MIYAKO JAPANESE RESTAURANT OF DADELAND

High Priority - Container of medicine improperly stored. Observed vitamin C stored above utensils for customers. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired; 10-2025. Admin Complaint

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef and pork products in reach in freezer stored above veggies and fish.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Observed raw tuna poke completely thawed in ROP.

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. Observed no form or kit; inspector provided via email. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used to wash forks annexation to dish machine. Observed hand sink used to hold bucket and tongs next to cook line.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.

Basic - Bowl or other container with no handle used to dispense food. Observed deli cup used as scoop on bag of sugar next to water heater.

Basic - Cardboard used to line food-contact shelves. Observed cardboard lined on dish rack.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple tiles with water damage in restaurant. Repeat Violation

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

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.

Basic - Equipment in poor repair. Observed broken shelf in reach in cooler next t to hand sink. Repeat Violation

Basic - Food stored on floor. Observed outside of kitchen case of oil on floor. Observed cases of soy on floor in kitchen hallway.

Basic - Hole in or other damage to wall. Observed next to dry dish rack.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in multiple freezers. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at cooler next to 2 compartment sink.

Basic - No copy of latest inspection report available. Observed no copy printed.

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

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Observed in reach in cooler next to hand isn't; torn foil.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where kitchen equipment is held. - From follow-up inspection 2025-07-23: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Observed next to stove. - From follow-up inspection 2025-07-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry food storage racks. - From follow-up inspection 2025-07-23: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled. - From follow-up inspection 2025-07-23: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave handles soiled. Observed multiple cooler door handles soiled. Repeat Violation - From follow-up inspection 2025-07-23: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage to multiple tiles in establishment. - From follow-up inspection 2025-07-23: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed multiple soiled tiles and vents in establishment. - From follow-up inspection 2025-07-23: Time Extended

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 reach in cooler with ambient temperature of 50F. The following tcs foods stored inside: raw shrimp (41F - Cold Holding); chicken (46F - Cold Holding); dumpling (47F - Cold Holding). As per operator, less than 4 hours. - From follow-up inspection 2025-07-23: Observed cooler not working; no TCS foods stored inside. Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Observed current one not displayed. - From follow-up inspection 2025-07-23: 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 cups above utensils on rack at kitchen entrance. Observed phone, purse and AirPods on rack across dish machine; above containers. - From follow-up inspection 2025-07-23: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed sushi cooler at front counter doors broken. Advised operator to not use until repaired. Repeat Violation - From follow-up inspection 2025-07-23: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed oil cases on floor of kitchen. - From follow-up inspection 2025-07-23: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed missing tile at dish machine area. - From follow-up inspection 2025-07-23: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in multiple freezers in kitchen. - From follow-up inspection 2025-07-23: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed between 2 prep tables at kitchen entrance. - From follow-up inspection 2025-07-23: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple exterior of equipment soiled. Observed gaskets soiled in multiple reach in coolers. Repeat Violation - From follow-up inspection 2025-07-23: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers throughout establishment. - From follow-up inspection 2025-07-23: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed inside reach in cooler across triple sink. - From follow-up inspection 2025-07-23: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment soiled. Observed behind ice bin rice residue. - From follow-up inspection 2025-07-23: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled next to cook line - From follow-up inspection 2025-05-16: Observed reach in cooler handles soiled next to fry station and cook line Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed both white chest freezer doors broken. Observed standing reach in cooler gaskets torn Repeat Violation - From follow-up inspection 2025-05-16: Observed standing reach in cooler gaskets torn. Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of white chest freezers Repeat Violation - From follow-up inspection 2025-05-16: Observed ice buildup inside white chest freezers Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle in kitchen area Repeat Violation - From follow-up inspection 2025-05-16: Observed tongs stored on oven door handle in kitchen Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler on cook line - From follow-up inspection 2025-05-16: Observed gaskets soiled at reach in cooler on cook line Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled on top of flip top reach in cooler in kitchen. Observed container of flour not labeled in back dry storage area - From follow-up inspection 2025-05-16: Observed container of flour not labeled in back dry storage area. Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 10 ppm). Operator adjusted the concentration of the chlorine. Final concentration 50 ppm. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed an employee prepared sushi with bare hands. Operator and manager were informed that they need to use gloves to prepare sushi. Operator put on gloves. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw salmon stored over vegetables at standing reach in freezer located next to ice machine.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw tuna stored over unwashed avocados at standing reach in cooler. Operator removed the tuna and sent it to the sushi station. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over gyoza and pooled eggs stored over spring rolls at reach in cooler. And raw shrimp stored over cooked pasta at reach in cooler preparation area. Operator relocated the products. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed brown rice (126 F - Hot Holding) at rice cooker at front line. As per operator for less than one hour. Operator moved the rice to reheat. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose without vacuum breaker under hand wash sink located next to dishwasher area. Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. Observed reach in cooler shelves rusted at preparation area. Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at hand wash sink located next to dishwasher machine turned off.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage at sushi station. 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 tuna bearing a label inside of reduced oxygen packaged at reach in cooler. Operator removed the tuna from the individual packages. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler gasket torn at sushi station. Repeat Violation

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

Basic - Floor tiles missing and/or in disrepair at dishwasher area.

