IRON SUSHI

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washed a knife in the three compartment sink without sanitizing it after. Instructed operator to properly sanitize knife before using it. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in the rice cooker cooked rice (111F - Hot Holding), as per person in charge rice was left in the pot from the day before.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in the rice cooker cooked rice (111F - Hot Holding), as per person in charge rice was left in the pot from the day before. Instructed operator to discard the rice.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee stated that they wash their hands in the three compartment sink.

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.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a hose cone ted to the hand wash sink faucet. Operator removed it on site. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. At the time of the inspection no proof of manager certification was provided. Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap provided at hand wash sink at cook line.

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. For Mafe Martinez.

Intermediate - No soap provided at handwash sink. No soap provided at hand wash sink at cook line.

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

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 raw tuna thawing in ROP package in the reach in cooler at cook line,raw tuna was still frozen. Operator removed tuna from package on site for proper thawing. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Observed reach in cooler gaskets in disrepair, unit it's located at sushi prep area. Observed chest freezer gasket in disrepair, chest freezer located at cook line. Observed chest freezer lid in disrepair ditched from unit, freezer located at sushi area at front counter.

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

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed in chest freezer located at cook line.

Basic - No container installed for catching grease from hood drip tray. Observed at hood system located in at cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. No soap provided at hand wash sink at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy grease buildup on hood filters. Observed exterior of the reach in cooler located at sushi bar soiled.

Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water, slow draining at mop sink located at the cook line.

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

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2024-11-21: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2024-11-21: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Observed no soap at handsink by entrance of kitchen. - From follow-up inspection 2024-11-21: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles throughout the kitchen. Observed ceiling vents soiled throughout the kitchen. - From follow-up inspection 2024-11-21: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled at kitchen. - From follow-up inspection 2024-11-21: Time Extended

Intermediate - Manager or person in charge lacking proof of food manager certification.

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

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Maria Gimenez and Pedro working for more than 60 days with no certificates.

Intermediate - No soap provided at handwash sink. Observed no soap at handsink by entrance of kitchen.

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

Basic - Food not stored at least 6 inches off of the floor. Observed Teriyaki sauce not stored at least 6 inches off of the floor at kitchen.

Basic - No suitable facilities provided to store employee clothing and other possessions. Observed Personal beverages on top of preparation table at front counter.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled at kitchen.

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. Provided person in charge with cleanup procedures via email.

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

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.

Basic - Carbon dioxide/helium tanks not adequately secured. t time of callback inspection Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in hallway area, kitchen and above bar area. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Equipment in poor repair. Observed reach in cooler gaskets in disrepair and reach in freezer gaskets in disrepair. All at kitchen area. Observed microwave plate broken. Repeat Violation

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

Basic - Food stored on floor. Observed plastic container of teriyaki sauce stored at kitchen floor, plastic soda and water bottles stored on floor at hallway to bathroom, and frying oil boxes on floor near entrance to kitchen area. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit at bar area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in cooler and upright reach-in coolers gaskets soiled at kitchen area. Observe three compartment sink soiled with mold-like substance. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. At time of callback inspection wet mop not stored in a manner to allow the mop to dry at kitchen area next to exit door.Time Extended Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed working container of sesame oil with no label at kitchen area. Repeat Violation

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken (50F - Cold Holding); butter (50F - Cold Holding); brown rice (50F - Cold Holding); raw shell eggs (Ambient 50F - Cold Holding), as per operator items have been in cooler since night prior Warning - From follow-up inspection 2023-03-07: At time of callback inspection Observed raw chicken (50F - Cold Holding); butter sticks (50F - Cold Holding); sliced butter (50F - Cold Holding); raw shell eggs (Ambient 50F - Cold Holding),items in cooler have been in cooler since day prior Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (50F - Cold Holding); butter (50F - Cold Holding); brown rice (50F - Cold Holding); raw shell eggs (Ambient 50F - Cold Holding), as per operator items have been in cooler since night prior Warning - From follow-up inspection 2023-03-07: At time of callback inspection Observed raw chicken (50F - Cold Holding); butter sticks (50F - Cold Holding); sliced butter (50F - Cold Holding); raw shell eggs (Ambient 50F - Cold Holding),items in cooler have been in cooler since day prior Admin Complaint

