KABOOKI SUSHI

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken in zip lock bag over fully cooked gyro meat in reach in freezer by dish machine. Operator placed chicken below gyro meat. Corrected On-Site Warning - From follow-up inspection 2026-01-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning - From follow-up inspection 2026-01-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Two rolling carts, pans and trays in hand wash sink. Operator removed. Strainers in both hand wash sinks at both bars. Operator removed strainers. Corrected On-Site Warning - From follow-up inspection 2026-01-07: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish machine hand wash sink. Warning - From follow-up inspection 2026-01-07: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At second bar area with dry age refrigerator. Warning - From follow-up inspection 2026-01-07: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Facility stores raw thawed waygu beef for about 1 to two weeks in walk in cooler. Warning - From follow-up inspection 2026-01-07: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat sauces walk in cooler

Intermediate - Handwash sink not accessible for employee use at all times. Cook line hand sink blocked with sani bucket in sink Operator removed bucket Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All food handlers certificates provided expired 1-9-25 Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling has holes and openings prep area And dish area

Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle in women's room

Basic - Equipment in poor repair. Gaskets broken back display coolers

Basic - Food stored on floor. Case of canned pineapple juice fork walk in alcohol cooler Operator removed off floor Corrected On-Site

Basic - Stored food not covered. Stored food in cook line freezer foie not covered

Intermediate - Handwash sink not accessible for employee use at all times. Front bar hand sink pan in sink Operator removed pan Corrected On-Site

Basic - Ceiling tile missing. Operator replaced ceiling tile Corrected On-Site

Basic - Food stored on floor. Case of mango juice on floor in drink walk in Operator move juice off floor Corrected On-Site

Basic - Stored food not covered. King crab in freezer not covered Operator covered crab Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash in dish room blocked by cart Operator moved Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and ceiling tiles on cook line light soiled

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Mixing bowls and pots and pans in dish room not stored inverted

Basic - Cutting board has cut marks and is no longer cleanable. Cut board stored on ware wash grooved

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in back 3 door freezer

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Unwrapped single service spoons at sushi bar not inverted with handles up

Basic - Working containers of food removed from original container not identified by common name. White bins in front coook line and back store room not labeled

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. Provided operator with form Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi items on daily special menu. Corrected On-Site

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

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. Provided operator with form and signed on site Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour container 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. - Paperwork provided. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - At lounge bar. Operator put new roll next to 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. - For sushi rice. Time plan filled out/provided. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. - Spray bottle with blue liquid at lounge bar and chemical rack near office. Operator labeled. Corrected On-Site

Basic - Plumbing system in disrepair. - Hand wash to the right of sushi make table is clogged per operator.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable.Cutting boards on make table in sushi area and white cutting board on prep table located on cook line. Repeat Violation - From follow-up inspection 2022-10-19: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair.Gaskets on reach in cooler across from stove. - From follow-up inspection 2022-10-19: Time Extended

High Priority - Live, small flying insects in bar area. - Two at bar near entrance.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Basic - Cutting board has cut marks and is no longer cleanable. - Yellow board at front sushi station.

Basic - Nonfood-contact surface soiled with food debris. - Splash and debris at bottom of reach in freezer, and bottom shelf under make table. - Air curtain at back has slight accumulation of dust.

Basic - Standing water in bottom of reach-in-cooler. - On cook line across from stove.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - Reach in freezer next to dishwasher: raw pork ribs stored in bag on top of raw chicken in portioned bags. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. - Plastic to go bowl used as scoop for rice. Corrected On-Site

Basic - Food stored on floor. - Two boxes of bagged vinegar stored on the floor next to dry storage rack. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. - Front station black reach in cooler.