MITO SUSHI AND GRILL

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items throughout not date marked Warning - From follow-up inspection 2026-03-11: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen Warning - From follow-up inspection 2026-03-11: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket Reach in cooler door make table in kitchen torn Warning - From follow-up inspection 2026-03-11: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. 3 tongs hanging on gas pipes. Operator removed Warning - From follow-up inspection 2026-03-11: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave cookline Warning - From follow-up inspection 2026-03-11: Time Extended

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. Employee cutting fried pork breast with bare hands. Recook to 173F Corrective Action Taken

High Priority - Food stored in ice used for drinks. Container of lemons in soda machine ice bin Operator removed and discarded ice. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over spinach in reach in cooler part sushi station Operator switched Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken in make table from overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken in make table from overnight 45F

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sponge in sink sushi area Big spoon in sink by 3 compartment sink Operator removed Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired 2022

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/ Operator showed up during inspection Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. By 3 compartment sink Operator filled Corrected On-Site

Intermediate - Probe thermometer not within the intended measuring range of use. Calibrated and thermometer was 12 degrees off

Intermediate - Three-compartment sink or dishmachine used to clean maintenance tools. Operator cleaned out dust pan in sink

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop chicken and rice Operations removed Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Icrowave handle soiled

Basic - Carbon dioxide/helium tanks not adequately secured. By 3 compartment sink Operator chained Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A-few vents in kitchen and by dish machine

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Spatula between stove and fryer

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas and rice scoop Operator removed Corrected On-Site Repeat Violation

Basic - Insect control device installed over food preparation area. On shelf over microwave and beside to go containers Operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers Fan cover in walk in cooler Outside soda nozzles Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Green onions over tofu in walk in cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline Operator removed Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Operator removed Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Thawing fish in handwashing sink sushi area 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/ One showed up during inspection Corrected On-Site Repeat Violation

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

Basic - Accumulation of debris on exterior of warewashing machine. Top part

Basic - Current Hotel and Restaurant license not displayed. 2025 displayed Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on counter in sushi area by toaster oven

Basic - Employee with no hair restraint while engaging in food preparation. Cook in kitchen. He put on hat Corrected On-Site

Basic - Food stored on floor. Boxes of ice cream on floor in walk in freezer Operator pulled off floor Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop 96F Operator removed Corrected On-Site

Basic - Light not functioning. A few in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of reach in cooler sushi area

Basic - Standing water in bottom of reach-in-cooler. Bottom of make table in kitchen

Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in handwashing sink sushi area at room temperature. Still frozen to touch Operator put in refrigerator Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi area Operator put in sanitizer bucket Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Shell eggs over shrimp in walk in cooler Repeat Violation - From follow-up inspection 2025-04-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board at flip top reach in cooler Repeat Violation - From follow-up inspection 2025-04-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle with yellow substance not labeled - From follow-up inspection 2025-04-07: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout establishment Repeat Violation - From follow-up inspection 2025-04-07: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Current displayed license dated 2025 Repeat Violation - From follow-up inspection 2025-04-07: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on prep table - From follow-up inspection 2025-04-07: Time Extended

Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. -employee eating in kitchen with ongoing food preparation taking place - From follow-up inspection 2025-04-07: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -wet washed drink cups stacket - From follow-up inspection 2025-04-07: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -Gasket torn front counter reach in cooler Repeat Violation - From follow-up inspection 2025-04-07: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. -broccoli stored on floor in walk in cooler - From follow-up inspection 2025-04-07: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. -multiple light fixtures in kitchen burned out Repeat Violation - From follow-up inspection 2025-04-07: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding -Make table kitchen Repeat Violation - From follow-up inspection 2025-04-07: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over sauces in walk in cooler - From follow-up inspection 2025-04-04: Shell eggs over shrimp in wall in cooler Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live behind cooking equipment 1 live went under white chest freezer Operator killed Corrected On-Site Admin Complaint - From follow-up inspection 2025-04-04: 1 live roach on step ladder by breaker boxes 4 live under right side of 3 compartment sink in corner junction with opening gap at bottom where the white pipe enters the wall 5 live roaches in between right side support bracket and wall on both shelves above 3 compartment sink 1 live roach under flip top reach in cooler in kitchen Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table kitchen cutting board Repeat Violation - From follow-up inspection 2025-04-04: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout - From follow-up inspection 2025-04-04: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. 2025 displayed - From follow-up inspection 2025-04-04: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead by prep table and make table in kitchen 4 dead under prep table across from 3 compartment sink Operator removed and cleaned Corrected On-Site Admin Complaint - From follow-up inspection 2025-04-04: 1 dead under right side of 3 compartment sink Admin Complaint

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn front counter reach in cooler - From follow-up inspection 2025-04-04: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout - From follow-up inspection 2025-04-04: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. Several in each light fixture in kitchen - From follow-up inspection 2025-04-04: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table kitchen Repeat Violation - From follow-up inspection 2025-04-04: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of glass door cooler front counter Caulk around Handwash sink entrance to kitchen - From follow-up inspection 2025-04-04: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler front counter Repeat Violation - From follow-up inspection 2025-04-04: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler Repeat Violation - From follow-up inspection 2025-04-04: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout - From follow-up inspection 2025-04-04: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. On make table in kitchen - From follow-up inspection 2025-04-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board kitchen make table Repeat Violation - From follow-up inspection 2025-02-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Most items prepped in restaurant not date marked - From follow-up inspection 2025-02-05: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table kitchen - From follow-up inspection 2025-02-05: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2025-02-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board - From follow-up inspection 2024-09-17: Time Extended - From follow-up inspection 2024-09-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing is date marked in restaurant - From follow-up inspection 2024-09-17: Time Extended - From follow-up inspection 2024-09-18: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield and sides of bin Repeat Violation - From follow-up inspection 2024-09-17: Time Extended - From follow-up inspection 2024-09-18: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. In kitchen - From follow-up inspection 2024-09-17: Time Extended - From follow-up inspection 2024-09-18: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2024-09-17: Time Extended - From follow-up inspection 2024-09-18: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2024-09-17: Time Extended - From follow-up inspection 2024-09-18: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over ready to eat sauces in walk in cooler. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Red snapper at 54F per operator less than one hour. Put in freezer to rapid chill. Recheck 1 hour 36F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shelves under cooking equipment where utensils and pans are stored.