Basic - Floors not constructed to be easily cleanable. Observed a deep grout at dishwasher area, accumulation of debris on floor.

Basic - Food stored on floor. Observed plastic container stored on floor at sushi station. Repeat Violation

Basic - Ice buildup in chest reach-in freezers at preparation area. Repeat Violation

Basic - Ice scoop handle in contact with ice. Operator removed the handle. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed two tongs stored on oven doors kitchen area. Operator removed the tongs. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed two chest freezer exposed insulation and with the doors in disrepair.

Basic - Wiping cloth sanitizing solution stored on the floor at sushi station.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp and raw scallops stored over noodles at reach in cooler. Operator relocated the products. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored in the same container with raw salmon at reach in cooler. Operator separated the products. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed massago (50 F - Cold Holding) at preparation table.as per operator for less than 30 minutes. Operator moved the product to the bottom part of the reach in cooler for rapid cooling. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed Vacuum breaker missing at hose Bibb under hand wash sink. Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine + 200 ppm) at preparation sink. Operator added water to get 50 ppm. Corrected On-Site Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed j.b roll, tekka with raw tuna, Tanzania roll, Miami heat, and other products that contain raw fish not identified as raw on the menu. Repeat Violation Admin Complaint

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 No proof of required employees training for the employees Brett Steele hired in 2009, Oscar hired 5 months ago, Edison hired 7 months and Gilberto hired 6 months ago. Repeat Violation Admin Complaint

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. Observed one new employee Hover and waitress no proof of food employee reporting agreement. The employee reporting agreement form was sent it by email. Repeat Violation Admin Complaint

Intermediate - Non-pitting surface rust on food-contact equipment. Observed the reach in cooler shelves rusted.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Repeat Violation

Basic - Equipment in poor repair. Observed the door of the chest reach in coolers in disrepair. And one reach in cooler with the door in disrepair. 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 containers with ginger stored on floor at sushi station. Operator put the product over a shelf. Corrected On-Site

Basic - Ice buildup in chest reach-in freezers. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed four knife between reach in cooler and preparation table. Operator removed the knives. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler preparation area.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb under hand washing sink and on mop sink. Warning - From follow-up inspection 2024-04-16: Vacuum breaker missing at hose Bibb under hand wash sink.. Time Extended

High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm). Operator diluted with water, final reading 100ppm. Warning - From follow-up inspection 2024-04-16: Observed Sanitizer Bucket (Chlorine 200ppm). Operator added water to get 100 ppm. Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed j.b roll, tekka with raw tuna, Tanzania roll, Miami heat, and other products that contain raw fish not identified as raw. Warning - From follow-up inspection 2024-04-16: Observed j.b roll, tekka with raw tuna, Tanzania roll, Miami heat, and other products that contain raw fish not identified as raw. Admin Complaint

Intermediate - - From initial inspection : 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 employees working more than 60 days with no food handlers certificate. Warning - From follow-up inspection 2024-04-16: No proof of required employees training for the employees Brett Steele hired in 2009, Oscar hired 5 months ago, Edison hired 7 months and Gilberto hired 6 months ago. Admin Complaint

Intermediate - - From initial inspection : 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. Observed employees without food handlers certificate or food employee reporting agreement. Warning - From follow-up inspection 2024-04-16: Observed one new employee Hover and waitress no proof of food employee reporting agreement. Admin Complaint

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water stains above sushi preparation area. Warning - From follow-up inspection 2024-04-16: Observed ceiling tiles with water stains above sushi preparation area. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed 2 wide chest reach in freezer top in disrepair. Warning - From follow-up inspection 2024-04-16: Equipment in poor repair. Observed 2 white chest reach in freezer top in disrepair. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation Warning - From follow-up inspection 2024-04-16: Exterior door has a gap at the threshold that opens to the outside Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed sushi ginger stored on floor at sushi station. Repeat Violation Warning - From follow-up inspection 2024-04-16: Food stored on floor. Observed sushi ginger stored on floor at sushi station. Repeat Violation Warning Time Extended

Basic - - From initial inspection : Basic - Ice buildup in white chest reach-in freezer. Warning - From follow-up inspection 2024-04-16: Ice buildup in white chest reach-in freezer. Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between reachbin cooler and preparation table. Operator removed knife. Corrected On-Site Warning - From follow-up inspection 2024-04-16: Observed four knife between reach in cooler and preparation table. Operator removed the knives. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning - From follow-up inspection 2024-04-16: Reach-in cooler interior/shelves have accumulation of soil residues. Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on preparation table. Operator removed and stored in sanitizer bucket. Corrected On-Site Warning - From follow-up inspection 2024-04-16: Observed wet wiping cloth on preparation table. Operator removed and stored in sanitizer bucket. Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizing solution concentration at 10 ppm

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizing solution concentration at 10 ppm

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the reach in cooler near the dishwashing area raw salmon over vegetables. Operator removed the salmon from the unit. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the hot kitchen tall two doors reach in cooler. Per operator less the three hours bean sprout (47F - Cold Holding); beef (50F - Cold Holding) Supplies arrived today.

