sink in kitchen in disrepair.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of reach in freezer in kitchen soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink in sushi station used to store containers.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. At the time of the inspection observed digital menu offers raw fishes and beef not identified as raw products. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink in kitchen.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl no handle stored in tempura mix.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Cloth used as a food-contact surface.

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed at front prep area near sushi station.

Basic - Floor area(s) covered with standing water. Observed at front preparation area.

Basic - Floor soiled/has accumulation of debris. Observed accumulation of old debris under reach in coolers in kitchen.

Basic - Food stored on floor. Observed container of cooking oil stored on floor in kitchen.

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

Basic - Objectionable odors in front sushi prep station.

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice (101°F - Hot Holding) at front sushi station.

Intermediate - Handwash sink used for purposes other than handwashing.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offers raw salmon, and tuna not identified as raw products on digital menu.

Basic - Accumulation of debris in three-compartment sink.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Buildup of food debris/soil residue on equipment door handles.

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

Basic - Cloth used as a food-contact surface.

Basic - Cove molding at floor/wall juncture broken/missing. Observed next to restroom.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at sushi station.

Basic - Food stored on floor. Observed case of cooking oil stored on floor in kitchen.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink exterior soiled. Observed reach in cooler gaskets soiled. Observed fan cover in reach in cooler soiled.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.

Basic - Water leaking from pipe and/or faucet/handle. Observed pipe under hand sink in kitchen in disrepair/ leaking.