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of windex on top of containers of sauce. Warning - From follow-up inspection 2023-03-07: At time of callback inspection Toxic substance/chemical improperly stored. Observed spray bottle of windex on top of preparation table next to containers of sauce. Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2023-03-07: At time of callback inspection observed Manager or person in charge lacking proof of food manager certification. Time Extended

Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2023-03-07: At time of callback inspection observed No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Warning - From follow-up inspection 2023-03-07: At time of callback inspection No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time Extended

Intermediate - - From initial inspection : 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 no proof of food handler training for employee Randy who has been employed for approximately 6 months Warning - From follow-up inspection 2023-03-07: At time of callback inspection observed 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 no proof of food handler training for employee Randy who has been employed for approximately 6 months Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Warning - From follow-up inspection 2023-03-07: At time of callback inspection Carbon dioxide/helium tanks not adequately secured. Time Extended

Basic - - From initial inspection : Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in hallway area and above bar area Warning - From follow-up inspection 2023-03-07: At time of callback inspection observed Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in hallway area and above bar area Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair in front preparation area Warning - From follow-up inspection 2023-03-07: At time of callback inspection observed Ceiling/ceiling tile shows damage or is in disrepair in front preparation area Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2023-03-07: At time of callback inspection Current Hotel and Restaurant license not displayed. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in freezer lids are in disrepair. Observed reach in cooler gaskets are torn Warning - From follow-up inspection 2023-03-07: At time of callback inspection Equipment in poor repair. Observed reach in freezer lids are in disrepair. Observed reach in cooler gaskets are torn Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside in back of establishment Warning - From follow-up inspection 2023-03-07: At time of callback inspection observed Exterior door has a gap at the threshold that opens to the outside in back of establishment Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed case of oil stored on floor. Warning - From follow-up inspection 2023-03-07: At time of callback inspection observed containers of sauce on floor Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Observed reach in cooler fan guards soiled Warning - From follow-up inspection 2023-03-07: At time of callback inspection observed Observed reach in cooler gaskets soiled. Observed reach in cooler fan guards soiled Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior have accumulation of soil residues. Reach-in freezer interior have accumulation of soil residues. Warning - From follow-up inspection 2023-03-07: At time of callback inspection observed Reach-in cooler interior have accumulation of soil residues. Reach-in freezer interior have accumulation of soil residues. Time Extended

Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination.observed single service items not inverted Warning - From follow-up inspection 2023-03-07: At time of callback inspection observed Single-service articles not stored inverted or protected from contamination.observed single service items not inverted Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Warning - From follow-up inspection 2023-03-07: At time of callback inspection Wet mop not stored in a manner to allow the mop to dry. Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed working container of sesame oil with no label Warning - From follow-up inspection 2023-03-07: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken (50F - Cold Holding); butter (50F - Cold Holding); brown rice (50F - Cold Holding); raw shell eggs (Ambient 50F - Cold Holding), as per operator items have been in cooler since night prior Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (50F - Cold Holding); butter (50F - Cold Holding); brown rice (50F - Cold Holding); raw shell eggs (Ambient 50F - Cold Holding), as per operator items have been in cooler since night prior Warning

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 room temperature rice used for sushi with no time mark. Operator marked rice with a time Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice (75F - Hot Holding), as per operator rice uses time as a public health control, operator has no time marked and no written procedures for using time as a public health control Warning

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of windex on top of containers of sauce. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator installed paper towels. Corrected On-Site Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Warning

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 no proof of food handler training for employee Randy who has been employed for approximately 6 months Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Warning

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in hallway area and above bar area Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair in front preparation area Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee coffee cup on top of clean container next to cream cheese. Warning

Basic - Equipment in poor repair. Observed reach in freezer lids are in disrepair. Observed reach in cooler gaskets are torn Warning

Basic - Exterior door has a gap at the threshold that opens to the outside in back of establishment Warning

Basic - Food stored on floor. Observed case of oil stored on floor. Warning

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

Basic - Reach-in cooler interior have accumulation of soil residues. Reach-in freezer interior have accumulation of soil residues. Warning