Intermediate - No soap provided at handwash sink. Front counter and kitchen sink by 3 compartment sink.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Had a copy of plan but not filled out. Operator filled it out. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Walk in cooler and bottom of prep tables in kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mayonnaise sauce made yesterday Tempura sauce made yesterday Beef prepped yesterday In walk in cooler. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser by 3 compartment sink. Corrected On-Site Repeat Violation

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Bowl used for raw chicken in make line. Plastic cup in rice bin. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Throughout.

Basic - Cardboard used to line nonfood-contact shelves. Prep table next to fryer and bottom shelf on prep table by 3 compartment sink. Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee food and drinks on sushi counter. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Gasket on reach in cooler doors on make line torn.

Basic - Floor soiled/has accumulation of debris. Walk in freezer.

Basic - Food stored on floor. Bag of chicken in walk in freezer. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Sushi bar Corrected On-Site

Basic - Light not functioning. Hood. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sinks by three compartment sink and walk in cooler. Outside of kitchen equipment. Gaskets in kitchen. Repeat Violation

Basic - Stored food not covered. Scallops under makeline in kitchen. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind all kitchen equipment.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout. Corrected On-Site Repeat Violation

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. Ran through 3 cycles tested zero ppm. Operator primed machine and retested at 50ppm 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. Employee cut and plated cooked chicken with bare hands. Spoke to manager no bare hand contact with ready food.

High Priority - Raw animal food stored over canned/bottled drinks. Raw chicken on top red cooking wine in walk in cooler. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce.raw Raw chicken above cucumbers in walk in cooler. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs above ready to eat sauce. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Hand sanitizer on counter with clean plates. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in compartment sink. Spoke to operator on wash hands in sink only. Corrective Action Taken

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 manager 5 employees. Certified manager came in during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Cleaner on cook line.

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

Basic - Bowl or other container with no handle used to dispense food. In white sauce and rice. Corrected On-Site

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

Basic - Cardboard used to line nonfood-contact shelves. Throughout kitchen area under tables and condiment racks.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Small bowls in dish area stored in dirty bus tub.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf with condiments. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee eating on cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Bowls on clean storage rack.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee rinsed board. Did not wash or sanitize.

Basic - Floor soiled/has accumulation of debris. Underneath cooking equipment.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled old food debris. Repeat Violation

Basic - Light not functioning. Overhood in kitchen

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table cooler on cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Sink at kitchen entrance. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove top old debris and in between fryers. Lids soiled on bulk sauces. Gaskets soiled on reach in coolers in kitchen and sushi station.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen area and front counter. Repeat Violation

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice cooked made last night was 47f cold holding walk-in cooler . Warning - From follow-up inspection 2023-04-24: Cooke rice 45f-47f cooling from yesterday Admin Complaint

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Rice cooked made last night was 47f cold holding walk-in cooler. Warning - From follow-up inspection 2023-04-24: Cooke rice 45f-47f cooling from yesterday Admin Complaint

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef Above cut lettuce in walk-in cooler. Warning - From follow-up inspection 2023-04-24: Raw beef over cooked rice walk-in cooler. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad (45F - Cold Holding ,second temperature 43f . Corrected On-Site Warning - From follow-up inspection 2023-04-24: Salad 46f front area . Admin Complaint

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2023-04-24: Dish machine not clean Admin Complaint** Admin Complaint

Basic - - From initial inspection : Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. Make table . Warning - From follow-up inspection 2023-04-24: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens restroom. Warning - From follow-up inspection 2023-04-24: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen area . Warning - From follow-up inspection 2023-04-24: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2023-04-24: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Sushi bar . Warning - From follow-up inspection 2023-04-24: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar on containers with no label . Warning - From follow-up inspection 2023-04-24: Time Extended

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. Not registering

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live. Next unannounced Jessica. Repeat Violation

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

Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen.

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

Basic - Employee eating in a food preparation or other restricted area. At cook station. Staff put away. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 133F. Staff turned up heat. Corrective Action Taken Repeat Violation

Basic - Light not functioning. Hood Repeat Violation

Basic - Open dumpster lid.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Door to kitchen open. Manager closed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Manager moved to bucket. Corrected On-Site Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed./ wiping cloth 400+++ppm chlorine re tested 50 ppm chlorine Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ sushi prep table Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./ water temp 76° cook line

Basic - Light not functioning./ hood

Basic - Reach-in cooler interior/shelves have accumulation of soil residues./ sushi bar area

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

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands./ employee cook line , educated employee in properly washing hands for 20 sec Corrective Action Taken

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor soiled/has accumulation of debris./ underneath equipments cook line

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./ water temp 80° Corrected On-Site

Basic - Light not functioning./ hoods

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

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