FANCY SUSHI

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shrimp stored in plastic container on shelf above hard boiled eggs in soy sauce. Operator switched items. Also, in walk-in cooler containers of raw beef stored over uncooked sweet potato. Operator states that was employee lunch and removed from walk-in cooler. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager Shu W. training expired 4/26/2026. She already has test scheduled. Corrective Action Taken

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. Employee Jacky L. training expired 1/3/2026.

Basic - Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under cook line soiled with grease and black build up. Also, wall behind cook line soiled with grease build up. Also, ceiling vent in men's restroom soiled with dust build up.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line soiled with grease. Also, table under grill soiled with black residue. Also, multiple gaskets torn/soiled. Repeat Violation

Basic - Open dumpster lid. Lid open. Operator sent employee out to shut lid. Corrected On-Site

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Exterior back door propped open and screen door not fully sealed with gaps in the screen and floor/door frame.

Basic - Single-service articles not stored inverted or protected from contamination. At sushi bar, stored to go bowls not inverted. Operator flipped all bowls over. Corrected On-Site

Basic - Uncovered food stored near sink exposed to splash. At wait station, uncovered cut lemons for drinks stored next to handwash sink. Operator moved lemons. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. On cook line, Sanitizer Bucket (Chlorine 10ppm). Operator added more bleach to bucket and rechecked at 100ppm. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. In front of three compartment sink, sanitizer bucket on floor. Operator moved to rack. 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 Employee handling peeled oranges in prep area with bare hands. Oranges will not be cooked or heated to a minimum of 145F. Discussed with operator. Operator had employee wash hands and put on gloves. Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Non food grade paper towels used in direct contact with mushrooms and other herbs

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over ready to eat pork dumplings in Reach in cooler on cook line. Also, raw chicken stored over ready to eat fruit in walk-in cooler. Operator removed raw chicken and raw shrimp to properly store. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (52F - Cold Holding); tofu (50F - Cold Holding) in glass door Reach in cooler at front service area. Operator stated items were placed in cooler this morning. Operator placed both items on ice to chill. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle containing toxic substance stored next to lemon juice in sushi making station. Operator removed spray bottle of cleaner. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to ice machine used for dumping items. Observed accumulation of food debris in basin of sink and drain. Operator cleaned out Hand wash sink. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin around deflector plate soiled.

Basic - Bowl or other container with no handle used to dispense food. Observed Cup without handle used to dispense rice across from triple sink. Operator removed cup. Corrected On-Site

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. Glass door Reach in cooler at front service line unable to maintain temperature of 41F and below, ambient temperature of Reach in cooler 49F. Observed gasket on cooler torn and scotch taped up.

Basic - Equipment in poor repair. Observed torn gasket on Reach in freezer across from cook line and torn gasket on glass door Reach in cooler at front service station. Observed top of counter / table next to grill chipped and peeling/ in disrepair.

Basic - Food stored on floor. Bucket with misc food stored on floor in front of walk-in cooler. Operator removed food to properly store. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed Ice buildup up in reach in deep freezer across from warewashing area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under grill has heavy accumulation of grease/ food debris. Also, gasket on walk-in cooler and reach in freezer soiled Also, multiple filters in hood area above grill soiled. Also, fan covers in walk-in cooler has accumulation of dust. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) on cook line not a a minimum strength of sanitizer. Operator added bleach to bucket and retested at 100ppm

High Priority - Nonfood-grade bags used in direct contact with food. In white reach in freezer across from cook line, white "to go" bags used to store raw beef. In walk in cooler, white "to go" bags used to store ginger root. Manager states she will get proper bags for storage. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. White sanitizer bucket at sushi bar tested 200+ppm chlorine sanitizer. Solution discarded and refilled - tested 100ppm. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment has "New Menu" which has raw items on menu, but items are not identified as raw. Establishment removed all menus and changed menu to reflect raw items. Corrected On-Site

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/ No certified food manager present at beginning of inspection with six (6) employees working. Certified manager arrived during inspection. Corrected On-Site

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in sushi bar. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in front sushi bar. Hood filters above cooking equipment. Manager states company coming to clean. Corrective Action Taken Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Single use ramekins stored in server area are not inverted. Ramekins inverted by manager. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple white wiping cloths on counter in sushi bar. Cloths moved and stored correctly. Corrected On-Site Repeat Violation

High Priority - Employee switched from working with raw food to clean equipment without washing hands. Cook on cook line handled raw shrimp with gloved hands then immediately handled clean plate without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, plastic container of raw chicken stored ready to eat sauce. Items moved and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sushi bar, raw/ready to eat fish eggs stored on front prep counter 62F. Eggs placed on counter approximately five (5) minutes earlier. Eggs moved to reach in cooler to cool. Corrective Action Taken

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. In sushi bar area, sushi rice and fried shrimp tempura not time marked. Items placed into time control approximately 25 minutes prior. Items time marked. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler in server area, container of cream opened two (2) days prior not dated. Manager dated cream. Corrected On-Site

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. Two (2) records are expired.

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining between cans and sauces on shelf in back kitchen. Cardboard removed. Corrected On-Site

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in small back storage room near restrooms.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Countertop under soda machine near server station.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth near front host stand near front door. Cloth moved and stored correctly. Corrected On-Site Repeat Violation

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. Emailed vomit clean up Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Metal scrubber stored in sink, moved Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink stored over prep cooler, discarded Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal seafood in freezer, manager labeled with employee name and separated it Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Moved and placed paper towel Corrected On-Site

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. Time marking incorrectly marked, placed on corrected time Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup stored in rice, moved Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler raw beef, moved Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Earphones and keys stored over line, moved Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between cooler and prep table, moved Corrected On-Site

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. Sushi Rice, placed time on container Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Metal scrub pad stored in handsink in kitchen. , Moved Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Container of soaked bamboo, on walk in cooler floor

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing in buckets of water on kitchen floor, moved to running water in sink Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Server entering kitchen from dining room scooping rice

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On back freezer sitting at room temperature not in use, moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noddles 50° beef 47° raw chicken 51° In reach in cooler near cook line on ice. Placed more ice Corrective Action Taken

Basic - Food not stored at least 6 inches off of the floor. Container of chicken on floor, moved to walk on cooler Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing ribs, fish And chicken, placed in cooler Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Both cooks In kitchen touching there faces, no handwash

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 57° raw beef 50° in reach in cooler on line. Operator placed on ice Corrective Action Taken

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. Sushi rice manager placed time on rice Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Metal scrubber stored in hand sink

Intermediate - Handwash sink used for purposes other than handwashing. Employee in sushi area used hand sink to wash knife

Basic - Carbon dioxide/helium tanks not adequately secured. Manager secured Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal dish heads whole fish and other foods comingled with food for customers

Basic - Food not stored at least 6 inches off of the floor. In walk in cooler seaweed and fish on floor , moved Corrected On-Site