BAYRIDGE SUSHI

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-2026. Operator renewed during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sushi rolls with raw fish over leafy greens in reach-in cooler at sushi bar. Raw shrimp over potatoes in walk-in cooler. Raw beef over mushrooms and other ready to eat items in reach-in cooler make table at cookline. Operator rearranged items. Corrected On-Site

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/ Fabian expired 2025.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at end of waitstaff area by soda bib racks. Handwashing sink at end of sushi bar area. Operator provided paper towels. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink on waitstaff area by entrance to kitchen turned off. Per operator they are getting it fixed, it is too hot.

Basic - Bowl or other container with no handle used to dispense food. Small containers with no handle inside seasoning containers at dry storage area. Metal bowl inside container of cooked brown rice on cookline. Operator removed. Corrected On-Site

Basic - Food stored on floor. Several cases of food on floor of walk-in freezer. Containers of ginger under handwashing sink counter at sushi bar.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Along ceilings of walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cookline stored in water temping 108F. Operator removed. Corrected On-Site

Basic - Insect control device installed over food preparation area. Insect control device over containers with breading on cookline by handwashing sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout kitchen.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed zucchinis over cooked rice and prepped broccoli in walk-in cooler. Operator rearranged. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar/salt containers packaged into small to-go containers in dry storage area not labeled. Operator labeled. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Non-food grade paper towels in direct contact with salmon at sushi bar. Wiping cloth in direct contact with prepped vegetables in reach-in cooler at end of sushi bar. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over yellow dressing paste in reach-in maketable cooler across from stove on cook line. Operator rearranged. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink has splitter attached, no vacuum breaker at either end.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator holding white rice and breaded shrimp under time, with time marking. Emailed time plan to operator. Operator printed and filled out during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Starbucks drink on top of microwave next to handwashing sink on cook line. Operator removed. Corrected On-Site

Basic - Food stored on floor. Case of oil and containers of soy sauce on floor by handwashing sink on cook line. Soy sauce container on floor of walk-in cooler. Operator removed off floor. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Two pairs of tongs hanging on door handle of stove on cook line. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladles used for soups on waitstaff area in water temping 80F. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach-in coolers throughout facility soiled.

Basic - Single-service articles not stored inverted or protected from contamination. White plastic spoons and forks on waitstaff area not inverted. Operator fixed. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over prepped salad in maketable cooler across from stove. Operator moved. Corrected On-Site