SUSHI SAKE

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 0ppm). Employee replaced empty container. Dishwasher (Chlorine 50ppm). Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in freezer a box of raw tempura shrimp stored on top of a box of brownies.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter sushi station tempura shrimp (76F - Hot Holding). As per cook less than 2 hours. Chef placed into reach in cooler to begin cooling process. Corrective Action Taken

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed kitchen ceiling tiles with water damage. 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 at front counter reach in coolers a frozen vacuum sealed package of wahoo loin not removed from packaging to thaw. Chef removed. Corrected On-Site

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at sushi station between coolers. Chef removed. 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.

Basic - Single-service articles not stored inverted or protected from contamination. Observed at front counter sushi station to go containers. Chef inverted. Corrected On-Site

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

Intermediate - - From initial inspection : 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. Repeat Violation - From follow-up inspection 2025-07-30: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed n both bathrooms. Repeat Violation - From follow-up inspection 2025-07-30: Still observed. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed some damages ceiling tiles and some with way marks at kitchen area. - From follow-up inspection 2025-07-30: Still observed. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed grease accumulated on vents at kitchen area. - From follow-up inspection 2025-07-30: Still observed. Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-07-30: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door. Repeat Violation - From follow-up inspection 2025-07-30: Still observed. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed a sauce container stored on floor at front counter. - From follow-up inspection 2025-07-30: Still observed. Employee stored properly. Corrected On-Site

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled microwave door. - From follow-up inspection 2025-07-30: Still observed. Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked shrimp (68F - Hot Holding) at sushi station. As per operator for approximately 20 minutes. Operator reheated the product. Corrected On-Site

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. Discussed and provided to person in charge via email.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed standing water at sushi station

Basic - Time/temperature control for safety food thawed in an improper manner. Observed wahoo thawing at room temperature at sushi station.

Basic - Water leaking from pipe and/or faucet/handle. Observed pipe leaking under triple sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cutting board at sushi station.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Food preparation sink has soil/old food residue. Observed at sushi station.

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 sushi rice not time marked at sushi station, as per chef less than 1 hour.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed miso soup (98F - Hot Holding) at kitchen area, as per employee soup was from previous shift and she discarded during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards at cook line.

Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified at kitchen area.

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

Basic - Bowl or other container with no handle used to dispense food. Observed on flour container at kitchen area. Corrected On-Site

Basic - Clean linens stored on floor. Observed by back door.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on preparation table at kitchen area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal drink on preparation table, at kitchen area. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee at sushi station.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door.

Basic - Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen.

Basic - Floor tiles missing and/or in disrepair. Observed at sushi station.

Basic - Food stored on floor. Observed cooking oil container stored on floor at cook line. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed on cut onions container at cook line. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil on standing water at 89° next to flat grill. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on units at cook line.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several WC at kitchen area, also at sushi station.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed at cook line. 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 lobster stored above cheese cake located in the reach in freezer,kitchen. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed for the female bathroom.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed handle of table top oven soiled, front counter

Basic - Food stored on floor. Observed boxes containing wasabi stored on the floor by the front counter.

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

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed for the walk-in cooler. Repeat Violation

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed for the walk-in cooler. Observed shelf storing miso soup rusted. Warning - From follow-up inspection 2023-04-27: Time Extended

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Kevin,William,Wilson,Richard on duty at the time of the inspection.

Intermediate - No soap provided at handwash sink. Observed at the front counter. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed above the dish washing area. Repeat Violation

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

Basic - Floors not maintained smooth and durable. Observed walk-in cooler floor broken and in disrepair.

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on bag containing raw rice,by the ice machine. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave oven soiled with accumulation grease and food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled with accumulation food debris,unit opposite cookline. Observed exterior of bulk rice,tempura flour soiled with accumulation of food debris. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed at the sushi counter. Corrected On-Site

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 2022-01-03: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the kitchen. Warning - From follow-up inspection 2022-01-03: Time Extended

Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Repeat Violation Warning - From follow-up inspection 2022-01-03: Time Extended

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, observed at the front counter. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors, observed for both male and female.

Basic - Bowl or other container with no handle used to dispense food, observed for the bulk rice bin. Corrected On-Site

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

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

Basic - Food not stored at least 6 inches off of the floor, observed bucket containing pickled ginger stored on the floor at the front counter., jug containing cooking oil stored on the floor opposite cookline. Corrected On-Site

Basic - In-use tongs stored on fryer door handle between uses. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation, observed lid of reach in cooler opposite cookline broken.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust, observed exterior of ice machine, bulk flour bin.

Basic - Single-service articles not stored inverted or protected from contamination, observed togo food containers not inverted at the front counter. Corrected On-Site

Basic - Single-service articles stored on a soiled surface, observed case containing togo food containers stored on the passage way floor,and in front of the front counter.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

Basic - Working containers of food removed from original container not identified by common name, observed squeeze bottles containing sauces located in the reach in cooler at the front counter.