Basic - Bowl or other container with no handle used to dispense food. Observed in the rice container an aluminum bowl without handle used as scoop.

Basic - Ceiling tile missing. Observed ceiling tile missing by the storage area

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed chef using a wrist watch while working with food.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a gap beneath the exterior door by the dishwashing area

Basic - Food not stored at least 6 inches off of the floor. Observed at the sushi area ginger containers stored on the floor. Observed soy sauce stored on the floor of the kitchen area. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed the insulation is visible at the white reach in freezer by the fryers . Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at the two door reach in cooler located by the hot kitchen

Basic - Single-service articles improperly stored. Observed stored on the floor of the hallways to the bathroom, combo pack with lid, and plastic lids .

Basic - Single-service articles not stored inverted or protected from contamination. Observed aluminum trays not inverted or protected at the top shelf fryers area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall by the dishwashing area.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the chlorine sanitizing solution concentration at 10 ppm Observed the dishwashing machine in disrepair. Operator must use the triple sink to sanitize equipment, utensils, china,silver and glass ware until the dish washing machine is repaired Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed in the reach in freezer near the dishwashing area raw beef over pasta. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the reach in cooler under the sushi rice cooking equipment. krab meat (46F - Cold Holding); Salmon (47F - Cold Holding). Per operator less than one and a half hour Unit ambient temperature 51F. Operator moved the TCS food to another reach in cooler.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at the sushi counter salmon (11:28. 46F - Cooling at 12:12. 46F); hamachi (11:29. 46 F - Cooling at 12:13 46F); Per operator less than two hours. Operator removed green plastic base he had in the unit under the dishes to improve cooling process.

Intermediate - Handwash sink not accessible for employee use at all times. Observed in the hot kitchen area hand wash sink a plastic pitcher inside of it. Observed at the front counter hand wash sink an aluminum scrubber in it

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

Basic - Bowl or other container with no handle used to dispense food. Observed an aluminum bowl without handle used as scoop in the rice container 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. Advised operator that starting jan 1 /2023.when thawing fish a corner must be cut or removed from the ROP package.

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

Basic - Equipment in poor repair. Observed the reach in cooler door under the sushi cooking rice area fixed with tape.

Basic - Food not stored at least 6 inches off of the floor. Observed plastic containers with ginger stored on the sushi area floor

Basic - Hole in or other damage to wall. Observed a wall by the water heater in disrepair

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed in the white reach in freezer by the fryers that the insulation is exposed.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at the front counter reach in cooler raw tuna over lettuce, both not commercially packed. Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed in the reach in freezer by the ice machine chicken stored on top of noodles.. the chicken is not commercially packed. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the dishwashing area hand wash sink no paper towels. Repeat Violation

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed the ice machine water filter with no change date marking Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed an aluminum bowl without handle used as scoop in the rice container. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Duct tape used to repair nonfood-contact surface. Observed the use of duct tape to fix the cover door of the white reach in freezer Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed in the storage area floor a bag of rice .

Basic - Ice scoop handle in contact with ice. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water. Water temperature 76°F

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed the light of the storage room with no light shield

Basic - Standing water in bottom of reach-in-cooler. Observed at the deep fryers reach in cooler standing water and at the hot kitchen reach in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the front counter reach in cooler, raw tuna stored over lettuce leaves. Sushi chef corrected the storage issue. Corrected On-Site

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

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed in the white reach in freezer by the ice machine raw chicken , over fish. None commercially packed. The chef replaced the location of the chicken Corrective Action Taken Repeat Violation

High Priority - Spray hose at dish sink lower than flood rim of sink.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at the front counter sushi area salmon (11:49. 47°F - Cooling); salmon (12:24. 46°F - Cooling). Per operator less than one hour.

Intermediate - Handwash sink used for purposes other than handwashing. Observed the kitchen hand wash dink with utensil stored in it Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel or soap at the kitchen hand wash sink Observed no paper towel or soap at the dishwashing area hand wash sink.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed the water filter of the ice machine with a date mark of 1/15/2019

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic bowl without a handle used as scoop in the honey chicken sauce container Observed an aluminum bowl without handle used as scoop in the rice container Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape used to repair the top door of the reach in cooler by the ice machine. Repeat Violation

Basic - Ice scoop handle in contact with ice. Chef removed the scoop from the ice Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed at the front counter clean forks with the food contact surface up.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing at room temperature in ice

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed a wall near the dishwashing area soiled