Basic - Single-service articles not stored inverted or protected from contamination.observed single service items not inverted Warning

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

Basic - Working containers of food removed from original container not identified by common name. Observed working container of sesame oil with no label Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment prepares sushi rolls using salmon and white fish/tilapia, served raw, no parasite destruction/invoice provided at the time of inspection. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tilapia (45F - Cold Holding) located at sushi display cooler, less than 4 hours, due to food item not stored directly on cold plate surface. Discussed with employee proper cold holding temperatures and advised to employee to remove plastic wrapping, preventing food from direct contact with plate. Observed massago (66F - Cold Holding) located at prep cooler, not stored directly into cooler unit, less than 4 hours. Employee removed and place food item into bottom of cooler unit. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed and tested chlorine sanitizer container at 200ppm, located at handwash sink, next to three compartment sink at back kitchen area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed chlorine sanitizer container, used to store wiping clothes, stored inside handwash sink towards back kitchen area.

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at the time of inspection.

Intermediate - No probe thermometer provided to measure temperature of food products. None provided at the time of inspection.

Basic - Carbon dioxide/helium tanks not adequately secured located across from handwash sink, near front counter.

Basic - Ceiling tile missing located above chest freezer at hallway area leading towards back kitchen.

Basic - Current Hotel and Restaurant license not displayed or posted at the time of inspection. Repeat Violation

Basic - Equipment in poor repair. Observed cracked sliding door of sushi display case, above front counter prep cooler. Observed torn gasket at chest freezer located towards back kitchen exit door. Repeat Violation

Basic - Exterior door has a gap at the threshold and around door frame that opens to the outside located at back kitchen exit door.

Basic - Floor soiled/has accumulation of debris underneath cooking equipment towards back kitchen area. Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of plastic spoon, not stored above a container of spicy mayo. Employee placed handle of plastic spoon in a upright position. Corrected On-Site

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed rust pitted surface under prep tables at back kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at chest freezer located near back kitchen exit door. Observed soiled hood filters above cookline. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues towards back kitchen reach in coolers. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken at 33F, thawing at room temperature inside three compartment sink.

Basic - Wall soiled with accumulated grease, food debris, and/or dust located at back kitchen area. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry located next to reach in cooler at front counter and towards back kitchen area.

High Priority - Food placed in soiled container/equipment. Observed soy sauce inside soiled container.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table-cream cheese (59F - Cold Holding) Operator placed inside reach in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep storage cart- fried shrimp (83F - hot holding at room temperature ); Prep line- sushi rice (129F - hot holding at room temperature ) Operator time marked and began using time as a public health control. Corrective Action Taken

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. Employees on duty- Ebert S, Elsa G.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Observed reach in freezer gasket torn on chest freezer near back door.

Basic - Floor soiled/has accumulation of grease and debris underneath cooking equipment in back kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator discarded water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease. Observed hood soiled. Observed gaskets soiled.

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

Basic - Wall soiled with accumulated grease and food debris, in back kitchen.

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw salmon stored over avocados inside reach in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep area-sushi rice (72°F - holding at room temperature ) Holding rack- fried shrimp (73°F - hot holding at room temperature ); fried fish (73°F - hot holding at room temperature )

Intermediate - Equipment drain line draining into handwash sink. Observed drain line draining into hand wash sink, at sink near kitchen entrance.

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. Observed 3 employees on duty. Stephanie C. Elbert S., Nelson. Observed all expired employee training certificates. Employee on duty - Ebert Santos completed 10-3-17 Admin Complaint

Basic - Equipment in poor repair. Observed sliding door on reach in sushi cooler in cracked in disrepair. Over interior of lid on chest freezer in disrepair. Observed gasket

Basic - Floor soiled/has accumulation of debris and grease on cook line in back kitchen.

Basic - Food not stored at least 6 inches off of the floor. Observed containers of ginger stored on the floor near hallway chest freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled aon reach in cooler in back kitchen, cooler number 3. Observed hood soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked pork belly defrosting in standing water. Observed salmon defrosting at room temperature.

Basic - Wall soiled with accumulated grease, food debris, in back kitchen.

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

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