JUMBO SUSHI

High Priority - Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2025. Operator renewed immediately, license now current active, expires 4/1/2026. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over unwashed lettuce/walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked chicken/walk in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw shrimp/cook line reach in cooler.

Intermediate - Handwash sink not accessible for employee use at all times./a pitcher of water inside wait station hand sink/ 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/

Intermediate - Records/documents for required employee training do not contain all of the required information./all four employee's training certificates missing employee's date of birth.

Basic - Bowl or other container with no handle used to dispense food./plastic bowl used to scoop flour, sugar/ Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on cook line table.

Basic - Employee personal food not properly identified and segregated from food to be served to the public./walk in cooler.

Basic - Employee with no hair restraint while engaging in food preparation./sushi chef.

Basic - Food stored on floor. Oil carton and soy sauce buckets on kitchen floor.

Basic - Ice buildup in reach-in freezer/sushi bar.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./rice scoop 81F.

Basic - Plumbing system in disrepair./cook line hand sink disrepair/unable to use for hand washing.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues./freezer near dish machine.

Basic - Single-service articles not stored inverted or protected from contamination. Front sushi bar brown to go boxes. Cook line to go containers.

Basic - Water leaking from pipe and/or faucet/handle./hand sink next to 3 compartment sink.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./on cook line cutting board.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength./chlorine 0ppm, rechecked 50ppm. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name./flour container near exit door with no label.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over sauces, sushi bar. Raw salmon stored over fruit, sushi bar. Raw salmon stored over tempura batter, cook line reach in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw beef over raw shrimp, cook line reach in cooler.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles./chlorine over 200ppm, rechecked 100ppm/ Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing./cook line hand sink used to store food/ Corrected On-Site Repeat Violation

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/8 employees working but no certified manager on site. Repeat Violation

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./several new employees with no acknowledge form. Emailed form to manager.

Basic - Bowl or other container with no handle used to dispense food./salt, flour containers. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation./female sushi chef.

Basic - Food stored on floor./salt and flour containers on kitchen floor. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Sushi bar chest freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./salt and flour containers/ Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./rice scoop 75F.

Basic - Single-service articles not stored inverted or protected from contamination./sushi to go trays, front sushi bar/ Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name./flour container. Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container./sushi bar and cook line prep table.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./egg wash cold holding at 59F, double panned, removed pan/ 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/sushi rice out for 2 hours/ Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board behind 3 compartment sink soiled. Cook line prep table cutting board soiled.

Intermediate - Handwash sink not accessible for employee use at all times./hand sink next to 3 compartment sink blocked by mop bucket.

Intermediate - Handwash sink used for purposes other than handwashing./hand sink next to 3 compartment sink used to store buckets/ Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.

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/four kitchen employees working but no certified manager on duty. 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./missing two kitchen employees certificates.

Intermediate - Records/documents for required employee training do not contain all of the required information./some certificates missing employee's full name, some missing date of birth. Repeat Violation

Basic - Accumulation of debris inside warewashing machine./black debris/ Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food./sugar, flour containers/ Corrected On-Site

Basic - Food stored on floor./several soy sauce buckets. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Sushi bar chest freezer. Kitchen small reach in freezer, next to dish machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ Hand sink next to 3 compartment sink soiled. Sushi bar chest freezer gasket soiled. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses./on kitchen small prep table.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength./chlorine 0ppm.

Basic - Working containers of food removed from original container not identified by common name./flour container not labeled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw cold smoked salmon stored over ready to eat Krab salad/sushi reach in cooler. Raw beef stored over cut broccoli, walk in cooler. Corrected On-Site Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed./chlorine over 200ppm.

Intermediate - Employee washed hands in a sink other than an approved handwash sink./observed employee washed hands from a compartment sink with no soap.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./cutting boards heavily soiled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times./steaming rice lid stored on top of the hand sink near exit door.

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 5 employees working but no certified food manager on duty/ Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./both kitchen hand sinks. Repeat Violation

Intermediate - No soap provided at handwash sink./hand sink near exit door/ Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food./sushi rice. 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./missing several employee's training certificates.

Intermediate - Records/documents for required employee training do not contain all of the required information./some certificates missing employee's date of birth.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained./some certificates are copies only.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./soup spoons next to soup holding unit in kitchen/ Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation./two kitchen employees.

Basic - Floor area(s) covered with standing water./leaking from sushi bar chest freezer.

Basic - Food stored on floor./oil carton/near exit door. Repeat Violation

Basic - Ice buildup in reach-in freezer/sushi bar. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees./two cook line hand sinks and sushi bar hand sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./reach in coolers gaskets soiled/ Repeat Violation

Basic - Plumbing system in disrepair./hand sink at cook line not working. No running water and faucet not functioning.

Basic - Single-service articles not stored inverted or protected from contamination./sushi to go trays at sushi bar/ Corrected On-Site Repeat Violation

Basic - Standing water in floor drain/under 3 compartment sink/fixed on site/ Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle./hand sink near exit door pipe leaking.

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

Basic - Working containers of food removed from original container not identified by common name./flour container.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw fish over sauces, sushi bar cooler/ Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./3 cutting boards under kitchen prep table heavily soiled.

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 five kitchen employees (including sushi chefs) but no manager on duty/manager walked in in the middle of the inspection/ Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./next to 3 compartment sink/ Corrected On-Site

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

Intermediate - Records/documents for required employee training do not contain all of the required information./all certificates missing employee's date of birth.

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./chef wearing a watch while making sushi/ Corrected On-Site

Basic - Food stored on floor./oil carton, kitchen/ Corrected On-Site

Basic - Ice buildup in reach-in freezer/dessert freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./sugar container near exit door/ Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./rice scoop 88F.

Basic - No conspicuously located ambient air temperature thermometer in holding unit./salad cooler in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket. Cook line reach in cooler gaskets. Reach in freezer/sushi bar gaskets. Reach in freezer/dessert gaskets. Heavy grease build up behind deep fryers/cook line. Walk in cooler fan cover.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues./two door side and side to freezer in kitchen.

Basic - Single-service articles not stored inverted or protected from contamination./to go containers at sushi bar and kitchen top shelves/ Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wiping cloth sanitizing solution stored on the floor./in front of kitchen glass reach in cooler/ Corrected On-Site